Vegan cheese convinces no one. It doesn’t stretch, it hardly melts, and if you leave it out too long, it separates into an oily mess. Typically made from a blend of nuts, fats, gums and binders, it’s also usually unhealthy.
But things may be looking up. Oliver Zahn, an astrophysicist turned data scientist and founder of Berkeley company Climax Foods, has discovered new combinations of plant proteins and fats that can do all the things vegan cheese historically couldn’t — including fool chefs.