Vegan cheese is one of those foods that is slowly improving over time, but its meltability remains its biggest issue. Thankfully, Guy Vaknin, owner and chef at City Roots Hospitality, has some ...

Tip into a large pan over a low–medium heat. Add 100g/3½oz vegan cheese and cook until melted – but be careful not to bring it to a simmer. Preheat the grill to medium–high. Drain the pasta ...

Coconut cream or milk from a tin (not the milk substitute) makes a rich, more solid, but melt-in-the mouth vegan cheese. Cashews and coconut are combined in some recipes. A splash of lemon juice ...

Consider burgers solved. So what non-vegan foodstuff does Brown still miss? He doesn't hesitate for a second. "Pizza cheese," the Impossible Foods CEO says. He then reels off some cheesy ...