If you're halfway through cooking and realize you don't have those essential egg whites, butter, sugar, flour or buttermilk, there are alternatives. @TheConversationUS delves into the science behind why some substitutions work.
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Vegan cheese has a horrible reputation, but engineer Magi Richani, founder of Nobell Foods in San Francisco, and microbiologist Morgan Mitchell, creator of Green Goddess Fromagerie in Guelph, Ontario, say they've nailed it. The Walrus's Nicole Schmidt looked into why it's so tricky to develop dairy-free cheese, and tried a few. It's still a topic of discussion whether you can call a non-dairy item "cheese." What do you reckon?
#Food #Cheese #Culture #Vegan #PlantBased #FoodScience #Science
