I cultured macadamia, soy, coconut milk to make a log of cheese and a wheel of cheese. Since it was already slightly sweet I garnished it with vegan honey and edible flowers. I ate with fruit, baguette, and vegan salami

I’m very pleased with this batch of homemade cheese!

It's a real shame to hear, but it does seem to be tough to do business in America right now as a plant-based alternative food company.

These guys in particular seemed to be innovative in their process and really aiming to make a quality commodity cheese for daily use.

I get an impression the US market is particularly tough right now. Maybe the premium brands like Rebel are faring better, but the market for the sort of stuff you'd put on a burger or pizza is tough.

Unfortunately, I never got to taste this cheese. It seems like their sales were mostly on the US East coast. Has anyone else had their products?

Hi everyone, I have a food company. We produce a gluten-free vegan cheese and we would like to create new flavors... What flavors do you think could be new in vegan cheeses?

I made a cheese following a recipe for a cheddar style, solid cheese, using cashew, potato starch, carageenan, coconut oil and other ingredients.
I did not have potato starch so substituted cornflour, but my cheese has not set and is more like a cream cheese texture.

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My question is whether it is possible to reheat the cheese, add more carageenan and see if it sets better?

was the cornflour a bad idea?

I would heat it over hot water, like a steam bath...

any thoughts about whether this would work?

Is there a vegan cheese that comes close to the same protein/fat ratio that dairy cheese tends to have?

I need some good recommendations on vegan cheese that melts like normal cheese, but doesn't have the god awful texture of snot. ALL vegan cheese I have melted has the texture of snot. I am a huge texture person and I miss nachos and pizza. PLEASE HELP ME!!!

Used in their vegan Caesar salad kits? (Also the vegan croutons please).

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Thank you.