The Dish
Vegan Cheese Board is laden with housemade nondairy cheeses, locally sourced condiments, and Prager Brothers baguette crostini.
The Chef
Darrell Campbell, a true farm-to-fork chef, Campbell can often be found wandering through the vegetable rows at Oceanside’s Cyclops Farms.
Why It’s So Good
Where else can you get a vegan cheese board that actually tastes really good? Vegans and non-vegans alike have fallen in love with chef Darrell Campbell’s vegan cheese board at Masters. In addition to housemade nut cheeses, the board’s accompaniments include an array of jams, mostardas, and pickled veggies, all of which are made from ingredients sourced from local farms.
With so many different flavors and textures to experience, finding your favorite flavor combinations is a fun experiment.
The Backstory
The inspiration for this vegan cheese board came to Campbell when his dairy-free sister and family visited last year. He wanted to create something they could all enjoy and that his sister would love to pair with a glass of wine. Campbell has found that he enjoys creating new dairy-free cheeses to keep the vegan cheese boards interesting.
Don't Miss
Campbell’s most original vegan cheese is a cashew-based version of the acclaimed Humboldt Fog goat cheese. Made at Masters and given the name O’side Fog, the cashew “cheese” is enhanced with vegetable ash that is beautifully laced through the center. It’s been such a great success that it has become a staple of the restaurant.
Copyright ©2024 Edible San Diego (Archive). All rights reserved
