The Cultured Kitchen Cashew Reserve

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)

We were delighted to find this Cashew Reserve spread from The Cultured Kitchen at our local co-op.

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The Cultured Kitchen makes two varieties (the other, Smokey Chedda, sounds amazing), and we sampled Herbs & Chives, which has a mild, delicate flavor. Especially lovely is the hint of lavender.

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The texture isn’t as smooth as some vegan spreads, but this is to be expected with a product as natural as this one. While we spread this lovely vegan cheese on crackers, given its consistency, it’s even better as a dip…and would be a beautiful addition to any holiday gathering.

NuCulture Garden Herbs cashew spread

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)

At the same time we tasted NuCulture’s Bacony Chipotle cashew spread, we sampled its Garden Herbs variety.

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Like the spicy chipotle flavor, this one is light, creamy, spreadable — and delicious.

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And while it doesn’t have the kick of the Bacony Chipotle, it’s herbs and spices are lovely, and it’s wonderful on crackers and bread. It’s perfect for anyone who’s looking for a less eye-watering snack, and it would be glorious on a bagel.

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Check out NuCulture’s website to learn more and to find recipes. We look forward to trying (once we can find them!) the other two cashew spreads soon!

Treeline Chipotle Serrano Pepper

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)

We love Treeline‘s French-style cheeses, and while our local co-op only has one variety, we found this Chipotle Serrano Pepper flavor at a California Whole Foods.

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The texture of this variety is ever-so-slightly chalky (probably not noticeable to most), but the spices are fantastic — hot and a little smoky.

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This cheese would pair very well with a light, crispy white wine, a sparkling wine — or any cool drink, for that matter — and due to its heat, it would be even better with veggies than with bread or crackers.

Soledad American and Ricotta

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)

These two vegan cheeses from the Sanctuary at Soledad Goats were not as lovely as the others we sampled.

In fact, these two were the blandest of the bunch. Also, due to the photos on the website, we expected the American Style cheese to be firm and sliceable, not spreadable.

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The American style cheese was fairly flavorless, and the texture a bit oily.

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The ricotta style cheese was also a bit flavorless, but this isn’t a bad thing when it comes to ricotta, since it’s meant for recipes more than spreading on crackers.

IMG_1563And the texture itself was very ricotta-like, so this cheese would be a great ricotta substitute for any plant-based recipe.

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So, while these varieties wouldn’t make our must-have-again list, check out Soledad’s other cheeses, as we’ve had some good ones, and we love supporting the great work they do for animals!

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.

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 Double Cream Sundried Tomato Garlic

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 always, Miyoko’s does an amazing job with vegan cheese. This Double Cream Sundried Tomato Garlic is no exception.

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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.

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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.