Miyoko’s Sharp Cheddar-Style Cheese Sauce

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

Here’s the thing about the very best Miyoko’s cheeses: You have to act fast. And when we learned that Miyoko’s had a new cheese sauce, we did just that. (It was then sold out for a while, and now it’s back! So…act fast.)

This Sharp Cheddar-Style Cheese Sauce is phenomenal. While many plant-based folks make homemade cheese sauce that is very good, I’m not among them, and, until recently, I had yet to find a truly incredible cheesy sauce that requires nothing more than pouring it over pasta to make a delicious meal.

But now, there’s this:

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As with other Miyoko’s cheeses, this ships in two days via FedEx, and it comes in smallish containers (one meal, basically, for no more than a pound of pasta, and less if you want it to be super cheesy).

IMG_4514Because it’s cashew-based, the ingredients separate a bit, so you have to give it a good stir, then heat it over the stove until it gets thick and creamy — about 10 minutes or so.

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The result is a beautiful, thick, cheesy sauce that is perfect for pasta shells. And, just for a little variety, we also tried it with macaroni, which was equally delicious.

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As many vegan cheese lovers know, consistency is among the toughest things to perfect when it comes to plant-based cheeses, but Miyoko’s nails it. And this sauce also has the sharp, cheddary flavor of any classic mac-and-cheese recipe.

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Don’t forget to ask your local retailers about carrying Miyoko’s cheeses … we are thrilled to see them in no fewer than four of our local stores, and counting, in many different flavors. But ordering online has its benefits, too — Mikoyo’s donates 1% of its online sales to an animal rights/vegan nonprofit.

 

 

 

Fresh Loire Valley in a Fig Leaf

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

Miyoko’s insanely popular Fresh Loire Valley in a Fig Leaf has been sold out for months — so, when we saw that it was finally in stock, we pounced.

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This cheese is gorgeously packaged — if you need something to take to a summer dinner party, this is it.

Wrapped in organic-vegan-wine-cured fig leaves, this cheese is cashew based and unbelievably smooth and creamy — not thick and “chewy” like a brie but lightly and delicately creamy.

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The flavor is sharp, with a tinge of sweetness, and according to its description on Miyoko’s website, it is supposed to get even sharper as it ages. (Wish we could tell you more about that … but Miyoko’s cheeses do not last long enough around here to age.)

IMG_9681We hope you’ll give this one a try while it’s available — and remember, for the month of June, Miyoko’s will 1% of its online sales Vegan Outreach. Not that you need a reason to order this delicious cheese…

Miyoko’s Napa Valley in a Brandy-Cured Grape Leaf

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

When we saw that Miyoko’s Kitchen was offering a Limited Edition cheese, in a brandy-cured leaf no less, we couldn’t resist.

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The Napa Valley in a Brandy-Cured Grape Leaf is, like so many Miyoko’s cheeses, a thing of beauty.

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This cheese soaked in a bit of the brandy it was wrapped in and has a hint of flavor and sweetness, and it otherwise has a lovely nutty, slightly smoky flavor.

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This soft, creamy cheese is rich and indulgent — and we highly recommend trying it while it’s available. It’s perfect for early summer feast with fresh bread or crackers.

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Miyoko’s Herbes de Provence

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

This week’s tasting was Miyoko’s Country Style Herbes de Provence, a departure from the double cream cheeses we are so addicted to from Miyoko’s.

herbesLike everything shipped from Miyoko’s, this wheel came beautifully packaged.

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This cheese is covered with herbs (on the website, lovely purple specks of lavender are visible, though not on the cheese we received). Still, it’s no less appetizing — and the lavender flavor came through in every bite.

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This is a firmer cheese, very easily sliced — and if set out for a while, it’s highly spreadable. The bursts of flavors from the herbs (among them, lavender, rosemary, and thyme) blend well with the mellow, creamy texture and flavor of the cheese.

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This is another amazing cheese from Miyoko’s — we have yet to try one that it’s very near perfection. Enjoy!

AND — as if you need a reason to order Miyoko’s online — the company is now donating 1 percent of all online sales to nonprofits — for the month of may, the nonprofit is Friends of Animals. Learn more here.

Teese – Vegan Mozzarella Style Vegan Cheese

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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.

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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.

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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.

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My search for a great mozzarella vegan cheese continues.