Vegetarian, Vegan and Animal Rights

CrispyQ

(39,647 posts)

10. The meat replacements got better. So did the milk replacements.

Reply to Luminous Animal (Original post)

Tue Jan 13, 2015, 01:02 PM

Jan 2015

Oh my, I remember my first taste of soy milk back in the mid-80s. Retch.

How interesting:

Ronnen founded Kite Hill after a biochemist from Stanford introduced him to an enzyme that would curdle almond milk much as rennet does animal milk, something that no one had done before.

Ronnen and his partners set up a plant in Hayward and secured a ton of funding, as well as an agreement to distribute their cheeses exclusively to Whole Foods. In addition to their soft, fresh “artisan almond-milk products,” with a delicate tang and a fluffy texture, they’ve been able to produce a bloomy-rind cheese that resembles a pale, waifish Brie.

I love almond milk! I can drink it plain, no sweetener, no flavor. It's wonderful for cooking, too. No aftertaste & thick & creamy!

I make a pretty good vegan Parmesan & a few weeks ago & made a great tasting vegan Alfredo with almond milk, but it was too runny. Got some ideas for how to fix that next time by adding arrowroot. My husband likes the Daiya cheddar shreds, but I'm not fond of them. I would love a non-soy ricotta replacement. Looking forward to seeing these almond cheeses at my local Whole Foods. Thanks for posting!

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Highlight:

Artisanal vegan cheese comes into its own [View all] Luminous Animal Jan 2015 OP

have not found a vegan cheese I like.... dhill926 Jan 2015 #1

I gave up trying any of them years ago until the cheese vendor at the co-op convinced Luminous Animal Jan 2015 #3

nice....thanks.... dhill926 Jan 2015 #5

“cultured nut product” elleng Jan 2015 #2

Made from milk expressed from nuts. Luminous Animal Jan 2015 #4

Yes! silverweb Jan 2015 #6

One of the cheeses included in her recipe book but not currently available online Luminous Animal Jan 2015 #7

Cool that she has a recipe book! silverweb Jan 2015 #8

Well, I tried four times to put a picture of the cover of the book on here, but I couldn't do it. Chellee Jan 2015 #17

Here is a great mac and cheese recipe with cashews and spices: mucifer Jan 2015 #9

Do you use Dijon or yellow mustard? CrispyQ Jan 2015 #11

I used dijon last time. I love this recipe and my non vegan mucifer Jan 2015 #15

I made the queso dip from that site - posted below. CrispyQ Jan 2015 #16

The cashew cream and nutritional yeast are key. It looks great. Luminous Animal Jan 2015 #13

Wonderful site! CrispyQ Jan 2015 #14

The meat replacements got better. So did the milk replacements. CrispyQ Jan 2015 #10

Plain unsweetened almond milk is great. Luminous Animal Jan 2015 #12