Top positive review
74 people found this helpful
It grows on you like, well... yeast.
on 2 June 2015
As a cheese loving vegetarian of 14 years that has recently made the jump to vegan, I was naturally A: terribly upset about no longer being able to eat cheddar, halloumi, brie, mozzarella, and so on, and B: very VERY skeptical that anything that claims to be "vegan cheese" could taste like anything other than old socks and sweaty scrotums.
Then my 3 (enormous) pots of Engevita arrived. Impatiently I ripped open one and stuck my finger in to grab a pinch. Well. Safe to say, I was pretty disappointed with the flavour, though smug at being proved right over my earlier taste assumptions.
Determined not to give in so easily, I then followed a recipe for vegan Parmesan (blitz cashew nuts, Engevita, salt and garlic powder till fine) which I applied liberally to a creamy mushroom I'd made. Meh. Not bad, not great, thought I, as I enviously watched my thoroughly herbivorous OH devouring his portion with liberal amounts of extra mature cheddar.
Still not deterred, I then made a vegan pizza, roasted Mediterranean veg, and a roast garlic and pesto bread for sharing, topping both with vast quantities of vegan Parmesan. Holy moly. My tastebuds must have changed overnight, because sweet Jesus, those 2 dishes were a cheesy, delicious kind of food sex that you brag about for weeks after.
Last night I made asparagus and kale linguine with pesto, and yep, guess what I topped it with. Vegan Parmesan. It's just too good. I licked my plate clean with only my dog Brian to judge me. No shame.
Give it a try, then try it again, then once more, and then become obsessed like me. Welcome to the Engevita Addict's Club.