Once in a while, I come across a “must-have” vegan book. The current selection: Artisan Vegan Cheese by Miyoko Schinner. I’m obsessed with the cashew chevre – pictured above crusted with coarse sea salt and mixed peppercorns.
Another favorite way to enjoy it is crusted with Herbes de Provence.
Does that look yummy or what?!?
Trust me – it tastes even better than it looks. I’ve taken this cheese to a few potlucks and family dinners…I’m often the only vegan around, and I find it amusing to sneak this on to the table, watch people enjoy and rave about it, and only THEN tell them it’s cashew-based. Fun stuff.
A few tips:
1. Make your own rejuvelac. Directions are in the book – it’s easy and SO worth it. But beware that if you use wheat berries, your resulting cheese will not be gluten free. It isn’t an issue for me personally, but if you’re around folks that are gluten sensitive, use a different grain.
2. Stock up on raw cashew pieces. They’re cheaper than whole cashews, and you’re just going to blend them anyway.
3. Be patient. Vegan cheesemaking is not about instant gratification! It’s a process…a marathon, not a sprint, as they say. It’s totally worth it, and the end results are – IMHO – better than any of the commercial vegan cheeses. Except maybe Miyoko’s cheeses, but hey – she’s been kind enough to share many of her recipes in this book, so what are you waiting for? Check out Miyoko’s Artisan Vegan Life site and pick up a copy of the book today!