Miyoko’a Kitchen, Cheese Made Of Cashews, Wonderfully Nutty Idea

As the popularity of veganism continues to rise and go mainstream, the names associated with the industry are expanding as well.

The term cruelty-free women-owned businesses are now in the natural cake mix.

We sincerely applaud cruelty free anything.

The choices of delicious vegan oriented kitchens are desirable too and none more desirable than Miyoko’s Kitchen.

Ms. Miyoko Schinner is an author, chef, and the owner of Miyoko’s Kitchen, an artisanal vegan cheese company that produces nut and plant-based products.

After writing the Artisan Vegan Cheese cook book which focuses on all things dairy free, Ms. Schinner was inspired to create Miyoko’s Kitchen, a company that has myriads of options for all different types of cheese lovers.

All of Miyoko’s Kitchen’s cheeses are made from organic cashews imported from Vietnam.

fcielitecompetitor.com, fciwomenswrestling2.com articles, photo By User Femto on en.wikipedia

Her company’s desire is to be phenomenally vegan.

This is a truly unique concept and as nutty as it sounds, we are happily trying to wrap our brains around it.

We need some help and what better place to visit than Miyoko’s own kitchen?

At miyokos.com they smile, “What do we mean by that? It’s the new gold standard for the future of food that emphasizes artistry, integrity, ethics and conviviality. It’s the credo that drives everything we do from the creation of our products to inspiring others to try this phenomenal lifestyle. Phenomenally Vegan is how we change the world. Together.”

We like that. It is innovative and inspiring. We would like to know more about the company in general and Miyoko in particular.

They continue, “Miyoko Schinner (say Me-Yo-Co) is the tenacious, award-winning vegan celebrity chef behind Miyoko’s. Her passion for her craft and mission is unrivaled. The publication of her groundbreaking book, Artisan Vegan Cheese, kicked off the start of the vegan cheese revolution.

Growing up as a vegetarian, Miyoko’s passion for fine food ignited during the 1980’s when rich and flavorful French cuisine and gourmet cheeses were a huge trend in her home city of Tokyo.

As a self confessed cheese-a-holic, she found herself conflicted by her culinary tastes and her compassion for animals. Like many vegetarians, she struggled to give up these dairy rich foods.

In true Miyoko style, she went vegan and boldly set out to create plant-based cheese and cuisine as artistic and decadent as the finest French foods she fell in love with.”

What an incredible story.

We have been to Japan several times and our favorite city there is Tokyo and all the while we we’re obsessing with BBQ Eel, Teriyaki Chicken and endless tasty noodles, we were not aware there was this huge French cuisine and gourmet cheese following that was trending there.

Miyoko’s unique brand is garnering attention.

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At krystenskitchen.com they applaud, “WOW… I really don’t know what other word to start with! I found Miyokos Creamery at Expo East (see my fav food allergy friendly Expo East finds blog for more), and I was immediately in love with this company. Everyone at the booth was so friendly, and it was clear they loved their products… which is so warm and inviting for me! They were sampling their different cheeses and making grilled cheese. YUM!”

When we viewed Miyoko’s Kitchen website, we can see why. It is so well designed, easy to follow and inspires a desire to taste some very delightful cheese.

Another group at thefriendlyfig.com had this to say, “This amazing and kind company sent me over some samples, and I couldn’t stop myself from inhaling them. No joke. So, I’m here to give a brief review for anyone who may also have trouble finding a good vegan cheese, or you know, someone who just wants to add to their favorites.”

That review comes from a blogger who prefaces it by admitting that she doesn’t like vegan cheese, felt it tastes fake and doesn’t compare to the real cheeses so that it truly an impressive recommendation.

Nothing like honesty.

Okay, one more.

The view from paeats.com is top notch. Here is their take. “New products created by noted vegan and author Miyoko Schinner are the rage in the vegan culinary world. To have created such a wide variety of cheeses, with such delicious textures and flavors, is quite amazing. The cheeses, which are organic and nut-based, are changing the backdrop in the culinary world because they are just that good!”

Okay, okay, okay. We are convinced.

An added plus is that Miyoko and her team have a strong sense of community involvement and responsibility.

They are one of the founding Board Members at Plant Based Foods Association (PBFA).

Their mission at plantbasedfoods.org is to promote the plant-based foods industry by removing obstacles to a fair and competitive marketplace for alternatives to animal ingredients and products.

PBFA is the only organization taking a public health approach to getting people to eat more plant-based foods. Public health research shows that the key to better eating is “changing the food environment”, which means not just educating people about what they should eat but also ensuring that great-tasting plant-based foods are widely available, convenient, and affordable.

That is a very good point.

What good does it do to have all of these very healthy choices and options out there if the average consumer can’t get to them?

Thankfully the internet and online shopping is making those types of purchases easier to make but what many don’t realize is that the number of people around the world without internet access is staggering.

United Press International is an international news agency. At upi.com they educate, “More than half of the world’s population still does not have access to internet, with Asia and Africa having the lowest rates of access, according to a United Nation report.

Of the 7.6 billion people in the world, 3.58 billion, or 48 percent, are using the internet. But that’s a significant jump from 2016, when 3.4 billion people or 45.9 percent of the world’s population were estimated to be online, the U.N. report stated.”

We can understand why the mission of PBFA is so admirable and important.

Their goals are to:

  • Engage in education, public relations, and media outreach to increase visibility for plant-based foods and boost consumer acceptance;
  • Eliminate policies and practices that place plant-based meats, milks, eggs, and butters at an economic disadvantage, such as labeling restrictions;
  • Change the debate on important public policy issues such as the dietary guidelines.

Very impressive.

You really should check out their website. Their team members have some very impressive resumes. They are a national organization that appears to be passionate about their message.

Again, you truly should take a look.

The idea that you can eat a phenomenally tasty cheese that is made from nuts and plants without any diary is amazing.

Inspired by a unique culinary scene in 1980’s Tokyo, Miyoko’s kitchen is changing the way that cheese lovers view and dine on their favorite food.

What will they think of next?

Miyoko continues to introduce new delicious product lines so prepare your appetite and keep in touch.

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