If you are reading this then you are about to be a part of something unique, uncommon, and downright rare; I was wrong.
When I first bought the Artisan Vegan Cheese cookbook, I wasn’t impressed. How could an ingredient in vegan yogurt be some yogurt? Was I taking crazy pills? I dismissed it and moved on with my life.
Well, I went back and gave it another try. After patiently attempting rejuvelac 3 times, I finally got it right and went right into cashew cheese, Brie, chevre, Cheddar, and finally soft Gruyere. By the time I got to the last one I figured I shouldn’t be wasting all that hard work by eating it on toast or with a spoon.
I hate to say this but when I went vegan I hadn’t really gotten too into cheese. My range was pretty much Cheddar to Mozzarella and Brie if I was feeling fancy. Nothing crazy or special so I can’t tell you how close the vegan cheeses are to the originals but they are pretty good and even my regular carnivore friends agree.
The soft Gruyere was nice and sharp and firm so I spread it onto some gluten free crust with tomato sauce, topped it with some pecans, and put it in the oven long enough for me to finish two glasses of wine.
I wanted to post the recipe for the cheese but I can’t find it anywhere on the internet and I really can’t afford to get sued right now. As Kristen Wiig says ‘Help me, I’m poor.’ So just buy the book or come over to my place for dinner.
I put fresh sage and sweat pear slices on top and it blew my sort-of-drunk mind.