Easy Vegan Blue Cheese Recipe (Nut-Free + Tofu-Based)

If you're anything like me, you've probably been tempted by those artisan plant-based cheeses at the grocery store. But here's the good news—you won’t believe how easy (and affordable) it is to start making your own at home.

This blue cheese–inspired recipe tastes remarkably similar to one I’ve purchased before. Does it taste exactly like traditional dairy blue cheese? Not quite. Neither does the store-bought version. But it does have that funky depth I find both delicious and addictive. The recipe is from the cookbook Vegan Cheese by Jules Aron. I make a bigger batch than in the book. Feel free to halve the recipe if you want less.  

Unlike many vegan cheese recipes that rely on cashews or almonds, this one uses tofu as the base and is completely nut-free. I haven’t tested it extensively in recipes yet, but I do know I love it on crackers with grapes and other little nibbles—it looks beautiful on a charcuterie board. I also enjoyed it sprinkled over pasta salad (pictured below).
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While I personally follow a vegan lifestyle, I know many omnivores avoid dairy due to allergies or intolerances. If that’s you, you’ll be happy to discover there’s a whole world of flavorful, homemade alternatives that are surprisingly easy to make and enjoy.

Ingredients You will Need to Make this Plant - Based Blue Cheese

• extra firm tofu
• refined coconut oil 
• fresh lemon juice
• white wine vinegar
• white miso paste (shiro miso)
• sea salt
• onion powder
• garlic powder
• spirulina 

1. ​Refined Coconut Oil is ideal for vegan cheese because it has a neutral flavor and firms up when chilled, giving the cheese a creamy yet sliceable texture. Unlike virgin coconut oil, it’s deodorized using steam and filtered to remove the coconut taste and smell. Be sure to use refined, not virgin, so your cheese doesn’t end up tasting like coconut!​
2. White miso, also called shiro miso, is a fermented soybean paste that adds a subtle umami richness and a touch of natural sweetness. In vegan cheese recipes, it brings depth and complexity, mimicking the savory notes found in aged dairy cheese.
   
3. Spirulina powder is a nutrient-rich, blue-green algae often used in plant-based recipes for its natural color and umami flavor. In vegan blue cheese, it adds a subtle depth and mimics the blue veining found in traditional dairy versions. A little goes a long way - you only need 1/4 tsp to make this recipe!

Step by Step instructions 

1. Blend all ingredients in a blender EXCEPT for the spirulina powder. Scrape down sides as needed, blending until completely smooth. 
2. Transfer cheese mixture to a bowl.
3. Dot the spirulina powder overtop of the cheese. Use a spatula to fold it into the cheese until you have blue streaks throughout. 
4. Line a circular glass food storage dish with plastic wrap, with enough dangling over the edge to seal it. Scrape the cheese into the dish, smoothing out the top just to flatten.
5. Fold the over hanging plastic wrap over the cheese to seal, then cover with the food storage lid. 
6. Place in the fridge for 6 - 8 hours to set
7. Now it's ready to slice into wedges, or crumble into chunks, and enjoy. 

How should I store the vegan blue cheese?
Keep this blue cheese wrapped in plastic wrap and in a sealed container in the fridge for 1 - 2 weeks.

Can I freeze vegan blue cheese?
Freezing isn't ideal, as it may change the texture. It’s best enjoyed fresh or stored in the fridge.

What can I use vegan blue cheese for?
Try it on crackers, as part of a vegan charcuterie board, crumbled over salads, or stirred into pasta dishes. It’s also delicious with fresh fruit like grapes or figs.

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