I have been eating a mainly plant-based diet for a couple of years now and one thing I have found is that cheese is not easily replicated without dairy. Many who have tried vegan pizzas or toasties will know that vegan "cheese" often has a strange plasticky texture that sticks to the top of your mouth when it is melted and personally, I think some of the vegan cheese alternatives out there are vile.
Having been burned before, I usually stay away from these often disappointing alternatives but I used to love cheesy comfort foods like lasagnes, mac & cheese and toasties. It must be said that a life without cheese can be bleak sometimes. So when I heard that Cathedral City, the cheddar giants who dominate dairy aisles in the UK, were bringing out a new plant-based range I decided to give it a shot and get my hands on a slice of their new vegan offering.
Earlier this year, major fast food names like McDonald's and KFC added vegan items to their menus such as the McPlant burger and KFC's vegan nuggets. In the past couple of years food giants like Richmond have even created whole vegan ranges of meat alternatives including sausages, bacon and mince. So why has it taken Cathedral City so long to come up with a plant-based block of cheese and some grated and sliced counterparts?
