I don’t like 99% of cheeses out there. I only like the ones with extremely mild in taste like cheddar, mozz, muenster, and occasionally gouda. Not a brie fan or feta fan. And the other numerous stinky cheeses out there! Lately I have been interested in the vegan diet, and vegan recipes. I like to eat healthy, with lots of veggies incorporated in my diet, so naturally I was curious of vegan-ism. I have absolutely no intentions to become vegan, but some of the stuff that they create are astounding and delicious. Vegans don’t eat cheese, so I’m curious to try vegan cheeses because I know the cheeses they make have the look and feel of it, but it may not taste exactly like regular cheese. This intrigues me because I can add substance and aesthetics to things that require cheese, but the dish doesn’t have to taste like it. I ran across this Vegan Parmesan Cheese on the blog Oh She Glows and decided to give it a try. It definitely doesn’t come close to tasting or smelling like parmesan cheese, but it gives my pasta (or anything) the added fluff and great nutrition. Plus, I don’t have to feel guilty eating it!!! Vegan cheeses, and vegan dishes that require a cheesy flavor, use this thing called nutritional yeast. Nutritional yeast contains B12 vitamins (which plant foods do not have) that a lot of vegans lack if they don’t take supplements for it. I buy it at the OB People’s Market where they have bins of it- I use the regular nutritional yeast and isn’t expensive.

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