By now I have tried a good variety of different vegan cheeses. And I have to say, Miyoko's is up there on the list of my favorites. Especially for putting together a vegan cheese board like this one I did for my family Christmas get together. I was able to ask them which one was their favorite and to get a "non-vegan" perspective. And trust me they loved it!!! We tried 4 of Miyoko's cheeses. 3 cheese wheels and 1 spreadable cheese. They can be a bit pricey if ordering online, due to shipping costs, otherwise I would have tried them all! Keep reading to find out which ones we liked best!
1. Beirgarten Garlic Chive - Roadhouse Cheese Spread
This one seemed to be everyone's favorite! This was one of the Miyoko's spreadable cheeses, it's a great addition to any cheese board. It reminded me of a tangy cheddar. Almost like the "Cheez Whiz" you would put on Saltine Crackers when you were a kid, only this is so so so much better, vegan, and without all the chemicals!
2. Sharp English Farmhouse
This came in a very close second to number one. A little milder than the "Beirgarten Garlic Chive" which made it perfect to pair with a little bit of mustard, jam, or an olive. Very neutral flavors in this one, light and creamy. Definitely a hit with my family! (who are not vegan)
3. Smoked English Farmhouse
This on is pretty similar in flavor to the "Sharp English" but with a delicious rich, smoked flavor! If you are into the smokey flavor, this one is for you! Reminds me of a cozy night curled up by the fire. Pairs great with Cabernet Sauvignon as recommended on their website. Also any dessert wine could be great with this one.
4. Herbes De Provence
This one was my least favorite out of the four we tried. But one of my family members really liked it. The cheese itself is very good, but the herb coating was a little to floral for my tastebuds. I think this would be better in a salad or on a sandwich rather than putting it on a cracker. It wasn't "bad" just not my personal preference. But still a good addition for a party, and for those who like fresh herb and floral flavors. It's also very pretty to look at on a cheese board!
So there you have it, my review (and my families) on Miyoko's cheese. I hope you find it helpful when trying to debate which of the cheeses to try. Overall, I would say this is a MUST try especially if you are vegan. There are other flavors that I have not tried yet, but I plan to once they are back in stock! So stay tuned for that. I should also mention that there are many things you can do with these cheeses, like using them in different recipes for a creamy cheesy flavor, rather than just a cheese board. So be creative and let me know which ones are you favorite!
1. Avocado Goji Berry Salad
3-4 cups green leaf lettuce , chopped
1/2 avocado , sliced
2-3 Tbsp goji berries
1 Tbsp hemp seeds
Dijon Balsamic Dressing
3 Tbsp balsamic vinegar
2 Tbsp dijon mustard
1 Tbsp maple syrup
1. Combine all salad ingredients in a medium size bowl. Set aside
2. In a small bowl combine all dressing ingredients and whisk together.
3. Mix desired amount of dressing into the salad. Enjoy.
4. Store leftover dressing in the fridge for about a week.
2. Raw Broccoli Salad with Lemon Tahini Dressing
Lemon Tahini Dressing
1. Chop broccoli into bite size florets.
2. Chop or grate carrots and radishes into long pieces.
3. Chop green onions and remove stems from cilantro.
4. Add the broccoli, carrots, and radishes to a large bowl, along with chopped green onions, cilantro, and baby romaine. Toss to combine.
5. In a food processor or blender add "Lemon Tahini Dressing" ingredients and blend until smooth. (The sauce may still be very thick. Add 1 tablespoon of water at a time until the sauce thins and is completely smooth and emulsified. Taste for seasoning, and adjust salt.)
6. Pour the dressing over the salad. Toss to combine.
7. Top with pumpkin seed and dried cranberries.
8. Serve immediately, or transfer to the fridge to chill. Store salad in the fridge in a sealed container for at least 3 days.
3. Roasted Cauliflower Steaks
6 cauliflower steaks (about 2-3 small heads)
5 Tbsp olive oil
Juice of half a lemon
1/4 tsp salt
1/2 tsp garlic
1/2 tsp parsley
1/2 tsp basil
pepper to taste
White Bean Puree (optional)
4 cups leftover cauliflower florets
1/2 cup veggie broth
15 oz. can white beans (I used cannellini beans)
1/2 tsp garlic
1/2 tsp salt
1/2 tsp onion
1 tsp maple syrup
Preheat oven to 375 degrees.
1. Slice your caulifower into 1 1/2- 2 inches thick. Leaving as much of the steam on as possible to help hold it together. Any left over florets keep for the puree.
For a demonstration on how to cut the cauliflower watch this video -->www.youtube.com/watch?v=l_wU30qwC3Q
2. In a mixing bowl, combine olive oil, lemon juice, and cauliflower steak seasoning. mix together.
3. Brush each side of each cauliflower steak with the olive oil mixture.
4. Sprinkle each with salt (optional)
5. In a large heated pan, grill each cauliflower steak for about 5 minutes on each side or until they start to get brown.
6. After each cauliflower steak is browned, place them flat on a baking sheet. Cover with foil.
7. Bake for 20 minutes at 375 degrees, or until they are soft all the way through.
White Bean Puree
1. Steam or bake cauliflower florets.
2. Place the rest of the ingredients into a food processor, along with the cooked cauliflower florets.
3. Blend until smooth.
1.Place a large spoonful of puree on a plate, then place your cauliflower steak on top. (You could also serve this over rice, to make it more filling.)
2. You can top with your favorite dressing or condiments. This is great with BBQ Sauce or Marinara Sauce!
Have you listened yet?....If not, let me give you a little sneak peak ! :)
I have known Traci for about 10 years. She is so sweet, genuine, and a true friend of mine. Traci has an amazing new podcast call "Chatting with Traci Wolfe" where she explores the positive aspects of life, sharing her thoughts and wisdom, helping her listeners become better versions of themselves.
I had the pleasure of being one of her guests, which was so much fun! Traci and I have navigated through our health journeys together over the years and we finally got to sit down and talk about it! We talked about health, nutrition, and I also share my journey as a vegan. Traci is a pescatarian herself, and she shares with us how that is the diet that works best for her. We also talk about finding balance and exploring dietary needs that might be different for everyone.
So tune in and enjoy!
Check out Traci's website Yogiventure.com
Below are the recipes I mentioned at the end of the podcast!