As the year began, it presented a couple of vegan trends to us right away. The first we noticed was 2013 aimed to be THE Year of Vegan Cheeses!
Tasty, easily available, compassionately created cheeses have long been key to swaying more omnivores, and vegetarians, to eat more plant-based. Such cheese are now popping up ALL OVER the place! Thanks to the great work of especially Miyoko Schinner’s Artisan Vegan Cheese and Skye Michael Conroy’s Non-Dairy Formulary, harder, finer, fancier cheeses can be achieved in home kitchens. Then shared at Meetup potlucks, family meals, office parties, holiday events, etc.
They can also be purchased from boutique businesses like Minneapolis’ Punk Rawk Labs, Brooklyn’s Dr. Cow, Portland’s Heidi Ho Organics, Tennessee’s Door 86, Omaha’s Brie It On, the relocating Elephants in the Kitchen, upstate NY’s Treeline Cheese and L.A.’s new dynamic duo of Dairy Tree Foods and Kite Hill (from Tal Ronnen of Oprah fame). And on occasion from NYC wunderkind Jay Astafa.
BIG brands also entered or expanded their offerings including Follow Your Heart with cheese shreds, Go Veggie with cheese shreds and Daiya with gluten-free pizzas, cream cheeses AND cheese slices.
We’re quite excited by the great many options and explosive growth of this category
Have you eaten any of these cheeses?