I’ll be honest, many of the vegan cheeses on the market don’t quite do it for me. I will sometimes try a cheese brand a few times—willing myself to like it—before it begins to grow on me. But most still taste like substitutes and could never pass for the “real thing.”
My experience with the new artisan vegan cheeses from Miyoko’s Kitchen is a whole different story. Love at first taste, if you will. You would never guess that these cheeses are made from organic cashews—cultured just like the dairy cheese that most Westerners grew up eating. Miyoko’s cheeses come in nine varieties—from a Fresh Loire Valley that is wrapped elegantly in a fig leaf to a Country-Style Herbes de Provence which is coated in lavender.
My instant love of these cheeses surprised me, but it shouldn’t have. Miyoko has been cooking vegan food for herself and for others for decades. Her first vegan cookbook came out back in 1991, and since then she has taught cooking classes, written for numerous publications, and given talks around the word. In 2013 she published the book Artisan Vegan Cheese, a book that enabled the average Joe to make his very own vegan cheese. All those who were lucky enough to meet Miyoko or try her hand-crafted cheese, dreamed of a day when they could find them in stores. That day is here, my friends!
The vegan cheese landscape just witnessed a watershed moment, and Miyoko’s Kitchen is now producing some of the finest cruelty-free cheeses on earth. I bow down to you, Miyoko Schinner!