Plant-based cheese has become a popular choice for those who want to cut out dairy but still enjoy the taste and texture of traditional cheese. But making cheese from plants that stretches, melts, and tastes like dairy is no easy task. It takes a lot of science, experimentation, and testing to create something that looks and feels like the real thing. That’s what a group of researchers at the University of Guelph set out to do, and they’ve made impressive progress. The Science Behind Plant Chees
I mean, have you tried any of the cheese alternatives? /s
I am excited for any and all improvements.
Daiya American slices on nachos or a burger is perfectly acceptable. It’s just super weird when it’s cold. And I’ve given up entirely trying to find a blue cheese substitute.
There are three vegan blue cheeses that i know about, currently available in europe that i can recommend: French brand Jay & Joy “Jeanne” French brand Petit veganne “Petit Azur bio” German brand Veganz “Bluebert”
I’ve found tofutti slices to be a little better for those dishes and my new bar for acceptable. Dayia is better now that they use oat milk but it still tastes wrong to me. All the other brands are really quite bad.
I miss wild berry tofutti cuties from 25 years ago.
This is surprising to me. The “follow your heart” blue cheese fits the bill perfectly for me.
I would kill for a mozz that got anywhere close to actual cheese.
I mean the fact that they ARE so terrible convinces me actually that there is so much room for improvements.
I’m always wondering: what if dairy+ meat never had gotten to be defined as western staples? Where would other sources of food be now in development ? A prime example is tofu in the Asian cultures: while diminished as “sub” in western culture, its a staple there.