The best tips for making vegan cheese that don’t involve straining your ground nuts through a marathon tap dancer’s sock. Our guests this week have experimented with plenty of other methods and ingredients though, some of which will surprise you. It’s all about complexed flavours that include salty, sweetie, fatty, savoury, umami and a b’ass dollop of funkiness. Can I say that?
Anton Petrov re-joins Jake, together with Joshua Katcher, & Isa Chandra to teach you how to make the best vegan cheeses out there.