Cultured Nut Cheese



Vegan chef Miyoko Schinner longed to recreate the range of flavors and textures she had encountered in her pre-vegan ardor for cheese. Her first few years of experimentation resulted a well-received book, Artisan Vegan Cheese, and, more recently, in the birth of Miyoko’s Kitchen a line of cultured and seasoned cashew-nut-cheeses.

Several of these flavored faux-cheeses such as the smoky Double Cream Sundried Tomato Garlic, oniony Double Cream Chive, and earthy French Style Winter Truffle can be mixed and melted directly into hot pasta for a quick, creamy, and very flavorful non-dairy sauce. Other intriguing varieties, more suited to presentation on a vegan cheese plate, include the Country Style Herbes De Provence, (which comes attractively encrusted in dried sage, oregano, and lavender), the Fresh Loire Valley (swaddled in a fresh fig leaf), and the Aged English Smoked Farmhouse, delightully reminiscent of a salty smoked Gouda.