Nowadays, it’s not uncommon to entertain guests who have a variety of dietary restrictions and preferences. You yourself may be gluten-free, lactose intolerant, vegetarian, or vegan. It can be challenging to create a menu of foods to serve that will cater to all tastes and requirements, so you might find yourself returning to the same old standbys again and again. While many people are gonzo for garbanzos, I am sick of chickpea dips, so it’s time to ditch the ho-hummus and try something a little nutty.*
When chef Miyoko Schinner became a vegan decades ago, she focused her culinary talents on creating gourmet dishes without the use of animal products. However, like many people who transition to a plant-based diet, she missed the dairy cheeses she used to enjoy and sought to recreate them in her kitchen. The result is Miyoko’s Creamery: a range of aged, artisanal vegan cheeses that look and feel like they came from the dairy case and have flavors that are reminiscent of familiar favorites.
Made from a base of organic cashews and miso, these cultured nut products (labeling laws prevent Miyoko’s Kitchen from referring to its creations as “cheese” on the packaging) have a smooth, creamy texture and a piquant tang. While other vegan cheese alternatives often contain processed soy and long lists of additives, Mikoyo’s Creamery combines wholesome ingredients with a sophisticated presentation that will give you the wow without the cow.
The Fresh Loire Valley variety is wrapped in a wine-soaked fig leaf and brings a soupçon of French refinement to even casual get togethers when served with dried fig and olive crackers and a bottle of crisp Chardonnay. For a bit of dark drama, offer guests a noirish nosh of Mt. Vesuvius Black Ash on a platter of black grapes. The ash imparts a slightly smoky flavor, but for those (like me) who prefer a more intense per-fume, try the Aged English Smoked Farmhouse.
The online cheese shop at Miyoko’s Kitchen has an ever-revolving and evolving lineup of flavors, which often sell out quickly. I am fortunate to have a local market that carries a large selection from Miyoko’s Creamery, but those who have trouble finding certain varieties and are adventurous in the kitchen can make their own cultured nut products by following the recipes in Miyoko’s book, Artisan Vegan Cheese.
Whether you or your guests have food allergies, ethical concerns, or simply a desire to reduce your consumption of dairy products, get some culture and squirrel away a cache of vegan cheese from Miyoko’s Creamery for your next gathering of (health) nuts.
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*Unfortunately, those with nut allergies are still left holding the hummus.