Armed with a knock-off Thermomix and several kilos of oats, Sarah Qian’s pandemic-induced lockdown mission was to turn her kitchen into a laboratory to create the world’s first oat-based vegan cheese using traditional cheese-making methods.
About 18 months and 250 attempts later, she had something that looked and tasted like the real deal.
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Julie Hare is the Education editor. She has more than 20 years’ experience as a writer, journalist and editor. Connect with Julie on Twitter. Email Julie at julie.hare@afr.com
