I imagine most plant milks can be fermented to make cheese. It’s just the proteins mostly. Not entirely sure how to adapt this to say oat milk or soy milk though, since I’m not an expert.
I mean, don’t quote me on this, I’m not an expert. With fermenting stuff it’s kind of easy to end up with something unsafe for consumption so might want to ask actual vegan cheese communities (yes that’s a thing).
I imagine most plant milks can be fermented to make cheese. It’s just the proteins mostly. Not entirely sure how to adapt this to say oat milk or soy milk though, since I’m not an expert.
oh, ok, I thought it have to be nuts to work.
I mean, don’t quote me on this, I’m not an expert. With fermenting stuff it’s kind of easy to end up with something unsafe for consumption so might want to ask actual vegan cheese communities (yes that’s a thing).