Diary of a dairy-free revolution
I’ve been singing Miyoko’s for years now, and for good reason. The garlic herb cheese is my go-to snack. But Miyoko’s has struggled with cream cheese. This latest iteration, sadly, isn’t much better than the previous recipe. The texture is too chalky and the flavor too sweet. Now I understand there are those who like … Read more
I’ve been on a mission to craft a decent pizza. Vegan, naturally, but I’ve struggled with pretty much everything along the way: the crust, toppings, and getting the pizza to slide into the oven without folding over onto itself into some disfigured calzone. But I’m happy to report that cheese is no longer a problem. … Read more
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 … Read more
I consider myself an everything bagel connoisseur. I was raised on them in St. Louis and enjoyed the wide range of NYC bagels. And here in Ashland there is the Little Shop of Bagels, which serves Cultured Kitchen vegan cream cheese. But I often get bagels to go and like to try to the ever-expanding selection … Read more
As ever, Miyoko’s Creamery is always trying new and amazing things. We were thrilled to see a new cream cheese available, and we ordered it right away. (It’s not currently on the Miyoko’s website, but join the mailing list to be notified of new cheeses!) The cream cheese doesn’t have the smooth texture that others … Read more