There are certain foods within the Standard American Diet that are so specific they are hard to replicate, and blue cheese is one of them. The color, the texture, and the flavor are so specific. Recently, though, I was watching a Dr. Cassar video on Youtube on his green coconut cheese and got struck with some inspiration. If you haven't seen his videos, I highly recommend them for health information.
This is not an instant cheese. It can take anywhere between 3 days and 2 weeks, and the longer you wait the better. If you don't want to use sauerkraut juice as a starter you can use rejuvelac instead. Also, feel free to uses macadamia or Brazil nuts instead of almonds. If you are wondering what sort of chlorella/ spirulina tablets to buy, I recommend either Thor's Hammer by Raw Power or Earth Shift's chlorella/ spirulina tablets (as a thank you for Dr. Cassar's inspiration!)
1 1/2 cups almonds (soaked for 8 hours, peeled)
1/4 cup of sauerkraut juice
1 teaspoon lemon juice
1 teaspoon nutritional yeast
dash Celtic sea salt
1/4 cup of chlorella/ spirulina tablets
Soak your almonds for 8 hours, then peel away skin on each almond by squeezing gently. Put in a small food processor or blender with sauerkraut juice, lemon juice, nutritional yeast, and salt. Blend until smooth. Using the blunt side of a knife, crush the chlorella/ spirulina tablets (you want large chunks, not ground to powder). Add crushed chlorella/ spirulina to the food processor or blender and give one quick pulse (do NOT overdo). Scoop out mixture and put in a nut milk bag and hang somewhere where the excess liquid can drain into a bowl below. (I usually use the handles on my cabinets.) After about 15 minutes of straining, transfer mixture to a small pyrex container or individual spring form pan. Cover with a coffer filter or paper towel, held on by a rubber band. Leave on counter for 2 to 3 days, at room temperature and out of direct sun. Transfer the cheese out of the container. It should be firm enough now to hold its own shape. Place in the refrigerator for up to two weeks. Serve and enjoy!