Is it foodie hyperbole to say that this vegan cheese is a bit of a revelation? Not at all. We make it in the food processor using almonds and cashews, so it’s wonderfully nutty — and thanks to the white miso, lemon, and nutritional yeast, it’s irresistibly tangy. In other words, it has all the depth of a good cheese.

All whirled up, this vegan cheese looks suspiciously like bean dip; take a bite, and you’ll find the texture is similar — dense and creamy, a little grainy. It’s also an impressively versatile texture: it spreads well on crackers and sandwiches, and it crumbles easily (kind of like chèvre), making it the perfect finishing note for all manner of salads. We also love it with cool, crunchy cucumber medallions, sweet-tart apple slices, baby carrots … you get the idea.

Our tip: This vegan cheese keeps well in the fridge for about five days. Make it on a Sunday, and you’ll have something to snack on all week long!