So, it’s my third vegan cheese review in as many weeks. I feel like I’m turning into a blog about vegan cheeses! It’s pretty funny, you’d think my fridge is stocked to the brim with vegan cheese. But no, I rarely have them in my fridge, so enjoy the reviews while they’re here!When I saw Heidi Ho on the shelves at Whole Foods, I scooped up a tub without even thinking about it. I’ve heard people talking about their nacho chia cheese for a while now, and in general, I really like the ingredients that they use in their products. Potatoes, chia, blueberries, turnips. Wholesome.
Follow Your Heart has been in the vegan cheese-making game for a long time. In my early vegan days, if you wanted vegan cheese it was either Follow Your Heart or Veganrella. My friends and I would get blocks of the Follow Your Heart mozzarella for pizzas, and I even convinced the cafe I worked at to order some so that we could offer more vegan options. It wasn’t really mozz-like, but it melted and had a semi-cheesy flavor. That was enough to satisfy me, but unfortunately many of my vegan friends from back then have caved in to their dairy cheese cravings.
After a second round of chao quesadillas, I went back to the store to pick up more of Field Roast’s new and amazing chao cheese for my partner only to find that there was none on the shelves.
While I was back there, I noticed the new Follow Your Heart cheese that is similarly made with coconut oil and decided to pick that up instead. They were out of many varieties but still had the slices and blocks in a few flavors. Not formerly being anything remotely close to a dairy cheese lover, I couldn’t figure out which flavor to purchase. I picked up the provolone for us to try out since as far as I can remember, I’ve never had vegan provolone. And since I haven’t had dairy cheese in forever, my partner will be my resident tester to determine how provolone-like it really is!
This past fall, I was browsing the aisles of a co-op in Asheville, NC and I spotted a vegan cheese that I’d never seen before, Field Roast Chao cheese slices. I assumed that it was a product that had been out for some time. My mistake! There are new vegan cheeses launching all the time, and as someone who doesn’t eat that kind of stuff often, it’s hard to keep up with what’s new and not. I do love to try new vegan cheeses out though because 1) my partner loves cheese and 2) I can recommend them to family, friends, new vegans and have actual experience behind my recommendation. Well, my curiosity was distracted by hemp tofu, an item I’d never tried but had been dying to, on the bottom shelf which I placed in my basket before walking away from the cold cases, vegan cheese far out of my mind.
When I was younger, eating seasonally didn’t have much meaning to me. I had little connection to seasonal eating save picking berries in the summers and making pumpkin pie every Thanksgiving. When I stepped away from processed foods, I naturally began to eat more seasonally because I made my foods from scratch, out of fresh, whole foods. In the colder months, I delight in seeing foods like sunchokes, cranberries, and the many varieties of apples appear in the market. I look forward to the berries and rhubarb in springtime, zucchini in the summer, and figs in late summer. There’s no time to mourn a passing season because for every fruit or vegetable going out of season, there are many whose seasons are just beginning.
Flashback to a few years ago…