Flavors include Classic, Black Garlic, and Truffle. When the demand outpaces the production, you know it’s an outstanding product. This Southern California-based small business churns out three flavors of plant-based brie nonstop, and it is currently fundraising to keep up with demand. Jule’s Vegan Brieĭairy-free brie is a bit of a rarity, but Jule has unlocked the secret. Of all the dairy-free cheeses, this might be the most addictive. Both the original and smoked flavors mimic the texture of dairy-based mozz so well she’s even got the melting thing down. If you’re making a caprese salad or pizza, Miyoko’s mozzarella is a must. The last one is phenomenal in dairy-free quesadillas! Varieties include Mild Cheddar, Sharp Cheddar, Mozzarella, and Fiery Jack. These cashew-based shreds not only taste like cheese, but they also melt perfectly. It works great with firm and creamy cheese, but how do you get a nut to melt? Parmela nailed it (don’t ask us how). Most dairy-free cheeses are made from nuts. For a fun listen, check out the Switch4Good podcast’s episode with Treeline founder, Michael Schwarz. Try it in Plain, Strawberry, and Chive & Onion. We’ve yet to find a brand we didn’t like, but we’re head-over-heels for Treeline’s schmear. Like queso, cream cheese is another dairy-free product that has really taken off. It goes with almost everything-from tacos to chips, burritos to taco salads. It’s simply made with ingredients we all recognize such as potatoes, carrots, nutritional yeast, and tomatoes, but it’s velvety smooth and tastes like the dairy-based queso you’re trying to break up with. You can find several options in grocers like Whole Foods, but lately we’ve been crushing on Loca’s slightly spicy plant-based queso. People love their queso, and this melty cheese obsession is reflected in the sheer number of dairy-free queso sauces on the market. Opt for this cheese wheel when you want to impress or simply treat yourself to a bit of indulgence.
Like all solid relationships, this dairy-free cheese is well-rounded (get it?). Cut yourself a wedge and prepare for an intense flavor-you’re first hit with a sharpness that’s countered with a creamy smokiness that lingers on your tongue. This cashew-based cheese was made for the cheese plate.
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