The parmesan cheese spread, on the other hand, is preservative-free, lactose-free, gluten-free, vegan and dairy-free and plant-based. And, it turned out, taste-free. We compared it with our favourite vegan Parmesan cheese by Raveena Taurani. At her vegan cafe in Bandra, Yogisattva, the parmesan ball is salty with a perfect mix of organic cashew, nutritional yeast, salt, organic spices and organic lemon juice.

This one is made using coconut oil, cashew nut, potato starch, natural yeast, salt, citric acid and added flavours. On the palate, it felt artificial with a stale odour. The texture is dense and flaky. We were unable to grate it. Overall, it gave us the feeling of having tried something that went wrong in the lab.

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Parmesan is a hard cheese made from cow’s milk and aged for 12 months. It is not possible to make a vegan version, owing to the absence of the main ingredient: milk. The fad to create vegan alternatives sometimes misses the mark because the benchmark set is unreasonable.