I was introduced to a product that I did not know about – Miyoko’s Vegan Cultured Nut Products.  When I stopped eating dairy in December, cheese was my biggest problem – I love cheese! Eventually I moved away from it, and started making sauces with cashew “cheeze” and other options. Miyoko Schinner is a vegan chef and author who creates vegan cheeses with a nut base.

I was able to try 5 flavors:

Double Cream Chive – this one was like Rondele’ – a spreadable tasty cheese that was excellent spread on crackers, and also with baked potatoes!

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Aged English Sharp Farmhouse –

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This reminded me of Smoked Gouda.  I used it to make mac & Cheese – warmed it with almond milk to make a sauce.
It was great!
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Also good with crackers!

Fresh Louve Valley in a Fig Leaf – a soft cheese that was good as an appetizer!
I’m not sure how I felt about the fig leaf wrapper!

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High Sierra Rustic Alpine. I also used this with almond milk and made a sauce for noodles. It was delicious!

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Double Cream Sundried Tomato Garlic
Reminded me of a favorite growing up – Port Wine Cheese!

Great with crackers!
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Every vegan would love a taste of these cheeses and you won’t be missing cheese! Give them a try!

You can ORDER HERE or check where they are sold locally!



  1. Pingback: Dairy free cheese roundup – Lil Runner

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