Okay, well, here I am with another kitchen creation, haha!
I have been intending to do a homemade version of Miyoko’s Creamery Double Cream Garlic Herb Cashew Milk Cheese, and I finally did it! This has been on my “Make It My Own!” list for well over two years, since I found this in local stores and would buy it on sale to take on Ron’s and my long RV travel trips.
I have seen most grocery stores that carry this cheese charge up to $9.79 for this 6.5 OZ (184 G) package. Yikes, that’s pricey. We are fortunate to have a Grocery Outlet Bargain Market practically in our back yard, where we can sometimes find the same cheese, but priced at $3.99. When I see it, I buy two packages every time I visit the store. This product lasts for a long time if kept refrigerated at a consistent temperature. In fact, many packaged foods remain fresh for far longer than their “best by” dates. I mean, I’m talking like a year or two longer, and even more when it’s canned or jarred.
But I digress.
(Yes, Frank, it really is a challenge for me to keep the tangent to the curve.)
I had almost enough roasted unsalted cashews left over from the Cashew Butter to make this cheese recipe, and added 1/4 cup of raw unsalted almonds to make up the difference. I used my recipe for Extra Sharp Smoky Cheddar Cheese as the basis, and made several key changes. Mainly, I wanted my Miyoko’s mock-up to look similar in color to the packaged version, not bright orange like my cheddar spread, so I left out the sun-dried tomatoes, the turmeric, and the smoked paprika. Pretty obvious. I also subbed white wine for the red. So far, so good.
This time making homemade cheese, I used a new pantry product that I purchased last spring before we left on our trip: Plant-based Lactic Acid. I bought it because a lot of the vegan cheese recipes I read online and in books contain this lactic acid to lend a unique tangy flavor that even nutritional yeast can’t compare to. I’ll just say this: It was well worth my research and the price!
Another key to mimicking the Miyoko’s cheese was herbs. I didn’t have any fresh herbs on hand, so I used dried basil, parsley, Italian blend, and tarragon. (Note to self: Next time I make this, I will use all fresh herbs because I think it will bring the flavor factor up several notches!)
Everything else about the recipe remained pretty much the same. The nuts (I mean, the drupes and nuts!) were placed in a container with boiling water last night and soaked for at least 18 hours, so they were nice and soft when I drained them and put them in the food processor. I have made my cheddar spread dozens of times, so I know how well it comes together, especially when the nuts are softened, having taken on a bit of the highly filtered water.
The cheese came out absolutely delicious! The texture is super-creamy and thick. The flavor is tangy and herbalicious.
I would place my ingredient cost at $4.00 for the 3 cup-yield of cheese. This, of course, doesn’t include my planning, shopping, and preparation time. But I also get more than FIVE TIMES the amount of homemade YUM!
Some other notes:
This recipe does not create a cheese as light in color as the Miyoko’s brand, but that’s because I use Bragg’s Liquid Amino Acids instead of salt. Bragg’s is a healthier version of soy sauce made from organic soybeans, and the process leaves it a dark brown color, so obviously, it’s going to add an “earthy” tonality, shall I say. But, it still looks enticing!
I put some in a favorite vintage glazed tea cup with some plant-based seeded crackers, just for show!
The rest went into a covered glass bowl and into the fridge. I’ll let the flavors make their “let’s spend the night together” plant magic and then taste-test the cheese tomorrow at lunchtime.
All said and done, this is a scrumptious, hearty spreadable cheese. Eating nuts (well, mostly DRUPES, in this case) is a good alternative to baby farm-animal food (sorry, I had to say it) at least some of the time, and this recipe offers a lower-sodium that is homemade by one woman, not manufactured in vats by a bunch of machines.
Don’t get me wrong: I am SO HAPPY that these companies exist! They help me find inspiration — and offer convenient packaged plant-based foods for when I don’t have time to make my own.
But check it out: The Miyoko’s Creamery is in a 29,000 sq. ft. facility in Petaluma, California (grey building on right with the red pin):
The creamery is almost as big as the Tractor Supply across the street! That’s a lot of cashew cheese, my friends!
To contrast, my kitchen is approximately 10’ x 14’ and that includes the pantry (not visible in this photo), all the cabinets and appliances and counter spaces, plus the raised bar that you can’t see, which is on the opposite side of the countertop and would appear in the lower left of the picture.
At nearly 18 years old, my kitchen is a bit outdated, but I love it and it serves my family, friends, and clients quite well. Plus, I love that we did the arduous work of tearing out the vinyl and carpet in the entire house then stained and sealed the concrete floors . . . very provincial, indeed.
Anyway, this is where I do MY food alchemy!
And lucky me, I often get to hear my husband play guitar or ukulele while I plan, prep, and cook!
Speaking of music, we’ve got a busy week of teaching, rehearsing, and performing starting tomorrow. So I’ll sign off for now and share some updates in all my “free” time!
As always, I wish you excellent health, well-being, and life-affirming creativity!💖
Great job creating that cheese! I'm impressed!!
Sounds like a bunch of work and research. I applaud your efforts and results. You are tenacious.