These days, I’m more of a flexitarian who maintains a predominantly plant-based diet-but I’ve never given up the search for that elusive vegan cheese that actually satisfies my cravings. When I enrolled in culinary school and began cooking professionally, it became extremely difficult to remain vegan. I eventually accepted that this was the price I had to pay as a vegan.
Lasagnas were never quite as melty as I wanted them to be, and vegan ricotta always felt chalky on my palate. The soft burst of creamy burrata on salads, the tang of a sharp cheddar, and the briny freshness of feta-nothing I found in the dairy-free cheese section during those years could truly compare to the richness of cheese made from dairy. Like many vegans, I felt strongly about the cause-but still sorely missed cheese.
During my time as a Greenpeace activist in college, I was introduced to Eating Animals by Jonathan Safran Foer and Animal Liberation by Peter Singer, and the conversations and experiences I had convinced me to give up animal products for ethical environmental reasons. I used to be a strict vegan, and the one animal-based product I missed the most was cheese.
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