Press X to doubt
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.
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”
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’ve been pleasantly surprised by vegan blue cheese dressings, but blue cheese itself…yeah, it’s got a long ways to go.
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.
Fermented vegan cheeses have all the same tastes cause it’s the same process I’d recommend to try modern ones they’re really great nowadays. Depends of the country of course.
I’ve tried and will continue to try every one.
I’ve always wondered over why fermented tofu etc. isn’t popular here. It’s super hard to source but it fucks so hard.
All tofu is fermented, no? Do they sometimes double ferment it? That sounds bomb
Nah, tofu is just coagulated protein. Basically make soy milk and condense the protein, takes a couple hours tops at home for a brick. Tempeh on the other hand…
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.
Never been vegan, but would love to see vegan alternatives that are as good (subjectively) as real cheeses. I do try to make an effort to reduce my animal-based food consumption, but cheese is really hard for me to leave behind.
It’s a big sticking point for many, and I felt the same way making the transition from vegetarian to vegan. In the end, I found I didn’t miss it as much as I thought I would, but that’s just my experience.
I appreciate your sentiments, and your efforts to limit your consumption. I will always applaud someone who eats a vegan diet 5 or 6 days out of 7. If everyone could manage something like that, it would make a huge difference :)
And I appreciate your non-dogmatic point of view as you hit the nail on the head - having a vegan diet 7 days of the week for sure has a bigger (positive) impact on the world than having a vegan diet on 5 or 6 days.
But even 1 day a week is better than 0 days.
We mustn’t allow ‘perfect’ being the enemy of ‘good’.
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
Crap. Drag prefers the taste of vegan cheese. Drag doesn’t want it to take like breast cheese
Cool ! I can’t wait to not eat them because they’re still processed food 😂
Seriously though, real cool news for people who are vegan for the animals but less so for their health (even if this is a lot less bad for your health than dairy cheese).
