Vegan cheese has been undergoing something of a revolution in recent years. No longer are we stuck with rubbery cheese with a delightful stinky-sock taste – these days we have an abundance of different varieties to choose from. Even supermarkets like Tesco and Sainsbury’s have released their own extensive ranges, sales of which surpassed Sainsbury’s predictions by 300%!
However, while there is so much choice on offer, shop bought cheese is not to everyone’s tastes, and so vegan cheese often gets an unfair reputation as being inferior to dairy cheese. I urge people who don’t like vegan cheese to try making their own because it is simple, fun and has surprisingly impressive results! From Swiss cheese and herbed feta to hickory smoked cheese, there are plenty of recipes to get your started in this issue (p12). There’s even a feature to help you pair your cheese with wine for the ultimate treat (p24).
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About Vegan Food & Living Magazine
Missing cheese since you went vegan? You no longer have to as the May issue of Vegan Food & Living is dedicated to getting you making cheese from the comfort of your own home. We've got recipes for everything from smoked hickory to herbed feta and Swiss cheese, and if you don't have time to make it yourself, we put cheese to the test to find the best varieties available to buy.
Also this issue, we find out if you need to take supplements or if you can get everything you need from your diet, we find out how to live ethically on a budget, 10 ways to make yourself happy today and how to attract more men to the vegan movement.