u/zdzichukowalski

What’s the difference between making vegan cheese from curds vs. using the whole blended mixture?

How does this affect the final cheese - especially its texture, flavor, fermentation, and aging? Is it highly dependent on the base you’re using (cashews, soy, sunflower seeds, etc.)?

Is there any general consensus on which approach works better for fresh/no-aging cheeses, short-aged cheeses, and long-aged cheeses?

And just to make sure, a noob question: is there maybe a third major approach besides making curds and using the whole blended mixture? 🙈

Btw, is there a subreddit specifically about making vegan yogurt?

Thanks for the answers :)