I’m delighted to tell you today all about a Colorado based vegan cheese company! Peaceful Rebel Vegan Cheese is made by Malina Farias, in Denver CO, and is just absolutely delicious!! It’s also super versatile and provides great options for those looking for a non-dairy / vegan cheese substitute that sometimes can be hard to find (feta, queso fresco, mozzarella, gouda). Peaceful Rebel Vegan Cheeses can be used in a variety of dishes, and is so good served either warmed or cold. Check out a few dishes I made below using it! And try it for yourself! You won’t be disappointed!
Find Peaceful Rebel on Facebook!
When cooking with the cheese I found that it melts pretty well (cook it on a lowish heat and don’t overcook), it doesn’t melt quite the way dairy cheese does but is has a very cool texture and is super yummy. It’s great melted on pizza, sandwiches, quesadillas and in cheese sticks and sauces, test it and let us know what you use it in! Peaceful Rebel Vegan Cheese is also very good served as a topping or cold with crackers. Like I mentioned previously, Peaceful Rebel, is a Colorado based business and for now, only available at Nooch Vegan Market in Denver. It’s worth the trip, however, just for the cheese, if you don’t live in Denver 🙂
A little about Malina and why she started Peace Rebel Vegan Cheese: “I struggle, as do most vegans, with the almost casual, certainly unconcerned attitude of the plight of our beautiful oceans, forests, and fellow creatures. Creating Peaceful Rebel Cheese is my small way of addressing these issues in a positive way. Plus, I missed cheese and could not find any that I liked but could afford.”
Malina makes many kinds of cheese, including aged blue, American, aged parmesan and more. But she is focusing on and selling 6 for the time being: Cheddar, Smoked Gouda, Swiss, Queso Fresco, Herbed Feta, and Mozzarella.
The 6 cheeses are made from non-GMO tofu, organic soy milk and coconut oil. All the added “flavors” are natural or organic – no fillers, artificial ingredients or preservatives. They are Gluten Free too, although the Swiss does have gluten-removed beer.
You can use the cheeses in anything you’d use their dairy counterparts in. Queso Fresco is great in anything Mexican. Swiss is wonderful melted on a Reuben. Use Herbed Feta on Greek salads or pita sandwiches. Cheddar is just great on, well, everything.
Malina’s mission statement is simple: “We make hand-crafted non-dairy cheese with pure ingredients and amazing taste”.
Like I mentioned previously, Peaceful Rebel is hand-made in Denver, CO. It is a small, woman-owned and operated local company. We love that! 🙂
Malina is so very grateful to live and work in this community, which is so supportive of her values as a vegan! And we are very thankful that she’s making such delicious vegan cheese! 🙂
For the time being Peaceful Rebel Cheeses are available at Nooch Vegan Market (Although Malina is working on bringing the cheeses to other cities and markets, you can contact Malina via Facebook or the email below if you’d like to connect with her) and we are giving away a gift basket to one lucky local winner – you must be able to pick up the package from Nooch in Denver to enter! Please enter below and check out this super yummy fall inspired recipe for Vegan Calabacitas! It’s really delicious 🙂
Serves 4 as a side dish
My wonderful mother cooked such delicious Mexican food and used to make me Calabacitas all the time. I’ve made this recipe for Calabacitas without cheese before and it just didn’t work. I was delighted when I found Peaceful Rebel and cooked make Calabacitas the way I remember them. The Queso Fresco is absolutely the perfect touch!
- 1 medium sized yellow squash (cut into quarter)
- 1 medium sized zucchini (cut into quarters)
- 1 cup frozen or fresh sweet corn
- 1/2 cup chopped yellow onion
- 3.5 ounces or 1/2 package Peaceful Rebel Vegan Cheese Queso Fresco (you can add more, if desired)
- 1 or 2 cloves finely chopped garlic
- 1/4 cup chopped and cleaned roasted green chili
- Salt and Pepper to taste
Preheat oven to 350 degrees
Prepare squash and zucchini by quartering it lengthwise and then chop into 1/4 chunks. Set aside.
Saute chopped onion, garlic (in a few tablespoons of water or oil, if you prefer) until onions just caramelize (turn brownish), then add chopped squash and zucchini and cook until they are about half done. Add corn and move to a 1 quart casserole dish, break up the cheese by hand into small pieces and mix it in along with green chili.
Bake uncovered for 35 minutes (don’t overcook).
Serve with beans and warm tortillas and your favorite condiments.
How to contact Malina if you’d like to special order her delicious cheese or request it at your store:
Here’s the link for the giveaway!! Good luck!