Cracking The Code: Making Vegan Cheese Taste Cheesier
An increase in dairy-free diets has upped the demand for vegan cheese. Many consumers find more to be desired in these curd-replacements, and food scientist Kantha Shelke explains why. What do you all think of these claims that tasty vegan cheese exists?
Shelke, who is the founder of Corvus Blue, a consumer packaged goods consulting company, says cheese is a natural, complex wonder: "It melts, spreads and becomes creamy," Shelke tells The Salt. "To try to duplicate that is to say we're duplicating nature."
Now, non-dairy cheese alternatives have been around for years, but scientists are just beginning to figure out how to make them taste good and melt right.