Miyoko’s Double Cream Sundried Tomato Garlic

As always, Miyoko’s does an amazing job with vegan cheese. This Double Cream Sundried Tomato Garlic is no exception.

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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.

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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.

About Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

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