Plant-based cheese has become a popular choice for those who want to cut out dairy but still enjoy the taste and texture of traditional cheese. But making cheese from plants that stretches, melts, and tastes like dairy is no easy task. It takes a lot of science, experimentation, and testing to create something that looks and feels like the real thing. That’s what a group of researchers at the University of Guelph set out to do, and they’ve made impressive progress. The Science Behind Plant Chees
fair, but it’s not like the high saturated fat and high cholesterol levels in dairy based cheese make it really that “healthy” by comparison … meanwhile, lots of vegans are motivated more by not supporting the poor treatment of cows or by environmental concerns, both of which are solved by vegan cheese.