Have you heard? Vegans all over are celebrating CHEESE this week!
What’s the deal?
From November 1 to 7 vegan chef Miyoko and Vegan Mainstream are running an Artisan Vegan Cheese contest – it’s easy to enter, and the prizes are mouthwatering!
What are the prizes?
- 1st Prize (1 winner): A Shipment Of Vegan Artisan Cheeses From Miyoko
- 2nd Prize (2 winners): Vegan Mashup DVD; Virtual Cooking Class with Miyoko
- 3rd Prize (5 winners): 15-Minute One-on-One Cooking Q&A with Miyoko
How can you enter?
1) Simply choose a recipe from the book (don’t have the book? use the recipes on this page)
2) Snap a photo of your creation
3) Share it one of the following ways:
- on Twitter or Instagram use hashtag #ArtisanVeganCheese
- on Facebook at facebook.com/veganmainstream
- or email it to ArtisanVeganCheese@veganmainstream.com
All entries must include a recipe from Miyoko’s book Artisan Vegan Cheese. If you don’t have the book, feel free to use the Meltable Muenster or Smoked Provolone recipes provided on this page.
How can you win?
Winners will be selected based on style, presentation, creativity and innovative use.
Photo Contest Winners Announced on Nov 10, 2012.
What about the Giveaway?
Oh right! There’s a giveaway too!
5 copies of Miyoko’s Artisan Vegan Cheese Cookbook will be given away randomly. Enter early, and as often as you like! Winners will be announced on
- Thursday, November 1
- Friday, November 2
- Monday, November 5
- Tuesday, November 6
- Wednesday, November 7
Enter for your chance to win, here:
Want to see some of the current entries?
WOW!! Check these, and more photos and recipes out here: http://pinterest.com/veganmainstream/artisan-vegan-cheese-contest/
Why not make Fondue today? (then snap a quick photo for the contest)
Here’s the recipe:
To make this, you’ll need to first make the Gruyere.
2 cups raw cashews, soaked in water for 3 – 8 hours
1/2 cup Rejuvelac, either commercial or homemade
1/4 cup refined coconut oil, melted (do not use extra-virgin unless you want it to taste like coconut)
2 tablespoons nutritional yeast flakes
1 – 2 tablespoons medium brown miso
1 1/2 teaspoons sea salt
To make the cheese, drain the soaked cashews well, then put into a high-speed blender (if you are using a regular blender, soak the nuts for 6 – 8 hours) along with the other ingredients. Process until smooth and creamy. You can use this right away, or transfer to a clean dish, cover, and leave at room temperature for 24 – 48 hours to culture and deepen in flavor. For the fondue, it’s not really necessary, as the wine will add another layer of flavor.
Put the cheese into the top of a double boiler or a fondue dish and mix in well, using a wire whisk:
1 cup dry white wine
Heat the mixture until very hot. Stir into the mixture, whisking well:
3 tablespoons tapioca flour dissolved in 2 – 3 tablespoons of water
Cook until the mixture is thick, stretchy, and shiny. To serve, keep it over the double boiler or a votive candle. If you prefer, you can thin it out with a little more wine or water. Serve with warm chunks of French bread or ciabbata, or an assortment of roasted or steamed veggies. Bon apetit!