Miyoko’s Cheesy Garlic Vegan Butter

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.

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Miyoko’s Cheesy Garlic Vegan Butter is absolutely fantastic. We are not one bit surprised (though we are disappointed it’s no longer in the online store — we hope it’ll return soon!).

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This lovely butter comes in a tub, and it is flaked with herbs and has a very buttery consistency — impossible to tell it’s not “real” butter.

IMG_8107We spread it onto slices of crusty French bread, which we then popped into the oven to make garlic bread.

IMG_8112Our bread emerged from the oven with a perfectly melted, buttery, cheesy, garlicky topping — and it was delectable. (We also tried adding the butter to warmed bread, but it is much better when applied liberally to bread, then warmed.)

You can spread it on as thick or as thin as you’d like, but thin works well because this butter is so incredibly flavorful.  The only problem with this lovely new product is that it sells out so fast — get it while you can!

Miyoko’s Cultured Vegan Butter

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)

Butter can be another one of those items that’s tough to veganize — as usual, Miyoko Schinner has outdone herself, and this Cultured Vegan Butter from Miyoko’s Creamery is the very best vegan butter we’ve had.

IMG_8110Probably the best thing about this butter is that it contains no palm oil, which is used by many vegan butters out there (if you don’t know why this is a problem, learn more here, and here).

But even better, this butter is absolutely delicious. It’s thick, creamy, and has just the right balance of salty and sweet. We chose to spread it onto warmed bread, where it melted beautifully, and it was perfect.

IMG_8116We imagine it would also be great to cook with, but it’s so amazingly good you could also just eat it with a spoon. Or, on bread, baked potatoes, popcorn….

This is another one of those popular Miyoko’s items that sells out very quickly, so pounce while you can. Even better, this month, Miyoko’s is donating a portion of online sales to the amazing organization Animal Place — so order soon!

Miyoko’s Double Cream Roasted Garlic Peppercorn

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)

As we’ve advised before, Miyoko’s cheeses are so wonderful and so popular that you have to act quickly if you find one you like. We loved this limited edition Double Cream Roasted Garlic Peppercorn — and are eagerly awaiting its return.

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In the meantime, we’ll tell you all about it. As fans of all of Miyoko’s double-cream cheeses, we couldn’t wait to try this one — and we were not disappointed. This delectable soft cheese is creamy and bursting with flavor.

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We paired this cheese with Trinity Oaks Pinot Noir, which is not only smooth, delicious, and vegan but very affordable. (Which is good when you have this much cheese-tasting to do.)

Keep an eye out for the reappearance of this incredible cheese … and snap it up as soon as you can.

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.

 

 

 

Miyoko’s Mt. Vesuvius Black Ash

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.

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We admit we put off trying Mt. Vesuvius Black Ash because it seemed a little strange — a cheese covered in black ash? And indeed, it looks a little odd…

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We half-expected the cheese to be a little gritty, or to have a smoky or charcoal flavor. However,  the black ash is so fine that it barely registers, and it has no flavor at all.

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The only flavor that comes through in this delicious cheese is the gouda-like flavor of the cheese itself, which is very smooth and creamy. It’s a little firmer than Miyoko’s double-cream cheeses but still highly spreadable.

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I highly recommend this one, as it’s so unique and fun. And vegans who miss gouda will especially love it.

Miyoko’s Smoked Chive Farmhouse

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)

Because we’re such huge fans of Miyoko’s Double Cream Chive as well as Smoked Farmhouse, we couldn’t resist this limited edition Smoked Chive Farmhouse.

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This lovely cheese is far more smoky than chivey, and for those who love a bit of smoke, this one tastes even smokier than the regular Smoked Farmhouse. It’s a firm cheese, more sliceable than spreadable, and while it was terrific on crusty bread, it would also be very tasty on any sandwich or chopped/shredded into a salad.

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Because it’s a limited edition cheese, don’t miss your chance to order. And, as if you need a reason to eat this yummy vegan cheese, Miyoko’s will donate 1% of online sales this June to Vegan Outreach.

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 Double Cream Garlic Herb

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)

I so adore Miyoko’s Double Cream Chive that, given the choice, I usually go for that first — but this decadent, flavorful cheese is a very close second.

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Double Cream Garlic Herb seems somewhat less creamy than the Double Cream Chive, but it’s just as full of spice and flavor. And it’s just as rich and scrumptious.

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As with all of Miyoko’s cheeses, this one is fantastic on bread or crackers…it would also slice nicely for sandwiches and wraps, and Miyoko‘s recommends trying it on bagels and baked potatoes as well. Whatever you do with this one, you can’t possibly go wrong.

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 French Style Winter Truffle

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)

I honestly didn’t think Miyoko’s could top its amazing Double Cream Chive, but this one comes pretty close.

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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.

wtWe enjoyed this on crackers and crusty bread, but it would also be delicious mixed into pasta or risotto.

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And, this cheese goes very well with this lovely Handley pinot noir — also vegan, of course.

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