Going dairy-free doesn’t mean giving up on all the salty, creamy savoury deliciousness that is a cheese platter (or as I refer to dairy-free versions, cheeze). I received a copy of the book Artisan Vegan Cheese for Christmas, and have been exploring some of the recipes. Amazing! I’ve also been using a few recipes from the blog Vedged Out with success over the past year. Not to mention, some of the dairy-free cheezes on the market are decent, especially in casseroles. Below is a little snack platter I made myself recently.
Left to right: Daiya shredded Pepperjack, Aged Cheddar from Artisan Vegan Cheese, Kick-Ace Extra-Sharp spread from Vedged Out.
Stay tuned for some cheezy recipes later this month!
Agent Minty's Blog 
[…] flavour and zero animal products. Ooey, gooey, creamy, cheezy. This is my first follow up to my Vegan Cheeze post, and uses Daiya shredded Pepperjack and some Kick-Ace cheddar spread. This makes a large […]
[…] you just need to work a little harder. There is some vegan cheeze in here, as this is the second instalment of recipes that can be made with cheeze, but a lot of the favour also comes from the roasted […]