this post was submitted on 25 Apr 2024
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I live in the US, so depending on where you live these may or may not be available to you.
Cheese for me depends on the application:
On a pizza, I like Miyokos liquid mozzarella. I'll often get a chain pizza with no cheese, add a little on top and bake for a bit.
Melted in a quesadilla, etc., I'll usually go for daiya.
Cold on something like a burrito bowl, I like Violife or Vevan. Violife also makes a great feta.
For parmesan and blue cheese dressing, I'll usually go with Follow Your Heart.
For cheese sauces and mac and cheese, I like to make cashew cheese sauce.
My favorite non dairy for drinking and baking is oat or soy, I just like to make sure it's not sweetened.
I started making my own yogurt in an instant pot with cheap Asian grocery store coconut milk and vegan cultures, and it's fantastic.
Hope this helps!
Over here all vegan cheese is violife or similar. It is not bad but lacks the cheesiness and the flavor is frankly a little weird - I suspect the coconut oil to be behind it but can't verify as all I have available is cockonut oil based :(