Follow Your Heart’s new slices make the perfect vegan grilled cheese! »
I am a Follow Your Heart vegan cheese loyalist. It was my first melting vegan cheese, it makes the perfect baked vegan mac ‘n’ cheese (don’t even come to me with that saucy nonsense, mac ‘n’ cheese has to have a crust), and I can’t stomach Daiya. Naturally, I was pretty excited to try FYH’s new vegan slices. FYH sent me two slices each of American, provolone, and garden herb to sample.
What I did, obviously, was make a glorious grilled cheese. Actually, I first tried a garden herb slice alone, fresh out of the fridge, and honestly, it wasn’t so great. It’s plasticky and unyielding to the tooth, and not super flavorful, either. Disappointing. However, the very properties that make it unsuitable for eating raw raise it to glorious heights when melted.
I make an excellent vegan grilled cheese. I know that when using the standard FYH “wet block,” the tricks are to slice it thin, overlap evenly, and broil the sandwich open-faced till the cheese nears melting before slapping it together and grilling the exterior of the sandwich. This is super-annoying, but if you want a flawless grilled cheese sandwich using the vegan cheese that doesn’t nauseate you, these are the steps you must take.
However, with FYH’s new formula, making a vegan grilled cheese is as easy as working with standard torture-cheese. You put it on the bread, you put the bread in the pan, you fry until golden brown. Within the crunchy fried bread, the Follow Your Heart cheeses will be soft and melting. The above pictured sandwich was made with one slice of each of the provolone, American, and garden herb. It tasted of salt and fat and childhood. Do you miss the blandly comforting grilled cheeses d’antan? Here they are, once more within your grasp.
Follow Your Heart’s brand new cheeses come in provolone, American, garden herb, and mozzarella flavors. They come in blocks and slices, and the provolone and American also come in singles. They will be available nationwide in “early 2015,” we’re told. In the meantime, we can dream of the perfect vegan grilled cheese.
GLORY BE: Field Roast introduces NEW VEGAN CHEESE SLICES! »
Can’t see the video? Watch it on Vegansaurus.com!
Field Roast has introduced a new line of vegan cheese, Chao Slices! We have yet to get our hands on some, but it should be in stores soon. And we’re thrilled that they’re now officially a “vegan meat and cheese” brand! Because YOU KNOW their veg sausages are FANTASMIC. And this cheese looks ooey-gooey-good!:
COME AT ME, BRO!
The great and glorious Miyoko Schinner has launched her vegan cheese line and you’d be a fool not to order her goods. She is a true cheese genius and you’ve never tasted anything like it, vegan or not. GET ON IT. (I just got out of bed to write this post and I do not get out of bed. Ever. This is not a cry for help, I am just trying to make you understand how good this stuff is.) (This might be a cry for help.)
VEGAN CHEESE SHOP OPENING IN WEST HOLLYWOOD (yes, I am screaming this)!! »
I don’t like to use caps locks excessively, but learning about Vromage opening in WeHo in late September makes me want to TEXT SCREAM ABOUT HOW AWESOME THIS IS! VEGAN CHEEEEEEEEESE SHOP, PEOPLE!!!!
Okay, now the facts:
- Chef Youssef is the mysterious, magical man behind this new endeavor
- Cheeses will mostly be organic and many gluten free
- There’s no social media links on their webpage, but Youssef put his cell phone number, so feel free to text him to say how much you love him
- I will eat there all the freakin’ time
- Vegan cheese, ZOMG
I’ll keep ya’ll updated (BECAUSE I’LL BE CAMPING OUTSIDE UNTIL THEY OPEN).
Vromage will be located at: 7980 W Sunset Blvd Los Angeles, CA 90046
(Look for this everywhere soon, but I know they for sure have it at Nooch Market.)
The 6 Best New Vegan Cheeses You Can’t Miss! »
Yes yes, you already know that the world of vegan cheese is wider and more beautiful than it’s ever been before. You’ve got your Daiya in all its myriad incarnations, your nachos are automatically slathered in Teese, your fancy dinner guests demand Kite Hill, and you’re scheduling a trip to NYC to celebrate the opening of the Dr. Cow storefront. In our current times of cheese wealth, how could things possibly get any better, you ask? Why, with more cheeses, of course! Here are a few newcomer brands ready to be shoveled into your gob.
You already know Parmela from the very delicious Parmesean-style topping that’s likely been all over your pasta dishes for the last year. The three new spreads—in Kalamata Olive, Black Pepper, and Original flavors—from Parmela are just as rich and umami-packed as their predecessor. Try mixing a dollop of the Black Pepper onto pasta with veggies for a nearly instant and slightly spicy Alfredo.
This one’s a bit of a tease (NY readers, avert your eyes!) since S+M Vegan’s cream cheese is only carried in the Bay Area so far at Republic of V in Berkeley. But, with top-notch ingredients and constant features in drool-inducing photos on S+M’s Facebook page, this bagel-topper might be worth a trip to the East Bay (from wherever you happen to be).
Remember that time that Artisan Vegan Cheese came out and we all lost our collective minds? It’s happening again. Miyoko Schinner is taking every single away from not having her cheeses in permanent rotation in your fridge by launching a brand new company this summer. Consider the hive appetites whetted. (Creepiest way to say that I’d like to eat this cheese? Maybe!)
This artisan offering comes from Portland, OR, where it debuted in a pop-up shop at Herbivore Clothing Company, which is to say that it had a super auspicious launch. With offerings including Truffled Brie, IPA, and White Cheddar, Ahimsa is certainly not harming my desire to eat cheese! (Vegan jokes! The best ones!)
Who could have imagined five years ago that so many incarnations of aged nut cheeses were on the horizon? The Vegan Sun line comes in seven flavors including Rosemary, Italian Herbs, and Smoke & Spicy, these small wheels keep on turnin’ (us on to the idea of eating more cheese).
Vtopian Artisan Cheeses (pictured above!)
Oh, so you want fancy fillings in your fancy cheeses? Well fine then! Vtopian might be the most ambitious cheese-makers of the new crop, as their cheddars and bries come stuffed and flavored and topped. Peppercorn brie? Spicy white cheddar? Don’t mind if I do and then do again and again until all the cheeses are in my belly.
HOLY SHIT THESE EXIST. That is all.
MOTHEREFFING HIGH ALERT, Y’ALL:
MIYOKO SCHINNER IS STARTING A VEGAN CHEESE COMPANY. This is huge news because her vegan cheese is litereally the best vegan cheese in all the land. THE. GD. BEST.
From her Facebook page:
Vegan cheese! I’ve kept it fairly quiet about my cheese company, and I’m not quite ready to blast all the details to the world, but here’s the initial scoop: Construction is well under way at our facility in Fairfax, California, and the package design is just about to start! I can’t announce yet what the brand name will be, but will do so soon enough. We will have a range of 5 to 10 cheeses available both online and in stores, and will eventually have our own retail store. For more news or to get updates, sign up at http://miyokoskitchen.com/wordpress2/
YES!!!!! I repeat: YES!!!! True story: I went to a holiday party that she catered and ate an entire brie wheel. And half of another entire brie wheel. Then I drank a carafe of fondue and fell asleep on a chunk of cheddar. It was digusting/the best night of my life.
Keepin’ It Kind’s Tofu Chèvre recipe is a vegan cheesy grand-slam! »
Chèvre, olive oil, balsamic reduction*, fresh chopped tomatoes and julienned basil on toasted slices of sourdough baguette.
I am quite the vegan cheese connoisseur, and by that I mean I enjoy all of it**, especially the most expensive varieties! Right now, however, I am living in a place where the only vegan food I can trust comes from my own kitchen, fancy cheese included. There’s no Kite Hill for miles in these parts. I can’t complain too much though, as the olive oil and wine produced here are pretty fab!
Last week I wanted to treat myself, with as little work and ingredients as possible. Fortunately for me, I had bookmarked Keepin’ It Kind’s tofu chèvre, saving the recipe for a rainy day! Just kidding, I live in SoCal now, which means it was most definitely not raining the morning I made this! It was however, reigning Breaking Amish on Netfilx in my kitchen all day, that’s for sure! Man, I loved watching those four Amish and one Mennonite, making their way through the big apple. Oh, how I miss city life!
Alright, enough TV talk (we can use Twitter for that), let’s get to the cheese. I was stoked at just how easy this recipe was to follow, and that the results following were spectacular! I did change it a little, because tahini is not something I ever have on hand, nor was I willing to buy it for a half tablespoon. I substituted a little more miso (which means I should’ve cut back on the salt) and lemon. When this baby came out of the oven it took everything I had not to just eat it by the spoonful. By the time it cooled I had only about half a log left, which I used to make the most delectable bruschetta of my life!
Chèvre, olive oil, balsamic reduction, avocado and julienned basil.
I can’t recommend this recipe enough, as it’s both scrumptious and elegant! I’m making it for every party I host or attend in the future, because the world needs to know about this vegan cheese! My fave part was that not only did I make an artisanal cheese at home, it was a fraction of the cost of most vegan items on the market. I can’t wait to make this pesto and chèvre grilled cheese sammie and then this pizza! Who’s coming for dinner? I heard a rumor that Kristy Turner, of Keepin’ It Kind, may be working on a cookbook and so you better believe I’ll be
ordering online from the seat I’m in right now first in line for that hard copy!
*You don’t have bother looking up a recipe for balsamic reduction, unless you like things exact. I simmered about 1/4 cup of balsamic vinegar for approximately 20 minutes. It hardens as it cools, so don’t worry if it doesn’t seem syrupy enough when it’s warm. Don’t use a whole bottle of vinegar for a glaze you’ll use twice. Or do whatever you want, it’s your fridge space!
**Never the FYH vegan cheddar though. NEVER THE CHEDDAR.
Two things I am infatuated with right now, beets and cashew cheese, together in one gorgeous triple stack of vegan glory. Vegan Food Addict, you’re brilliant.
[photo by Vegan Food Addict]