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
The headline is click-bait of course, but the plant based cheeses have gotten much better. Some of my family have dairy allergies (not just lactose intolerance) so I have to buy these often and I can confirm that the better brands do actually melt properly now and tasted better. It’s still not the same of course, but it is close enough that I can use them in many meals rather than making two batches and no one seems to notice.