This gets into some interesting science about why making satisfyingly stretchy vegan cheese is hard, but I also wasn't aware of how big the market for plant-based milks has gotten; Starbucks reports that a quarter of its drinks are now ordered with them.
Where’s the "Impossible Burger" of cheese?
Plant-based food has come a long way, but we still don’t have a stretchy, melty cow-free cheese.
vox.com