How come humanity has done so well making vegan butter but everything else doesn’t quite taste right
I’ve got some oat milk butter that tastes like freaking butter. It tastes like butter. We can do that but we can’t make vegan cheese that tastes like cheese? What’s going on?
There are only three chemicals that make up the flavor of butter. Those three chemicals are easy to produce and are often vegan. What we recognize as cheese flavor is dozens to hundreds of chemicals, the profile of which is unique depending on the cheese. So far, they haven't been able to create a decent vegan version because it's so complex.
I see. It’s like the fake vanilla thing.
Wait what's the deal with fake vanilla?
Most vanilla flavor doesn’t come from vanilla because vanilla beans are really expensive but nobody notices the difference because vanilla flavor only has like one or two chemicals in it that are really easy to make artificially.













