My Favorite Plant-Based Cheeses

 

In the intervening decade or so since I started this blog,  many vegan-friendly, plant-based cheeses have come and gone (looking at you, Nacheez & Nacho Mamma). Fortunately, being in the Bay Area, there are always a lot of enterprising locals who create amazing vegan options. 

BAY AREA ARTISANAL PLANT-BASED CHEESE

Miyoko's Creamery - so many options!  I love the Sharp English Farmhouse - it's one of my favorites for eating with bread or crackers. https://miyokos.com/collections/all 

• Liquid Mozzarella - this stuff is great for pizza, but it also works for open-faced toasted cheese in the toaster oven, and on nachos.
• Roadhouse Cheddar - this is amazing stuff.  It tastes just like cheddar cheese log cheese, but in a good way.  Maybe I'll make a nut log with it this holiday season. 
• ALL THE CHEESE WHEELS:  the "Double Cream Classic Chive" tastes like goat cheese. The Sharp English Farmhouse and Smoked English Farmhouse are also favorites.  They are ALL good.

Vegan Butcher's Son Feta - packed in salty brine with a bay leaf or two, this feta tastes exactly like the dairy based version to me (granted, it's been 15+ years since I've eaten any dairy cheese). It's got a great texture - crumble it onto salads, eat with crackers or fruit.  You can buy it in person or through delivery services at   https://www.thebutchersveganson.com/

The Uncreamery - Smoked Gouda, Truffle Brie, Ghost Pepper Jack -- great right out of the white paper.  This stuff is so delicious with a nicely uniform, delicate texture.  It never lasts long enough in my house to cook with it, ymmv. https://www.theuncreamery.com/ or any number of stores, including Rainbow Grocery.

OUTSIDE THE BAY AREA

Portland-based Vtopian makes a lot of amazing cheeses.  Any time I am in Portland, this is a required stop and I always end up eating Vtopian cheese with bread for my meals on the road trip home.  You can visit them in Portland, or find their cheese in stores all around the Bay Area (SF's Rainbow Grocery has an awesome selection): https://www.vtopiancheeses.com/ 

Bandit Barn Cat --great with bread, dried fruit and on sandwiches.  This savory delight is wrapped in black ash and white paper, this cheese is so delicious and tastes like a blue cheese.  I purchased this at the vegan grocery at Little Saint in Healdsburg, and there may be options near you. https://eatlikeabandit.com/products/barn-cat

Renegade Foods makes amazing plant-based salame (not GF) -- https://renegadefoods.com/ - also available at SF's Rainbow Grocery.

NON-ARTISANAL CHEESES FOR COOKING: not all vegan cheeses possess the cultured, tang and texture that makes them ideal for eating with bread or as part of your charcuterie. However, there are quite a lot of non-artisanal cheeses that work pretty well cooked in your broccoli rice casserole, nachos or macaroni and cheese. 

Nachos - I like Violife and Daiya shredded cheeses.  They melt pretty well under the broiler of my wee toaster oven. 

Open-faced toasted cheese tastes just like I remember it (plus my version of Grandma Clark's Pottsville Relish) when I use thin slices of Daiya's Grilling Cheese Block (I'm also a fan of Daiya's "Smoked Gouda" and "Jalapeño Havarti").