What could I add to a vegan cheeze recipe if I wanted to make it taste more fermented without actually fermenting it?
I want to add a suggestion of the flavor of traditional cheese without any actually fermentation. Are there any ingredients aside from miso or mirin that might work? I used to use those but because of where I live now I can only get very basic American grocery store ingredients. I am using nutritional yeast and garlic powder but that doesn’t have the “zing” I’m looking for.
Submitted December 10, 2020 at 10:31AM by bestrand