Cheese and ice cream for the lactose intolerant are the same as normal cheese and ice cream, just with the lactose removed.

Vegan cheese is completely different from lactose-free cheese, and is one of the worst things I have ever eaten. It does not retain a single attribute that makes normal cheese appealing, but still manages to smell like an old sock.

i have a vegan friend who swears by her brand of fake cheese; she's even made bruschetta with it and had it turn out okay. also i didn't know you got actual lactose-free ice cream; the lactose-intolerant people i've known usually ate coconut-based ice creams. i wonder if any of them had tried the lactose free stuff but found they were more used to the coconut.

Lactaid makes lactose-free versions of many dairy products that usually contain lactose, including ice cream. A special process isn't necessary for most cheeses since they naturally have very low levels of lactose due, since the lactose doesn't really get caught up in the coagulation.

I've never had coconut ice cream, but I've had soy ice cream on several occasions and I thought it wasn't bad. (Shout-out to Chocolate Shoppe Ice Cream, a Wisconsin manufacturer who does a great job of accommodating a wide variety of dietary restrictions)

I'm sure your friend finds her brand of fake cheese palatable, but I seriously doubt it bears any resemblance to real cheese. One of my close friends was a vegetarian because she couldn't give up cheese, until the point where her conscience overwhelmed her and she became a total vegan. She's been looking for a vegan cheese for the past seven or eight years, and I've unfortunately shared in the experience. I'm comfortable with the claim that right now, vegan cheese is not a replacement for real cheese.

The problem with vegan cheese is that vegan foods are generally only convincing substitutes in a specific domain. Ice cream works because ice cream is always frozen. Nobody complains if your vegan ice cream doesn't look like ice cream when melted or boiling. On the other hand, the same cheese can be melted, broiled, burnt, shredded, or some combination of the 4 depending on the application. Plus, it has to taste like cheese too.

In some sense, it's a bit like vegan bacon, which generally just tastes a bit smokey, and I've never found any that has the crispy texture that melts in the mouth like real bacon. Fake cheese just has a really ... off texture, and it's flavor is one-dimensional.

>Lactaid makes lactose-free versions of many dairy products that usually contain lactose, including ice cream

Despite the label claiming that, it isn't actually the case. Rather than removing the sugar, which is quite difficult without affecting the milk, they simply add lactase.

Interesting, I didn't know that. I knew you could add lactase to products yourself to achieve a similar effect.

i agree with you in general (and cheese is definitely not one of the things i'd want a substitute for myself), but note that one of the things that makes this fake mince product exciting is that they're explicitly trying to replicate the taste, the smell, the mouthfeel and the consistency of real beef mince. short of a breakthrough in vat-grown meat this seems like the most promising avenue yet.