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
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.