As another vegan: sorry, no, it’s not accurate. And the texture/meltiness is just completely off. It is similar enough for me to enjoy it and not want real cheese anymore. However, for many people (especially americans) cheese is some holy substance, so we do need to continue improving vegan cheeses for more people to jump.
Cashew based cheeses can replace a lot of cheese sauces. I’ve successfully used mustard based sauces creatively to substitute for things like macaroni but imo for pizza I would just go with cheeseless options.
Tomatoes and kalamata olives can do a lot on their own. If i had a research facility I’d start with tofu and natto and try to get fermentation strains that worked on like pinto beans.
As another vegan: sorry, no, it’s not accurate. And the texture/meltiness is just completely off. It is similar enough for me to enjoy it and not want real cheese anymore. However, for many people (especially americans) cheese is some holy substance, so we do need to continue improving vegan cheeses for more people to jump.
Cashew based cheeses can replace a lot of cheese sauces. I’ve successfully used mustard based sauces creatively to substitute for things like macaroni but imo for pizza I would just go with cheeseless options.
Tomatoes and kalamata olives can do a lot on their own. If i had a research facility I’d start with tofu and natto and try to get fermentation strains that worked on like pinto beans.
Most other things I can survive without, but I just miss pizza so much
The only reason I’d ever want to be a billionaire would be to fund vegan cheese research