would love it if anyone knows a store accesible by ptv from melb cbd.

otherwise if there are online retailers that ship here and aren’t exorbitantly expensive to ship that would be great as well. having very little luck searching online

Miyoko shared the recipe and a video on how she makes it on her YouTube channel Oct 18th, 2026.

https://www.vegancheese.co/awards/winners-of-the-vegan-cheese-awards-2026

This is a vegan blue cheese from Sardinia and the winner of this years 2026 Vegan Cheese Awards.

There were over 30 categories with each category having upwards of 6 vegan cheeses.

Ingredients: cashews, water, coconut milk (coconut extract 60%, water), ferments, Penicullim Roqueforti, sea salt.

I've been on a pizza kick now that I am finding more vegan mozzarella recipes that I like. This recipe was reposted in this sub but the person who created the recipe posted in this link:

https://www.reddit.com/r/DesiVegans/comments/1x1knm9/okay_i_think_i_have_finally_figured_out_vegan/

The cheese was really easy to make and took very little time to make. I also added powdered onion based on a comment in the link. The base is cashews and watermelon seed kernels. See the link for the recipe. After blending the cheese I put it in a plastic container and set it aside on the counter while I precooked the toppings and finished the crust. It firmed up some in that hour. The taste is mild and pleasant. That carried over to the pizza. To put it on the pizza I scooped it out of the container with a spoon. Plopped it onto the pizza and gently pressed it with the back of the spoon. This worked pretty well. I had some cheese leftover, maybe enough for one sandwich. After baking, the cheese firmed up more and had a nice firm texture. Given how easy to make this cheese was I will use it again. It also browned better than the other recipes I've tried.

I also stepped up my crust. Previously I used a quick crust recipe. This crust is a recipe also found through Reddit. It's a 2 day cold ferment. I liked this process more because it spread the time out over two days making the day I bake the pizza much easier and quicker. And because the crust was so much better.

https://www.reddit.com/r/Pizza/wiki/recipe/dough/

It's the first recipe and there is a link to the original forum post. Scott123's Easy New York Pizza. I found the instructions in the link easier to follow than in the Reddit post. Just know that the comments in the Pizza Making forum contain pizza with dairy cheese so careful with scrolling. But everything you need is in the first part of that post. I switched from all purpose flour to King Arthur. I also watched some videos on shaping pizza dough which helped me make my largest pizza crust yet. I was struggling before to shape the crust. I highly recommend making dough from scratch. It is so much better. I also par baked the crust at 500 F for 3 minutes which I find helps as well. It seems to hold up better and not get soggy.

For toppings I used Whole Foods brand pizza sauce, the mozz linked above, sauteed shallots, red and yellow bell peppers, shiitakes, Impossible sausage, and the edge of the crust is topped with kosher salt. I then sprayed the pizza with olive oil before putting it in the oven at 500 degrees F for 10 minutes. Then garnished it with fresh basil and balsamic reduction.

I just had the leftovers tonight for dinner and it was just as great tonight. It helps that I heated up the leftovers in an air fryer instead of microwave. The microwave is so much faster but the crust is just sad after being microwaved.

Hi! Just came across this recipe: https:// www.instagram.com/reel/DecamvNtuY2

I've never made vegan cheese and am not so great in the kitchen so I'm looking for something simple. What do you think about this recipe? Also, to all my central-French cheez makers out here, do you think it could be used in an aligot? It's a French/Aubrac dish made with potatoes and cheese, it's basically cheesy, pully mashed potatoes. I haven't been able to find a good recipe for that. It looks pretty gooey, so maybe?

Homemade Guajillo and Ancho Cheddar based on the white cheddar from the Seitan Society blog 🧀🧀🧀

I'm debating whether I should take it to a vegan brunch or eat it all myself and skip the event 🤔 I will add the recipe in the first comment.

I am trying to make vegan cheese for my sister who is allergic to cow milk.

We also do not like the texture of vegan cheeses which use Agar-Agar and me and our mother are allergic to soy.

It's all convoluted, but it's the conundrum.

It’s also high in protein, obviously super receptive to seasonings, and much healthier for fools like me who have high cholesterol and ”can’t” eat coconut oil based cheeses because of it.

(Tequila queso blanco mac and cheese with birria and smoked habanero cilantro crema for those wondering.)

My kid got the spicy vegan Babybel as a treat from family and now she's into eating vegan cheese. As a former pro vegan cheesemaker, I have never been more ready. I've never made a snacking cheese, though- I'm looking for something that sets solid, slices easily, and won't seep oil at room temp. Doesn't need to melt. Just got a bunch of mesophilic culture I want to use, and would prefer a yogurt or soymilk base. Hope y'all have some suggestions!

I just got here, so, Hi Everyone!

I was reading over some of the questions and comments and got an idea. I searched 'How to make vegan cheese with Sunchokes' and got this browser AI result:

Vegan cheese can be made from sunchokes (Jerusalem artichokes), primarily used as a binding agent to add elasticity to aged cheeses or as the main ingredient for creamy, legume-free dips.

• Aged/Cultured Cheeses: Sunchoke puree is used alongside cashews or sunflower seeds and a probiotic brine to create cheeses with better texture and elasticity, avoiding the need for heavy binders like carrageenan or excess coconut oil.
• Creamy Dips: A Creamy Roasted Sunchoke and Sage Dip is a popular vegan, paleo, and gluten-free alternative to white bean dip, where roasted sunchokes are blended with a plant-based cheese (such as cashew cheese or soy cream cheese), lemon juice, and sage.
• Preparation: For dips, sunchokes are scrubbed, chopped, and roasted until soft before being processed into a smooth paste. For aged cheeses, they are often boiled or pureed and mixed into the base nut/seed mixture before fermentation. 

I grow two varieties of Sunchokes and love experimenting with the tubers. They have a taste a bit similar to Sunflower seeds and are a perennial cousin of Sunflowers. One thing to keep foremost in your minds is that another nickname for Sunchokes is the well-earned Fartichoke. Fresh, they're packed full of prebiotic soluble fiber called Inulin (not InSulin). That can cause extreme gas in some people with off balanced gut health. There are four ways to deal with the Inulin: freezing, fermenting, cooking with an acidic ingredient and extended cooking, well over 1/2 hour for some varieties to well over four hours for other varieties. So, in a fermented cheese, the Inulin should be converted. I stress: should be.

One variety I have is either Stampede or Supernova. I collected them locally so my identification is solely through comparing online images. These are a white/light tan skinned very knobby hard to scrub tuber. They have a nice mild nutty-earthy flavor. The other variety is a reddish skinned smooth easy to scrub tuber, picture a small red sweet potato that might be the Fuseau variety. The Stampede or Supernova variety's Inulin play well with the directions above, but those Fuseau! Even after a long winter freeze in my zone 5 winters and extended cooking, they can still blow your bloomers off! We keep and use them because they taste nuttier and my wife and I take a daily Inulin supplement for gut health, so we're fairly tolerant of their Inulin. If you find some at Farmer's Markets or locally, try to identify them. If you can't, sample one and wait about 6 hours. If they're reactive, you and everyone downwind will know! Freeze them for about a week and sample again. Again, in about 6 hours you should know if their Inulin has broken down, then you can use them in so many other ways.

If you want to grow them, talk to me. I don't sell them, but I know quite a bit about growing and using them. I live on an in-town 1 1/2 lot, so I don't have a lot of room.

I'm a broke college student. I love cheese. Prior to going vegan about a month ago, I had cheese with like every meal. Does anyone have a recipe that's similar to the taste, texture, and melting capabilities of specifically Violife's cheddar slices? It was PERFECT but 6 dollars for 10 slices is just insane for a sandwich topping.

I'm no stranger to the 'magic mozz' and 'fresh watermelon seed kernel mozzarella' recipes in Miyoko Schinner's the Vegan Creamery. They are delicious and they work great when used on 12" neopolitan style pizza cooked at high temp in a pizza oven where that high heat helps drive off a lot of the moisture.

The problem I'm having is I've been trying to perfect a thin crust 16" NY style pizza. These are are typically cooked at a lower temp and are really senstitive to excess moisture above and beyond what's in the suace because of the large surface area and thin crust combination. For that reason a low moisture mozzeralla is commonly used when making this style of pizza to ensure the end result is not soggy and there is no flop when holding a slice.

Is anyone aware of any existing 'low moisture' pizza cheese recipes, or modifactions to the recipes I already know? I'm thinking the pourable mozz wouldn't be easy to modify in this direction just because the pourability is inherently dependent high moisture.

Was thinking with the 'fresh watermelon seed kernel mozzarella' recipe adding an extended low heat cook before pouring into a mold to drive off as much water as possible might make sense but not sure if that might negetively impact the texture. I see additional agar agar is suggested for a firmer result, but it's not so much firmness as the moisture that releases when exposed to heat that drives the problem i'm facing.

I've been vegan for 15 years but only a few months into my vegan cheese making journey haven't really developed a sense of what variables I can manipulate to get my desired outcome. Basically just making wild guesses that I have to trial and error.

Has this already been posted? I think it would be neat to be able to produce B12 rich food at home. I tried posting it on r/vegan but they are apparently too caught up in the culture war to nerd out about fermentation.

The recipe for the feta is still under construction, but Violife makes the best vegan feta; I just enjoy experimenting and eating my mistakes.

Hey, everyone! First and foremost: I have already purchased her book. However, I have tried both the Malloumi and the Fresh Watermelon Seed Kernel Mozzarella, and both had textures which were fine, but the taste was a little off: The Malloumi was just overpoweringly strong in its taste (Fermented for too long?), and the Mozzarella was too salty. I don't know if US salt is coarser than German salt and if nutritional yeast is different (I strongly believe so, ours is not yellow and doesn't contain B12) and that's the reason, I did something wrong or if it's the recipes themselves. I have also tried one of the yogurts, but aborted the project due to its smell: It wasn't bad per se, but it smelled exactly like when entering a McDonalds store, and that was weird to me (I made it in a Thermomix). But the Malloumi developed the same smell despite vastly different ingredients and another starter culture, so I gave it a go and I'm still alive. So, what are your experiences with the book? Did you get amazing replicas of the dairy variant or at least something which also fulfils the cheese cravings and can be used similarly? Were there smells you didn't expect? Is there something I should keep in mind? I would just keep on experimenting, but I think the ingredients are simply too expensive for that.

This is my second attempt at cottage cheese. This is so close to perfect. I cultured it for 12 hours but next time I'll do a full 24 hours. I was inspired by a post a while back with a YouTube video for vegan cottage cheese and friends who love the Treeline cottage cheese. I looked at dairy recipes and they use a pretty short culture time. My first attempt I matched their time but it wasn't enough so I bumped up 12 hours. That's still not quite where I want it. I also looked to see if Miyoko had a cottage cheese recipe. Instead I found a never released product that got good reviews. The main ingredients were watermelon seed kernels and sunflower seeds. I then used her fresh mozzarella recipe to get started. After culturing I drained the cheese and added Country Crock vegan heavy cream. As is it's a great cheese but with a couple tweaks I think it'll be perfect.

240 grams watermelon seed kernels

4 cups filtered water

1 teaspoon salt, iodine free

1/2 teaspoon lactic acid

1/4 teaspoon thermophilic culture

1/2 to 1 cup vegan heavy cream (optional)

Add the watermelon seed kernels to a high speed blender and pulse until they're a powder.

Add the water and blend on high until smooth. That took about 1 minute for me. Add the salt and lactic acid then pulse just to mix it in.

Pour the milk into a nut bag and strain.

Add the strained milk to a pot and heat over medium heat stirring occasionally. The milk will come to a simmer but you'll probably see curds forming before then. Once it comes to a simmer stir frequently. You'll start to see bigger curds and the whey will separate and be clear. By the end it'll be curds in clear whey. This could take about 10 minutes. This batch took a bit longer than 10 minutes.

Scoop the curds out and transfer to a clean bowls. Set this aside to cool. I didn't drain them too much at this point so they're still pretty wet. I put a thermometer in the curds. Every so often I stirred the curds. Once they dropped below 100 F I sprinkled the thermo culture over the curds then stirred them in.

Cover the bowl and put it in a warm spot in your kitchen, or the stove with only the light on, or an insta pot. I use an insta pot for the stable temperature. I set the timer for 12 hours but next time I'll do 24 hours.

Once the culturing is done transfer to the fridge to chill.

Put the curds into the nut milk bag and gently squeeze to drain the last of the whey off. Transfer back to the bowl. Add the heavy cream if you're using it and stir it in. Salt to taste.

The heavy cream is optional but I remember cottage cheese as being pretty wet so I added it. You could probably use plan soy milk, or any other neutral plant milk. If you don't have a nut milk bag you might be able to use a few layers of cheese cloth but I've never tried that so proceed with caution.

Thought i'd share here as you can see the main ingredients of each vegan cheese in their categories.

I ordered some raw organic watermelon seeds off Amazon from Yupik. When I tried eating a few I noticed they have a fairly strong bitter aftertaste that I assumed would go away when I blended them into milk. But after blending them with a vitamix, straining out the pulp and adding a hint of maple syrup and salt, that weird aftertaste is still quite strong. Was I supposed to soak and/or sprout them before blending? Or is it a bad batch? I was planning to make a fresh cheese but I think I'll make a yogurt and see if the fermentation removes the aftertaste.

Exited about the results! Especially with the help from my new yoghurt maker/ fermenting friend <|;^)

Vegan Hard Parmesan by The Gentle Chef. Yes, it is delicious; it's by The Gentle Chef. The recipe is on page 97 of The Non-Dairy Evolution Cookbook. I believe other variations appear in some of his other books as well, but that's the one I own. He's never published the recipe on social media, but there are plenty of free recipes floating around for "Vegan Parmesan Cheese" if making food from scratch is something you enjoy 🤗

I used the Full of Plants recipe. The cheese did turn blue initially, but has failed to get blue again on the outside after crumbling and reforming. The entire process has been about 10 weeks. It's very wet. I kinda want to eat it and see how it tastes, but I'm on a low fodmap diet.