Which brand makes the cheesiest cheddar alternative? And whose tastes like grout? Meera Sodha samples popular plant-based blocks
• ‘Hands down my favourite bit of kit’: 13 kitchen gadgets top chefs can’t live without
When I was asked to review plant-based cheeses, I thought twice about doing so. Although there are some companies, usually smaller operations, that make non-dairy cheese out of fermented nuts or soya beans, more often than not it’s manufactured by big companies who are adept at recreating flavours, but who use ultra-processed ingredients such as emulsifiers, stabilisers and additives to get there.
I’ve used vegan cheese only a handful of times in the eight years I’ve been writing my vegan column for the Guardian, partly because I like to know what’s going into my body (and, on reading the ingredients, I am often bamboozled), and also because it varies so wildly in terms of how it behaves: does it melt, split, grate and, most importantly, how does it taste? For a food writer, that makes it tricky to use and make sure there’s consistency in the journey between my kitchen and yours.
Continue reading… Which brand makes the cheesiest cheddar alternative? And whose tastes like grout? Meera Sodha samples popular plant-based blocks• ‘Hands down my favourite bit of kit’: 13 kitchen gadgets top chefs can’t live withoutWhen I was asked to review plant-based cheeses, I thought twice about doing so. Although there are some companies, usually smaller operations, that make non-dairy cheese out of fermented nuts or soya beans, more often than not it’s manufactured by big companies who are adept at recreating flavours, but who use ultra-processed ingredients such as emulsifiers, stabilisers and additives to get there.I’ve used vegan cheese only a handful of times in the eight years I’ve been writing my vegan column for the Guardian, partly because I like to know what’s going into my body (and, on reading the ingredients, I am often bamboozled), and also because it varies so wildly in terms of how it behaves: does it melt, split, grate and, most importantly, how does it taste? For a food writer, that makes it tricky to use and make sure there’s consistency in the journey between my kitchen and yours. Continue reading… Vegan food and drink, Cheese, Food, Life and style