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
Nice! I’ve been vegan for 25 years, so no longer the best judge of “just like cheese”, but I’m stoked at the improvements since I vegan.
Never been vegan, but would love to see vegan alternatives that are as good (subjectively) as real cheeses. I do try to make an effort to reduce my animal-based food consumption, but cheese is really hard for me to leave behind.
It’s a big sticking point for many, and I felt the same way making the transition from vegetarian to vegan. In the end, I found I didn’t miss it as much as I thought I would, but that’s just my experience.
I appreciate your sentiments, and your efforts to limit your consumption. I will always applaud someone who eats a vegan diet 5 or 6 days out of 7. If everyone could manage something like that, it would make a huge difference :)
And I appreciate your non-dogmatic point of view as you hit the nail on the head - having a vegan diet 7 days of the week for sure has a bigger (positive) impact on the world than having a vegan diet on 5 or 6 days.
But even 1 day a week is better than 0 days.
We mustn’t allow ‘perfect’ being the enemy of ‘good’.
Agreed. I make an effort, though I’m not gonna pretend that I’ve ever been shamed for not being vegan, despite what the stereotypes suggest.