What a time to be alive. When I can buy vegan blue cheese dressing at my local Embas Express. If you’ve been following my vegan supermarket posts, you’ll know that I’m a fan of Follow Your Heart’s range of vegan mayo. But the company’s High Omega Vegan Bleu Cheese Dressing takes Vegenaise to a whole new dimension.
Somehow, those solar powered magicians at Follow Your Heart have recreated the strong, magical taste and creamy luxuriousness of regular blue cheese dressing. Only they’ve done it with Vegenaise, and ingredients like apple cider vinegar, cold-pressed hemp seed oil, cold-pressed flaxseed oil and soy protein.
It’s mesmerising. Pure wizardry. If you could travel back to 2005 and put this shit on a vegan’s salad or falafel, it would blow their tiny, hummus-clogged mind. They’d never have seen it coming. I didn’t see it coming. I mean, I’ve had convincing blue cheese dressing at vegan burger joints before. But not my own bottle. On tap. In the fridge. Ready to pour on anything…
I used to think it was weird that vegans and vegetarians were so into “fake” meat. Now I get it. It’s how we were raised. It’s comforting. It’s convenient. The unshakeable evolution of the human fast food diet. And besides, nobody gives up bacon because they don’t like the taste. We do it because it’s cruel, it’s unhealthy and it’s killing the planet.
I have tried a few meat, dairy and egg-free bacon alternatives since I went vegan. And unsurprisingly, some of them taste like dry, “hickory flavoured” cardboard. But there is hope for plant-based foodies craving that perfect, juicy, smokey bacon taste on burgers, pancakes and scrambled tofu.
They really do look the part. The uncooked rashers are “juicier” and more bacon-like than Upton’s, and even This Isn’t Bacon. And when you pop them in a hot pan with a splash of oil, the sizzles, crackles and smells are perfect. Close enough to trigger the feels, yet different enough to not smell like actual dead flesh cooking – which now grosses me out, a lot.
I tried the rashers in toasted cheese and bacon sandwiches and on burgers, and I’m definitely hooked. They’re crispy, chewy and bacon-thick. The taste’s fantastic as well. Salty. Smokey. With a hint of sweet maple – thanks to the combination of beech wood liquid smoke, molasses and maple syrup. Next time I think I’ll cook up a vegan carbonara. Mmm…