Cheese is so interesting because it’s cultured, with different bacteria that make it all taste different. It’s more like a living thing. Vegan cheese is the stuff of school pizzas. Pasteurized Processed Cheese Food.
Still interesting, and happy for vegans, but coconut oil and pea protein made into an ultraprocessed cheese food doesn’t sound healthier than cheese.
doesn’t sound healthier than cheese
It is, for the cows.
If you think most cheeses are not purely industrial foods you’re fooling yourself.
I’ve made cheese, though, it just seems more like food than the ones made from oil. Still - I know this is the vegan sub, and I cook for vegans quite often, I am happy for y’all that it’s getting better tasting, for sure.
I’ve made home made vegan cheese too. The ingredients were cashews, water and salt. My point is that the stuff we buy in the supermarket is very far from the home made stuff.
You think cheese is HEALTHY? You gonna die young.
Too late for that!
There are plenty of molded/aged cheeses in higher-end vegan markets, and do-it-yourselfers.
Ohh wo/man I totally agree. I just can’t eat the real stuff. I blow up, not just in my digestion but physically I have terrible whole body inflammation.
I like to have fake pizza once or twice a month. This will make it better (once i read the article and taste it).
Sounds like you’ve only ever had bad vegan cheese…
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.
i will take exactly ONE “no thank you bite”
Press X to doubt
The headline is click-bait of course, but the plant based cheeses have gotten much better. Some of my family have dairy allergies (not just lactose intolerance) so I have to buy these often and I can confirm that the better brands do actually melt properly now and tasted better. It’s still not the same of course, but it is close enough that I can use them in many meals rather than making two batches and no one seems to notice.
My wife developed lactose intolerance 3-4 years ago and loves cheese. Just within the past couple of months she’s begun to find some plant cheeses that are decent. Still no replacement for feta though, unfortunately.
Violife makes a pretty decent feta.
Thanks, I’ll see if I can find that locallly.
Edit: That’s actually the brand she’s using for all of the other cheeses. Shows how much I’m paying attention! I didn’t think she was impressed with their feta though.
There isnt really any reason why it should be impossible, but yeah i will have to taste it to believe it.
I mean, have you tried any of the cheese alternatives? /s
I am excited for any and all improvements.
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.
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.
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.
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.
Nice! I’ve been vegan for 25 years, so no longer the best judge of “just like cheese”, but I’m stoked at the improvements since I vegan.
Wow, really cool. Sounds like great progress for the industry. And it’s Canadian >.<! Good on AOL for covering this, although they should have used the “grilled cheese pull apart” test for the headline photo (copied below).
The research study was published in Physics of Fluids: https://pubs.aip.org/aip/pof/article-abstract/37/1/011913/3330660/Impact-of-protein-sources-on-the-functionality-of
Here’s a popular press summary from the journal’s publisher: Just as Gouda: Improving the Quality of Cheese Alternatives
