Randy Chandler
Dairy-free cheese, or vegan cheese, has become increasingly popular in recent years, with the global market for vegan cheese expected to reach $3.9 billion by the end of 2024. But how is it made? Well, the process is similar to traditional cheese-making, but without the use of animal milk. Plant proteins are separated using bacteria, and then ingredients such as oils, thickeners, and other ingredients are added to create a cheese-like consistency. The product is then left to sit, allowing the bacteria to break down the plant protein further. While early versions of vegan cheese were considered inferior in taste and texture to their dairy counterparts, innovations in production have led to a wider variety of vegan cheeses that taste and act more like traditional cheese.
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What You'll Learn
The process of making dairy-free cheese
Dairy-free cheese, or vegan cheese, is made through a process that shares some similarities with traditional cheese-making. The first step is to separate plant proteins from the overall plant matter using bacteria. The most common plant protein sources are soybeans, tree nuts and seeds, and other natural ingredients like peas or arrowroot.
Once the plant proteins are separated, thickening agents, oils, and other ingredients are added to create a cheese-like consistency. These added ingredients also improve the taste and, later, the fermenting steps. Nut and seed-based cheese is typically fermented with extra probiotic cultures and has nutritional yeast or flavourings added.
The next step is to give the cheese time to sit, which allows the bacteria to break down the plant protein further. This process is similar to that of traditional cheese-making, where the cheese is left to age. Artisan vegan cheesemakers leave fermented cashews to age for up to two weeks, depending on the product. For example, cream cheese is not left to age at all.
The final product is dairy-free cheese, which comes in many styles, just like normal cheese. You can find it as cream cheese, blocks of cheese, soft spreadable cheese, grated cheese, cheese dips, and shredded cheese.
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The history of dairy-free cheese
Dairy-free cheese, or vegan cheese, is a category of non-dairy, plant-based cheese. The process for making it shares some similarities with traditional cheesemaking, but without the use of animal milk.
In the 20th century, the Seventh-day Adventists were instrumental in bringing commercial cheese alternatives to the US market between 1911 and 1970. The 1970s saw the emergence of tofu cheesecake, with one of the first examples debuting in 1971 at the New York restaurant Souen. These cheesecakes, often made with soy milk, were also sold in health food stores.
It wasn't until the 1980s that recognisable cheese alternatives began to appear, with brands like Soyarella, Soya Kaas, and Soymage. These early products were made from soy protein and were lower in quality than today's vegan cheeses, with a waxy, chalky, or plastic-like texture. In the early 1990s, Soymage was the only vegan cheese brand available in the United States, and it was significantly more expensive than dairy cheese.
Since then, the market for vegan cheese has grown and diversified, with new companies specialising in animal-free cheese, such as New Culture, Change Foods, Legendairy Foods, and Better Dairy. The global vegan cheese market is expected to reach a value of $3.9 billion by the end of 2024, up from $2.1 billion in 2016.
The process of making vegan cheese has also evolved, with food scientists using blends of gums, protein solids, and fats to create a texture and melt similar to dairy cheese. Startups are also developing vegan cheese with precision-fermented casein produced by yeast, addressing the challenge of melting in vegan cheese.
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Dairy-free cheese ingredients
Dairy-free cheese, or vegan cheese, is typically made from plant-based proteins and vegetable oils. The most common plant-based proteins used are soy and nuts, such as almonds, cashews, and macadamia nuts. Soy-based cheeses often use tofu, while nut-based cheeses typically involve a
Other bases for vegan cheese include coconut oil, peas, and arrowroot. Coconut oil, for example, is solid at room temperature and can be used to create a product with a high melting point. Some companies are also experimenting with genetically engineered yeast to create animal-product-free protein that is structurally identical to the protein in cow's milk.
To create a cheese-like consistency, thickening agents, such as tapioca starch and flour, are added to the plant-based proteins. These ingredients give the cheese a stretchier and meltier texture, similar to that of dairy cheese.
The process of making vegan cheese shares some similarities with traditional cheese-making. Bacteria are used to separate plant proteins from the overall plant matter. Then, ingredients such as oils and thickeners are added to create the desired consistency. The mixture is then left to sit, allowing the bacteria to break down the plant proteins further.
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How dairy-free cheese differs from traditional cheese
Dairy-free cheese, or vegan cheese, differs from traditional cheese in several ways, from the ingredients used to the taste and melting properties.
Vegan cheese is made from plant-based proteins, such as soybeans, almonds, and their milk, as well as other natural ingredients like peas or arrowroot. Soy, the most common ingredient, is often used in the form of tofu or other soy proteins. Tree nuts and seeds are another popular base, with cashews, almonds, and macadamia nuts being some of the most commonly used nuts. Nut and seed-based cheeses are typically fermented with extra probiotic cultures and have nutritional yeast and flavourings added.
The process of making vegan cheese shares some similarities with traditional cheese-making. First, plant proteins are separated using bacteria, then ingredients such as oils and thickeners are added to create a cheese-like consistency. However, unlike animal proteins in dairy cheese, the proteins in vegan cheese do not naturally bond to one another, resulting in less complex flavours. Artisanal vegan cheeses, however, are known for their fresh and varied flavours, with textures that can rival those of dairy cheeses.
One of the most notable differences between dairy-free and traditional cheese is their melting properties. The solid base of nut-based vegan cheeses, for example, means they do not melt in the same way dairy cheese does. However, some ingredients, like tapioca starch and flour, give vegan cheese stretchy, melty properties, and even allow it to brown like pizza cheese.
The labelling of vegan cheese is also a point of contention, with dairy industry groups pushing to prohibit the use of terms like "cheese" on non-dairy products. In the European Union and the United Kingdom, purely plant-based products cannot be labelled as "cheese", and must be described as dairy-free or plant-based.
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The taste, texture, and melting properties of dairy-free cheese
Dairy-free cheese has come a long way since its early days, when it was likened to having a waxy, chalky, or plastic-like texture. Today, there are a variety of dairy-free cheeses available that aim to replicate the taste, texture, and melting properties of traditional cheese.
The taste of dairy-free cheese has been described as slightly sweet, with subtle herb, garlic powder, black pepper, or salty undertones. Some varieties have a stronger, tangier flavor, while others are milder. The flavor of dairy-free cheese is an important factor in overall satisfaction, and it is worth noting that flavors may change once the cheese is melted. Therefore, choosing a cheese that retains appealing flavors even after melting is crucial.
The texture of dairy-free cheese can vary, with some varieties being softer and more spreadable, while others are harder and sliceable. A creamy mouthfeel is often considered desirable, as it mimics the texture of traditional cheese. Coconut oil and various starches, such as potato starch, are commonly used to create a smooth and meltable texture.
The melting properties of dairy-free cheese have been a challenge for producers. Traditional dairy cheese melts due to the presence of animal milk, which is absent in dairy-free cheese. Food scientists have worked to overcome this by using a blend of gums, protein solids, and fats to replicate the melting ability of dairy cheese. Some dairy-free cheeses now melt and stretch like their dairy counterparts, making them suitable for use in grilled cheese sandwiches or on top of pizzas. However, it is important to note that not all dairy-free cheeses melt the same, and some may not provide the same ooey-gooey experience as traditional cheese.
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Frequently asked questions
Dairy-free cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot.
Dairy-free cheese is made through a similar process to traditional cheese-making. First, bacteria is used to separate out plant proteins from the overall plant matter. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency. The cheese is then left to sit, allowing bacteria to break down the plant protein further.
Dairy-free cheese has a similar taste to traditional cheese, although the flavours are not as complex and unique.
Dairy-free cheese looks similar to traditional cheese. It comes in many styles, including cream cheese, blocks of cheese, soft spreadable cheese, grated cheese, cheese dips, and shredded cheese.
Dairy-free cheese is available in most supermarkets and health food shops. It can also be made at home.
