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.
Thank you, Chris... You are lucky to have access to Miyoko's within your reach. Their work in vegan cheese is inspired - it is some of the best examples of vegan cheese...but it is still relatively high on the fat/calorie scale like most vegan cheese.
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
Fabulous, Rachel... Here's your next step if you want to explore the ideas behind making vegan cheeses - I think the book does a nice job in explaining everything...https://shop.vegancheese.info/en
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.
Thanks, Jack! Yours, too, and I appreciate the advice. One last thing... I used the leftover dressing from your salad recipe for a coleslaw and THAT was delicious, too. 😋
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!
Thanks Julie...It is a tricky subject. Some vegan cheese on the market is incredible and really close to the original version. Others are...er...not so good. Making your own is an interesting experience because you control all of the ingredients and learn a bit about the process. Some experiments will go awry...others will turn out surprisingly good. I hope you have fun pursuing cheese-making if you decide to give it a go...
It sure is! Thank you for the encouragement and I'll consider giving cheese making a go in 2023! It's one thing I want to learn this year is how to make more vegan meals/foods. Curious, do you sell a cookbook? (excuse my ignorance if this is obvious and I missed it). thanks again Jack!
I've worked on a few specialty book projects, but I don't have one I can call my own...thanks for asking, though...now I know who to turn to whenever that project becomes a reality!
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
Great - it's a good solution that is simple to make. Best of luck with your experiments...
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.
Thank you, Chris... You are lucky to have access to Miyoko's within your reach. Their work in vegan cheese is inspired - it is some of the best examples of vegan cheese...but it is still relatively high on the fat/calorie scale like most vegan cheese.
I always opt for her oil free versions. But as you mentioned, it has to be a treat. The price tag makes me cringe.
I wanna tuve it a try to making vegan cheese myself. Your recipes look so delicious 😋
thank you!
Oh WOW Jack (and I relate to everything you wrote above the recipes - except I gave up).
In the fridge I have a very locally-made yogurt made from buckwheat and Camargue rice. I might just try that!
You are always so generous with your recipes. Once again, thank you. And no need to reply.
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
Fabulous, Rachel... Here's your next step if you want to explore the ideas behind making vegan cheeses - I think the book does a nice job in explaining everything...https://shop.vegancheese.info/en
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 ...
I wished we lived a bit closer - I would love to explore your kitchen secrets...especially with all that wonderful stuff in your garden!
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. 
Oh cool...I hope you do try some more versions and put your own creative stamp on them - I'm sure they will turn out incredible!
It’s hard to fit into my schedule, but it is such a satisfying process that it’s worth it.
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.
First off...thanks for the glowing review of the salad recipe. I'm thrilled you enjoyed it.
Next...I think you will find the tofu feta far superior to most anything sold in supermarkets these days...
And finally...I hope you give the whole cheese-making thing a go. The process is fun and revealing.
And...happy 2023 - I hope your year begins well!
Thanks, Jack! Yours, too, and I appreciate the advice. One last thing... I used the leftover dressing from your salad recipe for a coleslaw and THAT was delicious, too. 😋
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❤
Thanks Leila... I'm sure you will enjoy the vegan cheese-making adventure...please don't be shy about asking questions!
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!
Thanks Julie...It is a tricky subject. Some vegan cheese on the market is incredible and really close to the original version. Others are...er...not so good. Making your own is an interesting experience because you control all of the ingredients and learn a bit about the process. Some experiments will go awry...others will turn out surprisingly good. I hope you have fun pursuing cheese-making if you decide to give it a go...
It sure is! Thank you for the encouragement and I'll consider giving cheese making a go in 2023! It's one thing I want to learn this year is how to make more vegan meals/foods. Curious, do you sell a cookbook? (excuse my ignorance if this is obvious and I missed it). thanks again Jack!
I've worked on a few specialty book projects, but I don't have one I can call my own...thanks for asking, though...now I know who to turn to whenever that project becomes a reality!
If you decide to do a cookbook, I’m down to pre-order.
You are too kind...
Good to know. yes!! I would be happy to share with you what I've been learning. I hope you decide to go for it...:)