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Castillo applauds her for including milk in her smoothies and as part of her lunch, since it’s higher in protein than nondairy milks and sports drinks, but recommends adding more protein to dinner as well.
They represented the latest approach to the production of nondairy cheese — one that not incidentally happened to use casein, that addictive and decidedly not vegan milk protein.
Today, the nondairy dairy market has expanded enough to entice almost anyone, vegan or not, who is taking a break from dairy.
So far, their tests in these settings have gone well — meaning people were pleased with their products — and vindicated her belief that her nondairy cheese is ready to compete with the big boys.
The potential of nondairy dairy has also captured the attention of the tech world, just as plant-based burgers did.
It seems to me that a good nondairy cheese would be a positive contribution to humankind, and something worth working on.It’s the End of the World Unless We All Start Cooking|Rachel Khong|April 23, 2013|DAILY BEAST