This week, I’m recounting my complex vegan cheese relationship over the years and offering tips on making vegan cheese at home. I’ve included my version of rejuvelac, my basic cashew cheese recipe and my popular Boursin-like spread.
Wow! I've dabbled in trying to make things taste like cheese with nutritional yeast, miso, etc. but I've been wanting to try making a culture. I've never heard of rejuvelac, so excited to try the next time I want some good cheese haha
Super interesting! I had never heard of rejuvelac. Vegan cheese has come a long way in the two decades since I started consuming it. I do eat some traditional cheese these days but still appreciate a top-notch vegan alternative. I've made some basic cashew cheese and I even did a weird humus-based sauce that was meant to be cheesy but not quite. Shout out to Miyoko's Creamery in my hometown of Petaluma, CA who are making some really solid vegan versions of the classics.
The post Xmas lull lends itself to an experiment or two =) I make a simple almond feta style cheese fortnightly, soak, blitz, drain and low heat bake. Delicious, versatile and easy and relatively quick to make. I have experimented with agar in an attempt to make a harder cheese with mixed success. I now have a more consistent source and quality of agar which will improve any future attempts. Jack I like the sound of your rejuvelac cheese and having a very dusty Microbiology degree this will be quite nostalgic. If this proves successful I may need to try a non wheat based starter as I have a niece with coeliac disease. Thank you for the recipes, advice and motivation. Wish me luck
Jack, you’ve made me want to go back to making my own cultured cheese! My relationship with cheese is a bit complex: I’m half Italian, so I grew up eating a ton of pasta dishes with cheese, ricotta pie, and the quintessential kid staple of grilled cheese. I, too, went through the experience of the plastic “cheeses” until Miyoko came into the public eye. I have her cheese book and have made the cheddar from it, but for the reasons you cited, I haven’t done anything else aside from the occasional batch of cream cheese.
But there is something satisfying about making your own vegan cheese from scratch. When I need something quick, I make the melted mozzarella from the it doesn’t taste like chicken blog. That takes about 15 minutes and is serviceable for topping a pizza as you would with fresh mozzarella. The rest of the time, I’m fairly lazy and just use nutritional yeast. 
Jack! I bought some vegan feta for the Winter Greens with Persimmon and Vanilla-Citrus Vinaigrette (your amazing recipe) for Christmas dinner this year. Honestly, the vegan feta was god-awful. I didn't put it on the salad; I just had it available on the side. My daughter, who's the strictest vegan, choked it down, but I totally caved and went with the original sheep's milk.
I guess I'm one of those who can't give real cheese up, at least not yet. Or I need to make the tofu feta, as you suggested!
I do have to say, the salad was/is a KNOCKOUT. Thank you! And thanks for demystifying the cheese-making process. I always learn so much from you.
Great topic Jack! Luckily for me I've never liked cheese so changing to a complete plant based diet has been easy...my husband LOVES cheese so he is that guy you talk about here. The vegan cheeses at the store he hasn't enjoyed (and yes very pricey!) so maybe 2023 will be a year to learn how to make vegan cheese. Thank you!
Wow! I've dabbled in trying to make things taste like cheese with nutritional yeast, miso, etc. but I've been wanting to try making a culture. I've never heard of rejuvelac, so excited to try the next time I want some good cheese haha
Super interesting! I had never heard of rejuvelac. Vegan cheese has come a long way in the two decades since I started consuming it. I do eat some traditional cheese these days but still appreciate a top-notch vegan alternative. I've made some basic cashew cheese and I even did a weird humus-based sauce that was meant to be cheesy but not quite. Shout out to Miyoko's Creamery in my hometown of Petaluma, CA who are making some really solid vegan versions of the classics.
I wanna tuve it a try to making vegan cheese myself. Your recipes look so delicious 😋
The post Xmas lull lends itself to an experiment or two =) I make a simple almond feta style cheese fortnightly, soak, blitz, drain and low heat bake. Delicious, versatile and easy and relatively quick to make. I have experimented with agar in an attempt to make a harder cheese with mixed success. I now have a more consistent source and quality of agar which will improve any future attempts. Jack I like the sound of your rejuvelac cheese and having a very dusty Microbiology degree this will be quite nostalgic. If this proves successful I may need to try a non wheat based starter as I have a niece with coeliac disease. Thank you for the recipes, advice and motivation. Wish me luck
Thanks a mil Jack for another fantastic post. I completely relate to your experience with cheese!
I’m exploring a lot of fermented food & drinks at the moment, like rejuvelac ...
Jack, you’ve made me want to go back to making my own cultured cheese! My relationship with cheese is a bit complex: I’m half Italian, so I grew up eating a ton of pasta dishes with cheese, ricotta pie, and the quintessential kid staple of grilled cheese. I, too, went through the experience of the plastic “cheeses” until Miyoko came into the public eye. I have her cheese book and have made the cheddar from it, but for the reasons you cited, I haven’t done anything else aside from the occasional batch of cream cheese.
But there is something satisfying about making your own vegan cheese from scratch. When I need something quick, I make the melted mozzarella from the it doesn’t taste like chicken blog. That takes about 15 minutes and is serviceable for topping a pizza as you would with fresh mozzarella. The rest of the time, I’m fairly lazy and just use nutritional yeast. 
Jack! I bought some vegan feta for the Winter Greens with Persimmon and Vanilla-Citrus Vinaigrette (your amazing recipe) for Christmas dinner this year. Honestly, the vegan feta was god-awful. I didn't put it on the salad; I just had it available on the side. My daughter, who's the strictest vegan, choked it down, but I totally caved and went with the original sheep's milk.
I guess I'm one of those who can't give real cheese up, at least not yet. Or I need to make the tofu feta, as you suggested!
I do have to say, the salad was/is a KNOCKOUT. Thank you! And thanks for demystifying the cheese-making process. I always learn so much from you.
I have been wanting to try vegan cheese making but it seemed daunting. Your 'nerdy' food science and thorough instructions, make it seem attainable.
I have been sprouting for 6 months so, at least that part is familiar.
Thank you for this Jack! Just what i needed to get started❤
Great topic Jack! Luckily for me I've never liked cheese so changing to a complete plant based diet has been easy...my husband LOVES cheese so he is that guy you talk about here. The vegan cheeses at the store he hasn't enjoyed (and yes very pricey!) so maybe 2023 will be a year to learn how to make vegan cheese. Thank you!