NOTHING SAYS “WE’VE MADE IT” quite like luscious, tangy, creamy vegan cheese. Full charcuterie spreads with smoky and complex cheddar, baguettes filled with buttery brie and a drizzle of vegan honey, indulgent slices of peanut butter-chocolate cheesecake topped with whipped cream and raspberries—today, we can pull out all the stops to wow dairy-free devotees and skeptics alike. And even better, we can do it all at home, too!
So we turned to the end-all on vegan cheese herself, Miyoko Schinner, for six artisanal, aged, and cultured cheese recipes that are guaranteed to be game changers for your personal repertoire. A little patience is key, and you’ll have to make your own vegan cheese starter called rejuvelac (don’t be spooked, it’s just the result of sprouting quinoa in fresh, clean water). But…
