Kèju vegan

Keju sayuran kalebu kategori analog keju non-susu, adhedhasar tanduran . Keju sayuran kalebu keju seger sing alus nganti keju sing bisa digrandel kanthi tuwa lan budaya kaya Parmesan adhedhasar tanduran . Ciri khas keju vegan yaiku ora kalebu kabeh produk kewan . ^[1]

Keju sayuran bisa digawe nganggo komponen sing asale saka sayuran, kayata protein, lemak lan susu ( susu tanduran ). Uga bisa digawe saka wiji, kayata wijen, kembang srengenge, kacang-kacangan ( mete, kacang pinus, kacang, almond ) lan kedele ; bahan liyane yaiku minyak klapa, ragi nutrisi, ubi kayu, ^[2] beras, kentang lan rempah-rempah ^[3] .

Macem-macem keju vegan
Piring keju vegan
Gnocchi digawe nganggo keju vegan

↑ Dixie Mahy, Miyoko Schinner, Artisan Vegan Cheese, Book Publishing Company, 2013, p. v.
↑ Moreau, Elise. "What in the World is Vegan Cheese, Anyway? Can it Actually Replace 'Real' Cheese?". Organic Authority. Diarsip saka sing asli ing 3 April 2018. Dibukak ing 3 April 2018. Depending on the brand and recipe that's used, vegan cheese can be made from soy protein (used in shiny, slick, rubbery varieties), solidified vegetable oil (like coconut, palm, or safflower) nutritional yeast, thickening agar flakes, nuts (including cashews, macadamias, and almonds), tapioca flour, natural enzymes, vegetable glycerin, assorted bacterial cultures, arrowroot, and even pea protein.
↑ https://core.ac.uk/download/pdf/286585835.pdf

[1] Dixie Mahy, Miyoko Schinner, Artisan Vegan Cheese, Book Publishing Company, 2013, p. v.

[2] Moreau, Elise. "What in the World is Vegan Cheese, Anyway? Can it Actually Replace 'Real' Cheese?". Organic Authority. Diarsip saka sing asli ing 3 April 2018. Dibukak ing 3 April 2018. Depending on the brand and recipe that's used, vegan cheese can be made from soy protein (used in shiny, slick, rubbery varieties), solidified vegetable oil (like coconut, palm, or safflower) nutritional yeast, thickening agar flakes, nuts (including cashews, macadamias, and almonds), tapioca flour, natural enzymes, vegetable glycerin, assorted bacterial cultures, arrowroot, and even pea protein.

[3] ttps://core.ac.uk/download/pdf/286585835.pdf

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