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.

I've used this lactic acid after seeing it recommended by Watson, aka Thee Burger Dude in his Vegan Instant Mac and Cheese recipe.Needless to say, it works great and offers that tang/acidity that is typically missing from homemade vegan cheese.Would buy again, although a little does go a long way with this powder. Just a pinch is enough to add that zing. So it might take me a while to refill my stock!

I love this stuff! It's really great for vegan baking to get a tangy cheesecake, cream cheese frosting, or whatever. As anyone who has tried Tofutti's (and really any other brand's) cream cheese knows, it is not very tangy. Adding some of this will do the trick. Also, if you add it to softened vegan butter and then let it solidify, you've got European-style butter! It comes in a really nice container with a metal lid that's great for storage, and it's easy to measure out of. It's also quite a bit of lactic acid if you're just using it to tang up vegan cream cheese, since you only need about 1/8-1/4 tsp of the stuff for 8 oz. of cream cheese. So, it's a great value as far as that goes.

As advertised, good value for the money! I did not intend to give a 3 star review, it was supposed to be for a different vendor.

Product is great and versatile. High quality. Makes my yogurt batches so tangy and consistent.The container is beautiful but kind of annoying to open. It's a paper tube with a metal lid. I have to pull it open with my nails(ouch). Inside, the acid is in a plastic bag(non-resealable) and the powder kind of spills out of the bag after opening.

Great product! No off flavors.

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!

Good