Andy Montoya
Vegan cheese is made using a process that shares some steps with traditional cheesemaking, but without using animal milk. Plant proteins are separated using bacteria, and ingredients such as oils and thickeners are added to create a cheese-like consistency. The vegetable protein and bacteria are then left to break down further. Unlike animal proteins in dairy cheeses, those in vegan cheeses don't naturally bond to one another, resulting in less complex flavours. The manufacturing process of fermentation is often used to replicate the texture and flavour of dairy cheese, but this is a different process as plant-based milk reacts differently to culturing agents and does not coagulate in the same way.
| Characteristics | Values |
|---|---|
| Ingredients | Plant-based proteins or vegetable proteins such as soybeans, almonds, and their milk; seeds such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond), and soybeans; coconut oil, nutritional yeast, tapioca, rice, potatoes, spices, peas, arrowroot, vegetable oils, oats, beans, and coconut milk |
| Texture | Vegan cheese does not melt the same way as dairy cheese. However, ingredients like tapioca give cheese stretchy, melty properties and allow it to brown when baked. |
| Taste | Vegan cheese does not taste exactly like traditional dairy cheese, but it does replicate some of the flavors and textures. |
| Fermentation | The manufacturing process of fermentation is often used to replicate dairy cheese texture and flavor. However, the proteins in plant-based milk react differently to culturing agents and do not coagulate as traditional cheese does. |
| Health | Vegan cheese is generally seen as a healthier alternative to cheese as it contains healthy fats but no cholesterol, rennet, or any other gross ingredients found in cheese made from cow’s milk. It may also reduce the risk of heart disease due to its lower fat content. However, it tends to be higher in sodium. |
| Availability | Vegan cheese is available in restaurants, grocery stores, bakeries, schools, and homes. |
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What You'll Learn
Common ingredients
Vegan cheese is made from plant-based sources, such as vegetables, seeds, nuts, and soybeans. The most common ingredients include coconut, almond, and soy milk, as well as vegetable oils and thickeners like tapioca starch and flour. These ingredients are used to create a cheese-like consistency and improve the taste.
Some of the common plant-based proteins or vegetable proteins used in vegan cheeses are derived from soybeans, almonds, and their milk. Food scientists use a blend of gums, protein solids, and fats to create a similar mouthfeel and melt to dairy cheese. This is because cheeses made with nuts do not melt due to the solid base on which they are composed.
Fermentation is often used during the manufacturing process to replicate the texture and flavor of dairy cheese. However, this is different from the process used in dairy cheeses as plant-based milk proteins react differently to culturing agents and do not coagulate in the same way. Vegan cheese is typically aged using other methods, such as ambient temperature and humidity monitoring, and culturing agents like rejuvelac, non-dairy yogurt, kombucha, and kefir grains.
Vegan cheese can also be made from tree nuts and seeds, which are easily accessible in grocery stores. These are typically fermented with extra probiotic cultures and have nutritional yeast or flavorings added. Some common nuts and seeds used include almonds, cashews, sunflower seeds, macadamia nuts, pecans, and pumpkin seeds.
Other ingredients used in vegan cheese include coconut oil, nutritional yeast, tapioca, rice, potatoes, and spices. The specific ingredients and methods used can vary depending on the desired texture and taste, with some vegan cheeses being cultured or aged, and others using acidic ingredients like lemon juice to achieve a similar taste to dairy cheese.
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The manufacturing process
The first step in making vegan cheese is to separate plant proteins from the overall plant matter. This can be done using bacteria, which is a common method for isolating plant-based proteins. The specific type of plant protein used can vary, with common sources including soybeans, almonds, and their milk.
Once the plant proteins are separated, other ingredients such as oils and thickeners are added to enhance the cheese-like consistency and improve the overall taste. This step is essential as plant-based proteins do not naturally bond to one another like animal proteins, resulting in a less complex flavour profile.
After mixing the ingredients, the vegan cheese mixture needs time to sit and allow the bacteria to further break down the plant proteins. This step is similar to the ageing process in traditional cheesemaking and contributes to the development of flavour and texture.
Different methods are used to create the desired texture and taste in vegan cheese. Some varieties are cultured or aged, while others use acidic ingredients like lemon juice to achieve a similar tanginess to dairy cheese. Hard or firm vegan cheeses often include natural agents such as agar, carrageenan, tapioca flour, or xanthan gum.
The fermentation process is often employed in vegan cheesemaking to replicate the texture and flavour of dairy cheese. However, it is important to note that plant-based milk reacts differently to culturing agents and does not coagulate in the same way as traditional cheese. Proper hygiene and correct fermentation methods are crucial to prevent the growth of pathogens such as Salmonella, Listeria, and E. coli.
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Taste and texture
Vegan cheese is made from plant-based sources, such as vegetables, seeds, nuts, and soybeans. It can also be made from coconut oil, nutritional yeast, tapioca, rice, potatoes, and spices. The taste and texture of vegan cheese can vary depending on the ingredients used and the manufacturing process.
The manufacturing process of fermentation is often used to replicate the texture and flavor of dairy cheese. However, this process is different from that of dairy cheeses, as plant-based proteins react differently to culturing agents and do not coagulate in the same way. Vegan cheese must be aged using alternative methods, such as ambient temperature and humidity monitoring, and culturing agents like rejuvelac, non-dairy yogurt, kombucha, or kefir grains. Proper hygiene and correct fermentation methods are crucial to prevent the growth of pathogens such as Salmonella, Listeria, and E. coli.
The texture of vegan cheese can be altered by using different ingredients and techniques. For example, agar, carrageenan, tapioca flour, and xanthan gum are natural agents used in hard or firm vegan cheeses to achieve the desired consistency. The addition of oils and thickeners helps create a cheeselike texture. Some vegan cheeses may have a rubbery texture, which can be improved by substituting agar agar with kappa carrageenan or chickpea flour.
Tapioca, derived from cassava plant roots, is often used in vegan cheese to add stretchiness and meltiness, mimicking the characteristics of baked pizza cheese. Coconut milk, cream, and oil are also commonly used in vegan cheese for their high-fat content, which helps recreate the creamy, dense texture associated with dairy cheese. However, additional flavoring is usually required to mask the natural taste of coconut.
The taste of vegan cheese can vary, and while it may not perfectly replicate dairy cheese, it offers a tasty alternative for those following a vegan, vegetarian, or dairy-free diet. The use of acidic ingredients, such as lemon juice, helps achieve a similar taste to dairy cheese. Artisanal vegan cheeses are known for their unique and fresh flavors, with varieties that rival the taste and texture of dairy cheeses. Some common flavors of vegan cheese include mozzarella, Parmesan, cheddar, Gouda, and cream cheese.
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Nutritional value
The nutritional value of vegan cheese varies. Some versions are highly processed and have less nutritional value than others. Minimally processed options are likely healthier than ultra-processed products. It is recommended to choose varieties made from whole foods or those with a short, recognizable list of ingredients.
Vegan cheese can be made from a variety of plant foods, including nuts, seeds, peas, soy, root vegetables, and coconut oil. Nut-based cheeses are good sources of vitamin E and fiber. However, they may also contain saturated fats that can affect cholesterol levels.
Compared to dairy cheese, vegan cheese generally has fewer protein and calcium content. Fortification with calcium, vitamin D, and vitamin B12 in vegan cheese alternatives is limited, and these nutrients may be marginal in vegan diets.
Vegan cheese is often high in calories, similar to dairy cheese, and should be consumed in moderation as part of a healthy and balanced diet. It is important to consider the overall food intake and ensure sufficient fiber, minerals, and vitamins.
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Labelling and marketing
The labelling of vegan cheese is a contentious issue. Dairy industry groups have pushed for regulations prohibiting the use of terms like "cheese" on non-dairy products. In the European Union and the United Kingdom, labelling purely plant-based products as "cheese" is prohibited. Similar standards are applied in the UK for terms like "milk" and "cream", which are protected to describe dairy products only. In 2019, a vegan cheese shop in Vancouver, Canada, was ordered by the Canadian Food Inspection Agency (CFIA) to stop calling their products cheese as it was deemed 'misleading' to consumers. This issue is not unique to Canada, as a similar incident occurred in the UK, where a vegan cheese shop in Brixton was asked by Dairy UK to stop using the term "cheese" in their product descriptions.
However, companies have found ways to market their products without directly using the term "cheese". For example, brands like "Follow Your Heart" and "GO VEGGIE" offer "Parmesan-style grated cheese alternatives" or "Parmesan grated toppings". Other brands like "Miyoko's Creamery" and "Treeline" offer "cheese wheels" and "French-style cheese", respectively. These companies still convey the product's purpose and similarity to cheese without explicitly using the term, thereby navigating the regulatory landscape.
The marketing of vegan cheese often focuses on the product's similarity in taste, texture, and appearance to traditional dairy cheese. This strategy helps attract consumers who are looking for a dairy-free alternative that still provides the sensory experience of regular cheese. The labelling and packaging of vegan cheese may emphasise terms like "melty", "creamy", "tangy", "shredded", "sliced", "spread", or "sauce" to evoke the familiar qualities of dairy cheese.
Additionally, the health and environmental benefits of vegan cheese are also highlighted in marketing. The absence of cholesterol, rennet, and other ingredients found in dairy cheese is often emphasised. The use of plant-based, natural, or wholesome ingredients in vegan cheese is promoted as a healthier and more sustainable alternative.
The variety of flavours and applications of vegan cheese is another key marketing strategy. Brands showcase the diverse range of flavours, from mozzarella and cheddar to Mediterranean-style and chipotle cayenne. They also emphasise the versatility of their products, suggesting their use in recipes like pizza, lasagna, mac and cheese, grilled cheese sandwiches, and charcuterie boards.
In summary, the labelling and marketing of vegan cheese involve navigating regulatory restrictions on terminology while still conveying the product's purpose and similarity to traditional cheese. Companies emphasise taste, texture, health benefits, sustainability, and versatility to attract a wide range of consumers, including those seeking dairy-free alternatives or simply exploring new culinary options.
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Frequently asked questions
Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas, arrowroot, seeds, and plant milks.
The process of making vegan cheese shares some steps with traditional cheesemaking. However, it does not involve the use of animal milk. Plant proteins are separated using bacteria, and then ingredients such as oils and thickeners are added to create a cheese-like consistency.
Fermentation is often used to replicate the texture and flavor of dairy cheese. Different ingredients are also used to create texture and taste, such as tapioca, which gives cheese stretchy and melty properties. Some vegan cheeses are also cultured or aged using acidic ingredients like lemon juice to achieve a similar taste to dairy cheese.
Yes, you can substitute coconut milk with almond milk or any other type of plant-based milk. Simply use 1 3/4 cups of almond milk plus 1/3 cup of any neutral-flavored oil to replace the coconut milk and water in the recipe.
