Cheese is very tricky. Many vegan cheeses are just horrible. And they seem to have different state taste changes. I.e. Violife Smoked Provalone is bland and snaps like cheap plastic when cold. But melted it tastes great and has a perfect melted cheese texture.
We really liked the vegetarian parm block that we found but it’s still dairy based just without the rennat stuff.
I once tried to make jalapeno poppers with vegan cheddar and vegan cream cheese it dod not go well. I just ended up with a puddle of flavoring and whatever oil base they used in the bottom of my cookie sheet. Thank god I didn’t try to grill ot or it would have looked like a refinery fire.
Cheese is very tricky. Many vegan cheeses are just horrible. And they seem to have different state taste changes. I.e. Violife Smoked Provalone is bland and snaps like cheap plastic when cold. But melted it tastes great and has a perfect melted cheese texture.
We really liked the vegetarian parm block that we found but it’s still dairy based just without the rennat stuff.
I once tried to make jalapeno poppers with vegan cheddar and vegan cream cheese it dod not go well. I just ended up with a puddle of flavoring and whatever oil base they used in the bottom of my cookie sheet. Thank god I didn’t try to grill ot or it would have looked like a refinery fire.
Yes, we had one cheese like that, just turned back to coconut oil.
You would think with modern tech they could simulate a food product that ferments like real cheese