Easy Vegan Brie-Gonzola Cheese

What is vegan brie-gonzola cheese, and how can it be easy?

With the texture of a fancy French brie and the pungency of aged gorgonzola, your vegan snack plates have a new spreadable star. Blue streaks are thrown in there too, without the need for $3,000 spirulina powder! No agar-agar, either. Yes, coconut oil makes a small appearance, but it’s more of a cameo. Moderation means small amounts of less-healthy ingredients. Plus, this recipe is miles farther on the wellness track than store-bought cheeses with their liberal usage of starch and saturated fats.

Trust me, this brie-gonzola is a cop-out for the sharp, strong-smelling dairy you used to buy. Or maybe you still purchase it and want to experiment with homemade fusion fromage. This proves there is life after lactose!

It melts and bubbles, too! Try using brie-gonzola on this super yummy and happy tummy vegan lasagna.

Vegan Brie-Gonzola Cheese

Yield: A 6-inch cheese wheel (6 wedges/servings)

• 1/2 pack extra-firm tofu (7 oz. or 200g)
• 1 clove garlic
• 1 tablespoon (5g) nooch
• 1 tablespoon (15g) white miso paste
• 1 tablespoon lemon juice OR white vinegar
• 2 tablespoons (28g) melted coconut oil, virgin or refined
• Garlic salt, to taste
• 1 large minced bay leaf OR 1/2 teaspoon basil

1. Blend all ingredients except bay leaf in a small food processor.
2. Stir in the bay leaf bits/basil and scrape into a 6-inch container lined with plastic wrap, wax paper, or parchment.
3. Smooth the top and chill for at least 2 hours.

Nutrition Facts: 90 calories | 4g protein | 6.5g fat (4.5g saturated) | 1.7g carbs (0.3g fiber)

Slather it on crostini, melba toast, or any cracker of your chews-ing. I love making pinwheel wraps for the holidays. Take a whole-wheat tortilla (preferably rectangular) and spread a layer of brie-gonzola, followed by pine nut hummus, sprouts, and orange bell peppers. Sometimes, a few slices of plant-based deli meat such as Tofurkey can up the ante.

Best Dishes,

The Hippie Happy Foodist™