Thursday June 18, 2015
There are a lot of amazing vegan cheese alternatives: cashew cheese, nutritional yeast, and many others. But blue cheese has a flavor that’s pretty hard to imitate. Until now!
Noni is often known as “cheesy fruit,” because the raw fruit has a flavor and smell that’s strikingly similar to blue cheese. The problem is, because the fruit has no shelf life, it’s very difficult to get access to the fresh fruit to use as a blue cheese substitute.
Lucky for you, we at Hawaiian Organic Noni have developed a way to stop the fresh fruit from fermenting: our low-heat dehydration process. The result is a noni fruit leather with that tangy, blue cheesy taste, all ready to be put to use in dips, dressings, and salads.
Noni fruit is more than just a great substitute for blue cheese. It’s one of the most powerful foods for promoting overall good health and wellness. The raw pulp contains 165 beneficial compounds that repair and maintain the human body. It has more antioxidants than apples, pomegranate, and acai, and it’s been shown to promote clear healthy skin, support healthy immune system response and support the overall health of the digestive system and the GI tract.
Here are three simple recipes that use Hawaiian Organic Noni fruit leather as a blue cheese substitute:
Noni “Blue Cheese” Vinaigrette
This delicious salad dressing isn’t anything like the chunky, creamy blue cheese dressing you might be familiar with. Instead, it’s a light vinaigrette, packed full of blue cheese flavor from noni fruit infused in the olive oil.
Serve over your favorite mixed salad. It pairs great with salads that contain some fruit, like apples or pineapple chunks, and nuts.
Makes enough to dress a main course salad for four, depending on how much dressing you like on your salads. You can adjust the amount of noni you use for a stronger or milder flavor.
- ¾ cup extra-virgin olive oil
- 4x4inch piece of Hawaiian Organic Noni Fruit Leather
- ¼ cup lemon juice
- ¼ tsp salt
- ¼ tsp pepper
- Cut the noni up into small pieces, and dissolve in olive oil.
- While it’s dissolving, mix the rest of the ingredients together.
- Add the noni and olive oil to the rest of the ingredients.
- Whisk until the salad dressing emulsifies to a smooth, slightly thickened texture.
- Use to dress your favorite salad.
Noni “Blue Cheese” Salad
Blue cheese crumbles are a common ingredient in many salads, and now there’s a great vegan substitute. Use pieces of noni fruit leather in the place of blue cheese, and you’ll get that delicious, tangy flavor—totally vegan! Plus you get all the amazing benefits of noni fruit.
Feel free to mix up the other salad ingredients as you prefer.
Makes enough for 4 large main course salads. You can adjust the amount of noni you use for more or less blue cheese flavor.
- 4 cups fresh organic spinach
- 4 cups organic leaf lettuce
- 2 organic apples, chopped into 1 inch cubes
- ¾ cup grape tomatoes, halved
- 1 small red onion, very thinly sliced
- 1 cup coarsely chopped pecans
- 4x4inch square Hawaiian Organic Noni Fruit Leather, chopped into small squares
- 1 recipe lemon thyme vinaigrette (recipe follows)
- Freshly ground black pepper
- Distribute spinach and lettuce among four salad bowls.
- Distribute apples, tomatoes, onions, pecans, and noni fruit leather evenly among salads.
- Lightly drizzle each salad with dressing, and top with a little black pepper.
Lemon Thyme Vinaigrette
This delicious, simple dressing is great on just about any kind of salad.
- 4 Tbsp fresh lemon juice
- 1 Tbsp Dijon mustard
- 2 tsp chopped fresh thyme
- ½ cup olive oil
- Mix first three ingredients until well combined.
- Drizzle in olive oil as you whisk.
- Whisk until dressing thickens slightly and becomes smooth.
Noni “Blue Cheese” Dip
This delicious vegan dip is perfect for dipping vegetables, pita bread, or chips. It’s full of delicious, blue cheesy noni, which also makes it full of antioxidants, beneficial enzymes, and other compounds that heal the body from the inside out.
Feel free to adjust the amount of noni you use, for a stronger or milder flavored dip.
- 8 oz fresh cauliflower in florets
- ¼ cup cashews soaked in ½ cup water for at least 1 hour
- ½ cup noni puree (recipe follows)
- Juice of 1 lemon
- 4 Tbsp white vinegar
- ¼ to ½ cup water
- 1 tsp minced garlic
- ¼ cup minced onion
- Pinch of salt
- 1 Tbsp fresh dill
- Pulse cauliflower in blender until broken up into small pieces. This will give your dip a slightly chunky blue cheese texture, so pulse it as finely or as coarsely as you like. Set cauliflower aside.
- Drain your soaked cashews and put them in the blender. Add the rest of the ingredients to the blender and blend until smooth. Add more water to thin as needed.
- Transfer to a serving bowl and mix in the chunky cauliflower.
This recipe makes way more than you need for the dip, so you can use the leftovers to make Noni Tea. The puree will keep for a few days in the fridge.
Makes 2+ cups.
- To a blender, add:
- ½ pkg. or 1 oz. Hawaiian Organic Noni Fruit Leather
- 2 cups water
- Spin in blender until smooth and consistency of applesauce