chetradley , 2 months ago I live in the US, so depending on where you live these may or may not be available to you. Cheese for me depends on the application: On a pizza, I like Miyokos liquid mozzarella. I'll often get a chain pizza with no cheese, add a little on top and bake for a bit. Melted in a quesadilla, etc., I'll usually go for daiya. Cold on something like a burrito bowl, I like Violife or Vevan. Violife also makes a great feta. For parmesan and blue cheese dressing, I'll usually go with Follow Your Heart. For cheese sauces and mac and cheese, I like to make cashew cheese sauce. My favorite non dairy for drinking and baking is oat or soy, I just like to make sure it's not sweetened. I started making my own yogurt in an instant pot with cheap Asian grocery store coconut milk and vegan cultures, and it's fantastic. Hope this helps!
I live in the US, so depending on where you live these may or may not be available to you.
Cheese for me depends on the application:
On a pizza, I like Miyokos liquid mozzarella. I'll often get a chain pizza with no cheese, add a little on top and bake for a bit.
Melted in a quesadilla, etc., I'll usually go for daiya.
Cold on something like a burrito bowl, I like Violife or Vevan. Violife also makes a great feta.
For parmesan and blue cheese dressing, I'll usually go with Follow Your Heart.
For cheese sauces and mac and cheese, I like to make cashew cheese sauce.
My favorite non dairy for drinking and baking is oat or soy, I just like to make sure it's not sweetened.
I started making my own yogurt in an instant pot with cheap Asian grocery store coconut milk and vegan cultures, and it's fantastic.
Hope this helps!