The main reason we use vegan cheese and nutritional yeast and etc etc etc is that JMM immediately gets a fever and sinus-y cold if he has more than a couple of bites of dairy. The soft/fresh stuff — ricotta, cheddar, cream cheese, milk — is way worse for him than the hard/aged stuff — parmesan, etc — but we mostly avoid dairy entirely (butter excluded, though we use a lot of Earth Balance) just to make things easier (and to make cooking harder/more interesting).
The other reason we use vegan cheese and nutritional yeast is that holy shit it’s delicious. My older sister S has been variations on vegetarian/vegan for 12 years now, I like to dabble in raw food for fun (and again, it can be so delicious!), and despite our love of all meats we don’t actually eat them regularly, so it makes sense to just get rid of titles and pair lard with Daiya.
(And an unexpected side effect: cheese and milk are expensive! I always forget until I’m buying a little bit for a dinner party.)
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shrzd liked this
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thanksforsharing said:
Sounds very Melissa Clark to me! BTW, hoping to say hi tomorrow at the Piglet Awards!
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colinfitzpatrick said:
although I disagree that vegan cheese is delicious. Nutritional yeast, yes. vegan cheese no, i have yet to find a brand that doesn’t taste like melted plastic.
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everydayslumberparty said:
You tell ‘em!
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thanksforsharing liked this
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needsmoresalt posted this
