Artisan Vegan Cheese Giveaway!

Hey hey, it's time for another giveaway!! This time, I'm lucky to have a freshly signed copy of Artisan Vegan Cheese by Mikoko Schinner in my hot little hands. I cannot wait to try some of her recipes, including such delicious sounding cheeses as Smoked Provolone and Pub Cheddar with Chives. YUM!!!

I was lucky enough to meet Mikoyo this past fall when we were both speakers at the San Francisco Veg Fest. I had been a fan of hers since first going vegan, back in 1991! Her recipe for croquettes was one of the very first vegan recipes I ever had success with, and I'll never forget the gratitude I felt for that. : )

She was kind enough to share her recipe for Meltable Muenster from her new book with us. Check it out! And don't forget to leave a reply to this post, telling us what YOUR favorite vegan comfort food is. Your reply will enter you in the drawing for this book - and the winner will be announced on September 4th. Good luck and let us know what you think of this recipe!!

Meltable Muenster (from Artisan Vegan Cheese by Miyoko Schinner)

This cheese has a creamy, smooth, buttery texture that melts in your mouth—or on a hot sandwich.
Served cold, it pairs beautifully with apples and pears. Because Muenster is a mild cheese, the base for this vegan version isn’t cultured, making for a meltable cheese that’s almost instant!

1 cup plain, unsweetened nondairy yogurt
1⁄2 cup water
1⁄3 cup canola oil (Tess's note: You could most likely substitute another all-purpose oil such as non-virgin olive or sunflower here if you choose)
1⁄4 cup tapioca flour
1 tablespoon nutritional yeast flakes
1 tablespoon carrageenan powder
1 teaspoon salt

1. Process the ingredients.

Put all the ingredients in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

2. Cook the mixture.

Pour the mixture into a heavy medium saucepan. Cook over medium heat, stirring almost constantly with a wire whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes. It’s important to cook it until there is an obvious sheen, or the cheese won’t melt well.

3. Form the cheese.

Pour the mixture into a glass or nonreactive metal mold and smooth the top. Let cool completely at room temperature. Cover and refrigerate for at least 3 hours, until firm.

Storage notes:
Wrapped in plastic wrap and stored in a ziplock bag, Meltable Muenster will keep for about 4 weeks in the refrigerator.

If you want a reddish tint on the surface of the cheese to resemble traditional Muenster, lightly sprinkle paprika on the outside.

Congratulations to the Big Giveaway Winners!!

Hey hey hey, we have some winners today!! (This is the fun part.) Thanks to an online random number generator (it's more fun than it sounds), we now have THREE winners of the big giveaway. And...drumroll please...these awesome peeps are...

1. Tara!! You have won the grand prize!! And by the way, your watermelon drink sounds yummmmy. Go girl!!

2. Danimaris Fonseca, you're our second prize winner!!! Congrats!

3. And Jill Maley, you've won third prize! Yeah, baby!!!

Woot woot!! Winners, please give me your email address and we'll get you your prizes asap!! Thanks SO much to all who participated and shared. I appreciate all of your awesome energy and responses. And please keep trying. Next, I'll be featuring a giveaway by one of my favorite authors and vegan chefs, Miyoko Schinner. Her brand new vegan artisan cheese cookbook will be the prize, and I can't wait to try some of her recipes myself!! : )