I’ve tried really hard, and sampled many brands, but other than soy in lattes sometimes, I can’t stand plant based milk in my coffee. Some of it is fine stuff for other uses, or even just drinking, but it just doesn’t come close to the flavor I like as part of my wake up routine. And if my coffee isn’t good it sours my whole day, just a bit.
I’d love to have something that tastes like milk and feels like milk and does the job of milk, but is vegan.
My wife is a pretty talented vegan baker and cook. Some things I can’t even tell. I’m not vegan but one of our adult sons is so I’m able to taste the difference when she makes something for him. She tried to make a vegan cheesecake once. It was the most horrible thing I’ve ever put in my mouth. She thought so too so I’m not being cruel. The taste was ok I guess but the texture was a complete disaster. He seemed to like it though. And the vegan cheese we buy to put on things like lasagna, is passable at best. Most of it tastes like yellow soft plastic.
So yeah I agree. But strangely enough we found this plant based heavy whipping cream from country crock that she makes stabilized whip cream from (think instant pudding and heavy whipping cream) and I think I actually prefer that to real heavy cream. It’s amazing.
Some are sure, but there are many different ways to make vegan cheese that produce wildly different results. IMO the cashew based ones are best. If you can find it at your local store, Myokos mozzarella for pizzas is absolutely divine.
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I’ve tried really hard, and sampled many brands, but other than soy in lattes sometimes, I can’t stand plant based milk in my coffee. Some of it is fine stuff for other uses, or even just drinking, but it just doesn’t come close to the flavor I like as part of my wake up routine. And if my coffee isn’t good it sours my whole day, just a bit.
I’d love to have something that tastes like milk and feels like milk and does the job of milk, but is vegan.
Alpro Not Milk comes pretty close for me, oat drink.
Plant based cheese is god awful, its congealed oil textured. Milks have been great though
My wife is a pretty talented vegan baker and cook. Some things I can’t even tell. I’m not vegan but one of our adult sons is so I’m able to taste the difference when she makes something for him. She tried to make a vegan cheesecake once. It was the most horrible thing I’ve ever put in my mouth. She thought so too so I’m not being cruel. The taste was ok I guess but the texture was a complete disaster. He seemed to like it though. And the vegan cheese we buy to put on things like lasagna, is passable at best. Most of it tastes like yellow soft plastic.
So yeah I agree. But strangely enough we found this plant based heavy whipping cream from country crock that she makes stabilized whip cream from (think instant pudding and heavy whipping cream) and I think I actually prefer that to real heavy cream. It’s amazing.
Some are sure, but there are many different ways to make vegan cheese that produce wildly different results. IMO the cashew based ones are best. If you can find it at your local store, Myokos mozzarella for pizzas is absolutely divine.