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Or, put a few cheeses together for a memorable experience. You can create a beautiful cheese board with any one of these cheeses (photo #5). Roadhouse cheeses, the type served in European beer gardens, are spreadable, a perfect pairing with beer or wine, bread, crackers, and soft pretzels (photo #4). Smoked Farmhouse: a semi-hard wheel with rich, sharp, smoky tones.Use it in a sandwich, or melt it with nondairy milk for a luscious sauce. Sharp Farmhouse: a hard, aged, sharp round with complex flavors that continues to age in your fridge.You can melt it into fondue or grate it into risotto.įarmhouse cheeses are sliceable and uses beyond crackers and bread: Rustic Alpine is made in the semi-hard style of Alpine cheeses: nutty flavor with sweet overtones. Mozzarella, fresh or smoked: for a vegan Caprese salad, panini or pizza.

Fresh Loire Valley (wrapped in a grape leaf-photo #6).

In the style of goat cheese wheels from the Loire, these vegan wheels are ready to enjoy with a glass of wine and a baguette or crackers (photo #3): They will melt into creamy sauce for example, if you toss them with hot pasta (photo #7). It is a most welcome alternative to dairy butter.Ī bagel no longer needs to be parted from cream cheese. Melt it and toss it with popcorn (photo #1), slide it over an ear of corn. We use it on toast, baked potatoes and vegetables. Mikoyo has crafted a cultured vegan butter in the style of European cultured butters. They are blessed options for vegans and the lactose intolerant. These vegan products are more tart than their dairy counterparts, in the way that yogurt is more tart than sour cream.

The cheeses range from soft and spreadable to hard and sliceable.

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The products are free of cholesterol, dairy, gluten, lactose and soy, and the ingredients are non-GMO.Īs with their dairy counterparts, the cheeses and butter are cultured and aged (depending on product). We can attest, as a lifelong lover of fine dairy cheeses, that what she has created from cashews and coconut oil, among other ingredients*, is remarkable. The result: creamy vegan cheeses that can easily substitute for dairy products, and even melt like dairy cheese. Miyoko’s uses traditional artisan creamery methods to create plant-based vegan cheeses from cashews and other “real food” ingredients. That, along with her compassion for animals, led her to create “plant based cheeses that retained all the complexity and sharpness of their dairy counterparts.” In the last decade, she has focused on creating the finest vegan cheeses and butter.Ī lover of conventional cheeses-“The ‘good life’ isn’t complete without a glass of wine and some fine cheese,” she has said-she discovered that she had lactose intolerance. Miyoko Schinner became a name in the Bay Area in the late 1980s, as a vegan restaurateur, host of cooking classes and author of cookbooks. It was the number one food trend of 2018. The increase in veganism-full or partial†-continues to rise.

Miyoko’s has gone mainstream, and that’s a good thing.

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These days, you can find the products on Amazon, at other e-tailers, and at 10 stores in my Manhattan zip code alone! We also are a proponent of sustainability† and try to watch our cholesterol (vegan foods help both).Īt that time Miyoko’s Creamery had no e-commerce, and distribution only in California. While not a vegan, we were on top of the sweeping trend. Our colleague Hannah Kaminsky, a vegan food writer and photographer who lives in Northern California, told us several years ago: You must try Miyoko’s vegan cheese and butter. Toss vegan cheese with hot pasta to create a creamy sauce. Serve Fresh Loire Valley cheese with figs and membrillo (quince paste). Shown here: Sundried Tomato Garlic cheese wheel. Spread Miyoko’s roadhouse cheeses on bread, crackers or pretzels. Serve a Loire-style soft cheese wheel with crackers and wine. Spread Miyoko’s vegan cream cheese on a bagel. Melt Miyoko’s vegan cultured butter and toss it with popcorn (all photos © Miyoko’s Creamery).

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