Miyoko makes the best vegan cheese and butter in the world, bar none. Coated in black ash with a dense, smooth, creamy texture, and a mildly tangy, buttery sweetness. Great served with fruit or baked en croute.
Just like traditional mozzarella di bufalo, our morningside organic cashew-based vegan mozzarella version is the perfect answer for everything from pizzas (yes, it melts and browns beautifully!), to caprese salad, to paninis. Creamy, smooth, and with just the perfect amount of springiness, brined for flavour.
Review, from Slate.com:
Whether I’m crumbling Gorgonzola on a salad, slicing mozzarella for a pizza, grating Parmesan on top of a gratin, or just eating cheddar with Triscuits, cheese provides maximal flavor and satisfying heft in return for minimal effort on my part. And the vegan cheese substitutes that have been available for most of my life—plastic orange slices made out of soy or tapioca starch—are laughably inferior to the real thing.
So when I heard about a new type of vegan cheese that uses traditional cheesemaking techniques to give pulverized cashews a cheese-like texture and flavor, my interest was piqued. Miyoko’s Kitchen is one of a new generation of vegan cheese producers that use bacterial cultures to ferment nut milks. Founded by Miyoko Schinner, a longtime vegan cookbook author and restaurateur who wrote the book on vegan cheesemaking, Miyoko’s Kitchen has gotten rave reviews since it started selling its “cultured nut products” in the summer of 2014.
If I hadn’t known I was eating vegan cheese, I might have mistaken the double creams for dairy.
Miyoko’s Kitchen’s cultured nut products, the best vegan cheeses I’ve ever had, were delicious on their own terms.
I happily devoured all of my samples. You should give Miyoko’s Kitchen’s cultured nut products a try. I, for one, am glad Miyoko’s Kitchen and its peers exist, and the next time I’m entertaining, I’ll gladly round out my cheese board with one or two non-dairy variations.
Being vegan is great, but until now, it has meant sacrificing croissants and many pastries. Not any more! we’re so proud to be introducing cultured European-style VeganButter to morningside organic bakery cafe and bookstore. contains no palm oil or milk products: made with 100% plant based cashews and coconut oil.
Buy it from our deli at 107 morningside road in fulford village, or enjoy in our pastries & sandwiches. This fantastic product melts, cooks, bakes, spreads and tastes like butter. Look for it online in early April!
Free of cholesterol, lactose, egg, and gluten. Non-GMO product.
Ingredients: Organic Coconut Oil, Water, Organic Safflower Oil or Organic Sunflower Oil, Organic Cashews, Soy Lecithin, Sea Salt, Cultures.
Photo Credit: Hannah Kaminsky
We now carry Miyoko’s Kitchen vegan cultured artisan nut based cheese. Whether you crave some creamy richness for yourself or want to throw a fancy wine and cheese party for your friends, you’ll find everything you need at morningside organic bakery & cafe!
Try a variety of delicious creamy vegan cheeses including Herb de Provence, Mt. Vesuvius Black Ash, and Aged English Smoked Farmhouse. Come for a sample, or enjoy a cheese plate for sharing. We also include Miyoko’s cheese in most of our sandwiches, pizzas, and salads and offer it in our deli for takeout at 107 morningside road.
Miyoko makes the very best artisan vegan cheese in the world. Handcrafted with love in California — for the animals, the planet, and your health. Our goal is to free animals from cruelty and institutionalized exploitation around the world.