As always, Miyoko’s does an amazing job with vegan cheese. This Double Cream Sundried Tomato Garlic is no exception.
This magnificent cheese (oops, I meant cultured nut product) is bursting with flavor, and its consistency is as lovely and creamy as other Miyoko’s cheeses we’ve tried.
I love this on bread and crackers (a meal in itself), but it would also be lovely on pasta. The Miyoko’s website features a recipe for risotto using this cheese that looks incredible.
