• chetradley@lemmy.world
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    6 months ago

    I live in the US, so depending on where you live these may or may not be available to you.

    Cheese for me depends on the application:

    On a pizza, I like Miyokos liquid mozzarella. I’ll often get a chain pizza with no cheese, add a little on top and bake for a bit.

    Melted in a quesadilla, etc., I’ll usually go for daiya.

    Cold on something like a burrito bowl, I like Violife or Vevan. Violife also makes a great feta.

    For parmesan and blue cheese dressing, I’ll usually go with Follow Your Heart.

    For cheese sauces and mac and cheese, I like to make cashew cheese sauce.

    My favorite non dairy for drinking and baking is oat or soy, I just like to make sure it’s not sweetened.

    I started making my own yogurt in an instant pot with cheap Asian grocery store coconut milk and vegan cultures, and it’s fantastic.

    Hope this helps!

    • illi@lemm.ee
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      6 months ago

      Over here all vegan cheese is violife or similar. It is not bad but lacks the cheesiness and the flavor is frankly a little weird - I suspect the coconut oil to be behind it but can’t verify as all I have available is cockonut oil based :(