This started as a reaction to a rant from one dairy lover who was offended by vegan cheese being called cheese. Excerpt from the rant suggesting the vegan cheese being called Gary:
"Call it Gary or something just don't call it
cheese because it's not cheese!"
The relevant part of the rant as an image is here.
The internet responded and so did the real ...
This question really made me curious. Where I live (Romania, developing country within Eastern Europe), it's the same: soy milk is (much) more expensive than cow's milk.
The price difference has many causes. To name a few:
subsidies from the government
organic farming is usually done on a smaller scale, leading to a smaller volume of obtained food
This comparison of an 8oz (230 mL) serving of 1% fat cow's milk and an unsweetened soya milk may be instructive. Most people would probably agree that the nutritional profile of soya milk looks better. It provides unsaturated rather than saturated fats, and less sugar.
Source: One Green Planet (80 kcal is 350 kJ, 103 kcal is 431 kJ)
If you are using a ...
My local pizzeria uses a brand called VioLife who have a cheese specifically for pizza, though any of their cheeses would work.
At home, I enjoy my own 'vegan cheese' on pizza which has two ingredients: hummus and nutritional yeast. Simply spread the hummus onto the pizza and sprinkle with as much nooch as you like, then add the toppings of your choice! ...
To answer your question I took nutritional values of some of the popular vegan alternatives. I compared:
Sweetened and unsweetened soy milk
Sweetened and unsweetened almond milk
Coconut milk (Alpro, not the "real thing")
Nutritionally closest possible match would be sweetened soy milk.
As you can see, it has really similar nutritional ...
There are soy formulas that are suitable for infants from birth.
For example, SMA Wysoy Soya Infant formula
However, soy formulas are reinforced with vitamins and minerals and some of these (vitamin D) contain animal derivatives (lanolin, sheep's wool) which make them not vegan.
There are breastmilk banks where lactating women donate their breast milk for ...
click the pictures to go to a UK-based online supplier.
Mr Organic Free From Chocolate Hazelnut Spread (cheapest & most like Nutella)
Ingredients: Cane sugar, sunflower oil, Cocoa (16%), Hazelnut paste (12%), Rice Flour, Cocoa butter, Sunflower Lecithin
Also available in independent health food stores
Rawtella (sweetened with supersweet coconut blosson ...
You want a milk that doesn't curdle, and that produces foam. That's soy drink and pure rice drink (doesn't froth) off the list. Fortunately, there are a lot of alternatives.
Almond drink, hazelnut drink, cashew drink and other nut drinks are excellent and produce great foam, although some brands may curdle with some coffee. The best option is then a mixture ...
This non-standard spelling is used, in my opinion, because of the discomfort some vegans feel with the idea of dairy milk as food and the desire to distinguish vegan "milk"s from dairy milk, but also, the desire to see vegan m[iy]lk as a food in itself, not as a substitute for dairy milk.
Many vegans are interested in effecting social/cultural change, and ...
Traditional egg nog uses eggs, dairy, sugar, booze, and nutmeg. All of these are actually (lacto-ovo) vegetarian ingredients.
If you want to make a fully vegan "egg" nog, eggs and dairy can't be used. The good news, though, is that those aren't the primary flavor characteristics of the drink! I don't get nostalgic about drinking raw eggs, I'm interested in ...
The reason for suggesting milk or cream is that capsaicin, the irritant in chillies, is soluble in fat, not in water. Thus, you can put some cooling cashew/coconut/soya/almond (etc) cream/yogurt/mylk (etc) in your mouth and it will work just as well as dairy, as long as it has a reasonable fat content. I quite often serve some kind of dairy-free yogurt-based ...
After numerous failed experiments I came across this YouTube video in which chef Nupur Sampat makes impressively creamy curd from peanuts, with no thickeners, sweeteners, expensive probiotics or complicated steps. It looked too good to be true, but I tried it in my kitchen and it worked perfectly first time.
Since I don't like the taste of raw peanuts, I ...
This practice mirrors plant-based alternative products often sold under such (similar but recognizably different) names - for marketing or often legal reasons. In various localities, terms for certain foodstuffs are well defined in food codes and laws - even calling soy milk soy milk can cause trouble where "milk" is narrowly defined; any product bearing ...
While cheese is a fantastic ingredient which very specific physical properties and tastes, people are often indoctrinated about the ways of making a successful pizza. Once you are vegan, you will find that you are now free from the shackles of tradition and you can experiment however you want. Cheese doesn't have to be cheese and doesn't have to be cheesy. ...
There are various ready-made vegan "cheese" products available and I hope others can recommend some that are suitable. I don't use them myself.
I make my own cheese-like foods from various fairly basic ingredients. Here is how I make the kind of "cheese" I use for pizza. It is tasty and kind of sticky, but not stretchy like melted ...
I find that grain milks behave especially well for me for making milky drinks. I make latte (and masala chai) with buckwheat milk, millet milk or rice milk.
For latte I preheat the milk (in a saucepan) and I've never had any curdling or other weird issues doing it that way, even if I accidentally leave it until it boils.
My mum uses Koko coconut milk to ...
A couple of pizza places local to me use Daiya Brand vegan cheese. It is soy and peanut/treenut free. It melts and stretches similar to mozzarella.
Daiya also makes frozen pizzas available in some grocery stores.
expeller pressed non-GMO canola and/or safflower oil,
pea protein, salt,
I couldn't find any products in local supermarkets except this one at Tesco, but it's currently unavailable on their website. Otherwise though, I've found a great cashew based recipe for a three day supply (up to 12 servings) which takes around 15 minutes to make and it is as follows:
1 cup / 150g Cashews
½ cup / 40g Nutritional ...
I found plenty of resources online:
Mix it up and you are done.
For the poutine, you can also dice some champignons and brown ...
There's a similar cooking.SE question: Adjusting baking powder to work with almond milk
if a recipe involves baking soda or baking powder, almond milk produces a less satisfying rise and there's a bitter aftertaste. [...] Soy milk does provide the same "lift" and eliminates the bitterness the same way that dairy milk would. [...] Is it possible to adjust ...
It is quite possible that the soy milk you are using is simply not good for lattes. It also sounds like you're pouring your milk into coffee as opposed to steaming and foaming your milk and then pouring over espresso shots, which is a big difference!
There are special soy milks that many cafes use to help deliver the perfect latte.
For example, this ...
Here's an article on kosherfrugal.com that tells how to make vegan ice cream. (Full disclosure: I do have an affiliation with this website.)
1 cup chick pea cooking liquid
1/8 tsp cream of tartar
1/2 cup sugar
2-3 vanilla beans
And the the instructions:
First, I put the chick pea liquid and cream of tartar in my mixing bowl, and ...
You seem to be asking two questions. One about safety of fermentation, the other about how to make rice mylk (safely). While I cannot answer the latter I can answer the former.
The difference between fermentation and spoilage is about control.
With spoilage random species of micro organisms (bacteria or fungi) make up the majority of those processing the ...
Whilst I cannot be certain without knowing the brands of the two ice creams you are comparing, most vegan ice cream is lower in fat than non vegan ice cream.
A higher fat content makes ice cream more malleable at freezing temperatures as the fat has a lower freezing point than water.
A homemade cheesecake can definitely be vegan and, if there is market for it, so can be commercially made cheesecake. There are good baking substitutes for egg available and milk in the kitchen can be almost always substituted by some kind of vegan milk (soy, almond, coconut.. you name it).
I am not sure about the USA but I know about Tesco here in UK ...
It's straightforward to make oat milk and you only need oats, water, a blender, and a means of straining the mixture finely, such as a muslin sheet (cheesecloth) or nut milk bag, or even a fine coffee strainer. Because oats are mild tasting, it's important to use good tasting water (filter your source as needed if possible).
I like to add about half a ...
Try to look for vegan milks for baristas. One such milk is the Oatly Barista with which I have had great results. For that matter, any oat milk would presumably do fine.
I tried foaming quite a few Alpro milks and the best results I had were with the Coconut, Rice and Almond.
In many markets, butter flavoured oil exists that is also labelled (or documented so by the manufacturer) as vegan. Eg "Alba oil", common in Sweden and Germany.
Do keep in mind that the most potent and close butter flavourings are based on diacetyl (which also is naturally present in cow milk butter), which can be made by vegan or non vegan methods - and ...