Vegan cheese is an ingredient that many of us would like to understand better but may not have all the information. Are you one of those people who can blame yourself? These gooey chunks of non-animal protein are available in stores but rarely come with instructions for use.
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How to Convince Vegan Cheese to Quit
What makes it even more complicated is that if you buy vegan cheese ready-made and try to do different things with it without the right recipes it’s usually a failure. It melts differently mixes differently in sauces and can taste really weird if you get it wrong.
To ensure the best advice possible Chowhound spoke with food blogger Rena Awada and chef Nic Vanderbeeken to learn how to best source and use vegan cheese. So the next time you’re standing in front of the cold case and staring at the non-dairy crew you’ll be better informed.
Non-dairy cheese also known as vegan cheese is made to mimic animal milk products without using any animal ingredients. Some historians say that tofu was the first type of cheese due to its similar consistency and the fact that it is fermented. Originally this “cheese” contained traditional tofu ingredients such as soybeans salt vinegar oil and rice wine. Later in the late 1800s it was nicknamed “fromage de soja” which translates to “soy cheese.”
