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 trust us, the extra effort is more than worth it with one bite of your fresh mozz Caprese salad, puff pastry filled with bloomy Brie and apricot jam, and delicate, chèvre-stuffed tortellini. Now just one question remains: red or white wine?
Soft Chèvre in Herbes de Provence
Creamy, tangy goat cheese is balanced with floral and earthy notes from thyme, rosemary, savory, and other Provençal herbs in this sophisticated log that’s perfect for gifting.
MAKES ONE 7-INCH ROLL
