"new" tofutti cream cheese vs. "old"???
i've been using the tofutti better than cream cheese plain for my cream cheese frostings...the one with the blue lid...that's the only one we have in my local supermarket. recently someone asked me which color lid i use, saying that he thought there were two different ones and one tasted better?
well today i went to whole foods for the first time in forever and there, they only had what the tofutti site says is the "new" one with the yellow lid...its non-hydrogenated.
SO. has anyone worked with the non-hydrog one and found it to be better tasting? i know its healthier, but everyone expects my frosting to taste a certain way they like it the way it is now but if the new one is better i'll use that instead.
(p.s. sorry for the lack of capitals and the fact that its written like i'm drunk...been awake for over 24hrs and needed to get this posted before beeeeedddddd) :sleep:
I've only used the "new" non-hydrogenated so I have nothing with which to compare, but I love the non-hydrogenated. Of course, that doesn't tell you whether or not the taste is similar enough to the "old" for no one to notice a difference. Sorry 'bout that.
I don't think there is a difference in taste, but I buy the non-hydrogenated one for health reasons. For frosting, your mixing it with powdered sugar, vanilla, soy milk, EB, whatever, so even if there is a minor variance, I seriously doubt you'd notice.
I've used and I love both. I would prefer to buy the non-hydrogenated but unfortunately it appears that it's not sold in Australia :( So I'll have to keep scarring my arteries with transfat...
Anyone tried the savoury varieties? The herb & chives is faaabuous, amazing on crusty bread or crackers with roasted peppers. Mmm.
I've only ever used the non-hydrogenated; I use it in a homemade ice "cream" recipe and it's fantastic.
i've tried both. non-hydrogenated is worse, but i only buy that for health purposes.
you can't really tell when it's mixed into something, just plain :ok!:
I've tried both. I was used to the hydrogenated one, which i liked because it tasted a little sweeter and less sour than real cream cheese. i tried the non-hydrogenated variety, and it tastes more like cream cheese =/ which might be your thing...
I made vegan cheesecake with both kinds and couldn't tell the difference. There is a slight difference when it is plain though. I like the yellow lid better plain.
after reading the posts, I guess it is a matter of personal taste...I think the new yellow topped one taste much better. After eating it I couldn't imagine anyone preferring the blue labeled one. As I said, personal preference.
Cafe Indigo uses the non-hydrogenated one in their cream cheese frosting. and it tastes absolutely effing incredible ;)b
i personally think the blue one tastes better.. the yellow one is weird tasting to me.. but like everyone says you cant tell if you make something with it like cheese cake or something..
but plain on a bagel, i sorta hate the yellow one.. its better than nothing tho.. haha and better for me..