the “cheese” is freeze dried tofu, cashew butter, corn starch, nutritional yeast, soy milk, and vinegar

i live in nyc so i’m expecting the nypd to break down my door and arrest me for committing a hate crime against the entire Italian diaspora any minute now

  • RebekahWSD@lemmy.worldEnglish
    5·
    2 days ago

    Godspeed and good luck. You’ll need it!

    Less silly, I’ve heard how hard it is to get vegan cheese into any sort of tasty category. Wonder what it is about dairy that’s so difficult?

    • idiomaddict@lemmy.worldEnglish
      3·
      2 days ago

      You can do pretty well by introducing lactobacillus to very thin silken tofu and then aging it like normal cheese, but that’s something that would really be better at a commercial scale and afaik, it’s not really on the market yet.

      I live in Germany and they’ve absolutely nailed vegan cream cheese and have okay vegan shredded melting cheese, but I visited the us last year and the vegan cheese situation was dire. There might be gems out there that I missed, but everything was so expensive and tasted so hollow

    • snooggums@piefed.worldEnglish
      2·
      2 days ago

      Keep in mind that there are thousands of cheeses, all with varying methods of being made so trying to emulate any specific kind is going to be extremely difficult.

      Mozzarella, gouda, and queso for example are frequently melted but parmesan and blue cheese would make terrible substitutes for any of those three. Trying to replace any of those with some other substitute is like replacing zucchini with cucumber. Sure, they might look similar but the taste and texture are going to be off.