Here at VT, we’re always on the lookout for the latest-and-greatest vegan cheese. Kite Hill. Treeline. Dr-Cow. We've devoured it all. Our current obsession? Miyoko’s Creamery. The aged cashew-based goodies made by vegan DIYer Miyoko Schinner—author of Artisan Vegan Cheese and the upcoming The Homemade Vegan Pantry cookbooks—totally elevate any cheese plate, sandwich, pasta dish, or straight-up snack. You can usually choose from around 10 varieties, though availability changes with the seasons. Right now, we’re all about earthy French Style Winter Truffle; rich Aged English Smoked Farmhouse; and creamy, Mediterranean-inspired Double Cream Sundried Tomato Garlic (pictured), great for a no-moo bagel brunch. Sweet bonus: Miyoko donates 1 percent of online sales to a different animal rights nonprofit every month (May’s organization was Friends of Animals). You don't need to be vegan to appreciate this stuff. Cheese-loving vegetarians can turn to it as a just-as-delish-as-the-real-deal alternative—after all, many classic cheeses are made with animal rennet and are off limits to vegans and vegetarians. Hungry for more? Grab Miyoko’s Creamery products at Northern California grocers or online here.
How to Satisfy a Cheese Craving - Without Dairy
Thinking about going vegan, but not ready to give up cheese? You're certainly not alone. Many vegans have gone through a period where giving up cheese felt impossible. Pizza is one of my favorite foods, and I never thought I would be able to give it up.