Miyoko Schinner, founder of Miyoko’s Kitchen, has been called the “queen of vegan cheese,” and for good reason.
I love her cheese wheels and butter and sing her praises everywhere I go.
Whenever I talk to non-vegans about cheese, I recommend her cheeses because they are always shocked at how good they are.
But I won’t be recommending the Sensational Scallion Cream Cheese.
As readers know, I’ve been on an endless search for the perfect cream cheese. Last week I reviewed Leaf Cuisine plain cream cheese.
That cream cheese used coconut oil, resulting in a too-sweet taste.
Sadly, Miyoko’s cream cheese also relies on coconut oil and is also too sweet.
If this were plain or strawberry cream cheese, a little sweetness would not be a bad thing.
But scallion cream cheese is supposed to have a nice salty, spicy kick.
So my search for the perfect cream cheese continues…
2 thoughts on “Miyoko’s Sensational Scallion Cream Cheese: Not so sensational”
Agree 100%. I’ve been a Miyoko fan since 2013 when I lived in Southern California. But the Scallion Cream Cheese is not good at all. At first I thought it had soured or gone bad. Turns out, it’s just not very welcoming to the taste buds.
Have you tried the Violife Cream Cheese? I add onions/peppers/veg and make a delicious spread.
We were surprised, given how perfect every other Miyoko’s product is!
And yes, the Violife cream cheese is wonderful! It’s the best we’ve tried yet (we reviewed it here: https://www.vegancheesetasting.com/2018/12/31/violife-cream-cheese/), and what a great idea to add spices and veggies for a spread … great tip!
Thanks so much for reading!
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