3 week aged gochujang infused cashew cheese w/ seaweed dusting. too good not to share with y’all on here.8mo ⋅ DuskOfUs ⋅ r/vegancheesemaking
I think I’ve finally perfected the mozz recipe. These are the mozzarella sticks I made over the weekend. Recipe link in comments.4yr ⋅ CharlieAndArtemis ⋅ r/vegancheesemaking
I’ve been working on a new mozzarella recipe that ticks off all the boxes. This was the test pizza I made last night.4yr ⋅ CharlieAndArtemis ⋅ r/vegancheesemaking
Camembert made from curdled sunflower seed milk! I’d call this experiment a success3yr ⋅ Dominator813 ⋅ r/vegancheesemaking
What a time to be alive y’all- vegan cheese is blowing up! I’ve been making cheese professionally since 2017. In the last week, three different vegan chefs have reached out for cheese and collaborations. I’m finally getting an LLC. I just wanted to share these happy news with my favorite sub!5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
Attended my first vegan cheese making workshop! Got a lot of new ideas and recipes, will share with you when I try some4yr ⋅ fargoseason2 ⋅ r/vegancheesemaking
Made the Moz that’s going round. It’s a winner. None of that weird chemical taste.4yr ⋅ blaqmass ⋅ r/vegancheesemaking
Same batch as my last post, a few weeks later. I’m thinking the sweet spot for ageing camblue with miso is 6-8 weeks3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
“Meltable Mozzarella” from Artisanal Vegan Cheese: attempt #1! More info in comments.3yr ⋅ windhundknits ⋅ r/vegancheesemaking
Just filled this up the other day, and already have a blender. What other things does a beginner need to get started?1yr ⋅ isoldemaisol ⋅ r/vegancheesemaking
Cashew camblue. Inadvertently - the roque spores must be in my cave3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
after countless attempts, i’ve made a cashew mozzarella that’s stretchy, grateable and actually melts well. here’s the before and after cooking it in the oven. the psyllium husk really works wonders for the stretch, and the xanthan gum helped the agar firm it up.4yr ⋅ burnandbetray ⋅ r/vegancheesemaking
5 week stage on some rocky cashew. I didn’t crumble but it picked up a vein3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
Another view of the cashew camblue at five weeks old. Cheddar and mild Stilton notes3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
Scandic Brunost Win ! AYOOO!!! 🧀🌱 If you’re Scandic like muah- you may have had Brunost before. Welp- my 3rd PLANTBASED BRUNOST recipe got the triple thumbs up by a whole heard of Norwegians today!!🤩🤩🤩 woohoo! 🧀 . . . . . . .2yr ⋅ SameSeaworthiness243 ⋅ r/vegancheesemaking
Cashew camblue. Rind bloom is from ambient spores. FOP Camembert minus p. Candidium plus annato, plus sweet miso3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
Vegan blue - cashewbert’s “bluebert” recipe & kit: 10 days in the cave & 2weeks in the fridge3yr ⋅ dnbgoddess3 ⋅ r/vegancheesemaking
First Camembert is complete! I can't say that I really enjoy the flavor of it, but it was still a fascinating and fun experience. Can't wait to try more different cheeses!4yr ⋅ dohlfhauldhagen ⋅ r/vegancheesemaking
This is my first attempt at making cheddar cheese. It's a cashew based one. It didn't quite solidify as much as I wanted but it was ok. I'm looking for your best cheddar recipe that can be shredded.4yr ⋅ morphmenow ⋅ r/vegancheesemaking
My 2 month matured brie. Holy moly what an intense flavor. I have another one in the cave, will let it mature for 2 more months.3yr ⋅ hajisansi ⋅ r/vegancheesemaking
I just got this as a present. Looking forward to my first cheese!4yr ⋅ stefan-ingewikkeld ⋅ r/vegancheesemaking
My friends and I decided to make a vegan cheese board! 7 different cheeses and plenty of fruits and veggies 😋5yr ⋅ voodooochild ⋅ r/vegancheesemaking
Ugly photo but pleased with how my first pea cheese turned out!3yr ⋅ pandapower- ⋅ r/vegancheesemaking
Update: Split pea cheese wrapped in pickled magnolia buds. It’s tangy, creamy, very mature tasting.5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
First rind washing experiment - I washed in local cider four times before the bloom took over. It has a subtle fruity aroma4yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
There's room for improvement, but it's a good start. Vegan mozzarella!5yr ⋅ slatko93 ⋅ r/vegancheesemaking
Nut-Free shreddable and meltable mozzarella (recipe link in comments)5yr ⋅ CharlieAndArtemis ⋅ r/vegancheesemaking
We tasted our first Camembert style che*se tonight and it did not disappoint! Gonna buy a ton of cashews tomorrow, it’s full steam ahead!4yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
After years of hit or miss attempts, think I’ve finally mastered cooking with agar agar, tapioca and kappa carrageenan! L: Oat American. R: Smoked Provolone. Both made using Miyoko Schinner’s recipes from Artisan Vegan Cheese.4yr ⋅ huskeronipizza ⋅ r/vegancheesemaking
finally tried my tofu misozuke after a month, and it’s amazing! tastes like aged cheese. the method calls to wrap it in cheesecloth before slathering it w/ miso, but didn’t have any so i smeared it directly and it was great! added some thyme & garlic powder to my miso mix. so creamy and smooth.4yr ⋅ burnandbetray ⋅ r/vegancheesemaking
Violife feta clone attempt #2. Getting my butt kicked, anyone have any tips or recipes? All the recipes I find don’t have even close to the same ingredients. I’m looking for no cashews and no tofu.2yr ⋅ trifling_fo_sho ⋅ r/vegancheesemaking
First time making vegan Camembert!! Are those tiny dark spots cool to eat?3yr ⋅ kamakamelia ⋅ r/vegancheesemaking
My first cheese, almond cheese! It's so simple and yet so tasty!6yr ⋅ friendlypuffin ⋅ r/vegancheesemaking
Blue Baby, Blue! Oats, sunflower seeds, coconut oil, cocoa butter, acidophilus, penicillium Roqueforti, lots of time and love4yr ⋅ coolgaydad ⋅ r/vegancheesemaking
fullofplants blue cheese after 8 days at 10C, bluebert cultures might be non-functioning - neutral smell but it does not look healthy at all3yr ⋅ darknetconfusion ⋅ r/vegancheesemaking
Cultured oats, refined coconut oil, crusted in nooch and paprika; aged 3 weeks5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
A tender combination of penicillium roqueforti and penicillium candidum, cashew, refined coconut oil, salt5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
Finally tried Jill’s sauce recipe! I added apple cider vinegar, MSG and pico de Gallo at the end...I felt like a kid again!! Next time definitely trying arrowroot or tapioca starch in place of cornstarch though, the taste was a bit strong.4yr ⋅ anonallamalala ⋅ r/vegancheesemaking
Split pea cheese, wrapped in pickled magnolia buds. It’s been aging for 5 weeks now. Time to cut into it and see how it turned out?5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
Just started my first attempt at making rejuvelac with quinoa. Any tips for a beginner?4yr ⋅ throwiemcthrowface ⋅ r/vegancheesemaking
First attempt at vegan camembert, those babes are 12 days old. A few weeks more to go hoping they will not turn bad!5yr ⋅ Lau-Est ⋅ r/vegancheesemaking
My usual FOP blue cashew but aged six weeks then brine washed daily for the last week3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
Making Rejuvelac for the first time, is this white stuff at the bottom normal/ok or do I have mold problem?3yr ⋅ NuclearFoodie ⋅ r/vegancheesemaking
Might be a dumb question, but could I cultivate penicillium roqueforti on the outside of firm tofu? As a quick blue tofu cheese method?4yr ⋅ elliottsmithereens ⋅ r/vegancheesemaking
A pic from my latest batch messing around with agar agar and lactic acid5yr ⋅ crani0 ⋅ r/vegancheesemaking
Soy-based ricotta! Texture is authentically grainy. Not fully vegan yet but the taste is convincing4yr ⋅ that_one_beetle ⋅ r/vegancheesemaking
Finally a place to display my handiwork! Dill and Chive Harvarti from 1 hr Dairy Free Cheese5yr ⋅ trash_bby ⋅ r/vegancheesemaking
A mix of yellow and green split peas, sprouted, and fermented in their own rejuvelac+ cocoa butter for fat content5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
2 weeks into making a blue cheese and there are 2 extra molds growing (black and red). This is my first time and I think there was too much humidity, anything I can do?4yr ⋅ gef_matapines ⋅ r/vegancheesemaking
A botched batch of chickpea natto gets a revival as feta cheese. It’s a bit dry in this photo, I ended up marinating it in olive oil with thyme& oregano5yr ⋅ coolgaydad ⋅ r/vegancheesemaking
Any idea why the P.candidum on this cashew camembert isn’t spreading? It’s been three weeks now. More info in comments.4yr ⋅ MockVervain ⋅ r/vegancheesemaking
Guys does this look safe? It’s a crumbled Roquefort cashew. Bit worried about the black3yr ⋅ sourdoughmatt ⋅ r/vegancheesemaking
Is this bad? Can't tell if mold or exposed spots that got dry (almond base)3yr ⋅ Kljunas1 ⋅ r/vegancheesemaking
First attempt and great success! The minimalist baker probiotic cashew cheese.6yr ⋅ KeaOnAKeyboard ⋅ r/vegancheesemaking
Shit I almost Forgot to Share this, with you Lovely People. Smokey Cheddar Cheese Sauce!6yr ⋅ elzibet ⋅ r/vegancheesemaking
First attempt at vegan cheese. Cashew nuts, water, lemon zest & juice and spices. Doesn’t taste much, but works well as a hummus like dip 🙂6yr ⋅ mspumpkinprincess ⋅ r/vegancheesemaking
My first ever batch of rejuvelac looks kind of pink... is this normal?6yr ⋅ lehcar_slohcin ⋅ r/vegancheesemaking
Made Sharp White Cheddar (From Urban Cheese Craft Dairy Free Cheese Kit)6yr ⋅ elzibet ⋅ r/vegancheesemaking
