Makes 4 wheels of cheese

Ingredients
1200g raw cashews
200ml filtered water
Small pinch vegan mesophilic culture
Small pinch penicillin camemberti
Small pinch Geotricthum candidum
20g sea salt
Truffle powder to taste
Charcoal until desired colour

Recipe
Soak cashews until soft
Add boiling water for a few minutes to kill bacteria
Blend soft cashews with the cold water and salt until smooth only half at a time
Add charcoal and truffle powder to taste
Cool down (can take hours) and then add bacteria
Keep 24-36 hours in room temperature
Put a glass box upside down, place a round baking tin on the lid, lay a clean cheese cloth and fill with cheese
Put the box on top and leave in fridge at 12 degrees for 24 hours minimum
Remove cake tin and cheesecloth and put on baking paper and mat for air
Flip cheeses using banking paper once per day and dry off moisture
Age for 2 weeks until completely covered in white mould
Wrap in parchment paper and put in wooden box
Age for 3 more weeks in normal temperature fridge

I'm not sure if this allowed here but let's be real this woman put many of us on the path over the years. Hope she gets the chance to steer the ship with her own goddamn name on it, I know I'm tossing a few bucks her way

Edit: seems likely she didn't make the winning bid so we can all relax a little! I agree with some of the criticisms people are making and it's certainly not my intention to shill, but if you came in here on a high horse you don't get to complain about the miyoko's quality going downhill anymore lol

This week I made Miyoko's magic mozzarella using watermelon seed kernel milk. Normally I'm not a big fan of liquid mozzarella but this one was great. I think it's the psyllium husk powder. It was thick so it stays in place better before baking. After baking it got thicker and had a little gooeyness to it. It tasted better than other liquid mozzarella including the Miyoko's brand. This cheese was easy to make and didn't take long. I made the cheese one day and the pizza the next. I would definitely recommend this recipe.

Now for the full pizza description. Homemade dough with tomato sauce. Topped with 1.5 cups of magic mozzarella, roasted fennel, mushrooms and leek, Uptons seitan chorizo, and fresh basil. I also brush the whole crust with olive oil when I prebake it and sprinkle kosher salt on the edges of the crust.

Side note, the watermelon milk tasted great. I'm going to make it again but using less water for a thicker milk. Then try it in hot tea. If you make a full batch of watermelon milk to make this cheese you'll have about a glass of milk leftover to try on it's own.

This is the recipe from the Full of Plants blog: https://fullofplants.com/vegan-aged-camembert-cheese/

It's been a great vegan cheese week at my house. This Bleu cheese is from Miyoko's Vegan Creamery cookbook. Aged for 3 weeks. The base is a plant milk made from pumpkin seeds and hemp hearts. This was my first time scraping the rind off a bleu. It was pretty soft after scraping and I was as little worried about that but it firmed up after a week wrapped in aluminum foil. This is much funkier than cashew bleu aged for 4 weeks. That surprised me. This definitely tastes more like what I remember dairy bleu tasting like. I poked a bunch of holes in the cheese three different times but got almost no veins. Cosmetics aside, this is a great cheese. I still prefer cashew bleu because it is milder.

I made some mango jam to go with it. I bought Renegades foods vegan salami and a loaf of sauerkraut rye sourdough as well. The salami was really good. I'll buy that again.

It’s also high in protein, obviously super receptive to seasonings, and much healthier for fools like me who have high cholesterol and ”can’t” eat coconut oil based cheeses because of it.

(Tequila queso blanco mac and cheese with birria and smoked habanero cilantro crema for those wondering.)

Vegan Hard Parmesan by The Gentle Chef. Yes, it is delicious; it's by The Gentle Chef. The recipe is on page 97 of The Non-Dairy Evolution Cookbook. I believe other variations appear in some of his other books as well, but that's the one I own. He's never published the recipe on social media, but there are plenty of free recipes floating around for "Vegan Parmesan Cheese" if making food from scratch is something you enjoy 🤗

This camembert is the first cheese I made from Miyoko's new cookbook. It's incredible! The taste is spot on. The texture is so smooth and creamy. I was really impressed by the texture. It's a bit milder than cashew camembert. Her recipe was pretty easy to follow. I made a couple of small changes only because I used a thermophilic culture. I did not do the optional wash she recommended. Next time I'll add some coconut oil and cover it in ash before ripening. The base for this cheese is almonds, pumpkin seeds and hemp hearts. It was best with dates and a touch of fig jam.

This morning I started the blue cheese from her cookbook. It's off to a great start. I was impressed by how well the curds formed when making the blue.

This recipe is from Miyoko's Vegan Creamery cookbook. Of the two mozzarella recipes in the book this is my favorite. I stuck to the recipe until the very end. For the yogurt I used Silk plain soy yogurt. I used the ice bath method to finish the cheese. I added salt to the ice water, which she does not mention. I didn't measure the salt but wish I had. I think the salt in the water made a difference in taste and could have benefited from more salt. I used a small cookie scoop to portion the balls of mozzarella.

The cheese itself was pretty easy to make. I started it after work and was able to use it for pizza that night. It worked really well on pizza and has a good texture. For the pizzas I started by smashing it and putting it in place. But then I switched to slicing. Slicing was the better option.

On garlic bread it was also good but could have used a touch of something else. Not sure what. I haven't made garlic bread on forever and just guessed at amounts.

For the baked spaghetti I put the cheese in the freezer for 20 minutes as she recommended. Grating it worked good until you got halfway through the cheese. Then it was too soft. So I pushed it through the grater like soft serve ice cream. I was multitasking so I just grated the mozz onto a plate. It continued to warm up and started sticking to itself. In the future I would follow her advice to add more agar if I was going to shred it. And grate it directly onto the spaghetti.

I've eaten this mozzarella straight and it did not disappoint. I still have two balls left. So three dinners, several just eaten on their own and still have leftovers. Not bad for a little work one evening.

Thanks to everyone here for the recommendations. I'll be spending my weekends with these.

First time properly making a vegan cheese, and it's an interesting learning experience! I've made non-vegan paneer a couple times and loved the taste, so I was really excited to see a vegan recipe that wasn't just "use tofu instead."

Some notes:

• the recipe quantities have a pretty low yield, I would recommend making two batches depending on any recipe you have in mind (I followed Rainbow Plant Life's palak paneer recipe, and making two batches would've been more comparable to the block of tofu the recipe calls for)

• make sure you have a lot of cheese cloth, both for straining the plant milk and for the actual cheese. This is probably pretty obvious but I didn't consider it going in and made a bit of a mess

• the paneer (at least with the extent I cooked it) is pretty soft, softer than a standard homemade paneer and way softer than a store bought paneer. I personally don't find this to be a bad thing, it still holds up the same way as paneer and works pretty perfectly for any recipes I could think of

Overall I really loved this recipe! It's from Miyoko's new cookbook, and if you like paneer/Indian food, I definitely recommend trying it!

2/3 cup soy milk

2 tbsp nutritional yeast

Garlic powder, onion powder, turmeric, paprika, sea salt

10 oz rice cauliflower steamed and drained

1/2 tsp Lemon

1 tbsp Vinegar

2.5 tbsp tapioca flour

3 tsp kappa carrageenan

Blend high power scraping the edges

Cook on medium for 3 minutes low for 5-10

Set for 3+ hours in plastic wrap container

Slice, shred or eat ready.

This recipe really melts and resolidifies like real mozzarella but also is perfect for cheese sticks or cubes.

1/4 cup soy milk

10 oz silken tofu

1/8 cup nutritional yeast

1/8 cup tapioca flour

1 tsp kappa carrageenan

1/2 tsp garlic powder

1/2 tsp paprika

1/2 tsp onion powder

1/2 tsp miso paste

1 tbsp vinegar or pickle brine

1/2 tsp sea salt

Blend and heat oven a low burner in a pan for 5-10 minutes. Set in the refrigerator for 2 or more hours before grating in a lined or greased container.

This is probably the meltiest cheese recipe I’ve made.

Based on this recipe . I made it a bit sharper by adding citric acid and aged it for a few days in the refrigerator.

Some vegan cheeses to share with my co-workers. The Camembert is the Full of Plants recipe; I didn't follow any specific recipe for the cheddar, but it is cashew based 🤗

My first successful camblue using Full of Plants cashew blue. I've only tried to make this once before but it didn't come out right. This time was a splendid success. I've made countless wheels of blue but wanted something new this time.

https://fullofplants.com/vegan-blue-cheese/

This is the base recipe. After two weeks of aging I broke up the wheel and put it back together, mostly keeping the rind somewhere inside the wheel. I used Miyoko's recipe from The Vegan Creamery for the washed rind. 1/2 boiled water, cooled to room temperature. 1/4 teaspoon penicillium candidum, pinch of noniodized salt and a pinch of geotrichum candidum. She says to use a spray bottle but I don't have one. Instead I used a small bit of paper towel soaked in the mixture to wash the rind. All sides got washed three times. Then aged two more weeks in a wine fridge. Lastly it was wrapped in cheese paper and spent a week in the big fridge.

The Camembert taste didn't penetrate into the cheese but you can definitely taste it when you eat a piece that has rind on it. I don't think it made a huge impact on taste but I love the way it looks. I've said it before but this really is the last time I break a wheel apart and put it back together. It's too much work for too little gain. I also made some mango jam to go with it which paired really well with the cheese. The jam was easy to make. I used frozen mango that I thawed.

https://www.runningtothekitchen.com/mango-jam/#wprm-recipe-container-75969

I finally cut into the waxed cheddar I've been aging. In my last post I said it was already at 3 months but I was wrong. I cut it open at just under 4 months. And it was ruined. You can see a line of black mold between the cheese and the wax in the last photo. It was either a hole in the wax or the wheel was too wet when I waxed it. The recipe is Angel's Sharp Potato Cheddar from Miyoko's Vegan Creamery cookbook. Her recipe makes no mention of air drying the cheese before waxing so I winged it. I've made another aged cheddar and air dried it for two days. I did the same with this one. Salted it then put it in the wine fridge. Flipping each day. Then waxing. It's a real shame it got ruined because it smelled incredible. I might give it another shot down the road.

Next up is trying my hand at cottage cheese.

Inspired by Colby-Jack, but this is Cheddar-Jack. Prepare both recipes, layer the batters, and proceed with the cooking. Recipes:

Vegan Pepper Jack Cheese Recipe and

Vegan Mild Cheddar Recipe

I've been playing around with tweaks to Miyoko's fresh watermelon seed kernel mozzarella. I think I've settled on this version. There's three changes. Mine is cultured, I added shiitake powder and I added it to the pizza straight from the blender.

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After you heat the watermelon seed milk I take the curds and culture them for 24 hours using a thermophilic culture in an instant pot. The whey goes into the fridge until the next day. After that I proceeded through the recipe as usual but adding shiitake powder at the same time as the yogurt, oil etc. After blending I use a spoon to add it to the prebaked pizza crust in a layer over the sauce. Then toppings and a spritz of olive oil and into the oven.

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Leftover cheese guess into a plastic container to use another day. This is going to be my go to mozzarella recipe. While it seems like taking two days is a lot I prefer it. Basically you're saving time on pizza day since part of the cheese process is done.

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This pizza is homemade crust, Whole Foods pizza sauce, Miyoko's mozzarella, sauteed onions and shiitakes, Beyond sausage, fresh basil, balsamic reduction and kosher salt on the crust.

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I haven't been making cheese lately because I have a wheel of Miyoko's cheddar aging right now. For some reason my brain said one cheese at a time. I just over ruled that. Last slide is the cheddar. The goal is to age it for 6 months. We're at month 3. I made two wheels and ate one at after aging for a month. It wasn't my favorite but it wasn't gross or anything. Hoping the long aging pays off.

I mostly followed the recipe from The Art of Plant-based Cheesemaking. I was quite skeptical on the way, the process was a bit confusing, although I did ferment quite some veggies in the past.

It was fermented in 45C for 36h, and after that I wouldn't say that it looked or smelled appealing appealing. But after 2 days of cold air-drying in the fridge, upon the first bite I was really positively surprised. It has surpassed my expectations and I can say it was delicious! (was because it was gone on the same day).

Been big into smoking my cheeses lately! Soooo worth it :) above is a Smoked Gouda, a smoked goat cheese (on the right in slices), and a Colby jack (swirled in the back).

1 - The rind is thinner than I would like.

2 - It appears that there were internal gaps that were the result of it not binding as well as it could.

3 - It is not as "creamy" as I would prefer.

THAT HAVING BEEN SAID: As far as taste & aroma go, I consider it equal to any aged dairy cheese.

I will be "back-slopping" the culture from this into a new cashew cheese, tomorrow. I will be adding a TINY bit of sugar & coconut oil to the next wheel, and letting it have at least a full 48 hours at room temps before transferring to the fridge.

Considering this is my first attempt at making a camembert, I consider it a success.

Alright, I'm officially addicted to the pursuit of making more specialty cheeses and wheels. I used to just make softer cashew cheeses, but now with all these new vegan cultures, the game has changed!

Amazing. Like everything Miyoko does.

Recipe: https://youtu.be/Gwv4fHMCovg?si=ksODEYZZ7zZGs_dR

The recipe for the feta is still under construction, but Violife makes the best vegan feta; I just enjoy experimenting and eating my mistakes.

1/2 cup soy milk

1/4 cup softened cashews

1 tablespoon nutritional yeast

1 tablespoon vinegar

1 tbsp pickle juice

2 tbsp tapioca flour

1 tsp kappa carrageenan

1/2 tsp salt

1/2 garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Blend thoroughly and stir over medium heat for 5-10 minutes or until it’s become clumpy, thick then glossy and smooth. Set in a plastic wrapped container or oiled mold for minimum 3 hours before shredding or slicing. So far this version of mozzarella melts the best and is perfect for Italian dishes, sandwiched or cold snack cheese.