If there is a particularly difficult food to eliminate from the diet, it is cheese! And when you are able to do that, you are going to miss them a lot!
In supermarkets and plant-based stores, I have never been able to find a product that is sustainable, ethical, at a good price but, above all, really good!
I'm honest: I'm not a fan of cashews for strictly ethical reasons. You can find many articles by searching the search engines for "bloody cashews"
For those reasons, I started to self-produce plant-based cheeses: from creams and sauces, to fresh cheeses, up to semi-aged!
In recent years, the evolution of meat alternatives has reached incredible levels. There are excellent hamburgers, meatballs, croquettes, and every other kind of product, with the most disparate tastes and textures. And what really appreciable is the affordable price: plant-based alternatives now have a competitive price, similar to meat!
But analyzing the "plant-based cheese" market, there are very few products available and still far from being a product accessible to everyone! You can divide those "cheeses" into 2 groups.
The nut-based cheeses are tasty and very closed to the classic cheese but are crazy expensive, while the coconut-based cheeses are on a budget but poor in quality and with an artificial flavor.
I'm now based in Netherlands, the land of cheeses! So, I let myself be inspired by local products, and, with imagination and a lot of experiments, I'm proudly presenting my veggies' cheeses! They are based on fresh vegetables and cereals, naturally fermented and without added artificial flavors. They are cholesterol free, nut free, gluten free but with a strong cheesy texture and scent!