Miyoko’s cream cheese

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 ever, Miyoko’s Creamery is always trying new and amazing things. We were thrilled to see a new cream cheese available, and we ordered it right away. (It’s not currently on the Miyoko’s website, but join the mailing list to be notified of new cheeses!)

miyokos-cream-cheeseThe cream cheese doesn’t have the smooth texture that others (such as Daiya) have, and it’s also quite sweet.

mcc2There’s a very pleasant nutty flavor, but there is also slightly chalky aftertaste. As one taster pointed out, “It doesn’t finish well.” In the end, we were split on the bagel factor, with half of us finding this new cream cheese lovely on bagels and the other half not so much.

m-ccIn the interest of further research (this is all for science, people), we decided to see how it would work in a recipe. The good news here is that it’s brilliant. Behold this double-layer, peanut butter-chocolate cheesecake (all vegan, naturally).

cheesecakeThis cheesecake turned out to be quite delicious — though keep in mind that this was a no-bake recipe, so we haven’t yet tried baking with this new Miyoko’s cream cheese. Still, given the success of this recipe, we’ll likely give it a try soon.

Most of all, you should give this new cream cheese a try yourself soon, and see what you think.

Daiya Chocolate Cheezecake

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)

First, happy National Cheese Lovers Day (who knew?). We are glad to be able to celebrate with such delicious, healthy, and compassionate options, and we hereby thank all those who are bringing such delicious vegan cheeses to the marketplace.

And, since we’re celebrating: Chocolate Cheesecake.

A while back we reviewed Daiya’s New York Style cheezecake, and we loved it. We couldn’t wait to sample the chocolate version, which we’re happy to report is even better (we didn’t think it was possible).

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This chocolate version has the same rich, delectable creaminess — along with the amazingness of chocolate.

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Remember these come frozen, so you need to give them at least 6 hours to thaw (it’s very disappointing when you don’t remember in time, as I have learned). After a few hours in the fridge, this beautiful cheesecake is ready to go…and it’s not likely to last long on the plate.

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This is a dessert any omnivore would love — it would be gorgeous drizzled with vegan chocolate, and impossible to tell from the “real thing.”

Daiya New York Cheezecake

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)

Okay, this New York style cheesecake from Daiya is the best thing ever.

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As someone who used to love cheesecake in my pre-vegan days, I figured I’d said my last good-byes when I gave up dairy. And, given what I’d learned about the dairy industry, I was completely okay with that.

And then, this.

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Hello again, cheesecake.

This Daiya cheesecake is rich, creamy, and perfectly flavored — and, of course, it’s also cruelty free and far healthier than the dairy version (no cholesterol, trans fats, gluten). And while it does have plenty of plant-based fats and calories, the serving size is gigantic, so keep that in mind when you do the math — it’s so rich that a little goes a long way.

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You’ll find this amazing dessert in the freezer section of the grocery store (and there are three additional flavors: strawberry, key lime, and chocolate). Keep in mind that you’ll need to move it to the fridge to thaw for about 5-6 hours, and then it’ll be ready to slice and serve (and it’s best if it has a few moments to sit at room temperature).

If you love cheesecake, and/or if you want a vegan dessert that will impress omnivorous friends and family, this is among the best and most decadent ever. Enjoy!