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.

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