Researchers in the Northern Alberta Institute of Technology, Canada, have developed plant-based cheese, specifically using fermented oats to make blue cheese.
Although the chef researcher Maynard Kolskog says the blue cheese’s texture and mouthfeel still need work, it is still a good alternative for vegans who are craving cheese.
The same research team has already developed plant based gouda cheese, milk, ice cream and yogurt. Aside from dairy, Kolskog plans to develop a vegan beef Wellington from beans.
Such plant based foods could be the future of a sustainable planet and as such researchers from our region should join the research and innovation into vegan alternatives of our beloved foods: vegan lahme niyyeh anyone?