Cook With Jake and Joy's video: Do you miss adding Bleu Cheese since going Plant Based We have the BEST Vegan Bleu Cheese

When we went Vegan, there wasn't too many cheeses available on the market and over the years there have been some great options however they are usually loaded with oils. We've been wanting to create a cheese for years and decided to try out Bleu Cheese first! I can't wait to start creating others too after the success of this deliciousness! To follow along with us, you'll need . . . ::Ingredients:: -3 cups Raw Cashews -2 tbsp Refined Coconut Oil -6 capsules of a Vegan Probiotic Acidophilus -1/8 tsp Liquid Penicillium Roqueforti -5 tbsp Filtered Water -Sea Salt ::Directions:: 1. Soak cashews overnight and then rinse with hot water. 2. Add cashews, coconut oil and water to food processor. Keep scraping down sides until it is nice and smooth. 3. Once smooth, add probiotic, penicillium roqueforti and blend for another 10-15 seconds to smooth. 4. Add to glass bowl and smash to bottom and then cover with plastic and then place on lid. This will sit on your counter for 24 hours. 5. Place into fridge to harden up for a few hours and then select the container that you will place the cheese. (we used springform mini pans) Make sure to use parchment paper on the bottom for easy removal as well as not allowing the cheese to touch metal. 6. Fill up the pans and then cover with a bowl before placing back into the fridge for 24 hours. 7. Taken cheese out and remove from pans. Place another piece of parchment paper and layer on a cookie sheet as you'll be rotating the cheese once a day. 8. Day 2 you will add some sea salt to all sides to taste 9. Add back to fridge covered and each day, take out and flip them. 10. You'll continue to do this for 5 weeks and you'll have the best Bleu Cheese ever! Want more great recipe ideas? Check out our free cookbook here: https://jakeandjoy.com/25-life-saving-recipes-ebook . . .