Raw Vegan "Goat" Cheese Dip For Nut Cheese: c. raw cashews, soaked for hours, drained juice of lemon c. water 1 Tb coconut oil 1 tsp raw apple cider vinegar pinch of salt For Basil Pesto: 1 c. basil leaves 2 garlic cloves c.
Gourmet restaurateur and vegan food expert Miyoko Schinner shares her secrets for making homemade nondairy cheeses that retain all the complexity and sharpness of their dairy counterparts while incorporating nutritious nuts and plant-based milks.
If you love anything Buffalo like me, this homemade vegan cheese is shreddable, sliceable and delicious-able is for you! This recipe is super easy, it sets pretty quickly in the fridge, and it taste (Homemade Cheese Vegan)
An assortment of cheeses from Miyoko Schinner’s “Artisan Vegan Cheese.” From top left: an air-dried Gouda, a hard Gruyere, a brie with whole peppercorns, a Boursin, a sun-dried tomato and garlic cream cheese and a meltable Muenster.