The Globe and Mail Profiles the Rise of Vegan Cheese in Canada
The Globe and Mail recently featured an article that documents the rise of dairy-free cheese in Canada, profiling a variety of local companies. The article begins by describing the cheesy characteristics of a dish at Planta, a new vegan restaurant in Toronto:
“The queso comes to the table in a scorching-hot cast-iron skillet. Unctuous and savoury, studded with black beans and pickled veggies and meant to be heaped on a tortilla chip and shoveled into one’s mouth, it’s the ultimate gooey, cheesy indulgence. Just one thing: It’s not technically cheese.”
For many vegans, the initial search for finding that perfect–or close to perfect–vegan cheese may have been a long one. As Kira Lancaster of Secret Vegan Cheese Club notes, many options that were available were “pretty pitiful,” but as more people and companies take on the challenge of perfecting cheese, there are more products that actually taste like and resemble the kind we are used to. Just this summer I stumbled upon Sheese, which raised the standards of what melted vegan cheddar and blue cheese could look and taste like!
The article goes on to profile local vegan cheese companies and their wide variety of impressive products, including Vancouver’s Daiya Foods and Blue Heron Creamery, Toronto’s Ladyship Vegan, and London’s Nuts For Cheese. The dairy-free cheeses, according to the companies, appeal to vegans, those who are lactose intolerant, and those who want healthier options, and as the author states:
“For those who, for whatever reason, have sworn off dairy but remain haunted by cravings, the new vogue for animal-free “cheddar,” “Brie,” and, yes, queso, is a welcome development.”
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