Nut Cheese



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

Several of these flavored faux-cheeses such as the smoky Double Cream Sundried Tomato Garlic, the oniony Double Cream Chive or 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, perhaps more suited to a simple vegan cheese plate than a pasta sauce include the Country Style Herbes De Provence, which comes attractively encrusted in dried sage, oregano, and lavender, the Fresh Loire Valley wrapped-up in a fresh fig leaf), and the Aged English Smoked Farmhouse, which is reminiscent of a salty smoked Gouda.