The thing you miss most about moving to a plant-based diet are creamy dairy products, so I’m always up for trying new vegan cheese recipes. I met the 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. Rau Om has now begun crafting this as an artisan vegan cheese, so if you live in the San Francisco Bay area, you can buy it from them directly or from their online store here.
Want more great dairy-free recipes? Check out my Twelve Terrific Dairy Substitutes, now on sale on Amazon.
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, 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.
I would definitely make this again, and will enjoy trying it in additional recipes. Stay tuned.
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.
Here is a brand of white miso paste if you can’t find it locally: