this post was submitted on 05 May 2025
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[–] [email protected] 71 points 1 day ago (4 children)
[–] [email protected] 4 points 15 hours ago (2 children)

My wife developed lactose intolerance 3-4 years ago and loves cheese. Just within the past couple of months she's begun to find some plant cheeses that are decent. Still no replacement for feta though, unfortunately.

[–] [email protected] 4 points 14 hours ago (1 children)

Violife makes a pretty decent feta.

[–] [email protected] 2 points 2 hours ago

Thanks, I'll see if I can find that locally.

[–] [email protected] 1 points 14 hours ago

Cooked pressed cheeses like Sbrinz or Parmesan have no lactose. It's livable to only go for those except on a few occasions with the help of lactase pills.

[–] [email protected] 11 points 22 hours ago

The headline is click-bait of course, but the plant based cheeses have gotten much better. Some of my family have dairy allergies (not just lactose intolerance) so I have to buy these often and I can confirm that the better brands do actually melt properly now and tasted better. It's still not the same of course, but it is close enough that I can use them in many meals rather than making two batches and no one seems to notice.

[–] [email protected] 52 points 1 day ago (1 children)

There isnt really any reason why it should be impossible, but yeah i will have to taste it to believe it.

[–] [email protected] 13 points 1 day ago* (last edited 1 day ago) (2 children)

I mean, have you tried any of the cheese alternatives? /s

I am excited for any and all improvements.

[–] [email protected] 9 points 1 day ago* (last edited 1 day ago) (1 children)

I mean the fact that they ARE so terrible convinces me actually that there is so much room for improvements.

I’m always wondering: what if dairy+ meat never had gotten to be defined as western staples? Where would other sources of food be now in development ? A prime example is tofu in the Asian cultures: while diminished as “sub” in western culture, its a staple there.

[–] [email protected] 1 points 14 hours ago

In my opinion you have to be used to meat to enjoy it. Cheese too to an extent (excites some of the same neuro receptors as opiates…). I don't think tofu is an acquired taste though, it's very bland and neutral and you can make it taste however you like.

[–] [email protected] 16 points 1 day ago (4 children)

Daiya American slices on nachos or a burger is perfectly acceptable. It's just super weird when it's cold. And I've given up entirely trying to find a blue cheese substitute.

[–] [email protected] 13 points 1 day ago

There are three vegan blue cheeses that i know about, currently available in europe that i can recommend: French brand Jay & Joy "Jeanne" French brand Petit veganne "Petit Azur bio" German brand Veganz "Bluebert"

[–] [email protected] 3 points 1 day ago

This is surprising to me. The “follow your heart” blue cheese fits the bill perfectly for me.

I would kill for a mozz that got anywhere close to actual cheese.

[–] [email protected] 5 points 1 day ago (1 children)

I've found tofutti slices to be a little better for those dishes and my new bar for acceptable. Dayia is better now that they use oat milk but it still tastes wrong to me. All the other brands are really quite bad.

[–] [email protected] 6 points 1 day ago

I miss wild berry tofutti cuties from 25 years ago.

[–] [email protected] 3 points 1 day ago

I've been pleasantly surprised by vegan blue cheese dressings, but blue cheese itself...yeah, it's got a long ways to go.

[–] [email protected] 11 points 1 day ago (2 children)

Fermented vegan cheeses have all the same tastes cause it's the same process I'd recommend to try modern ones they're really great nowadays. Depends of the country of course.

[–] [email protected] 7 points 1 day ago

I've tried and will continue to try every one.

[–] [email protected] 4 points 1 day ago (1 children)

I’ve always wondered over why fermented tofu etc. isn’t popular here. It’s super hard to source but it fucks so hard.

[–] [email protected] 4 points 1 day ago (1 children)

All tofu is fermented, no? Do they sometimes double ferment it? That sounds bomb

[–] [email protected] 8 points 1 day ago

Nah, tofu is just coagulated protein. Basically make soy milk and condense the protein, takes a couple hours tops at home for a brick. Tempeh on the other hand..