An inventor has made vegan cheese from potatoes
Could the future of vegan cheese be spuds?
According to Daily Mail, an Australian inventor has created the first vegan cheese (*Gary) made without the heavily processed soy protein and oils we’ve come to expect from our faux wedges and shreds. Andrew Dyhin calls it CHATO, a cheese-like product that’s made up of 100% potato. There’s no doubt it beats dairy, but without waste and additives, it’s taking on our dairy-free favourites as a more sustainable and healthy option.
The revolution comes in gratable blocks and as a liquid, which Dyhin claims is perfect for creating custards, mayonnaise, yogurt, and ice cream. He calls his potato babies a “superfood” and is confident CHATO can trick anyone into thinking they’re enjoying the real thing, instead of just a cheese-like thing. A brief demo (below) shows it’s melted on to toast, which we imagine as a worst case, could be like a hash brown equivalent of the ever popular avocado toast.
Having spent years perfecting the product in the kitchen, the food scientist is ready to accept investors. He has high hopes that the product will sell to a big brand, and that trials can get it to supermarket shelves in the near future. Dyhin projects that CHATO could have a shelf life ranging from four months to four years, and should cost consumers 30% less than our other favourite dairy-free cheeses.
We’d be happy participants if taste testing is required.