Druids Grove Lactic Acid Vegan ⊘ Non-GMO Gluten-Free OU Kosher Certified - 8 oz.

The best Vegan Cream Cheese EVER! One cup Cashews soaked for 30 minutes. 1 Heaping teaspoon of lactic acid, 5oz can coconut cream, 1/2 tsp salt. Blend in blender until smooth. Refrigerate overnight. I got this recipe somewhere on YouTube. I make this once a week and it is delicious on flaxseed crackers, toast, pasta, mac & cheese. I love the taste of this lactic acid. I am a repeat buyer. So easy to have great cream cheese on hand with this terrific product.

Excelente producto

Makes vegan cheese taste better!

This stuff is amazing. I cook vegan from scratch for seven people every day, and one of the things that is most tricky is homemade vegan cheese. I have been refining my recipes to try to match the tang of dairy cheese, and the options for tanginess I've had so far were lemon, mustard, garlic, onion, vinegar, all of which are good in small amounts and combinations, but all of which impart their own specific flavor to the finished product. If you go too far with one of them in pursuit of tang, you will end up with lemon-flavored "cheese" which is not what I am looking for. Reading the labels on commercial vegan cheese, lactic acid is alway an ingredient, so I went searching. I hesitated to purchase this expensive product, but I am so glad I did. Just 1/8 teaspoon gives as much tang as 1 or 2 tablespoons of lemon juice or vinegar, but without the flavor of these. It brings a complexity to the finished product that I have not been able to achieve prior to finding this ingredient. Although it is expensive, using it 1/8 teaspoon at a time, this container will last me for a very long time, even given the amount of vegan cheese we eat in this family! I believe this can also be used in baked goods such as bread, but I have not tried it in this way so far. I am delighted to finally be able to make cheese that my 4 kids have pronounced "better than Daiya!" Whoo-hoo! It's also healthier and way cheaper! Mac and cheese, quesadillas, pizza and grilled cheese, we are BACK!

Pricey, but indispensable for many vegan applications. For home use this lasts a long time – a teaspoon or less goes a long way. To achieve that wonderful “tangy” flavor of real cultured dairy products like sour cream, yogurt, buttermilk, cheeses, etc., you need lactic acid, NOT vinegar or lemon juice. Those are wonderful in many ways but have a different flavor profile than lactic acid and don’t provide the unique “tang” that are the hallmark of cultured dairy products. One source of quick recipes for everyday vegan dairy products like sour cream is Chef Skye Michael Conroy’s “Crafting Seitan,” which contains recipes for vegan butter, sour cream and buttermilk. Check his Amazon page for his other books, one of which is specifically about vegan dairy products.

I honestly feel as though I cannot provide a useful review of this product, as this is the first time I’ve used it. I purchased it to make a vegan cheese and overall the flavor was fine. I’ll be finding more ways to use the product eventually. The seller was prompt in shipping and the product seemed to to the job.

Works really well in Whole Food plant-based recipes to make things more cheesy

Perfect secret ingredient for my vegan queso

Perfect for creating vegan cheeses.

This product has been a game-changer for my vegan cheese recipes! It actually adds that 'Zing' that is found in dairy-based cheese, to my home-made Vegan cheeses. My recipes went from tastes ok, to tastes Awesome! Highly recommend! Downside: it's on the expensive side to buy, however, you don't need a lot per recipe, so it should last a long time.

I had to order this from the USA a few years ago and quite liked it. Glad Amazon now has it. Is a little on the pricey side though and thus the 4 stars. I use it in vegan products ex. cheese....or as I call it Cacheese.