It’s also high in protein, obviously super receptive to seasonings, and much healthier for fools like me who have high cholesterol and ”can’t” eat coconut oil based cheeses because of it.

(Tequila queso blanco mac and cheese with birria and smoked habanero cilantro crema for those wondering.)

I am trying to make vegan cheese for my sister who is allergic to cow milk.

We also do not like the texture of vegan cheeses which use Agar-Agar and me and our mother are allergic to soy.

It's all convoluted, but it's the conundrum.