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
There’s a lot of it, so yeah. If vegan cheese reaches the point where it’s basically indistinguishable from dairy cheese, a lot more people will become vegan. Maybe price is also a factor but most vegan cheese is plain bad in my experience
Yeah, it can be quite hit-and-miss. Some vegan cheese tastes like fat and stinky feet. But on the other hand, I’ve had sliced cheese and cream cheese, which I liked better than the original.
Main limiting factor at that point was the selection. I could get one or two kinds of good sliced cheeses, not ten+ like you might get for the non-vegan side of things. But yeah, I branched out more towards legumes and nuts, then the selection is good, too.