Comment on Discussion Thread ☎️ Sunday 27 July 2025
melbaboutown@aussie.zone 4 days ago
Hmm… the vegan ‘cream cheese’ is made but because of some shortcomings and substitutions on my end it’s not very good.
It’s edible but grainy, beany tasting and too salty. And there’s way too much of it.
Next time I’ll make sure there’s enough vinegar in there for the taste and to provide enough liquid to blend smoother, crumble and rinse the pressed tofu to remove that beany taste (I intended to but forgot), either not sub Nuttelex in or reduce the salt, and get something more powerful than my little stick blender.
It was also in there a couple of days before being used so the finished product won’t last as long.
Rainbow plant life also has some good recipes for vegan cheese/creamy sauces. This is a nut free and tofu free one rainbowplantlife.com/nut-free-vegan-cheese-sauce/…. The one I like is a cashew quest but I appreciate that cashews can be expensive.
If you can tolerate nutritional yeast it helps give things that cheese umami flavour. Might be some ideas here anyway
Ah sorry there is so much in there that I can’t eat 😢
Ah sorry 😞 hope the tofu experiment works out.
Catfish@aussie.zone 4 days ago
I’ve not had great experiences with vegan cheese. There was a feta that was quite good but all the ‘cheddar’ sort of things I’ve tried have been awful. Rather go without.
melbaboutown@aussie.zone 4 days ago
I was looking for a substitute for the Tofutti cream cheese because it’s expensive and hard to find