Plant-Based Blue Cheese
Plant-Based Blue Cheese
This plant-based blue cheese from Honestly Tasty is made with real Penicillium Roqueforti and matured over several weeks, delivering a smooth, creamy texture with a distinctive blue cheese bite that genuinely stands up to its dairy counterpart.
In stock
Dispatched directly by Honestly Tasty from United Kingdom
UK standard delivery typically 1–3 business days
Honestly Tasty's plant-based Blue cheese is crafted to deliver the authentic experience of a traditional blue. It's made with real Penicillium Roqueforti, the same culture used in classic blue cheeses, and matured over several weeks to develop its characteristic flavour and texture. The result is a mould-ripened, smooth, and creamy cheese with that unmistakable 'blue cheese' bite. It's designed for those who appreciate the complexity of blue cheese but prefer a plant-based option, offering a rich and satisfying taste experience without compromise.
About Our Brand Honestly Tasty
Most vegan cheeses ask you to compromise. They get close on one dimension — perhaps a reasonable texture, or a passable flavour — and fall short on the other. Honestly Tasty was built specifically because that compromise felt unnecessary. Mike walked away from a corporate career not to launch a food brand, but to fix something that had been bothering him: the persistent gap between what dairy-free cheese promised and what it actually delivered.
What makes Honestly Tasty different is the starting point. Most brands in this category begin with available ingredients and work toward an acceptable result. Honestly Tasty begins with the dairy original — the flavour, the texture, the way it behaves — and works backwards until the plant-based version genuinely holds up. That is a harder brief, and it produces a more honest product. Each recipe is developed until it can stand alongside its dairy counterpart, not just approximate it.
The founder-led origin matters here in a way it does not always. Mike was not filling a market gap identified by a trend report — he was solving his own problem, which means the standard is personal rather than commercial. That distinction shapes everything: which recipes get pursued, which get dropped, and which compromises never get made. It is the kind of quality signal that does not show up on a label but shows up in the product.