When the newest issue of VegNews magazine arrived in my mailbox, I was delighted. The issue focuses on artisan vegan cheeses that are easy to make at home. Since I spend a lot of time in my kitchen it seemed like the perfect opportunity to expand my skills.
The recipes are from Miyoko Schinner’s book, Artisan Vegan Cheese. I can honestly say that every single recipe sounds amazing and I had a difficult time choosing which one to make first. A co-worker of mine eased the decision making by sharing a sample of the Philadelphia-Style Cream Cheese she had made at home. I immediately swiped my finger through the spread, went home after work, and gathered the ingredients to make my own batch. That means it’s good stuff. Really good stuff.
I snazzed my batch up a bit by adding minced garlic, fresh parsley, and several pinches of oregano, thyme, tarragon, and basil. It is tangy, creamy, thick, smooth, herby, and garlicky. I love it. My lunch today consisted of toast and generous smears of this wondrous creation.
The recipe does require some patience since the cheese has to sit at room temperature for 1-2 days. But, it is worth it!! You can find the book version of the recipe here, and the version I used in the October 2012 issue of VegNews. They vary slightly but both produce equally yummy results.
Wow, now I have to get this book! Your cream cheese looks fabulous!
Thank you! It is a really great book. I think the recipes are going to become quick favorites for a lot of people. :)
I was super-excited about the new issue of VegNews, too! However, I haven’t tried any of the cheese recipes that were in it yet… After seeing this post, I’m gonna get to it right away! Delish!
Yay! I stocked up on cashews, even though they are spendy. Gotta live a little!
Looks lovely. I really meant to try those recipes but I’m too lazy for the rejuvelac…
This recipe has no rejuvelac! You can do it!!
Yum. Love the addition of the herbs.
The herbs made it perfect for a sandwich spread. We even put some in mashed potatoes!
Did you notice that Miyoko’s book was number one of the bestselling dairy book section on amazon the other day? There are no words to describe the awesomeness of it.
I didn’t notice! How wonderful!!!! Have you made any of the recipes yet? Can I come over?
People are really loving this book! Yr take looks fantastic.
Thanks!
What a gorgeous shot! I think I will have to buy Miyoko’s book, if only because the vegan blog world is universally infatuated with it.
Thanks! I highly recommend the book. There is a pub cheese recipe in there that my friend made and it is GOOOOOOOOD!
I can’t wait to try these new cheese recipes, so many people have been blogging about them and they all look and sound amazing!
It is so much fun to make your own cheese!! I don’t know why, but it feels like a bigger accomplishment than making cupcakes or kale chips.
That sounds great. I never buy cashews, I find them to be too expensive but maybe some day :)
I don’t buy them often either, but this recipe was my exception.
Yum! Did you use the quinoa rejuvelac to get anything started?
xo
kittee
Kittee! Welcome home! No, I didn’t use the rejuvelac yet. It’s been a busy last few days. But, my plan is to make the sharp cheddar tomorrow!!
have fun! and thanks! still in bed with vee!