Last weekend I went to a vegan cheese and wine party in Brighton, hosted by the author behind Vegan in Brighton and this vegan cheese dip was one of my contributions. Slated by my mind as a fairly plain dish, the aforementioned blogger requested the recipe to pass on to her wedding caterers. Flattered beyond all means of course, I can’t take all the credit as the end result wouldn’t be what it is without the lovely folk at Bute Island Foods (i.e. the makers of the vegan blue cheese in the recipe).
Recipe Notes
In the recipe I call for the use of vegan cream cheese. I used Tofutti brand cream cheese but have heard from others that it’s not as easy to find where they are in the UK (I know it’s easily available in the US). First check your local Holland and Barratt but if that fails you can sub another cream cheese. One brand I’d not recommend, however, is the Pure brand cream cheese because it tastes like nasty things. Bute Island also makes a vegan cream cheese.
Oh, and I swear the company’s reformed their blue sheese recipe. If you tried it a couple of years ago and weren’t so impressed I’d recommend giving it another go. It really does mimic a mild blue cheese flavour.
Vegan Blue Cheese and Walnut Dip
- Directions/Method
- If using whole walnuts, chop them using a large chefs knife or crush lightly in a pestle and mortar.
- Mix all ingredients but the walnuts in a bowl until smooth and creamy. Once this consistency is achieved simply fold in the walnuts and serve with your favourite crackers!
[miniflickr tags=”blue-sheese-and-walnut-dip”]
[…] still ironing out some wrinkles in the recipe, but it’s essentially a thinner version of my blue cheese spread (only made with a yoghurt and cashew base with extra herbs and spices […]