I’ve been vegan long enough to remember the desolate days of dairy-free cheeses. There were two brands available in stores, and both resembles giant orange crayons in both texture and taste. Back in those days, most of us didn’t even realize that making dairy-free cheeses at home was even a possibility. Life would have been so much different if I had Claudia Lucero’s book One-Hour Dairy-Free Cheese back then!

One-Hour Dairy-Free Cheese

As you can tell by the title, One-Hour Dairy-Free Cheese is chock-full of vegan cheese recipes. These aren’t just “blend some cashews with nutritional yeast” kinds of recipes. They are ingenious recipes for cheeses such as Brie, Havarti, and Swiss using seeds, nuts, and vegetables that have been developed by a traditional cheesemaker.

I have a few dairy-free cheese cookbooks, and I think that One-Hour Dairy-Free Cheese is the most thorough. It’s very clear that Claudia has done her research and knows her cheese well.

For those that are new to DIY fromage,One-Hour Dairy-Free Cheese includes lists of equipment needed, specialty ingredients, pantry basics, and cheese-making tips. And then, of course, there are the recipes! You’ll find yourself drooling over these creamy creations, including Mozzarella Caprese, Golden Swiss, and Lemon Garlic Feta.

Each recipe includes:

• A list of ingredients
• Ingredient substitutions
• A list of equipment needed
• Delicious variations
• Step-by-step photos of the preparation process
• And most cheeses also include a recipe for a dish made with it

While nuts and seeds are a key ingredient in most cheeses, beans and vegetables are commonly used substitute for those that may have allergies or sensitivities. Some cheeses are even made with vegetables such as cauliflower, potatoes, and peppers.

In addition to blocks and wheels, there are also recipes for dips, fondues, spreads, shakes, and even slices. Claudia has also included basic fermentation instructions, a few cultured and aged cheese, and recipes for cheese accompaniments.

If you want to learn to make vegan cheeses at home, One-Hour Dairy-Free Cheese is an absolute must-have!

Black and White Truffled Brie

 

Save Print

Brie is a cheese that can be so mild and firm that even children like it despite the mushroom-like flavor and the white mold that gives it its velvety rind. If aged for long enough, it can also be very funky and downright runny—the mold works its magic all the way inside the wheel. With this dairy-free version, we find a balance by using aromatic black truffle salt and white truffle oil in order to enjoy that earthy flavor that aging and mold create. We never age this Brie, but we can make it taste and even look as tempting and inviting as the real thing. Truffles can be an acquired taste, so feel free to explore the variations if your palate prefers an alternative! Note: Leave the agar powder out completely for a delicious melty version of this cheese.

Author: Claudia Lucero

Recipe type: Dairy-Free Cheese

Ingredients

• ¾ cup raw or roasted cashews (soaked for 8 to 12 hours or boiled for 20 minutes and drained) or the Substitution of your choice
• 1 cup water or unsweetened dairy-free yogurt of your choice
• ¼ cup mashed yellow potato, peeled before cooking
• 2 tablespoons plus 2 teaspoons tapioca starch or the Substitution, plus 1 tablespoon for rind
• ¼ cup refined coconut oil
• 1 teaspoon black truffle salt, plus more to taste
• 1 teaspoon tahini paste
• 1 teaspoon nutritional yeast or the Substitution of your choice
• ¼ teaspoon lactic acid
• ¼ teaspoon Dijon mustard
• ¼ teaspoon white truffle oil (1/2 teaspoon if it’s in olive oil)
• ¼ teaspoon white pepper, for rind
• 1 tablespoon plus 1 teaspoon agar powder*
• ½ cup water, for agar mixture (omit if using quick-set agar)

Instructions

1. Combine the cashews, 1 cup water, the mashed potato, 2 tablespoons plus 2 teaspoons tapioca starch, the coconut oil, black truffle salt, tahini paste, yeast, lactic acid, mustard, and truffle oil in a strong blender or food processor to make Brie “milk.”
2. Blend the ingredients on low and gradually increase to top speed until the mixture is completely smooth. Depending on your machine, this could take 1 minute to 6 minutes. (Stop every minute or so to scrape down the side of the container if needed.)
3. If you are using quick-set agar powder, add it to the blender without extra water and blend until smooth, then skip to step 6. Otherwise, place the agar powder in a medium-size pot or pan. Use a fork to whisk the ½ cup water into the agar. Let the mixture sit for 1 minute. The agar may thicken a little.
4. Vigorously stir the mixture over medium heat for 5 minutes. The powder will dissolve completely, and the mixture should bubble, boil, and froth a little. When it thickens to look like dense and slightly glossy applesauce, it’s ready.
5. Quickly and very carefully scrape the agar mixture into the full blender before it solidifies. Use caution! Hot agar is painful and difficult to remove if it drips on your skin. Blend the mixture until thoroughly combined, about 1 minute. Pour the cheese mixture into a clean pot or pan. Stir it frequently over medium heat as the mixture simmers and starts to change from thin to lumpy.
6. Stir the mixture continuously in order to eliminate the lumps and create a smooth texture. It will thicken dramatically as it heats. Stir, fold, and knead for 5 to 7 minutes to fully activate the agar powder and cook the tapioca.
7. Lower the heat if you feel any sticking in the pan or if the blend “spits” too much. Turn off the heat when the Brie is shiny and coats the spoon thickly—you may even see stretchy strings.
8. Pour the hot Brie into the form or container and allow it to cool, uncovered, in the refrigerator. It should firm up in about 30 minutes, depending on the brand and strength of the agar powder. (Note: You can speed up the cooling process with 15 to 20 minutes in the freezer—just don’t forget it there!)
9. Once the cheese is firm, use a silicone scraper, if needed, to gently remove the Brie from the form.
10. Spread the remaining 1 tablespoon tapioca and the white pepper on your work surface and blend evenly.
11. Very gently roll the Brie wheel (it is tender), covering the top and sides. When covered, it will look powdery smooth, just like Brie. Pat off the excess powder. It’s ready to plate and serve!
12. Store your Brie in a dry, covered container in the refrigerator. It will remain most firm in the first 2 days but is good for about 1 week.

Notes

EQUIPMENT
Strong blender or food processor
Measuring cups and spoons
Sturdy wooden spoon
Silicone scraper (optional but useful)
Medium-size pot or pan (for non-quick-set agar)
Nonstick pan or heavy-bottomed stainless-steel pot, 2-quart capacity
Heat-resistant form (4-inch metal springform pan works great) or storage container with lid
Clean work surface, like a cutting board or parchment paper


SUBSTITUTIONS
for the Cashews (choose one):
1/2 cup blanched almond flour, no skins (not almond meal)
3/4 cup blanched almond slivers (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
3/4 cup raw or roasted macadamia nuts (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
3/4 cup raw sunflower seeds (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
Not as dense and rich, but still very tasty:
1 cup cooked, drained white beans (cannellini, navy, or Great Northern)
1 cup soft-cooked, well-drained cauliflower or zucchini, plus 1 additional tablespoon tapioca starch

for the Tapioca Starch:
2 tablespoons plus 2 teaspoons arrowroot powder, and 1 tablespoon for rind

for the Nutritional Yeast (choose one):
1 teaspoon tahini paste
1 teaspoon coconut aminos,
1 teaspoon mild miso paste (preferably chickpea-based)



VARIATIONS
Black Garlic Brie
Omit the black truffle salt and white truffle oil. In step 1, add to the blender:
2 cloves black garlic, 1 teaspoon fine sea salt, plus more to taste

Porcini Pepper Camembert
Omit the black truffle salt and white truffle oil. In step 1, add to the blender:
1/4 teaspoon porcini mushroom powder, 1 teaspoon fine sea salt, plus more to taste
Sprinkle on the bottom of the form:
1 teaspoon coarsely ground black pepper




Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.

3.5.3226

The post Truffled Brie from One-Hour Dairy-Free Cheese appeared first on Chic Vegan.

This “Fairy Dust” is a basic vegan Parmesan cheese recipe with a few bonus additions to make it great.

SPEAKING OF MAKING IT GREAT.

Y’all, my kid is obsessed with this one Pizza Hut training video from the 80s. My husband is a nostalgia blogger, so he spends time each week looking up old commercials and other vintage videos. For some reason, this one really resonated with my kid:

In case you don’t have time to watch, I’ll sum up: The training video walks you through how to make a Pizza Hut pizza, including sprinkling on “Fairy Dust.”

Obviously, the next time we made pizza at home, my kid wanted to sprinkle Fairy Dust on top. This beefed-up vegan Parmesan cheese recipe is our vegan version of Fairy Dust, and we are obsessed with it.

How to Make Fairy Dust & How to Store It

What’s great about this recipe is that it’s really flexible. You can use any nuts and seeds that you like to make the base, so you can make it nut-free, if you need. We usually use pecans, like in the written recipe, but I’ve also made Fairy Dust with:

• cashews
• almonds
• sunflower seeds
• walnuts

The other great thing about this recipe is that it takes about three minutes to make in the blender. Just toss all of the ingredients into the blender, then pulse until you have a crumbly mix.

Your Fairy Dust will keep for a few weeks in your pantry in an airtight container. I like to store it in a half-pint wide-mouth mason jar with this cool shaker lid on top. You can use a regular jar, but this way, my family doesn’t stick their gross fingers into the jar to grab a pinch of Fairy Dust 18 times a day.

Ready to make some fairy dust? Let’s get down to the nitty gritty. Let’s get this show on the road!

Magical Cheesy Vegan Fairy Dust

 

Save Print

Author: Becky Striepe

Ingredients

• ½ cup nuts or seeds of your choice (pecans, cashews, sunflower seeds, walnuts, almonds, etc.
• ½ cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 2 teaspoons Italian seasoning
• ½ teaspoon sea salt

Instructions

1. Put all of the ingredients into your blender, and pulse until you have a crumbly mix.
2. Store in an airtight container. Will keep for up to 3 weeks, but I bet you'll use it all before that.

3.5.3226

This recipe originally appeared at Glue & Glitter. Republished here with permission.

The post Magical Cheesy Vegan Fairy Dust appeared first on Chic Vegan.

Dr. Neal Barnard’s new book, The Cheese Trap: How Breaking a Surprising Addiction Will Help You Lose Weight, Gain Energy, and Get Healthy, breaks down the many reasons why giving up cheese is a good idea, then gives you plant-based options as an alternative.

When I went vegan in 2009, cheese was the last animal product I stopped eating. Salty, greasy cheese is still something I like eating – I was just at the store yesterday, lamenting the fact that I’d missed the sale on Daiya’s cheese pizza by one day. We live in an amazing time – there is a vegan version of nearly everything that is traditionally made with the flesh and fluids of animals.

Barnard breaks it down for readers with a convincing case. Cheese is made from the milk of nonhuman animals – cows, goats, sheep, water buffalo – and it’s addicting. This is great for baby animals – because they are the ones who are supposed to be consuming their mothers’ milk. It’s not so great for the humans who do so instead – especially in the form of cheese, which is full of concentrated fat, and casomorphins that make us addicted!

Through personal stories of change, we’re shown the effects of a cheese-heavy diet, which can include weight gain, arthritis, high blood pressure, skin issues, and more; and how a vegan diet can improve or even resolve these health issues.

Barnard also explains how marketing has been used to keep us in a cycle – and how the government is complacent in it. For those who aren’t already knowledgeable on the topic, there’s basic information on what happens at the dairy farm. There is suffering in every ounce of cheese and if you’re going to eat it, you should know how it came to be. I’m glad that the information is in this book.

Lastly, Barnard gives a look at some of the great plant-based cheeses that are now available – including Miyoko’s Creamery, Treeline, and Kitehill. Then, Dreena Burton helps with recipes that will help the most-addicted cheeseheads to break their habit. The plan outlined in The Cheese Trap will help readers to take control of their health and break their cheese addiction, while still enjoying foods like lasagna, vegan cheesecake, and pizza.

While I am biased in that I’ve been vegan for some years now, and am therefore the choir that doesn’t need to be preached to, I believe that The Cheese Trap is an accessible book for those who haven’t yet made the connection between dairy and the problems it causes. Well-reasoned scientific explanations for that “gotta have it” feeling a slice of cheddar invokes? Explanations about how studies paid for by the dairy industry are not to be trusted? Anecdotal information from those who saw health improvements when they gave up cheese? Facts about factory farming and recipes to get you started?

This book’s a winner.

I received an advanced e-copy of this book from Grand Central Publishing and NetGalley in exchange for an honest review.

The post The Cheese Trap by Neal D. Barnard MD FACC appeared first on Chic Vegan.

After producing award winning goat cheese for two decades, the Pearces grew increasingly concerned about the dairy industry and their role in it. The Sanctuary is not home to more than 100 animals, including goats, cows, horses, pigs, chickens, turkeys, and dogs. With The Sanctuary, the Pearces are on a mission to provide these animals with the best lives possible.

The Sanctuary at Soledad sent me 9 of their cheeses to try. The package arrived just a few days after a potluck, and I had originally thought to myself that it would have been better if it came before hand, so I could have shared it with my guests. After trying a small nibble of the cracked black pepper chevre, however, I was thankful that the package arrived when it did, because it meant that I could keep all of the amazingly incredible cheeses to myself! I was seriously tempted to eat this creamy goodness right out of the package with a spoon. Each one that I tried seemed better than the last, and it’s impossible for me to pick a favorite.

The Sanctuary’s cheeses are all nut based, and they area made with all natural, non-GMO, plant-based ingredients. Proceeds from the sale of their new vegan cheeses go directly to the animals at The Sanctuary.

Vegan Cheese from The Sanctuary at Soledad includes:

Cheddar – There are quite a lot of non-dairy cheeses on the market now, but I have yet to find a really good cheddar. Cheddar was a favorite of mine before I went vegan, and I’ve been disappointed in the vegan varieties that I’ve tried. Until now. The cheddar from The Sanctuary at Soledad is the read deal. This has the sharpness and tang of the cheddar that I remember. This cheese is perfect on crackers, sandwiches, salads, or just straight out of the package!

Jalapeno Habanero Cheddar – This cheese has the cheddar base and contains a nice heat from spicy peppers. I had it on tacos and it added wonderful flavor.

Sweet Pepper Shallot Cheddar – This cheese also contains a cheddar base, but the pepper and shallots give it a tasty sweetness. I was snacking on a little of this cheese, and got up to get something from the kitchen. I returned to find my cat Archie eating it straight out of the package. Not only is this cheese vegan-approved, it’s also cat-approved.

Cracked Black Pepper Chevre – The Sanctuary’s chevre is a heavenly smooth and creamy cheese that pairs well just about anything. The cracked black pepper was the first one I tried and I had a difficult time putting it down. This cheese is wonderful on crackers and flatbread.

Garlic & Herb Chevre – Many years ago when I was single, way before I went vegan, I would sometimes buy a small tub of Boursin cheese and a package of crackers, and that would be my dinner. (Ah, the life of a singleton!) With it’s flavors of garlic, cilantro, and parsley, this cheese reminded me of that Boursin, and I had to resist the urge to make it my dinner. I did make it part of my breakfast however, as it’s great slathered on a whole-wheat bagel.

Truffle & Herb Chevre – With white truffle oil, fresh garlic, cilantro, and dill, this cheese is also reminiscent of the Boursin of my single days. If I absolutely had to choose a favorite of all of the cheeses The Sanctuary sent me to try, it would be this one.

Lemon Lavender Chevre – This chevre is sweetened with bee-free honey, and it vaguely reminded me of the cream cheese frosting from carrot cake. In fact, I had just baked a zucchini snack cake, and I topped it with this Lemon Lavender Chevre – they were perfect together!

Ricotta Cheeze – Made from macadamia nuts, this cheese is light and fluffy, just like ricotta should be. I used this to make baked ziti along with the parmesan. It’s perfect for pasta dishes, or even on sandwiches.

Parmesan Cheeze – A good parmesan is hard to find. In fact, I usually just make my own with nutritional yeast and almonds. The tang of English mustard powder in The Sanctuary’s pine-nut based parmesan gives it a real stand-out flavor, and I have to admit that I like it better than my own recipe. This cheese is perfect for just about anything – pasta, cooked veggies popcorn, salads, or anything that could just a bit of cheesy goodness.

The Sanctuary also makes a pub cheese and an American cheese, Their cheeses are available on their website and at the Hollywood California Farmer’s Market on Sundays. I would love to see these vegan cheeses in stores nationwide very soon!

The post Vegan Cheese from The Sanctuary at Soledad appeared first on Chic Vegan.

“I could never go vegan because I can’t give up cheese.”

How many times have we all heard that? Or even said it ourselves? I can understand. When I decided to go vegan, cheese was the last thing to go, and it was the hardest to give up. Back then there weren’t any non-dairy cheeses on the market, unless you counted that one that tasted a little bit like crayons. (And unlike crayons, it didn’t melt.) I think we’re now entering the vegan cheese renaissance because we now have many tasty, cheesy, non-dairy options to choose from.

Even though it’s been about 13 years since I’ve had dairy cheese, I still find myself wanting something cheesy from time to time, so when SunRAWise offered me samples of their cashew-based cheese to try, I jumped at the opportunity. This isn’t your ordinary bagged, shredded pizza cheese – SunRAWise is artisanal raw nut cheese, the kind you slice and savor.

SunRAWise cheeses are made from scratch in North East Florida using finest organic and sustainable ingredients. They are made with raw cashews, pink Himalayan salt and fresh, organic herbs. Fillers, preservatives, chemicals, artificial coloring and artificial flavors are never used, and these cheeses are also free of corn, soy and GMOs. SunRAWise cheeses are handcrafted with a close attention to detail, and are fermented and aged naturally. And of course, they are 100% vegan.

SunRAWise cheeses come in seven different flavors: Original, Black Pepper, Italian Herb, Spiru-lean, Vegan Blue Vein, Smoke and Spicy, and Rosemary. I was lucky enough to get samples of Italian Herb, Spiru-lean, Smoke and Spicy and Rosemary. When I opened the first container, I was immediately taken aback by the smell. It wasn’t a bad smell, but it was the distinctive scent of… well… cheese, minus that sour, curdled odor that can accompany dairy products. I started out with the a little nibble of Rosemary cheese, along with some of the Spiru-lean.

These are the type of cheeses that should be served with fancy crackers, fruit, olives, and wine, and what I had in the house just wasn’t cutting it. I picked up some crackers at the grocery store and set about making myself a little snack plate alongside a glass of organic red wine. When I’ve bought gourmet nut cheeses in the past, my VeggieGuy hasn’t liked them, which is fine, because it means more for me. When he saw me chowing down on my snack, he wanted to try a little taste, and to his surprise he really loved it. (Which meant less for me!)

SunRAWise cheese are semi hard, with a firm texture. They slice easily with a sharp knife or cheese cutter, but they will crumble if you use something on the dull side, like a butter knife. The crumbles taste great on salads, and all of the cheeses can be added to meals. (Check out the recipe page on the SunRAWise website.) All of the cheeses all have a mild, nutty flavor about them, but the added spices give them each their own unique taste.

Spiru-lean cheese is made with, you guessed it, spirulina, which creates blue veins, similar to blue cheese. I’ve never actually had dairy based blue cheese, so I can’t compare the taste, but this was my favorite of the four. (Picking a favorite was a really difficult – and tasty – task though.)

Italian Herb cheese is made with organic basil, thyme, rosemary, oregano and sage, and in addition to tasting great on crackers, it’s quite tasty crumbled on top of a fresh salad.

Rosemary cheese is made with crushed organic rosemary and turmeric, which is quite a unique flavor combination. Turmeric gives this cheese a yellow hue, and also lends to its aromatic quality.

Smoke and Spicy is made with a blend of fresh and dried peppers, which gives this cheese a nice kick. This cheese is a little darker on the outside than it is on the inside, and is perfect for shredding over Mexican dishes.

Visit the SunRAWise website to purchase their delicious, artisan cheese. They might seem a bit pricey, but they’re handmade with care, and they’re worth it.

The post Product Review: SunRAWise Cheese appeared first on Chic Vegan.

You can serve this Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball with any of your favorite raw vegetables, we even put sliced honeycrisp apples on our tray, the combination of the sweet crisp apples and the piquant cheese was amazing. It’s also incredibly good with crackers, raw or otherwise.

Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball

Ingredients

• 1 1/2 cups raw cashews, soaked in purified water for 4-6 hours
• 2 packed tablespoons dry pack sun dried tomatoes, snipped into small pieces with kitchen scissors then soaked in the purified water with the cashews
• 1/4 cup nutritional yeast
• 1 tablespoon dry sherry (optional)
• 1 heaped tablespoon mellow white miso (use chickpea miso if you are sensitive to soy)
• 1 tablespoon raw apple cider vinegar
• 1 teaspoon sea salt
• 1 teaspoon onion powder
• 1/2 teaspoon dry ground mustard powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon turmeric
• dash cayenne
• 1/2 cup organic unrefined coconut oil

Preparation

Pour the soaking water off the cashews and sun-dried tomatoes and then rinse them with fresh purified water. Drain well. Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary. Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. This process takes up to 10 minutes in a food processor and a few minutes in a power blender. Scrape the soft cheese into a container. Cover and refrigerate for 4-6 hours or until the cheese is quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball. See note below for topping/variation ideas.

Notes 

The organic unrefined coconut oil does leave a very slight coconut flavor in the finished product. If you prefer, you can use refined coconut oil for no coconut aftertaste.

The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs. I used sliced almonds, but walnut pieces or pecan pieces with some fresh minced parsley, thyme or sage would be amazing.

The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use.

The post Kick Ace Extra Sharp Raw Vegan Holiday Cheddar Cheese Ball appeared first on Chic Vegan.

I’m not really sure when I first discovered Follow Your Heart’s Vegenaise, but it was was a life changer. Rich and creamy, it tastes like what I remember mayonnaise to taste like. I began using it everywhere I could, and I found myself coming up with excuses to make sandwiches and potato salad, just so I could have more of it. A few years later, I heard that Follow Your Heart had begun making Vegan Gourmet Cheese. I heard that it melted and stretched and could be used on pizza. I salivated at the idea of a cheese pizza. I had friends in California who had tried it and told me it was amazing, but distribution hadn’t quite reached the East Coast yet. I remember the day I finally found Vegan Gourmet Cheese. I was in Watkins Glen, NY, visiting Farm Sanctuary, and I stopped at the local health food store to see if there were any snacks I could buy for the ride home. There in the refrigerator case was block after block of Vegan Gourmet. Fortunately I had a cooler bag in the car so I bought as much as the bag would hold. Soon after, I was able to get Vegan Gourmet Cheese at my local Whole Foods. Pizza Night became a regular occurrence and I started looking for foods to melt cheese over.

Vegan Gourmet Cheese is now available in shreds, making Pizza Night and Taco Tuesday even easier. They melt, stretch and they taste like cheese. Win win win! Vegan Gourmet Shreds are available in Mozzarella, Cheddar and Fiesta Blend. I like that they melt without getting slimy or oily, unlike some other vegan cheeses on the market.

Shortly after I discovered Vegan Gourmet cheese, I noticed that they were making both cream cheese and sour cream, which meant that vegans had now successfully conquered the dairy world. We could now have bagels and cream cheese on Sunday mornings. We could have a baked potato with the works. We could make cheesecakes and dips for parties. A new era of vegan food was upon us. Going vegan no longer meant giving up cheese, mayo or sour cream – it just meant switching to a more compassionate brand.

Speaking of dips for parties, Follow Your Heart was kind enough to share this recipe for Spinach Artichoke Dip with us. This is sure to be a hit with guests at holiday parties this month. You may want to make a double batch, because it will disappear quickly! 

Vegan Spinach Artichoke Dip

Ingredients

• ½ white onion
• 2 cloves garlic
• ½ cup Vegan Gourmet® Cream Cheese
• ½ cup Vegan Gourmet® Sour Cream
• ¾ cup Vegan Gourmet® Shreds- Mozzarella
• 1 cup marinated artichoke hearts, chopped
• 2 cups frozen spinach, thawed and drained
• Bread crumbs or Panko

Preparation

Chop onion and garlic and sauté in olive oil on low heat until translucent. In a medium sized bowl, mix the onions and garlic with the cream cheese, sour cream, mozzarella shreds, chopped artichoke hearts, and spinach.  Add freshly cracked pepper and a pinch of salt. Pour into oven safe dish and sprinkle with breadcrumbs.  Bake at 375 for 30 minutes or until bubbling and browned on top.

Vegan Gourmet is also being kind enough to give a cheesecake making kit to one lucky Chic Vegan reader! The kit includes:

• Follow Your Heart® Vegan Gourmet® Cream Cheese
• Follow Your Heart® Vegan Gourmet® Sour Cream
• Vanilla Extract
• Mini Heart-shaped Springform Pan
• Cheesecake Filling Bag: Sugar + Cornstarch (exact measure)
• Margarine (non-hydrogenated & non-dairy)
• Gluten-Free Crust Mix: Vegan & Gluten-Free Crumbs + Sugar (exact measure)
• Spatula

Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight EST on Monday, December 16th. Good luck!

Recipe and photos courtesy of Follow Your Heart

The post Follow Your Heart Review, Recipe and Giveaway appeared first on Chic Vegan.

“I could never be vegan.  I love cheese way too much.” 

How many times have you heard that?  You might have said it yourself.  We do love cheese.  Even as vegans, most of us still crave it from time to time.  Until recently, finding anything that was remotely close to the cheese we remember was pretty much impossible.  But times are changing.  And it’s all thanks to companies like Treeline Treenut Cheese.  Chic Vegan recently interviewed Michael Schwarz, the owner of this innovative company.

Chic Vegan: Please tell us a little about yourself

Michael Schwarz: Vegan cheese is a second career for me. I am a trained patent attorney and practiced intellectual property law for most of my professional life. The discipline and scientific precision of patent law have proven very useful in the process of inventing the recipes and manufacturing processes. Frequent visits to France and Italy (in my non-vegan days) exposed me to fine artisanal cheeses which I have tried to replicate in Treeline vegan cheeses.

I grew up in South Africa during the apartheid era, when racism was the norm. My parents were prominent in anti-apartheid politics and instilled in me the belief that you don’t have to go along with things that are wrong just because other people are doing them. People like my parents ultimately brought an end to the apartheid system. We can do the same for animal cruelty. When I came to understand just how cruel the dairy industry is, I realized that not only did I not have to eat dairy, I could also provide an alternative to it. That’s how Treeline came to be.

CV: What made you decide to make vegan cheese? How did you get started?

MS: Just about every vegan has heard someone say “I’d like to be vegan, but I love cheese too much.” My goal in starting Treeline was to inspire those people to go all the way to become vegan, by providing a high quality artisanal vegan cheese. It turns out that many people who would never dream of being vegan also love Treeline because it tastes so good and is far healthier than dairy cheese.

Animal advocates often urge people not to eat certain things that are made using cruel practices and are bad for health and the environment. But without alternatives to those products, there is bound to be push-back from some people who rationalize their choices on the basis that the cruelty of dairy products is just an unfortunate necessity. So I see producing top quality vegan cheese as being an integral part of the animal rights movement.

CV: What are the challenges you face?

MS: Vegans love our cheese, so our biggest challenge is to generate awareness about our products so that non-vegans will want to try them too. Another challenge we have relates to getting the product to everyone that wants it. The process of distribution of food in the US is fairly complicated so it is often hard convince our fans that we can’t instantly get our cheese into every store in the country, no matter how much they love the product.

CV: Where do you see your business going? What do you want to accomplish?

MS: We aim to have Treeline cheese available in every state within the year. We are already in over 30. Our product is as creamy, tasty and delicious as the finest dairy cheeses, so we also plan on having just as many non-vegan fans as vegan fans.

CV: What’s your favorite way to serve your cheese?

MS: My favorite way to serve the soft French-style cheeses is on a toasted bagel. I also love it in lasagna or eggplant parmigiana. The cracked pepper hard cheese is fantastic with a small dollop of balsamic fig confit, on a cracker. The classic cheese is perfect grated over pasta or stirred into risotto.

CV: Where can we find your cheese?

MS: The best way to find our cheese is to go to the store finder on our website.

http://www.treelinecheese.com/where-to-buy.html

In the eight months since we launched we have reached over a hundred stores from coast to coast, including Whole Foods in the New York metro area, Erewhon in LA and several health food stores, supermarkets and coops as far afield as Seattle and Portland in the northwest and Key West in the far southeast. We are adding new stores just about every day.

The post Interview Series – Treeline Treenut Cheese appeared first on Chic Vegan.