Vegan Gorgonzola | Vegan, Nut-Free, Seed-Free

‘Gorgonzola’ from Jules Aron’s ‘Vegan Cheese: Simple, Delicious Plant-Based Recipes’

(May 2017, Countryman, $24.95)

This dairy-free cheese has all of the pungent tanginess of classic gorgonzola. Pair with fresh fruit, spread onto whole grain crackers, or crumble atop a salad. Find spirulina, freshwater blue-green algae, can be purchased at health food stores or Asian markets.

Vegan Gorgonzola | Vegan, Nut-Free, Seed-Free

Makes 8 servings

• 7 ounces extra-firm tofu

• 1/4 cup organic refined coconut oil, melted

• 1 tablespoon fresh lemon juice

• 1 tablespoon white wine vinegar

• 2 tablespoons white miso paste

• 1 teaspoon sea salt

• 1/2 teaspoon onion powder

• 1/2 teaspoon garlic powder

• 1/8 teaspoon spirulina

Drain and press tofu to release its liquid. Place all ingredients, except spirulina, into blender and process until smooth.

Transfer mixture to a bowl, dot cheese with spirulina, and fold it over a few times to create blue-green veins.

Place cheese mixture into a container lined with plastic wrap and pack it with a spatula, smoothing the surface. Cover and refrigerate for 6 to 8 hours to firm and set.

Wrap in plastic wrap and store in sealed container in the refrigerator. Will keep, refrigerated, for 1-2 weeks. The flavor will continue to develop as it ages.

Per serving: 60 calories, 6 grams fat, 4 grams saturated fat, 260 mg sodium, 2 grams carbohydrate, <1 gram fiber, 1 gram sugar, 2 grams protein.