I started making this Artisan Vegan Blue Cheese at about the same time I started my Cashew Camembert (in December 2019). However, it took me 3 attempts to film it, but I finally got it done and ready to share. If you are familiar with blue cheese, you’ll find it’s hard to believe that this one is not made from dairy. The Penicillium Roqueforti--the same kind discovered in southern France years ago--is the key to making it taste so good. I hope you give this a try and feel free to ask me any questions in the comments below. (I think I have done it enough times now to know most of the potential problems!)

I'm French gastronomic Chef and you made me Cry, you're cheese is at the top of the level.

I made 5 rolls of AMAZING Blue cheese, thank to you. It tastes identical to the one I used to buy, when I consumed dairy. I couldn't believe it is possible. I thought it only looks like blue cheese. I missed that gorgeous taste. Thank you sooo much for this wonderful video.

9:30 "scrape off any suspicious mold if you have it" me: proceeds to scrape the whole cheese

This is next level fermentation. I work as a brewer and have a background in food science and this is truly inspiring and top notch. I think I will go ahead and make a "cheese cave" in my cellar and see how these vegan cheese alternatives hold up.

I’m not vegan and I don’t like cheese but I LOVE this video. Love the style and how clean and simple it all is!

I think your an absolute genius! I'm 100% converted. Cheese was the only thing stopping me from going dairy free. I'm definitely going to do this xxx thank you so much 👌👍😍💜❤️

Not a vegan, but I am a chef, and I enjoy seeing what is possible, and vegan food when done right is really quite a wonder to me. And vegan cheeses are such a fun experiment to try. It doesn't always work, but that is always the fun of cooking, the adjustments, a surprises, eating it, and sharing it with friends. This is really interesting stuff, lots of new ideas from your many videos, thanks!

I have a background in artisan cheese procurement and have apprenticed with a few cheese makers. Though I have a soft spot for Vegan cheeses. Your craft blends both traditional and non traditional together beautifully. I'm so astonished at your technique and grace! Keep up the great work. I'd love to take a class from you someday.

Hi, im french , i can not imagine my life without cheese. I am literally AMAZED by your result. I didn't even know it was possible. I need to try. I mean its amazing. I love "roquefort cheese". I am almost certain of a very good result as the naturel green mold appeared inside out of your cheese. That for sure tells me how flavorful and tasty is the cheese. Im also amazed by the texture. It looks fermed but creamy. Im dead inside...literally

This isn't food, this is art!!!

After watching this masterpiece of a video i only have one question... what is suspicious mold? And how do i find it 😭

I appreciate the unintentional-ASMR style beginning 😘

I'm not a vegan (or a vegetarian), but I really want to try making your cheeses, they all look really yummy and amazing! One of the issues I've had with veggie cheese before is the complete lack of any flavour, so I'm really excited by these. And your videos are so relaxing to watch, thank you!

I never liked blue cheese before but I had a vegan one in Amsterdam a year ago and loved it. My boyfriend loves blue cheese and is transitioning to veganism so I'm going to make him this as a gift! Looks lovely and another fantastic video

You have such an underrated channel here! I sent your other cheese recipe to my dad and I'm so excited to send him this one. I can't wait to make this some day I have always wanted to try blue cheese since I've been vegan.

I made this and tried it last night! It was incredible! I tried one wheel with kefir and one wheel without! The wheel without kefir tasted better! I crumbled both wheels. They have beautiful marbling. I have another two wheels on the way! Thank you for these wonderful videos!!! I will be trying bleu and camembert with macadamia soon.

I'm planning on going vegan soon and I was already missing blue cheese because I'm obsessed with it. Honestly, thank you so much for sharing this hardworking and creative process.

I'm excited to try this. I will need to source some things, but when I do... I used to add just a couple crumbles of dairy bleu cheese to the bagged, grated 6 cheese Italian blend, let it sit pit for two days, then refrigerate for a week or two, and got an amazing blended thang. I miss cheeses, especially the stinky ones like this, and the harder cheeses, like Asiago, Romano, Parmesan, etc.. One day, there will be plant versions of everything, and people will wonder what their ancestors were thinking before then.

You make the most elegant, beautiful food videos on the internet, always a joy to watch.

Estupendo, uma obra de arte na mãos da artista... Gratidão

I came across your videos a few weeks ago and I really love them. Thank you for all your inspirational content. I am currently trying to make my own apple cider vinegar and my first round cashew camembert, following your videos. I started 2 weeks ago and they look really good so far. In a few days they will be wrapped and go into the wooden containers to age further, so then I will have enough empty glass containers again to start making my first batch of blue cheese. These little kitchen experiments are so much fun and I think they are a really good way to remind oneself of the effort and craft that goes into making these products that are usually just bought in the supermarket today. so thank you!

GORGEOUS!!!! Thank you for sharing!!!

i must thank you so much! i've started my first attempt last week and i'm so happy... can't wait for the final result :)

This is what you call a craft. Your vegan cheeses are each a little work of art... thank you for making these videos, you have the patience of a saint! 😊❤️👌

you are very patient! your work is amazing, please continue to share! :-)

This is amazing, really! All your cheese videos are incredible and so accurate and thoughtful!!! All the vegan cheese videos I have seen are the same and even though they dont look bad, they definitely cant compare to yours! Thank you so much for this and I hope you can make a business or something out of here, because this is a mine of gold. Good luck and keep sharing your wisdom

Those videos are nice art pieces, simple yet elegantly presented and inviting.... Thanks for sharing!

I keep eating this cheese before it has matured because it's so tasty!

Wow you are a very patient person. Thank you for all the hard work😀

It's incredible the amount of quality of both the recipe and the video itself! I'll try to do that in the future

This is soooo amazing! Love your channel. Thank you.

OMG you are amazing! This recipe is incredible!

Another great video that impresses me --it's so relaxing to watch. By the time I know it, the video is done!

Thank you so much for these videos! I can't wait to try them.

Amazing detail, precision and care, congratulations......!!

This was absolutely incredible. What a work of art ♥️

I tried to make vegan blue cheese, unfortunately I didn't take care of the moist well enough. Now, having seen this treasure, I really understand my mistakes and am making a new attempt. I really LOVE your videos! Thanks for sharing.

Astonishing... Thank you for the tutorial...

Grateful to find this here. I was once walked thru this swiftly years ago, and can now try again. The clarinet or horn helped.

So relaxing and enjoying to watch you create another delicious vegan cheese video..

What an art this is so beautiful, thank you!😍

i cannot wait to try making these they look -incredible-

oh my gosh! the cheese looks amazing!!!! Thank so very much for sharing, I can't wait to try this!

Gorgeous!!! I'm not vegetarian or vegan, but I'd love to try this. I just really love cheese in all shapes, flavors, and styles :)

É um trabalho artístico! Que perfeição!deu muita vontade de comer. Parabéns pelo queijo vegetal 😉

What a beautiful video. 😍 Thank you for all your good work. ❤️

Amazing! I am always looking for simple and clean cut ways to make vegan favorites like "blue cheese". Thank 🙏 you for sharing your recipe. Definitely intend to try it in my test kitchen.

I actually think the crumbled one looks more realistic. Can’t wait to try, I miss blue cheese! Tks for sharing this 🥰

Amazing - such patience ✌️

Thank you so so much for sharing your recipes. You are kind of an artist ... Looking forward to making this cheese at home. 🙏✨

Wow, well done video. Im excited to try. Thank you.

I've been making your camembert recipe and it's amazing! Will def try the blue cheese now.

10 seconds in and I’m already subscribed.

Wow! You are simply amazing! 👏🏻👏🏻👏🏻

This absolutely amazed me! I personally can't stand blue cheese but it's so interesting to watch this video. Great job

OMG! SUCH DEDICATION & PATIENCE! AND SO MUCH WORK! 2 WKS OF WORK IS TOO MUCH FOR ME. YOU MUST B A GREAT PROFESSIONAL CHEF. I LIKE THE ONES THAT ONLY TAKE 24HRS- 48HRS. MANY BLESSINGS✌💜

Wow! Your vegan cheese making videos are fantastic - mesmerising! Brilliant production and such wonderful music.

Wow ! You're an artist !

This video was in my recommended, I'm not even vegan, but this looks so great! Liked and subscribed :)

it is magic

Omg That is amazing thank you. Never thought It’s possible. You opened my mind thanks I need to try it out

You are honestly a magician. ALL of your videos are not only SO nice to watch, but also incredibly interesting! You are a food wizard to me, making ALL the things most of the people have never even thought about and feel intimidated by. Thank you for SUCH inspiring videos!

Hi I visited the site for full detailed recipe and have a question. Whyyy do people measure weight (the amount of cashews) with volume units?! Gooosh 474ml of cashewws ??? Die for the imperial system! Is 2020 already and people keep pushing this OMG. Besides that thanks for the recipes and sharing of experience. Will definetely try. Already bought Penicillium Roqueforti online!! Excited. Thanks again.

olala Jeem ... it's great art ...! it's even incredible to see such a result ...🥺😍😍 I will surely test one day ... thank you very much🙏🏼💖....that said i live in France and i did not know that l. could obtain ferments for Roquefort ... the king of cheeses ....

Fantastic videos and guidelines. Beautiful

Thank you for these cashew cheese tutorials. I had no idea that was a possibility! I am lactose intolerant and love cheese! So this is heaven to me!

your amazing, perfect lovely videos and descriptions and love that u go always zero waste! some questions : 1)it would be better with high speed blender? 2)why dont u use aluminum paper for the aging time? 3)whats the ideal aging time that could be? thank u so much keep giving us videos like this!

En tant que Vegan,seul le fromage me manquait, mais heureusement il y à possibilité de retrouver ce goût 💖💖💖

What a labor of love...looks great!

Thank you sooooooo much for sharing thiiiiiis!!! I will try for sure!!!!!

this is literally science, love it

Looks so much like the real thing omg

Wow - this looks amazing - thanks for sharing!

it's incredible thank you for this stunning video

I really LOVE your video. Not only as a cheese lover (of any kind of cheese or "cheese") but your aesthetic of work and music is so chilling it makes me want to watch it all day long.

Amo suas receitas de queijos será que vc poderia traduzir a legenda em português? Abraços

I don't like cheese, I'm not vegan yet I LOVE your videos on cheesemaking. They are so satisfying to watch and the music is so relaxing. Thank you so much for this amazing content!

I made this recipe and open the first cheese today, absolutelly perfect.❤

It's awesome!! My question is now: does it melt? Even if it doesn't, making cheese out of cashews seems the way to go!

This looks amazing. 2 questions. Where do yo get the penicillium roqueforti and you don't have to crumble it do you , you can just keep doing the same process every day right?

just brilliant... thank you for sharing your recipe with us 👍🥰😋👌💝

Adorei! Parabéns pela atitude!

hey how do you know the mold is not dangerous? is there a risk? i dont know anything about cheese and ageing then

Just One question: in my country is impossible to get the penicilum. So is it possible to make the cheese with a crust of another blue cheese? Thanks a lot

Danke für dieses sehr Informative Video wie man Veggie Blauschimmelkäse herstellt. Sehr schön.

Very nice lots of hard work final product looked awesome

Looks yummy. Does it melt when in room temp or heated up?

I really don't know anything about fungi like this p. Roqueforti. But I do know that certain "foodsave" fungi can be completely save on some foods, while being toxic on others. I don't know if you checked if this combination is save. It is a pretty cool idea, but I would be a bit scared. Our almighty wikipedia says: Considerable evidence indicates that most strains are capable of producing harmful secondary metabolites (alkaloids and other mycotoxins) under certain growth conditions.[22][23][24][25]Aristolochene is a sesquiterpenoid compound produced by P. roqueforti, and is likely a precursor to the toxin known as PR toxin, made in large amounts by the fungus.[26] PR-toxin has been implicated in incidents of mycotoxicoses resulting from eating contaminated grains.[24][27] However, PR toxin is not stable in cheese and breaks down to the less toxic PR imine.[28] I don't know if the casheys behave like dairy or grains in this proces. Has anyone with more knowledge on this topic than me checked this? I am not trying to attack you. It is a pretty creative idea and the crumbled one looks really yummy. I just don't want people to get sick.

Fabulooooouuuuuss!!! Thank you so much for this beautifullll video and recipe! I can't wait to start !

Absolutely wonderful

I loved blue cheese but I think I couldn’t eat that🙈 that’s too much mold and I kind of don’t trust myself enough to do it safely. But the white mold on the Camembert looked less intimidating so I’ll try that. Can I make the cheese more creamier by adding more oil?

Wonderful, congrats!! I told the groups "Wholefood Plantbased Nutrition"(Michael Greger-Group) and "Cashewbert cheesemaking group" about this gem ...

Que excelente preparacion .Me imagino lo sabroso qie ha quedado😋😋

This is something to be proud of. Truly wonderful.

¿Alguien en Perú que me ayude a conseguir Penicillium roqueforti? Por favor

I tried making the camembert, and I'm so bummed because on day 6 or so, it started growing non-white mold. I followed everything to a T and I'm so disappointed. I really want to try again, but I don't know what to change to get a better result besides maybe trying a different probiotic brand.

I am hoping to try this when I get back home, it sounds wonderful.

They look delicious!!

Vegan brie cheese please? Its the only cheese I miss!