Hello, I’m a soon-to-be vegan* and I have a few queries that weren’t easily answered by generic FAQ sites.
1) I have a number of recipes that rely on a reduction base—generally a garlic asiago cream reduction—for example: rose sauces, etc. Is there a reliable substitute for cream in reductions or is there no hope and I should just accept that it’s roux time? There appear to be mixed opinions on whether or not soy or rice milk or a 50-50 split work best. I generally would want to choose the milk for flavor, but there are other considerations that I’m unfamiliar with, i.e.: curdling, etc.
2) Recently I had thought that I’d picked up a vegan havarti alternative only to find that it contained casein. I was curious as to what, if any exist, are the best vegan alternatives for parmesan and asiago?
I'm trying to live more consistently with my ethics. I can’t condone the wastefulness and moreover, the suffering that animal products entail. I've been a vegetarian for the last 6 years, so I hope that this will go smoothly.
I probably won’t be vegan for a while, as I have some suede on my shoes, although I might end up giving them away because it isn’t cool IMHO to give tacit approval of animal product use.
Also, I’m still in the process of trying to figure out whether or not I will eat free range eggs if I know the farmers and am sure that the animals are treated with utmost care (no beak snipping, grinding up roosters, etc.). I suppose I might not end up vegan depending on how judgment weighs on this last point. Although the label is unimportant to me, it’s more the suffering that my actions produce. Any thoughts on free-range eggs and cruelty?
Thank you for taking the time to answer, this is cross-posted on both vegancooking and the vegetarian community, so apologies if you see it twice.
-Michael "Tito Randy Jermaine" Marlon, Pirate