A California-based startup called Savor has figured out a unique way to make a butter alternative that doesn’t involve livestock, plants, or even displacing land. Their butter is produced from synthetic fat made using carbon dioxide and hydrogen, and the best part is —- it tastes just like regular butter.
Butter is one of the few that I legitimately can’t tell the difference between the real thing and the vegan alternatives (some of them).
Cheese is the opposite. Not only have a never had a vegan cheese that tasted like real cheese, I’ve never had a vegan cheese that tasted good.
I want that vegan blue cheese that won the competition and then got disqualified by dairy industry corruption
https://www.washingtonpost.com/food/2024/04/27/vegan-cheese-good-food-awards-climax/
Have you tried good proper butter? Not that weird white stuff Americans make. Actual flavourful yellow Irish butter.
Margarine tastes okay and I use it all the time, but it’s a pale imitation of the real thing.
Yeah, being from the northern part of Spain I have tasted plenty French butters, I still prefer margarine. Taste is subjective so it’s better not to have prejudices about food since those prejudices might be from someone with different taste buds.
French butter like Prèsident is so good, better than Irish butter in my opinion.
And that’s considered one of the fairly inferior choices.
Oh no doubt, I saw it in Walmart though so it was easy to try
Yeah, I have. If you put that and a good vegan butter substitute on toast back to back, I might be able to tell the difference, but if you put them in a dish, I definitely wouldn’t. Yeah, margarine isn’t very good. There are much better substitutes than margarine.
Idk, every vegan butter I’ve ever had (4 different ones now) taste like the crappy diner butter that comes in a little paper boat with the thin paper film over the top. It’s fine I guess, but “butter” is overstating what is really just a barely spreadable, low taste spread.
I want to try non dairy cheeses but they’re all so so bad it makes me sad. And super expensive for being bad!
Ever since I’ve had to go dairy-free due to sudden lactose intolerance, I’ve had to learn the sad world of vegan cheese. And, the thing that I’ve learned is that almost all the makers have this obsession with coconut oil, the smallest amount of which I can taste—giving the cheese an “off” taste—and which gives me heartburn.
You should be able to eat cheese that has been matured for 6 months or more for example cheddar, just make sure it actually is matured for that long, cheddar can be sold as 3 to 24 month. I am assuming it is 3 if nothing is specified, younger cheddar is sweeter so I wouldn’t be surprised if most cheddar in your store is that young like those hamburger slices. Everyone except me in the family has lactose intolerance and are very sensitive but can all eat 6+ months matured cheese. Which is great because that was the only kind of cheese we all liked anyways.
lactose sensitivity can be different from person to person so maybe you can eat a younger cheese. Cheese that had a low lactose from the start could be enough for you or just a few weeks maturing. 6 months is just something that has always worked for us without the need to know how much lactose there are.
Appreciate your taking the time to respond. Unfortunately, while I know all this, it doesn’t quite line up with my experience. I’ve seen the difference between an aged cheese like 3-year cheddar and American. But, there’s still a reaction to the cheddar, even if slight. (And, yes, I’ve had the allergy tests…)
So, I’ve found it safest to go with vegan cheese, particularly when the cheese I really want is American (or, at least Gruyère). Unfortunately, I never could get into breakfast sandwiches or burgers with cheddar—the stuff just breaks too easily.
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They make pills that you can take that have the enzyme to digest lactose for you. If you eat one before dairy, you shouldn’t have any ill effects.
Appreciate your taking the time to respond. Unfortunately, I’ve got plenty of those, and they’re sadly not a silver bullet… 😞
The problem is a lot of store bought vegan cheeses are ok at best. I think violife is probably the best i have been able i buy but it’s still not great.
But, making vegan cheese yourself otoh you can make some really good shit.
Cathedral city has a delicious mature cheddar, but otherwise yes I tend to also avoid most vegan cheeses simply because they taste crap. Even if they taste okay, they lack the faintest bit of nutrition; dairy cheese at least has some protein and calcium, but vegan cheeses are usually just fat and salt with nothing of value.
Un-Brie-lievable is one of the only great vegan cheeses I’ve had (expensive as hell though)
Same. I have dated a few vegans and it’s always the cheese that holds me back.
We get this butter substitute (green lid, can’t remember the name, I’d make a terrible shill) and it is phenomenal and 100% replaced spread butter. Cooking, I still use the regular most of the time though.