Recipe Gluten free kale and cabbage egg bites

The only non dairy cheese I really rate for cooking with is Violife extra mature cheddar (has to be the purple and grey package of ‘Extra Mature’ not just the normal ‘mature’ one in the red packaging).

The reason I like that one most is it’s strongly flavoured so you have to use it sparingly.
That means because you’re physically using a tiny amount the fat levels in a dish overall are low and it also means this rather pungent cheese gives you a strong smell and flavour of cheese without venturing into comparisons between dairy and vegan which are always disastrous 😂
The reviews for it are mixed because people have tried to eat it like normal cheddar and it’s not the same.

As an ingredient on it’s own it is close to standing up to a strong cheddar but not quite there so I wouldn’t try and make a cheese sandwich purely from it - not that you would want to anyway fat wise. It fairs well when used sparingly and heated/cooked like in egg bites/mini omelettes or grated over the top of things like lasagne or pizza.

There are a couple of others I enjoy but I think you have to have made the adjustment from dairy cheeses to vegan to truly enjoy them and that can take a bit of time. They taste good but if you’re constantly thinking about the flavour if dairy cheeses it doesn’t work.

Anyway that’s a enough from me, pics below!

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None of these contain nuts as my son has a nut allergy 👍
 
JAS_OH1 said:
I think SatNavSaysStraightOn and SandwichShortOfAPicnic know a thing or two about nutmilk cheeses.
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Yep, the UK had better ones the Australia unless I make my own. But shop bought vegan cheese are saturated fat bombs in reality. Homemade is better. I've a few good ones, including one made from tofu that you'd never guess was tofu (the same as my chocolate tofu tart you'd never know).
 
I like fat in cheese (real or vegan) it loses the mouth feel I expect when it’s low fat but then again that’s just an adjustment to be made if you want to eat low fat food.

Personally I’d rather cut off my arm than forgo fat, yesterday I was asking the smoker guy where I can buy just fat on it’s own 😂
 
SandwichShortOfAPicnic said:
I like fat in cheese (real or vegan) it loses the mouth feel I expect when it’s low fat but then again that’s just an adjustment to be made if you want to eat low fat food.

Personally I’d rather cut off my arm than forgo fat, yesterday I was asking the smoker guy where I can buy just fat on it’s own 😂
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There's fat and there's fat. And noisy vegan cheese is, imo, the wrong fat. They feel wrong in the mouth, but I never ate pre-sliced cheese (ever) before my allergy hit, so I'm only comparing them with the description of "plastic cheese" given to me by family.
 
SatNavSaysStraightOn said:
Yep, the UK had better ones the Australia unless I make my own. But shop bought vegan cheese are saturated fat bombs in reality. Homemade is better. I've a few good ones, including one made from tofu that you'd never guess was tofu (the same as my chocolate tofu tart you'd never know).
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I checked, and yup, Violife Extra Mature has more saturates than Extra Mature Cheddar. So I guess I'll just use small amounts of strong cheddar :rolleyes:

Pre-slced cheddar is ok, but plastic cheese is always best avoided imo.
 
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