Kamil Perry
Vegan cheese is a non-dairy, plant-based alternative to traditional cheese. It is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas, arrowroot, or root vegetables. Soy is one of the most common ingredients for plant-based cheese, and soy-based vegan cheese is often made with tofu or another form of soy protein. The process of making vegan cheese is similar to that of dairy cheese, but without the step of curdling the milk and draining out the whey. First, plant proteins are separated from the overall plant matter, then thickening agents, oils, and other ingredients are added to create a cheese-like consistency and improve the taste.
| Characteristics | Values |
|---|---|
| Common Ingredients | Soy, tofu, soy proteins, tree nuts, seeds, vegetable oils, coconut oil, tapioca, rice, potatoes, coconut milk, and spices |
| Additional Ingredients | Gums, protein solids, thickening agents, salt, garlic powder, onion powder, lemon juice, nutritional yeast, and flavorings |
| Process | Separate plant proteins from plant matter, add thickening agents, oils, and other ingredients, allow time to sit, and ferment |
| Texture | Dense, flexible, and meltable |
| Taste | Tangy, cheesy, and savory |
| Styles | Blocks, shredded, grated, sliced, soft spreadable cheese, dips, mozzarella, Parmesan, cheddar, Gouda, and cream cheese |
| Market | Europe (43% share), North America, Asia-Pacific, South America, and Middle East & Africa |
Explore related products
![The Homemade Vegan Pantry: The Art of Making Your Own Staples [A Cookbook]](https://m.media-amazon.com/images/I/81ty+p4EtxL._AC_UY218_.jpg)
What You'll Learn
Soy milk, tofu, and other soy proteins
Tofu is essentially soy "cheese" made from soy milk, as opposed to regular cheese, which is made from animal milk. It has a neutral flavor and a sponge-like quality, allowing it to absorb flavors from other ingredients. It is a popular ingredient in vegetarian and vegan cuisine due to its high protein, low-fat content, and ability to mimic meat textures. The process of making tofu involves steps similar to those used in dairy cheese production, such as coagulation and pressing.
The texture of tofu can vary from silky and soft to firm and crispy, depending on the preparation method. It can be prepared in numerous ways, including frying, baking, roasting, and marinating. Freezing soybeans before making tofu changes the tofu's quality, lowering yield, reducing fat, and increasing protein content. The application of heat to soybeans also creates a firmer textured tofu.
Soy milk and tofu are versatile bases for creating vegan cheese. The coagulation process of soy milk is slower and less efficient than that of dairy milk, but it has been used for a long time globally to make cheese-like products. Fermented tofu, or "furu," has been documented in China since the 16th century and is considered a type of traditional cheese. Modern soy cheeses may use soy milk to partially or fully replace cow's milk, resulting in a product with high nutritional value, low cost, and suitability for lactose-intolerant individuals.
Soy cheeses can be fortified with calcium, vitamins, and other nutrients, making them nutritionally comparable to dairy cheese. They have lower fat and saturated fat content than dairy cheese and are cholesterol-free. However, the melting properties of soy cheese may vary, with some melting well and others not as much. Overall, soy milk, tofu, and other soy proteins provide the foundation for creating versatile and nutritious vegan cheese alternatives.
Denmark's Delicious Cheeses: A Tasty Cultural Overview
You may want to see also
Nutritional yeast for flavour
Nutritional yeast is a key ingredient in vegan cheese, providing a tangy, cheesy flavour. It is often added to nut and seed-based cheeses, which are typically fermented with extra probiotic cultures. Nutritional yeast is also used to mimic cow milk proteins, bringing vegan cheese closer in taste and texture to dairy cheese.
Nutritional yeast is a common ingredient in vegan cooking, known as the "holy grail of vegan cuisine". It is a natural flavouring and a good indicator of a cheese made from whole foods. Nutritional yeast is also added to other vegan cheeses, such as those made with coconut milk, to enhance the flavour.
Vegan cheeses made with coconut milk, for example, often have a strong coconut flavour that doesn't resemble cheese. Nutritional yeast, along with other ingredients like salt, garlic powder, onion powder, and lemon juice, can boost the flavour of these cheeses and make them taste more like dairy cheese.
Nutritional yeast is also added to vegan cheese sauces. A basic cheese sauce, for example, can be made with coconut milk, agar agar, salt, lemon juice, garlic powder, and nutritional yeast. This sauce can be melted and used on pasta, pizzas, tortilla chips, or dips.
Nutritional yeast is a popular ingredient in vegan soy cheese, as it provides a flavour boost and mimics the taste of dairy cheese. It is also a natural, whole-food ingredient, making it a healthy addition to vegan cheese.
Vegan Cheese: How It's Made and What's Inside
You may want to see also
Thickening agents and oils for texture
Thickening agents and oils are essential components of vegan soy cheese, playing a crucial role in achieving the desired texture and consistency. The process of making vegan cheese involves adding these agents and oils to create a more cheese-like texture and improve the overall taste.
Thickening Agents
Thickening agents are used in vegan cheese to replicate the texture and mouthfeel of dairy cheese. Various natural thickening agents can be used, including:
- Starches: Tapioca starch, derived from the roots of cassava plants, is a common choice known for giving cheese stretchy, melty properties. Potato starch and corn starch are other options.
- Gums: Xanthan gum is a powerful thickening agent that can be used in small quantities and works well in hot or cold applications. It produces a rich mouthfeel, making it excellent for dressings and sauces.
- Agar: Derived from seaweed, agar is a tasteless thickening agent with strong setting properties. It forms at room temperature and can be used as a fat-free vegan thickener in sauces, custards, and puddings.
- Flours: Tapioca flour and potato flour can also be used as thickening agents, with tapioca flour known for its ability to improve texture.
Oils
Oils are another important component of vegan cheese, contributing to the desired texture. Different types of oils can be used, including:
- Coconut oil: High in fat, coconut oil adds richness and creaminess to vegan cheese.
- Vegetable oils: Soybean oil, olive oil, and other vegetable oils can be used to create a cheese-like texture.
- Natural oils: Jojoba oil and apricot oil are natural oils that can be thickened with waxes or butters, such as shea or cocoa butter.
The combination of thickening agents and oils allows vegan cheese makers to mimic the texture and mouthfeel of traditional dairy cheese, making it a popular choice for those following a vegan or dairy-free lifestyle.
Watsonia Cheese: A Tasty Treat from Victoria, Australia
You may want to see also
Explore related products
Other bases: nuts, seeds, and coconut
Vegan cheese is made in a similar way to dairy cheese. A base—nut milk, soy milk, etc.—is fermented using similar bacteria as used for dairy cheeses and then aged. The one step that is usually not required is curdling the milk and draining out the whey.
Vegan cheese made with nuts and seeds are typically fermented with extra probiotic cultures and often have flavorings or nutritional yeast added. Thickening agents such as oils or starches are incorporated in several plant-based cheeses to aid fermentation, improve taste and create similar consistencies to dairy cheeses. The aging process for vegan cheese gives the bacteria time to further break down the plant protein, yielding a more nuanced flavor and texture.
Vegan cheesemakers may use tree nuts and seeds including almonds, cashews, macadamia, pecans, pumpkin seeds, and sunflower seeds.
Raw cashews are the base of some vegan cheeses, which will make it smooth and creamy. Refined coconut oil will add richness and also make the cheese firm up in the fridge. Olive brine adds an aged tang to the cheese, and garlic and salt are flavor enhancers.
Coconut milk is another base for vegan cheese. A simple recipe involves adding hot water to the empty coconut milk can to melt all the remaining coconut milk and adding the water to a saucepan. Add all remaining ingredients (agar agar, nutritional yeast, salt, lemon juice, and garlic powder) to the saucepan and stir with a whisk. Cook over medium heat, stirring frequently until it boils. Turn down the heat until the cheese sauce is just barely boiling and stir constantly for about 6 minutes until it is very smooth.
The Only Place to Get Provel Cheese
You may want to see also
Fermentation and ageing
Fermentation plays a pivotal role in the taste profile of vegan cheeses. Probiotics and cultures, akin to those used in dairy fermentation, are introduced. These friendly bacteria break down ingredients, creating subtle tanginess and enhancing depth, mirroring the complexity found in aged dairy cheeses.
Vegan cheesemakers often turn to umami-rich components to intensify flavours. Nutritional yeast, mushrooms, soy sauce, and miso paste are among the umami-boosting ingredients used. Their savoury notes add layers of richness, providing a satisfying and cheese-like experience.
Vegan cheeses don't undergo the same ageing process as dairy cheeses, but they are aged to some extent to develop flavours. During this period, the flavours mature and intensify, creating a robust taste profile. Ageing also allows the cheese to achieve a firmer texture, enhancing both the taste and mouthfeel.
Fermentation is one of the methods used to improve the acceptability of soy milk. The coagulation process of soy milk is slow and inefficient compared to that of dairy milk. However, coagulating soy milk with or without other additives to make soy cheese is a method that has been used for centuries. Tofu, a type of soft white vegan cheese, is an example of this.
In the process of making tofu, soy milk is heated to 80 degrees Celsius, and calcium chloride or magnesium chloride is added. The mixture is then stirred slowly until it coagulates. Tofu can be further processed to make a quick and light cream cheese.
American Cheese Slices: The Process and Science Behind It
You may want to see also
Frequently asked questions
Vegan cheese is made from a variety of plant-based ingredients, including nuts, seeds, soy, and root vegetables.
Common ingredients in soy-based vegan cheese include soy milk, soy sauce, tofu, and various forms of soy protein.
The process of making vegan cheese is similar to that of dairy cheese, but without the step of curdling the milk and draining out the whey. Instead, plant proteins are separated from the overall plant matter, and thickening agents, oils, and other ingredients are added to create a cheese-like consistency.
Popular styles of vegan cheese include shredded, grated, sliced, soft spreadable cheese, and cheese dips.
Ingredients like nutritional yeast, salt, garlic powder, onion powder, and lemon juice are added to improve the taste of vegan cheese. For texture, thickening agents like tapioca starch and flour are used to create a denser, meltable texture.
