Reddit reviews Artisan Vegan Cheese
We found 57 Reddit comments about Artisan Vegan Cheese. Here are the top ones, ranked by their Reddit score.
We found 57 Reddit comments about Artisan Vegan Cheese. Here are the top ones, ranked by their Reddit score.
Look no further! Here's a link to Miyoko Schinner's Artisan Vegan Cheese cookbook and here's a link to her online vegan cheese shop.
I was a total cheese hound right before I went vegan... this shit has totally made me forget about dairy cheese. Soooo damn good!
https://i.imgflip.com/1mw06n.jpg
Just kidding.
The Ricotta is made simply by blanching raw almonds then processing in a blender with 50% water by volume and adding lemon and salt to taste. The magic happens when you dress it with extra virgin olive oil, blackp pepper, and coarse salt.
The mozzarella has a base of coconut yogurt, thickened and set with tapioca starch, xanthan gum, and kappa carrageenan
The chevre is cashew based and cultured with rejuvelac, then flavored with lemon and dill
The cheddar is cashew based as well with coconut oil, a bunch of spices, and a bit of miso
If you're interested to try this stuff I'd recommend books by [Sky Michael Conroy] (https://thegentlechef.com/gentle-chef-cookbooks/non-dairy-evolution-cookbook/) and [Miyoko Schinner] (https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830)
Chao cheese slices make an amazing grilled cheese! I like Follow Your Heart slices too, but holy cow, Chao blows my mind.
I've also read good things about Miyoko's, but I haven't tried them yet.
There's of course lots of recipes for making your own cheese too, and recipes for making things like mac and cheese from scratch. Miyoko even has a book on the subject.
Miyoko's Kitchen is one of the best vegan "dairy" producers in the game right now. Their store locator is here. Miyoko Schinner also wrote a cookbook if you want to try making your own.
np! also, if you are someone who will miss cheese, I hear miyoko is the best:
field roast chao cheese is also excellent! really adds to sandwiches etc. try making some grilled cheese with it. coconut herb is my fave
Yeah the stuff in retail stores blows.
https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830 is the shit!
I can post them later but they are the fresh mozzarella recipe from Artisan Vegan Cheese and the truffled cashew cheese from Street Vegan, two of my favorite cook books for fancy occasions. I highly recommend both if you don't mind taking a bit of time to make truly fantastic meals.
You're right, of course! That's why I preceded it with "pine nut-based." In this book by Miyoko Schinner or this one by Skye Conroy (or anywhere online if you do a search for "vegan parmesan,") you'll find lots of varied recipes for non-dairy versions of powdered parmesan. They mostly consist of differing amounts of nuts or seeds (almonds, cashews, pine nuts, sesame seeds, etc), ground up with nutritional yeast and sea salt, though in the Schinner book above there's also a recipe for an air-dried parmesan that's a bit more involved (it takes about two weeks to dry) which results in a harder block cheese that can be grated.
We just got our shipment Friday. I've only tried the "Smoked Farmhouse" and it was excellent. I'm a big fan of her book (Artesian Vegan Cheeses " but I haven't had much success with the air dried nut cheese, but the stuff I ordered gives me hope!
For the lazy:
http://www.artisanveganlife.com/
http://miyokoskitchen.com/
http://www.amazon.com/gp/aw/d/1570672830/ref=redir_mdp_mobile?pc_redir=T1
edit: readable links
If you want to dive in, get the book Artisan Vegan Cheese. Great recipes, cheesey results.
By far the best resource:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
The author's company sells vegan cheeses commercially and they are considered, along with Kite Hill, the best available.
It is easier to make a vegan cheese sauce than vegan cheese per se. Most are based on cashews. This one also uses the fact that potatoes get gluey when blended (usually a negative) to improve the texture.
http://www.seriouseats.com/recipes/2014/02/gooey-vegan-nacho-cheese-sauce-recipe-food-lab.html
This is the book for making your own:
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
If you like strong flavors (think bleu cheese), then this can't be beat:
http://www.rauom.com/goodies/tofu-misozuke/
Daiya is for newbs! It's like rubber with chemical cheese flavoring.
Try cultured nut cheeses like Kite Hill or Miyoko's, or buy Miyoko's book on how to make your own.
Homemade cheeses, especially those from Artisan Vegan Cheese. Totally worth it spend some time making your own occasionally!
Otherwise, I do like Daiya much more than any others I've tried, but only melted & in small amounts. And I like the shredded mozzarella from Trader Joe's (again, only melted & in small amounts).
I prefer rice milk for drinking, simply because it has the most neutral taste. Don't know about cheese, but many recommend Daiya, Chao Cheese. You can also make your own.
Artisan Vegan Cheese has many French cheese recipes. There's also a chapter on first courses and small plates (Gruyère and pear croustades with red wine glaze, Brie en croûte with dried fruit and nuts, etc.).
I've heard amazing things about this book:
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=wl_it_dp_o_pdT1_nS_nC?ie=UTF8&colid=2N1K8AZDBB64Q&coliid=I15GHFSOGJRAQH
There's a huge thread about it on the PPK forums.
I'm assuming from the brands you mention that you're in the US, so I can't make specific recommendations for that. However, if you feel up to venturing into the exciting world of vegan cheese making, Miyoko Schinner has a great book: https://www.amazon.co.uk/dp/1570672830/ref=cm_sw_r_sms_apa_i_XtXSDb6S6C0G8
It's not as hard as it sounds, and a home-made, air dried and matured cheese is thousands of times better than most of the commercially available vegan cheeses, as well as being a lot cheaper if you're eating lots of it.
An often underappreciated difficulty of veganism doesn't have anything to do with food at all, it has to do with social interaction. Some new vegans face social backlash they didn't expect, so just be aware that it can happen.
> Speaking for myself I can say that it would definitely be helpful to know some of the things more experienced vegans do to find recipes, alternatives, substitutes, and so forth.
It sounds almost too simple, but google is really useful if you use the right search (knowing what to search for, is, of course, the hard part).
You can try searches like "vegan substitute" or "vegan recipe".
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Milk: Plant milks
Eggs:
Cheese and meat:
For cheese and meat analogues, I'll buy pre-made processed vegan faux products more often than make them at home, but there are a few that are nice homemade (and I don't use these a lot anymore).
For new vegans I would recommend them if you find one you like the taste of, though. Especially the brand Gardein (I think it's relatively cheap, available, and approachable).
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For fancy gourmet home cooking, if you're into that:
Weird Vegan Ingredients
Here's a list of vegan "ingredients" that new vegans might not be as familiar with (you do not ever have to use any of these if you don't want to, they're just for the curious):
(again, you don't have to cook with any of these things, I'm just listing them for the curious)
You could get Miyoko's book Artisan Vegan Cheese and make your own. The recipes for cultured and aged cheese do take a lot of time, but it's the closest you'll ever get to the flavor of dairy cheese.
Lactose intolerant vegetarian here. The best cheese subs are the ones you make at home, the stuff in the bag isn't good. I make dairy free ricotta from tofu and cashews that is pretty good (there are several recipes for it, tweak until you find what you like) as well as cheeze sauces and "mozzarella" made from cashews
If you want to expand your nut cheezes, this book is very good: https://smile.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ Miyoko's cheezes are the few I will buy at the store.
Nutritional yeast does work well, I would also consider mellow miso paste. It gives a that cheesy flavor and also adds some umami.
She started with a book called Artisan Vegan Cheese. If you like cultured nut cheese and like making things, it's very easy and much cheaper to make your own. And it tastes amazing. It takes time (a couple of days to make rejuvelac, a couple of days to culture the cheese, and it really tastes much better if you let it sit in the fridge for at least a couple of weeks) but the hands on time is very minimal.
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
I got the Artisan Vegan Cheese book recently, and it's gold! Gold, Jerry!
I/wife have made many from this book and they are all excellent to the point of having wine & cheese parties [ w this] w non vegan friends and everyone loved all the different types we made
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?s=books&ie=UTF8&qid=1394980734&sr=1-1&keywords=vegan+cheese
.. Plus I've met the author at a couple of veg-fests and she's super cool fwiw
Dayia and other pre packaged processed vegan cheeses are, IMHO, quite bad, especially compaired to what you can make w this book
I'd try searching for "vegan cheese." This book seems to have good reviews. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
I make my own cheese now. I still buy some at the store because it takes time to make it and the convenience is something I like, but it seems like you may need to go the homemade route. Here are two cookbooks that I use for cheeses.
Easier - This Cheese Is Nuts
More Advanced - Miyoko's
Have you considered making your own vegan cheese? Here are some good books, your library might have them or be able to request them:
Artisan Vegan Cheese
The Art of Plant-Based Cheesemaking
If you're looking for yummy vegan cheese I suggest you get ahold of this book: http://www.amazon.ca/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
I have an artisan vegan cheesemaking book by a woman named Miyoko Schinner. She has a good line of vegan cheeses in stores. She actually cultures her cheeses and has several aged cheese recipes as well.
I bring this up since you mentioned cheese making is a passion of yours. It might be fun for you to play with artisan vegan cheese making, and your background would allow you to easily tweak recipes to make cheeses you actually enjoy.
Yeah, followed directions in the book (Artisan Vegan Cheese)[http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/product-reviews/1570672830]... not sure if the recipe is available online, but if you like the idea I highly recommend the book
Re: making vegan cheese, I found this in another thread. :)
Cheese (vegan obv), grapes, olives, crackers are usually my go to. There's some nice cheeses out there, I'll even do a daiya block. Or you can make your own, check out Miyoko's book https://www.amazon.com/gp/product/1570672830/ref=ox_sc_sfl_title_6?ie=UTF8&psc=1&smid=ATVPDKIKX0DER
I'm allergic to milk, and I've been making my own dairy-free stuff for years now. Here's some examples:
Yes! My BF and I treated ourselves to one of the cheese packages as a Christmas present. We've worked through 2/4 so far, so delicious!
As for making cream cheese, I don't know how you could do that starting from one of the pre-made cheeses. But, as you may be aware, Miyoko Schinner has a whole cookbook full of vegan cheese recipes you can make at home. Artisan Vegan Cheese
And I was just able to find the recipe online! Here you go.
Miyoko Schinner has a cook book out called "Artisan Vegan Cheese" which has a super easy and delicious cream cheese recipe. I can't find her cheese in stores in Canada yet, but her cheese recipes are very good.
http://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830
Make your own! Artisan Vegan Cheese by Miyoko Schinner
I'm not the person above, but check out this book: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830 I've heard nothing but amazing things about her recipes.
Sounds like you've never had real vegan cheese, just that modified food starch plus oil cheese product fake stuff.
Miyoko's is the shit. Btw, she wrote a whole book about making your own cheese with cashews and stuff.
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
> Miyoko's brand makes a bunch of varieties, though you'll probably have to find a specialty store.
I saw Miyoko's in a Whole Foods in Detroit a couple of weeks ago, which I don't really consider a "specialty store." Unfortunately, all of the "good" versions were sold out. All that was left were like "tomato herbed" cheese, which I wasn't too keen on.
Also, before Miyoko's was a brand, she wrote a book on creating cultured vegan cheeses: ARTISAN VEGAN CHEESE: From Everyday to Gourmet
The quick, easy way is to blend raw cashews (soaked if your blender is not high powered), nooch, and whatever seasonings you want. I like to add a little white miso. A dash of lemon juice, vinegar, or hot sauce is good. Here is a good basic recipe: http://www.oneingredientchef.com/cashew-cheese/
You can make it thinner or thicker depending on whether you want to use it as a spread or sauce.
I have also used this one for pizza: https://itdoesnttastelikechicken.com/melty-stretchy-gooey-vegan-mozarella/
If you Google "cashew cheese" you will get tons of ideas.
If you want to get serious and start making aged cheeses and stuff, Miyoko Schinner published a cheesemaking book. https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Here's a list from serious eats with plenty of interesting recipes.
Miyoko has published 2 books with cheese recipes in them. I bought both books and got them signed AND tried many of the cheeses at her book signing party in NYC a couple months ago.
Artisan Vegan Cheese
The Homemade Vegan Pantry
Many/most of the cheese recipes are made from cashews and other nuts, and require some ingredients most of us have never heard of. I went through and found the recipes I want to try (all of them!) and rounded up all the ingredients (amazon for the obscure stuff).
In the cheese book there are 2 different Mozz recipes, one is meant to be for a fresh mozz type cheese (tried this one at the party, was just like the original and so delicious), and the other is more for melting like on pizza.
So far from the pantry book I have made Squeeze Bottle Yellow Mustard (perfect, but strong!) and the Oil Free Eggless Vegan Mayo. 2/2 both are great.
I had to change my plan about trying one of the mozz recipes today; still have some store bought cheezes I'm trying to use up, also have too much other stuff to do.
Good for you for making that connection! It's not an easy thing to accept, but once you do, you're kinda stuck this way.
I hope this was at least a tiny bit helpful! Good luck! :)
Googling Cafe Gratitude Nut Cheese got me this, their recipe for Brazil Nut Parmesan. And there's a book titled I Am Grateful: Recipes and Lifestyle of Cafe Gratitude by the restaurant cofounder Terces Engelhart.
I wonder if any of their nut cheeses are fermented like Artisan Vegan Cheese
There's no better time to be vegan than now. There are so many products easily available that weren't even five years ago. The transition will get even easier the longer you stick with it. Really, it seems like you need something to get you fully committed. Watch some vegan documentaries like Cowspiracy and Earthlings. It'll give you the willpower you need to move on from your old diet. Eventually it won't matter what others think or say.
If you're looking for a cheese replacement, try this https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_2?keywords=miyoko+cheese&qid=1566034413&s=gateway&sr=8-2
I've had the store bought cheese Miyoko's makes and it's incredible.
For half and half, do you use it for coffee? I recommend Silk creamer, the others I've tried aren't as creamy.
Have you heard about this book on making vegan artisan cheeses? They're aged and everything. I don't miss cheese, but I've been dying to hear someone's first-hand account of making these cheeses. I think they appeal to my crafting side instead of my cheese-missing side.
http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?ie=UTF8&qid=1368430699&sr=8-1&keywords=artisan+vegan+cheese
Miyokos also has a cookbook with all her nut cheese recipes that are pretty simple to follow- and a lot cheaper. http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
You can find other recipes online with nuts and some that are nut free! There are so many options out there :D have fun exploring
Hello! SO I personally am a vegetarian, but my significant other is a vegan and I eat and cook only vegan at the house, alongside that I work at a 4.8 star restaurant in my town and am inches away from getting soux after climbing up the ranks. The official fine dining training helped me exponentially in refining and learning basic and advanced culinary skills that I can implement at home with a plant based diet. As far as references I would consult a large number of gourmet vegan cookbooks and learn the skills at home yourself, after purchasing books like 'Artisinal vegan cheese'
https://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
and my all time favorite cook book, the vegetarian flavor bible
https://www.amazon.com/Vegetarian-Flavor-Bible-Creativity-Vegetables/dp/031624418X/ref=sr_1_1?s=books&ie=UTF8&qid=1505111621&sr=1-1&keywords=vegetarian+flavor+bible
and learn enough skills in cooking things like seitans and fake cheeses, you can start looking at more contemporary cookbooks about vegetarian cuisine and just sub out the non vegan items with a vegan substitute
I absolutely agree that seeking out a vegan chef and working in their kitchen is the best way to learn good cooking, but in the town I live in, the only vegan restaurant is ran by an asshole so I had to aloft to a omnivorous restaurant, and yes I do have to taste dishes made with meat, but I aspire to veg/vegan place further down the line that could trick any omnivore!
Here's a cookbook that has a lot of information on everything you'd want for exactly that.
As /u/goodmary said, it's generally fermenting some form of grain followed by blended nuts, thickeners, and other flavors. Having experimented a bit with the recipes in the book, some keys for cheese at least are following the directions very precisely, otherwise it ends up different and many times weird tasting. Also, make sure the nuts are blended very finely otherwise the cheese gets really grainy.
I have tried to make my own coconut yogurt by adding some live-cultured vegan yogurt to a jar of coconut milk, and while it kind of thickened, it was very sour and tasted really, really bad (both flavor-wise and food safety-wise).
I would experiment further, worst case scenario is you waste some almonds, best case you get some nice cultured almond milk.
Cashews have been quite popular the last couple years :) They do a really, really great job of adding fatty, creaminess. If you have a high powered blender you can play with them a good deal- making your own "cheese" (see the Vegan Artisan Cheese Cookbook).
When it comes to something lasagna, a tofu ricotta can be a good substitute.
For creamy soups or cream sauces, honestly a good unsweetened soy milk can go a long way, especially with a roux. I'd probably recommend Silk or the Whole Foods brand unsweetened soy milk.
For a butter substitute, your best bet is probably going to be Earth Balance, though depending, oils can work just fine.
Personally, I'm not the biggest fan of nutritional yeast. But! this is a good queso recipe.
DO NOT think that you can use purchased plain soy/coconut/almond milk yogurt in savory recipes. I mean, well, you can. But "plain" still means "sort of vanilla-y" and it'll probably be gross. In the event you ever want to venture into yogurt good for savory recipes, I recommend trying this recipe.
I will recommend Vegan Dad, Fat Free Vegan, Post Punk Kitchen, and Oh She Glows for general recipes. Now, they are all vegan, but! you can certainly use chicken instead of tofu or what have you. I find them all to be dependable when it comes to recipes.
Old comment but, Miyoko Schinner has a book on making vegan cheese(recipes + instructions) that she sells.
https://www.amazon.ca/ARTISAN-VEGAN-CHEESE-Everyday-Gourmet/dp/1570672830/ref=mp_s_a_1_1?ie=UTF8&qid=1536386001&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=artisan+vegan+cheese&dpPl=1&dpID=5131XEhAlwL&ref=pl
I agree Chao, Daiya, and Follow Your Heart are good. Here is a book I've always wanted to try some recipes from. The author is like the queen of vegan cheese or something.
Alright, here's the full recipe (starting with making your own yogurt as a precursor).
The book is Miyoko Schinner's "Artisan Vegan Cheese". Her vegan cheeses are sold at many grocery stores. I highly recommend her ages cheeses.
Check out her book on homemade cheese. It takes patience, but if you want it enough, you can make it yourself. It might only be available on amazon's US site (maybe for everyone on kindle?), but if that's the case, I'd offer to have it shipped to me, and then forward it on to you if you'd like :)
If you ever feel adventurous try this book for cheese otherwise the Daiya blocks are tasty. Cashew cheese is easy to make and super tasty
Quick foods:
Rice, beans, potatoes. These things can be eaten cold even, and are super easy to prep in bulk.I'm cooking 2 cups of brown rice as I type this, and when I leave for work I'll start a crock pot of black beans. I regularly bring potatoes with salt on long bike rides, and eat them cold. You can put anything inside a tortilla and it'll taste good. Beans, seitan, tofu, rice avocado, spinach, etc.
Peanut butter and banana sandwiches, agave, jelly, really whatever.
Green veggie and fruit smoothies are an easy portable, and nutritious breakfast.
Fruit, carrots, nuts are all easy snacks.
Chickpea "tuna" is delicious and easy to prep.
Oatmeal is filling, cheap and easy.
Pasta is easy. Start with whole grain, or a hardy gluten free pasta. I have some chickpea protein pasta right now for instance. Red sauce, maybe throw some textured vegetable protein in there.
Frozen vegetables are easy to prep.
The cheapest, dry shelf stable foods are generally vegan. They are also normally available anywhere.
If there's a specialty vegan item that you want there's always amazon. I bought chickpea flour there awhile ago.
Peas and franks red hot is actually pretty delicious.
I had the same problem when I became a vegan a few years ago so I went searching for vegan cheese recipes. I was actually surprised by how easy many soy and nut based vegan cheeses are to make, and I ended up putting together three ebooks with recipes from vegan cheese dips and sauces, to spreadables, cheesballs, to hard vegan cheeses for melting and slicing. I recommend people start with a cheddar dipping sauce - super quick and easy to make and delish over veggies or with pasta. You can find the collection at Plateaterbooks.com and I just went ahead and created a coupon code that will get Reddit readers a 20% discount. Just use the code "GetItReddit123" at check out, and do let me know your favorite recipe if you do. (You can also find them at Amazon, but no discount there).
I would also highly recommend Miyoko Schinner's Artisan Vegan Cheese cookbook. Her recipes are more on the gourmet side of cooking, more advanced cooking/complicated, but she has some amazing recipes!: http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830
Enjoy!