I’ll admit, cheese is a weak point for me. It’s the only thing I’ll accept being freegan for.
That said, I’ve been enjoying making vegan cheese sauces lately. When you don’t have to saturate a block of starch with fake cheddar flavour, you can actually make some really delicious stuff at home.
I struggled with missing the nuttiness of Gruyere cheese at the very beginning of being vegan, but of course that’s a small thing to give up so a pregnant cow isn’t tortured and raped.
Don’t get me wrong, I’m well aware of what the dairy industry does and I do not support it, just that sometimes I’m able to get my hands on some from dumpster diving. I still feel highly conflicted about it, but telling myself that I have this one option has allowed me to stick to otherwise being vegan far better than in the past, even if I’ve only ever had the chance twice in the last 12 months.
I’m still relatively new to veganism, so it’s something that I’m working on.
