The thing people miss most about moving to a plant-based diet are creamy dairy products, so I was always up for trying new vegan cheese recipes. I met the (former) bloggers at Rau Om through my counter-top tofu cheese post. They told me about their experiments in making tofu misozuke, a Japanese delicacy that’s only made in one district in Japan.
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For detailed instructions and how-to photos of my first delicious batch, read on.
Would you ever consider making this, or is this too weird? Leave your thoughts in the comments.
vegan, dairy-free gluten-free, reduced-sugar diets
low-sodium or migraine diets
Here are my tasting notes on the four flavors:
- Plain miso: Pale and creamy, with a velvety texture. Mildly tangy, a spreadable cream cheese consistency. Very mild.
- Kukicha tea: Distinct tea notes, a little toasty, delicate flavor. Same spreadable consistency. I made a grilled cheese sandwich with this. While it didn’t get very melty, it tasted great.
- Red pepper: Creamiest, like pub cheese, mildly spicy. My favorite.
- Nori: More crumbly, tangier, stronger umami flavor, most like blue cheese or Roquefort. This is what I used for the vegan blue cheese dressing recipe.
If you have questions about the method, please read through the comments, as I have very likely answered them. Due to my dietary restrictions, I haven’t made this in several years, and it looks like Rau Om is out of business.
Today’s post is part of our mission to help you build a healthy life through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients.