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> It's cheese that I find to be the last great frontier as far as substitutes go. There just isn't even a remotely passible substitute for many cheeses. 99% ve

> It's cheese that I find to be the last great frontier as far as substitutes go. There just isn't even a remotely passible substitute for many cheeses. 99% vegetarian, 1% pescatarian here and I agree with your statement, but I'd add milk and eggs to that list. There is no substitute for eggs at the moment AFAIK and despite many probably pointing me to all the oat/nut/soy milk replacements none of them comes even close to real milk for me. I can tolerate a bit of oat milk with my coffee every now and then, but can't have a bowl of cereal with milk substitutes. Just doesn't taste right. Also I'm concerned about the much higher glucose intake from oat milks than real milk.

pmoriarty 6y ago
"There is no substitute for eggs at the moment AFAIK" It depends on what form you're using the eggs in. I don't think there's any substitute for hard-boiled eggs, or sunny-side-up fried eggs, for example. However, tofu-scrambles make a good substitute for scrambled eggs, in my experience. There are also a million substitutes for eggs in baking. "despite many probably pointing me to all the oat/nut/soy milk replacements none of them comes even close to real milk for me" Ok, they might not taste like milk per se, but I find some soy milk and other nut milks taste much better than ordinary milk.. though different. Many of them do tend to be sweeter, and I personally like that.. they taste more like a dessert to me, which I'm usually fine with. Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive).
- porker 6y ago
  > Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive). Have you tried allulose? I can't get it in my country, but it sounds better than others.
  - pmoriarty 6y ago
    "Have you tried allulose?" I have, actually. It's ok, but I find it a lot less sweet than sugar, so I have to use maybe 2x to 3x as much as I would regular sugar.. add to this that it's probably 10x as expensive as sugar and it is just way too expensive for me. Not to mention that at least the brand I tried was a lot finer than ordinary table sugar, and was closer to powdered sugar in consistency. This is ok for some applications, but not others. I found tagatose to be much, much better, as it's virtually indistinguishable from sugar for me. It's also way more expensive than sugar, but at least it's comparable to sugar in sweetness, so you only have to use about as much as you'd use of regular sugar. Tagatose also doesn't have any weird aftertaste to it, unlike stevia, for instance. Overall, it's by far the best sugar substitute I've ever tried, and would highly recommend it.
    - porker 6y ago
      Thanks, that's really helpful. I'm a heavy user of xylitol at present and find it okay but not great for all baking. Does Tagatose caramelise? That's one of the things xylitol won't which is frustrating for some recipes.
astura 6y ago
Guess I'm a real weirdo because I very strongly prefer the taste of nut milks to cows milk. And I never tried any milk substitutes until I was an adult, so it's not because I grew up with them.

pmoriarty 6y ago

"There is no substitute for eggs at the moment AFAIK" It depends on what form you're using the eggs in. I don't think there's any substitute for hard-boiled eggs, or sunny-side-up fried eggs, for example. However, tofu-scrambles make a good substitute for scrambled eggs, in my experience. There are also a million substitutes for eggs in baking. "despite many probably pointing me to all the oat/nut/soy milk replacements none of them comes even close to real milk for me" Ok, they might not taste like milk per se, but I find some soy milk and other nut milks taste much better than ordinary milk.. though different. Many of them do tend to be sweeter, and I personally like that.. they taste more like a dessert to me, which I'm usually fine with. Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive).

porker 6y ago
> Glucose is a problem, but there's no reason they couldn't use sugar substitutes, of which there are many (though unfortunately some of the best, like tagatose, are still pretty expensive). Have you tried allulose? I can't get it in my country, but it sounds better than others.
- pmoriarty 6y ago
  "Have you tried allulose?" I have, actually. It's ok, but I find it a lot less sweet than sugar, so I have to use maybe 2x to 3x as much as I would regular sugar.. add to this that it's probably 10x as expensive as sugar and it is just way too expensive for me. Not to mention that at least the brand I tried was a lot finer than ordinary table sugar, and was closer to powdered sugar in consistency. This is ok for some applications, but not others. I found tagatose to be much, much better, as it's virtually indistinguishable from sugar for me. It's also way more expensive than sugar, but at least it's comparable to sugar in sweetness, so you only have to use about as much as you'd use of regular sugar. Tagatose also doesn't have any weird aftertaste to it, unlike stevia, for instance. Overall, it's by far the best sugar substitute I've ever tried, and would highly recommend it.
  - porker 6y ago
    Thanks, that's really helpful. I'm a heavy user of xylitol at present and find it okay but not great for all baking. Does Tagatose caramelise? That's one of the things xylitol won't which is frustrating for some recipes.

astura 6y ago

Guess I'm a real weirdo because I very strongly prefer the taste of nut milks to cows milk. And I never tried any milk substitutes until I was an adult, so it's not because I grew up with them.