As always, Miyoko’s does an amazing job with vegan cheese. This Double Cream Sundried Tomato Garlic is no exception.
This magnificent cheese (oops, I meant cultured nut product) is bursting with flavor, and its consistency is as lovely and creamy as other Miyoko’s cheeses we’ve tried.
I love this on bread and crackers (a meal in itself), but it would also be lovely on pasta. The Miyoko’s website features a recipe for risotto using this cheese that looks incredible.
This Treeline Classic Aged Artisanal Treenut Cheese is the hard aged cheese all vegans have been waiting for.
While this cheese is a little softer than an aged parmesan, it’s just as flavorful and a bit creamier (and best yet, environmentally friendly and cruelty free).
This Treeline Classic Aged Nut Cheese comes in a small package, but this is for the best: its richness and intense flavor make it difficult to eat too much at once.
This cheese is delicious sliced on crackers, but I especially love it shredded and added to any pasta dish. (Be sure to check out the smokey mushroom risotto recipe on Treeline’s website.)
The cheese can be shredded even finer for a more parmesan-like experience, but for me, the thick shreds are great (the more, the better).
Check back soon — I saw that Treeline has added new flavors, and we’ll do our best to get our hands on them as soon as humanly possible.
Our latest adventures in vegan cheese tasting include Vtopian artisan cheeses, based out of Eugene, Oregon.
First we sampled Vtopian’s Macadamia and Cashew Camembert. This cheese is smooth, creamy, and slightly sweet.
Dana picked up our Vtopian cheeses at Portland’s Food Fight Grocery…but you can also order Vtopian online.
And follow Vtopian on Twitter (@VtopianCheeses) to keep track of where you can find these cheeses…they’re now in Whole Foods in Portland’s Pearl District, and according to a recent tweet, a Vtopia Vegan Cheese Shop and Deli will be opening soon in Portland. We can’t wait.
Stay tuned…we’ll soon be reviewing three additional Vtopian cheeses!
Though we covered these French-style nut cheeses as part of another post, we wanted to be sure to give them a little more attention, as they are fantastic.
So far, our local groceries have only Herb-Garlic flavor (we’ve had to venture out of town for the Scallion) — so while we’re hoping they branch out, we’re still very happy with whatever Treeline cheese is readily available. If you’re looking for a Boursin-style vegan cheese, this is it.
These nut cheeses (made from Brazilian cashews) are smooth, creamy, flavorful, and just about perfect (especially given they have zero cholesterol and zero cruelty). Visit Treeline’s FAQ and Why We’re Dairy Free pages for more on the benefits. And meanwhile: enjoy.
There are two new flavors now available — Chipotle Serrano Pepper and Green Peppercorn, so we hope to get our hands on these soon…
When we last posted about CHAO slices, we had not yet tried the best one of all: Tomato Cayenne.
This flavor is by far the best … it’s spicy and very flavorful, and it melts beautifully on veggie burgers. Thanks to its robust flavor, it also tastes far better than the other CHAO slices on cold sandwiches.
The photo above is a little washed out — the cheese is actually a very bright orange — and it’s well worth a try, even if you aren’t yet sold on the other CHAO varieties. And it’s a fantastic vegan cheese option for anyone who likes a little spice.
A visit to Portland isn’t complete without a visit to Food Fight…and now I must also add the fact that a visit will not be complete unless I have a large cooler and a straight trip home. The abundance of vegan cheeses I wanted to try is amazing…
I have yet to see a camembert -style cheese in another grocery store, so I can’t wait to try what Vtopian offers.
For those not within reasonable distance of Food Fight, visit the Vtopian website, where you can order these magnificent cheeses online.
The Vtopian site offers an even greater selection — including a maple seitan cheeseball and dark chocolate strawberry brie, for the adventurous and sweet-toothed — but to me, these basics look far more appealing.
Vtopian is, not surprisingly, based in vegan-friendly Eugene, Oregon — all cheeses are hand-crafted from organic ingredients.
Vtopian cheeses are mostly cashew-based, but I am looking forward to sampling this macadamia-nut cheese, in this camembert below.
If you’re in Portland, visit and support Food Fight — and if not, look for these delicious cheeses here.
Most vegans are well aware of Daiya and its vast and yummy selection of vegan cheeses; this company provides many vegan staples…like cream cheese.
I’ve sampled many vegan cream cheeses out there, and I’ve found Daiya to be the best so far (same goes for its shreds, which melt very well and are rich and cheesy).
Now, back to cream cheese.
While many vegan cream cheeses are either dry, or weirdly textured, or flavorless, Daiya’s is smooth, creamy, and has that tangy cream-cheese flavor. The plain cream cheese version is a bit too sweet for me, but the chive-and-onion version is just right. (It also comes in strawberry, which I imagine is very good for those who like their cream cheese on the sweet side.)
I was quite excited to find this Teese mozzarella cheese at the Ashland Food Co-Op. A review from a customer at Vegan Essentials gave it a 5-star review, so I was hoping I would love it. The packaging is a bit unusual, but it looks and cuts just like fresh mozzarella.
Uncooked, Teese mozzarella doesn’t have much flavor, other than a lingering hint of flour, possibly from the tapioca starch as a main ingredient. This cheese is gluten-free, soy-free, and vegan.
As mentioned on the Teese website, the product melts beautifully and stretches like real mozzarella. However, even when cooked, it is a bit flavorless. I was disappointed that I preferred the pizza with no cheese over the pizza with Teese. Oscar, my dog who eats just about anything, seemed to agree. I tried to hide a pill in some leftover Teese, and he spit it out.
My search for a great mozzarella vegan cheese continues.
I honestly didn’t think Miyoko’s could top its amazing Double Cream Chive, but this one comes pretty close.
Winter Truffle is an exceptionally rich, creamy vegan cheese that is best described by Miyoko’s Kitchen: “An elegant, woodsy, and earthy wheel marbled with truffle-scented mushrooms. Explodes with deep umami flavors in a luxurious creamy base.” This description is spot-on.
We enjoyed this on crackers and crusty bread, but it would also be delicious mixed into pasta or risotto.
And, this cheese goes very well with this lovely Handley pinot noir — also vegan, of course.
There’s a lot to love about Miyoko‘s cheeses. (A brief aside: As the Miyoko’s Kitchen website points out, “Because our product isn’t made from dairy, in the state of California, we can’t call it cheese … we’ve decided simply to go with the flow, call our creations cultured nut products, and have fun with it! After all, we’re a team of cultured nuts ourselves.” Check out their About Us page; they truly are having fun with it.)
We’ve now sampled several of Miyoko’s “cultured nut products,” and they are all spectacular. The Double Cream Chive, however, wins our first-place vote.
This amazing vegan cheese is soft, creamy, incredibly flavorful, and all around just about perfect. (For anyone who may be wondering, this cheese is not only vegan but GMO-, soy-, and gluten-free.) In a word, it’s perfect.
While so far, we’ve enjoyed this on crusty bread and crackers, it’s a versatile cheese that you can use in many other ways, such as on baked potatoes. Check out Miyoko’s blog for delicious recipes.
And come back soon for more reviews of Miyoko’s cheeses, aka cultured nut products.