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A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust. Alternatively, use your favorite graham cracker crust recipe or follow our gluten-free crust recipe. Enjoy!

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Miyoko’s Easy Classic New York Style Cheesecake
Votes: 3
Rating: 3
You:
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Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Course Dessert
Prep Time 20 minutes
Cook Time 50 minutes
Passive Time 8 hours
Servings
generous slices
Ingredients
Crust
  • 1/2 cup Walnuts
  • 3/4 cup rolled oats
  • 1/3 cup Miyoko’s Cultured VeganButter melted
  • 1/4 cup organic sugar
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Cinnamon ground
  • 1/4 teaspoon nutmeg ground
Cheesecake
  • 2 pounds Miyoko's Vegan Cream Cheese
  • 1 cup organic sugar
  • 3/4 cup organic coconut cream
  • 1/4 cup organic cornstarch or arrowroot
  • 1/4 cup maple syrup or agave
  • 1 tablespoon agar powder
  • 1 tablespoon Vanilla extract
  • 2 teaspoons lemon zest
Votes: 3
Rating: 3
You:
Rate this recipe!
Instructions
Crust
  1. Combine all of the ingredients in a food processor and process until crumbly. Press into the bottom of a 8- or 9-inch springform pan lined with parchment.
Cheesecake
  1. Preheat the oven to 350 degrees F.
  2. Let the cream cheese soften at room temperature to make it easier to cream. Place all ingredients in a food processor and process until smooth and creamy, about 1 minute. Alternatively, place all but the last three ingredients in a large bowl and use an electric mixer or a wooden spoon to mix well. Add the final three ingredients – the agar, vanilla extract, and lemon zest, and mix well.
  3. Pour into the prepared 8- or 9-inch springform pan. Bake for about 50 minutes, until lightly browned on top. Let cool completely, then place in the refrigerator for several hours or overnight before serving.
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Make quick, rich, flaky, and delicious skillet biscuits featuring our melty Smoked VeganMozz and European Style Cultured VeganButter. Recipe developed by the talented Cobi Kanani (@veggietorials) to highlight the versatility of our Smoked VeganMozz!

Recipe and photo by Cobi Kanani

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Skillet Biscuit featuring Smoked VeganMozz
Votes: 6
Rating: 4.5
You:
Rate this recipe!
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Votes: 6
Rating: 4.5
You:
Rate this recipe!
Instructions
  1. Preheat oven to 350°F
  2. Grate smoked mozzarella into shreds.
  3. Cut each biscuit into quarters.
  4. On medium high heat, melt butter in an 8 inch cast iron skillet on the stove.
  5. Add quartered biscuits and toss with butter, garlic, and Italian seasoning until well coated.
  6. Spread biscuits in an even layer in the skillet, top with shredded smoked mozzarella.
  7. Bake at 350°F on the middle oven rack for 30 minutes or until golden brown.
  8. Remove from oven. Garnish with basil, roasted tomatoes, red chili flakes and/or a drizzle of balsamic reduction.
Recipe Notes

Recipe Contributor:
Cobi Kanani
Instagram: @veggietorials
YouTube: youtube.com/veggietorials

Cobi makes recipes & videos to inspire a delicious and beautiful plant-based lifestyle.

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Recipe by Holly Noll

The talented lifelong Chef Holly Noll, Nutritionist and coach and co-owner of New Ethic gym, developed this beautiful holiday recipe to highlight our High Sierra Rustic Alpine vegan cheese. The Orange Blueberry Confit with Rustic Alpine in a Pastry Cup make a gorgeous savory, smoky hor d’ouervres with the perfect sweet balance.

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Orange Blueberry Confit with Rustic Alpine in a Pastry Cup
Orange, Blueberry, Sweet Onion Confit with Warm, Toasted, Rustic Alpine Cheese, Chiffonade Cut Fresh Basil in a Pastry Cup
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Appetizer
Servings
servings
Ingredients
Course Appetizer
Servings
servings
Ingredients
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
  1. Cut onion in half then julienne and add to preheated pan on medium heat with melted VeganButter. Once browned, turn down and simmer until translucent then add blueberries, and both vinegar's and turn down to low. Simmer until the moisture has evaporated and the mix is thick/sticky. Remove from heat and set aside.
  2. Slice cheese into half inch slices, and then into roughly 1" squares. Add one square to the bottom of the filo cup, then fill to three-quarters full with confit, and top with another cheese square.
  3. Bake at 425°F until pastry cups and cheese are lightly browned.
  4. Let cool for 1 to 2 minutes and top with fresh blueberry and chiffed basil, enjoy!
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Green beans are a staple side dish at any Thanksgiving gathering. These buttery green beans will add that perfect fresh crunch to your dinner spread. The trick to beautiful vibrant green beans on your table is to dunk them in ice water right after cooking as directed in this recipe.

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Green Beans in brown VeganButter with Mushrooms
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Course Side Dish
Prep Time 10 minutes
Cook Time 15 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Before starting, prepare a large bowl of ice water.
  2. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  3. Bring a large pot of water to boil, and add about 2 teaspoons of sea salt. Add the green beans, cover, and bring back to a boil. Remove the cover and cook the beans for about 4 minutes until they are fork tender but still bright green in color. Immediately drain in a colander, and then plunge the beans in the ice water to chill and set the color.
  4. Meanwhile, melt all but a teaspoon or so of the butter in a sauté pan until it becomes brown and nutty in aroma. Add the mushrooms and sauté over high heat to brown. Sprinkle with a little salt. Drain the green beans well, then add to the mushrooms in the pan and toss and turn until coated in brown butter and are heated all the way through. Season with salt and nutmeg.
  5. In a separate skillet, melt the remaining butter. Add the almonds and cook, stirring, until golden brown. Put the beans on a platter and top with the almonds. Serve hot.
Recipe Notes

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December 8, 2017

New York Style Cheesecake

A New York Style Cheesecake that is simply “to-live-for”! This incredibly easy cheesecake recipe uses our new luscious Classic Cream Cheese for the cheesy filling and our VeganButter for a rich crust.

October 6, 2017

Skillet Biscuit

Make a quick, rich, flaky, and delicious skillet biscuit featuring our melty Smoked VeganMozz and our VeganButter. Recipe developed by the talented Cobi Kanani!

September 7, 2017

Stuffed Meatballs

Make a quick vegan meatball that is simple to make and delicious in a sandwich, sub or with pasta! These elevated vegan meatballs are filled with our melty Smoked VeganMozz. Recipe developed by the talented Chris Petrellese to highlight the versatility of our Smoked VeganMozz!

July 23, 2017

Cornmeal Crust Pizza

There’s nothing like the smell of rustic homemade pizza baking in the oven wafting through the air. Start with a delicious gluten-free cornmeal crust and you almost cannot go wrong with pizza toppings!

May 28, 2017

The Real Burger

The perfect basic burger patty recipe that can be made ahead and stored. It’s juicy, savory, chewy, and completely oil-free. Best of all, it doesn’t crumble if you toss it around a bit on the grill.

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