Welcome to Living Well with MS where we welcome professional holistic chef Jack McNulty. On this episode of Ask Jack, Jack answers food-related questions generated our community on the topic of dairy and oil subsitutes. Don’t forget to submit your questions for Jack by emailing them to [email protected].  

Topics and Timestamps: 

02:57 In the process of making fermented cashew cheese, how do you know if probiotics or cider vinegar has gone bad to avoid eating it? 

11:51 What are some tips for eating out and how to make decisions about what to compromise on? 

22:52 Any tips on how to improve the crisp factor in vegetable fritters in an OMS-friendly way?  

28:23 What tips would you recommend to someone just starting out on their Overcoming MS journey? 

32:35 What’s your best recommendation for Overcoming MS-friendly takeaway food?  

35:44 What is your best recommendation for a halloumi replacement? 

44:13 Any good ideas for a vegan bechamel-type sauce? 

Tips from Jack  

For those who are interested in pursuing the art of making vegan cheese at home, Jack recommends Artisan Vegan Cheese, by Miyoko Schinner (available through all major book outlets). For a more in-depth dive into the world of Vegan Cheese, visit Berlin-based Cashewbert – they offer online information and instruction, as well as supplies to those based in Europe.   

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More info and links:         

• Looking for the perfect nondairy-based bechamel sauce, try Jack’s eggplant mushroom lasagna, vegan bechamel, and Sicilian tomato sauce.  

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