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Meat, milk, cream substitutes everything perfectly fine. Plant based food in general, perfect.
Cheese......still my Armageddon the haptic, the taste doesn't fit my bodies expectation. Still have go for the real cheese product.
I think there are a few spots where vegan cheese works.
There's a couple simple parmesan cheese recipes that are pretty much just blended cashews, nooch, and seasonings that I enjoy on spaghetti. I'm sure it wouldn't fool anybody but it works like a charm for me.
I also think you can make queso dips pretty well, the main ingredient usually being blended cashews or blended potatoes and carrots.
Sorry for bringing up cashews again but you can also make a really good cashew ricotta that's a good spread on crackers.
I tend not to enjoy the imitation cheeses. I prefer just going all in on the nuts and enjoying the final product as it's own unique item.
Same, but I occasionally do find nice ones, especially soft/fresh types
I never thought in my life that I would have opinions about vegan cheese, but, oh boy, do I. So many choices, and I think that’s great. But, they are all jam-packed with coconut oil, which tastes just awful to me and gives my stomach the turns.
At the time I had to make the switch, Miyoko’s did a cashew-based sliced cheese—without a hint of coconut oil—that I thought was amazing. But, they ditched that product because it wasn’t ’up to their standards’(?) Every time I go by the non-dairy cheese section and see a new product, I get a brief glimmer of hope it’ll be some similar product, and that I can finally have cheese without worry again.