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
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.
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.
fair, but it’s not like the high saturated fat and high cholesterol levels in dairy based cheese make it really that “healthy” by comparison … meanwhile, lots of vegans are motivated more by not supporting the poor treatment of cows or by environmental concerns, both of which are solved by vegan cheese.
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
Price is a factor, but so is brand recognition. Daiya is a great example that’s carried everywhere because it’s been around so long but is awful.
If you can find Miyoko’s, that was started by the chef that popularized actual cultured (meaning produced by a bacterial process like animal milk based cheeses) vegan cheese, and is an entirely different 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.