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Raw Chef Yin
Malaysia
Apr 17th 2019, 1:10PM
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Vegan cheese haul from Melbourne! These survived the flight πŸ§€πŸ˜πŸ’š

One of my aims for the Australian trip was to seek out local, artisan vegan cheeses so I could experience and taste them for myself. This would help me make even better cheese back home in Malaysia. Many people recommended Botanical Cuisine as they make raw vegan cheese but the 4 places I went to didn't stock it. 😒

However I'm really glad that @anna_bonana38 recommended @thevegandairy. Most of their cheeses are raw, YAYYYYY and the 2 I've had so far tastes amazing. (Ehm, I need to widen my vocab and not limit myself to amazing. How about amazeballs?) πŸ˜‚πŸ˜€

Clockwise from the left:
1. Aged and Smokey - Organic cashew nuts, organic coconut oil, filtered water, sea salt, natural vegan cultures, turmeric, natural vegan culture derived from sunflowers, smoked paprika.

2. Herb Garlic Boursin: French style fresh creamy cheese with a texture similar to cream cheese. Flavoured with garlic and herbs, and rolled in a mixture of dried chives and parsley. - Organic cashew nuts, organic coconut oil, filtered water, sea salt, natural vegan cultures, garlic, chives, parsley.

3. Aged semi-firm cheese (not raw)
4. Chili Chives with Turmeric

Not in pix, we also tried the Ashed Chèvre, a Fresh goats-cheese-style soft cheese dusted with vine ash as in traditional French cheese making methods. This was divine and we finished it all up while in Australia. It had Organic cashew nuts, organic coconut oil, filtered water, sea salt, natural vegan cultures, ash (charcoal).
πŸ˜‹πŸ˜‹πŸ˜‹

Thanks Anna for the recommendation and it was so lovely meeting you and family in Melbourne and even having an Asian meal together. If you have any questions on raw vegan food, feel free to ask me, I'll be happy to help you out!πŸ™
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