Comments on: What’s So Great About Nut Cheese – and How to Make Your Own

By: Michelle

Michelle — Thu, 04 Jun 2026 13:42:24 +0000

I wish there was a bit more disclosure given when recommending products. Many of these cheeses contain high amounts of coconut oil along with coconut milk. They were quite tasty but contained more ingredients I didn’t want. Check the ingredient lists before buying if you are concerned or want to limit certain foods.

By: Ina Kielley

Ina Kielley — Wed, 03 Jun 2026 14:06:09 +0000

In reply to accounts@bigchefsteakhouse.com.

Hi there and thanks for the question! I gave a suggestion to another reader below that might help. Here’s that response: We don’t have any recipes that might fit this criteria in our archives, but this recipe made from almonds is easy, and highly rated: https://delightfuladventures.com/garlic-herb-vegan-almond-cheese-spread/. Let us know if you try it out! –Ina, Food Revolution Network Team

By: Mary Angela Branch

Mary Angela Branch — Sat, 30 May 2026 22:20:53 +0000

I’m full ethical vegan since 2016 when I gave up dairy and eggs. I enjoy Daiya and Kite Hill and Violife brands but have made my own fremented cashew cheese which was spreadable and oh so delicious. It took probiotic capsules but vegan ones can be hard to find and they expire quickly. I also made vegan ricotta with soy milk and am going to try a vegan lemon ricotta as soon as I can find some Meyers Lemons.

By: Randell

Randell — Sat, 30 May 2026 14:40:27 +0000

In reply to JeffB.

No one has blown their credibility here. There’s some blowing, but it’s coming from you. Vegan cheese isn’t “pathetic”, vegan pizza doesn’t become “a waste of time” and vegan cheese doesn’t “taste wrong” (whatever that means) because you say so. I’ve eaten a lot of cow cheese and I can say that vegan cheeses like Daiya are very much like cow cheese, including the ability to melt and stretch. These days, I make a very real vegan pizza with a very simple real cashew cheese that is every bit the real thing as far as I’m concerned.

By: accounts@bigchefsteakhouse.com

accounts@bigchefsteakhouse.com — Sat, 30 May 2026 12:05:43 +0000

MORNING HAVE A NUT ALLERGY. WHAT ARE THE SUBSTITUES

By: Bel

Bel — Fri, 29 May 2026 03:05:55 +0000

In reply to Georgia Armstrong.

Get Miyoko’s book. It’s a long aging process to make that kind of cheese

By: Bel

Bel — Fri, 29 May 2026 03:03:47 +0000

I have been using Miyoko’s recipes for years and generally like them. I have tried purchasing cheese but I’m not a fan. I spent a lot of money on a box of Rebel to try, I had to make myself use it rather than throw it away! I’m glad that some of the supermarket brands now melt, I’m, again, not a fan but at least the texture is getting better.

By: Ina Kielley

Ina Kielley — Wed, 27 May 2026 13:07:51 +0000

In reply to Julie.

Hi Julie! We don’t have any recipes that might fit this criteria in our archives, but this recipe made from almonds is easy, and highly rated: https://delightfuladventures.com/garlic-herb-vegan-almond-cheese-spread/. Let us know if you try it out! –Ina, Food Revolution Network Team

By: Julie

Julie — Sun, 17 May 2026 16:35:25 +0000

My daughter is allergic to nuts such as cashews, walnuts, pistachios. She can have seeds and almonds. Any good recipes with almonds or seeds?

By: strongtothefinish

strongtothefinish — Sun, 17 May 2026 14:50:54 +0000

Some years ago, I read “The Cheese Trap” by Dr Neal Barnard; immediately made the switch to nut based cheese. After trying several brands, I’m now a regular Treeline customer.

By: Roody

Roody — Sun, 17 May 2026 13:07:21 +0000

I just sprinkle nutritional yeast… back when I use to make wfpb pizza. Id use the cashew and nutritional yeast recipe…

By: Elizabeth Fordyce

Elizabeth Fordyce — Sat, 16 May 2026 18:32:01 +0000

Excellent inspiring info. Thank you!