Many of us have found the public discourse about veganism thought-provoking, as some good points have been made. But a common reaction is, “I’d go vegan, but I simply can’t give up cheese!” Ditto for eggs and butter.
The challenge can cut both ways: to give up something you love; or to do what Miyoko’s Creamery has done: create an alternative to an outstandingly versatile and popular food, with authentic flavour and texture hitherto unknown outside of dairy.
So, vegans take heart: this month, we’re featuring Miyoko’s Organic Cashew Milk Mozzarella.
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