It’s easier than ever to find plant based versions of non-vegan foods, case in point, Tesco free from blue cheese. What a time to be alive. I find cooking with blue cheese really mellows out the flavour, and it goes beautifully with broccoli.
Yield; Three servings(201kcal per serving) Cook time; 25 minutes
- One tablespoon of non-dairy margarine
- One brown onion, sliced
- Three sticks of celery, sliced
- One head of broccoli, cut into florets
- 750ml hot vegetable stock
- One teaspoon of both dried sage and dried oregano
- Three tablespoons of cornflour dissolved in three tablespoons of cold water
- 100g/3.5oz dairy-free blue cheese, grated
- Add the non-dairy margarine to a saucepan over a medium heat. Once it’s melted, add the onion and the celery. Cover with a lid and leave to cook for ten minutes.
- Next, add the broccoli florets, vegetable stock and herbs. Replace the lid and increase the heat to a simmer. Leave to simmer for five minutes.
- Then add the cornflour slurry, give everything a good stir and continue simmering for three or four minutes.
- Once it starts to thicken, add the cheese and give it a good mix. The cheese will only take a couple of minutes to melt, once it’s melted blend with an immersion blender until smooth. Serve immediately.
I thought I’d end this with what I thought of the Tesco Free From Blue Cheese. It both smelled and tasted eerily similar to dairy blue cheese. Like all Tesco dairy-free cheese, it melts beautifully. If you’re missing blue cheese, I would definitely give it a try if you can.