Ask an omnivore-turned-vegan which food was most difficult to surrender and the answer might well be cheese.
‘It’s really the hardest thing for people to give up’ says Miyoko Schinner author of Artisan Vegan Cheese.
‘I hear this all the time – wherever I go across the country’.
Schinner understands the reluctance.
Before she became a vegan about 30 years ago ‘I liked the richest most indulgent—you know – funky – smelly – stinky cheeses’ she says.
She decided to create her own plant-based recipes which she eventually compiled into her book and published in 2012.
Since around that time Schinner says ‘little companies [have been] cropping up all over the country making hand-crafted vegan cheeses’—including her own – Miyoko’s Kitchen – which she founded in 2014.
Schinner and many other artisanal vegan cheese makers are choosing tree nuts—primarily cashews but also Brazil nuts – macadamia nuts – hazelnuts – and almonds—as their base ingredient –
– in part because they’re relatively high in fat and protein.