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From: Brenda W. (dial-136.r16.ncbrvr.infoave.net)
Subject: Re: Tofutti cream cheese and vegan cheese
Date: January 2, 2005 at 6:05 am PST

In Reply to: Tofutti cream cheese and vegan cheese posted by Christina on December 31, 2004 at 2:19 pm:

Hi Christina,

You've just discovered the not so well known fact that most non-dairy cheeses still have dairy in them. There are SOME vegan cheeses out there, but my opinion of them are YUCK!!! Mediocre at best, un-edible at worst.

However, there are alot of great choices out there to be made in your kitchen. I've got several favorites and if you email me, I'll be happy to zip them off to you! They are genuinely tasty, and easy to make.

Other ideas: Check out John Robbins "Diet for a New World" ... he has several great vegan "cheese" sauce ideas. And Joanne Stepaniak has two great cookbooks dedicated JUST to un-cheeses ... "The Uncheese Cookbook" and "The Ultimate Uncheese Cookbook" ... all recipes totally vegan.

I checked Tofutti's web site to find out about the lactic acid in their cream cheese. Here is a Q&A from their FAQ's link:

=================================================
I notice you use lactic acid in some of your products, like your Better Than Cream Cheese. I thought lactic acid is dairy. If it is, how can you say you are dairy free?

The lactic acid we use is of vegetable origin, not dairy. It is produced from microbial fermentation of certain vegetables and other ingredients. It simply simulates the functionality of regular lactic acid. We always use “veg” or “vegetable” before the words lactic acid to let consumers know that is where the ingredient comes from.
==================================================

Also, they said they encourage questions from their customers re: origin of their ingredients and gave the following contact info: 908-272-2400 or email at info@tofutti.com

Hope this helps!





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