Miyoko's Creamery

Tastes like real butter but it's not! It's real Miyoko's nondairy deliciousness!

One of the best plant based organic companies producing products we enjoy.

To be honest, I don’t enjoy the spreads or the shreds or the slices. They’re all too salty. Plus, I’m eliminating coconut oil from my diet because it’s saturated fat that clogs the arteries. Good Planet and Beyond Meat are eliminating coconut oil for that reason, and using olive oil instead. Your absolute best products are no longer available and I understand it’s because the GENERAL PUBLIC are not lovers of them. Instead they love the average cheese substitutes, and the butter. Honestly, I use apple sauce for baking — no more cashew butter. It’s full of coconut oil. But a gourmet cheese wheel — like the Winter Truffle — is absolutely divine for those gourmet dairy-free people like myself. A Gruyere cheese would be wonderful, because there’s no diary-free taste like that available, and it’s required for many recipes. Frankly, I have overdosed on cheddar substitutes. Mozarella substitutes really don’t have much flavor other than SALT. The texture is good, creamy, stringy, but the flavor is absent. I realize that the only reason why it tastes good with fresh tomato slices and basil leaves and olive oil and sliced bread is because it adds the creamy component. But there isn’t any real flavor of mozarella, just SALT. And too much SALT. Likewise, the cream cheese is too salty, with our without the chives, because chives are salty too, as are scallions, and the smoked salmon is salty. Somehow, you need to reduce the sodium in your products and make them healthier for our indulgences. I like your Smoked Gouda cheese wheel, but it was too smoked — I suggest making it less smokey so the Gouda cheese flavor can come through. Try cutting the smoke in half. There are wonderful seeds that can be added to cheese. Before I was dairy free, I ate a wonderful cheese that had some cumin seeds in it. And monterey jack cheese is great without chili flakes. I used to eat dairy muenster cheese melted on toast. That was divine. Very oily. You could make slices of muenster cheese using olive oil. It is a dense cheese, slightly bitter, definitely not sweet. I used to eat Edam cheese. That was delish. How can you replicate the flavors of Edam, Muenster, Gruyere? I think that more gourmet chefs would be serving your cheese in restaurants if you could do that, but I think you are only appealing to the masses and competing with Violife, Daiya (crap), Good Plant (getting better). You have always been tops in my opinion, but by eliminating the Wheels, what’s left? Just the average, run-of-the-mill cheddar and mozarella, which is becoming tiresome. I am happy eating my plant-based chili and burgers without cheddar, however, I still hanker for a good vegan cheese pizza, and honestly, not one company has been able to add a decent mozarella flavor to their cashews/potato starch/coconut oil profile. Thanks for reading, and I wish you creative discovery with your food chemists.

Excellent content and speed!

Customer service was great