I Am Nut OK Vegan Cheese (from London city)
I Am Nut OK is a gourmet brand, founded by an American/Italian couple in London. It offers a nice non-dairy cheddar alternative, a ricotta alternative in a glass jar, Oh Grate! (a Parmesan alternative including a Ho! Ho! Ho! version with sage and onion) and an affordable ‘wonky wedge’ to combat food waste.
Own-brand supermarket vegan cheese are not that great (you can just about melt them into recipes). Some of the dairy companies that now make vegan cheese are a little better (but not as good as artisan brands).
Proper artisan vegan cheese tends to be made with nuts, and seriously tastes just the same, but it is expensive. So just buy less and enjoy it more. Like ‘oat milk’ now has to be called ‘oat drink’, you may find that some brands have to call their products ‘cheeze’ or ‘chease’, to follow silly government laws.
And many of these also sell in paper and compostable packaging, though you can recycle any plastic at kerbside or supermarket bag bins.
Avoid blue and other ‘mouldy cheeses if pregnant/nursing, weak immunity or for children. Also keep them away from pets due to mould, nuts, garlic, salt, chives etc. For the same reasons, don’t give leftovers to garden birds or wildfowl as salt is toxic, and fat smears on feathers, affecting waterproofing and insulation.
If ordering online, set up a safe drop-off point to arrive chilled (and out of reach of children and animals).
Rosemary and sea salt not butter is a find! It’s a bit gourmet, but lovely on toast, jacket potatoes or melted on pasta. Infused with cultured cashew milk and rosemary, it has a cheesy milky ‘tang’ and herby goodness.
Free from palm oil, it’s also sold in an easy-to-recycle glass jar with a metal lid. Keep in the fridge, and use up within a few days of opening.
Why try artisan vegan cheese?
Because it tastes just as nice, is packed with nutrients and supports local artisans (and farmers, as many buy their ‘flavourings’ like onions from local growers).
And of course, many people now have given up dairy due to animal welfare and environmental concerns, or simply due to allergies.
To get the best flavour, let cheese warm up for 20 to 30 minutes before serving (keep unused cheese wrapped in the fridge, so it doesn’t dry out). Most artisan vegan cheese only tastes good, for a few days.
