I was DEVASTATED to learn about what happened to Miyoko’s vegan dairy products. Thank you to the Tammy at Vaca’s Creamery for bringing me up to speed. I didn’t know! I just slowly saw Miyoko’s butter disappear from store shelves.

This has been our go-to butter for years. Creamy, cultured and something that behaves so much like the butter from my childhood in Wisconsin that our non-vegan guests for Thanksgiving never missed out.

Yes, there are other vegan butters out there, but things like seed-oils and stabilizers inevitably make their way in.

Miyoko Schinner, the founder of Miyoko’s Creamery, knows her way around a vegan kitchen. You can tell she’s tuning into the chemistry of the food and making subtle adjustments to craft butter and cheeses that delight. We’ll be paying attention to what she does next…

Follow her YouTube and Instagram channels… and check out her fantastic cookbooks to show support for this trailblazer of the vegan food movement.

~ Laurie

Read the VegNews article here:

https://vegnews.com/miyokos-creamery-new-ownership

Don’t fret if Miyoko’s butter is a staple in your home. She’s releasing the original recipe and even has a tutorial on how to make it.

Stay tuned and I’ll let you know how it goes when I try it!

Cashews are rich in essential minerals and have a nice texture for cheese. This recipe can be made with most nuts, but those that are harder (like almonds) will need a soak in warm water for a few hours first.

This recipe is adapted from The Plantpower Way by Rich Roll and Julie Piatt.

Ingredients:

1 cup raw cashews, soaked

2 tablespoons nutritional yeast

1/4 cup chickpea or yellow soy miso

1 teaspoon lemon juice (squeezed)

Celtic sea salt to taste

In a Vitamix or high-powered blender, add all ingredients and blend until smooth. Add water to desired consistency. Transfer to a small saucepan and heat on low until warm. It will thicken quickly. Add water if you would like a thinner consistency.

For a green version, add 1-1/2 cloves garlic and herbs like cilantro. Include 1 extra tablespoon of lemon juice and blend until smooth. Add water as needed.

If you process for a full 3 minutes you’ll have a warm creamy cheese sauce. Enjoy!