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Anyone who’s been friends with me for a while (or just been to one happy hour networking event together) has seen me stack enough cheese cubes on my plate to build a small fortress. My leaf-to-feta salad ratio leans heavily on dairy, and I refuse to call it a panini if it isn’t glued together with slabs of mozzarella.
But, for reasons ranging from animal wellbeing to my skin routinely breaking out after a beloved grilled cheese, I’ve been trying to cut down.
I’ve tried a lot of vegan and plant-based cheeses (my partner is vegan, as are a handful of my friends) and the brand that consistently blows me away is Miyoko’s Creamery.
Fully lactose-free and made from ingredients like oat and cashew milk, coconut oil, navy beans, sea salt, and mushroom extract, Miyoko’s products are perfect if you’re craving a solid dairy or cheese alternative such as a spread, easy butter sub, or burger topping.
My favorites have been the Roadhouse Chedda’ dip and the cheese wheels, which come in flavors like Classic Chive, Sundried Tomato Garlic, Smoked English Farmhouse, and French-Style Winter Truffle. (Yes, I have eaten them all and in very close to one sitting!)
For me, the game-changer is the taste: My biggest gripe with other vegan dairy substitutes is that there can be an artificial-feeling aftertaste or even just an overpowering nutritional yeast presence. (I love a sprinkling of nooch, but I have my limits).
Miyoko’s doesn’t feel like it’s trying to directly mimic how dairy tastes (which seems impossible to replicate): Instead, it’s just trying to make a delicious, savory product that can expertly fill the role of cheese in whatever meal you make, whether as an artichoke dip base or a bagel-enhancing spread.
As an added bonus, I like that the ingredient lists aren’t too complex or full of lots of additives (a common critique of plant-based products). Miyoko Schinner, the company’s founder and CEO, previously published a vegan cookbook with simple, flavorful recipes, and it seems like Miyoko’s vegan cheese applies the same logic of prioritizing fewer ingredients without skimping on flavor.
And if you need any more ringing endorsements of this cheese, look at Schinner herself: Like me, she too was once obsessed with cheese. She loved it so much that she spent years creating plant-based substitutes before landing on Forbes’ 50 Over 50 list and acquiring $52 million in investments to expand Miyoko’s.
I’ll dunk a chip in cashew cheese dip to that.