Vegan Blue Cheese Butter

Elevate your vegan culinary creations with this indulgent Vegan Blue Cheese Butter, a plant-based twist on a classic spread! Made with creamy soaked cashews, tangy lemon juice, savory miso paste, and a hint of nutritional yeast, this recipe delivers a rich and tangy flavor profile that mimics the bold zest of traditional blue cheese. The addition of silken tofu adds a delightful crumbled texture, while dried parsley adds a pop of herbaceous freshness. This dairy-free, nut-based butter is not only easy to whip up (ready in just 30 minutes of prep time) but also versatile—perfect for spreading on crusty bread, melting over roasted vegetables, or dolloping onto baked potatoes. Whether you're hosting a vegan dinner party or looking to upgrade your weekly meals, this vegan blue cheese butter is guaranteed to impress!

Nutriscore Rating: 59/100

Prep Time:30 mins

Cook Time:0 mins

Total Time:30 mins

Servings: 10

Ingredients

• 1 cup Raw cashews
• 2 tablespoons Lemon juice
• 1 tablespoon Apple cider vinegar
• 2 tablespoons Nutritional yeast
• 1/4 cup Coconut oil
• 1 tablespoon White miso paste
• 1 teaspoon Garlic powder
• 1/2 teaspoon Onion powder
• 1/2 teaspoon Salt
• 1 teaspoon Vegan blue cheese flavoring (optional)
• 1 teaspoon Dried parsley
• 1/2 cup Crumbled silken tofu

Directions

Step 1

Soak the raw cashews in warm water for 20 minutes to soften them. Drain and rinse thoroughly.

Step 2

In a high-speed blender or food processor, combine the soaked cashews, lemon juice, apple cider vinegar, nutritional yeast, coconut oil, white miso paste, garlic powder, onion powder, and salt.

Step 3

Blend until the mixture is completely smooth and creamy. You may need to scrape down the sides and blend a few times to achieve the desired consistency.

Step 4

Add the vegan blue cheese flavoring if using, and blend again to incorporate.

Step 5

Transfer the blended mixture to a mixing bowl and fold in the crumbled silken tofu and dried parsley. Stir gently to combine, being careful not to break down the tofu too much to mimic the texture of blue cheese.

Step 6

Spoon the mixture onto a sheet of parchment paper, shape it into a log, and roll tightly. Twist the ends of the parchment paper and refrigerate for at least 2 hours or until firm.

Step 7

Once set, slice the vegan blue cheese butter as needed. It can be served on bread, roasted vegetables, or used as a topping for baked potatoes.

Nutrition Facts

Serving size	(366.0g)

Amount per serving	% Daily Value*
Calories	1292.8

Total Fat 109.3g	0%
Saturated Fat 55.8g	0%
Polyunsaturated Fat 1.0g
Cholesterol 0mg	0%
Sodium 1782.2mg	0%
Total Carbohydrate 53.4g	0%
Dietary Fiber 7.4g	0%
Total Sugars 9.5g
Protein 36.4g	0%

Vitamin D 0IU	0%
Calcium 209.8mg	0%
Iron 10.7mg	0%
Potassium 1229.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.3%

Protein: 10.8%

Carbs: 15.9%