ask the experts
Got a question or quibble about plant-based diets? Send it to editor@plantbasedmag.com to get the answer from our experts.
KATY SIMMONS
Katy Simmons is the resident chef at PlantBased HQ. Katy brings a wealth of kitchen experience to the team, and with over five years of eating, cooking and living vegan under her belt, she’s the go-to expert for plant-based knowledge, tips and techniques.
JEMMA TURNER
Jemma Turner is one of our in-house chefs at PlantBased HQ. Her years of experience in the field of vegan cooking, and special expertise in all thing sweet, means whether it’s top tips for making the perfect panna cotta or a solution to ‘veganizing’ your favourite bake, Jemma will have the answer.
I’M TRYING TO STICK TO A HEALTHY, WHOLE FOODS PLANT-BASED DIET, BUT I’M A MASSIVE CHEESE FAN – ARE THERE ANY PLANT-BASED CHEESES YOU’D RECOMMEND THAT AREN’T TOO UNHEALTHY?
With so many vegan cheeses readily available, it’s easy to feel overwhelmed and stuck for which to choose. Commercially available, dairy-free cheeses tend to be made from either coconut oil, soya, rice or tofu, and nearly all also contain high levels of salt, fat and additives. This, obviously, is not ideal for those of us wanting to follow a more whole foods-centred, minimally-processed approach to our diets and health.