Frederic Melton
Vegetarian cheese, or vegan cheese, is made using plant proteins, usually from soy, nuts, and vegetable oils. The process of making vegan cheese is similar to that of traditional cheese-making, but without the use of animal milk. First, plant proteins are separated from the overall plant matter using bacteria. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency and improve the taste. The mixture is then left to sit, allowing bacteria to break down the plant proteins further. Finally, the vegan cheese is aged, with the duration depending on the desired product. For example, cream cheese is not left to age at all, while other cheeses may be aged for up to two weeks.
How is vegetarian cheese made?
| Characteristics | Values |
|---|---|
| Ingredients | Soy, nuts (cashews, macadamias, almonds, pecans, etc.), vegetable oils (coconut oil, palm oil), tapioca, peas, arrowroot, tofu, nutritional yeast, agar, etc. |
| Process | First, plant proteins are separated from overall plant matter using bacteria. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency and improve taste. The mixture is then left to ferment and break down further. |
| Rennet | Some cheeses are made with rennet, which is traditionally derived from animal chymosin and is therefore non-vegetarian. However, vegetarian or microbial rennet derived from wild thistle, safflower seeds, or fig sap can also be used. |
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What You'll Learn
The role of rennet
Vegetarian rennet, also known as microbial rennet, can be made in several ways. One method involves extracting enzymes from moulds that are similar to chymosin, an enzyme found in animal rennet. This type of microbial rennet can be tricky to work with and may result in cheese with unpleasant flavours. Another approach to creating microbial rennet is through genetic engineering. This process involves extracting chymosin chromosomes from an animal's stomach cells and implanting them into yeast cultures, which act as hosts for the growth of new chymosin enzymes. While this form of rennet originates from animal cells, it is considered by some to be vegetarian-friendly as it is not a direct animal product.
The use of vegetarian rennet in cheese production is not a modern innovation. In AD60, Columella wrote about alternatives to traditional rennet, mentioning wild thistle, safflower seeds, and fig sap as viable substitutes. Today, many cheesemakers opt for vegetarian rennet not only to appeal to a wider range of consumers but also because it can produce better cheese in certain styles. However, the decision to use plant-based rennet often involves additional steps and efforts, so cheesemakers who go the extra mile to procure and utilise it are likely to advertise this fact on their product labels.
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Vegetable proteins and oils
Vegetable proteins used in vegetarian cheese are derived from edible sources of protein, such as soybeans, almonds, and their milk. Soy is one of the most common ingredients for plant-based cheese, as it is derived from soybeans, which are legumes native to East Asia. Soy milk is also used as a base for vegetarian cheese, which is then fermented using similar bacteria as dairy cheeses and aged.
Nuts, such as cashews, macadamias, almonds, and pecans, are also commonly used in vegetarian cheese. However, cheeses made with nuts do not melt in the same way as dairy cheese due to their solid base. To address this issue, food scientists use a blend of gums, protein solids, and fats to create a melt similar to dairy cheese.
In addition to vegetable proteins, vegetable oils are also used in vegetarian cheese. Oils, such as coconut oil, are added to help create a cheese-like consistency and improve the taste. Coconut milk and cream are also used in vegetarian cheese for their high-fat content, which helps mimic the creamy, dense characteristics of dairy cheese. However, added flavouring is often needed to mask the taste of coconut.
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Nuts as a base
Nuts are a great base for vegetarian cheese, offering a healthy, tasty alternative to dairy cheese. Nut cheese is made from nut milk, which is created by soaking and blending nuts. The most popular nuts for this process are cashews, which have a high-fat content that helps create a rich, creamy texture similar to dairy products. Macadamia, almonds, brazil nuts, and pine nuts are also used, but cashews are preferred because they are softer and have a milder taste. The nuts are soaked and blended into a creamy consistency, and the milk is then infused with probiotic cultures and fermented to develop flavour and texture.
The process of making nut cheese is fairly simple, but it requires time and specific ingredients. The type of nut and its density dictate how long it should be soaked for—macadamia and brazil nuts are soaked for a minimum of six hours, while softer cashews only need two to three hours. After soaking, the nuts are blended into a creamy consistency, and the milk is then infused with cultures and fermented. The length of fermentation will depend on the desired flavour and texture—the longer it ferments, the stronger the flavour and odour.
Nut cheese has come a long way, and artisanal producers are now creating small batches of flavorful, textured nut cheeses that rival dairy cheese. To enhance the flavour, ingredients like herbs, spices, and even blue-green algae are added during fermentation. Nut cheese can also be aged with ingredients like miso paste to create a tangy flavour.
Nut cheese is a healthy alternative to dairy cheese, offering reduced rates of heart disease, gallstones, and beneficial effects on hypertension, inflammation, and diabetes. It is also a good source of calcium and vitamins B12 and riboflavin. However, it may not be a suitable alternative for those who are allergic to nuts.
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Fermentation
The first step in the fermentation process is to inoculate the milk with lactic acid bacteria, our primary microflora, and rennet in a vat. The lactic acid bacteria convert the lactose in the milk to lactic acid. The lactic acid and rennet cause the milk to curdle, which separates the curds (made of milk solids, fats, and proteins) and whey (mostly water). The curds are then soaked until the concentration of lactic acid bacteria is just right, after which the whey is drained off. The curds are then pressed, salted, and mixed with different types of secondary microflora before being sent for aging.
During the aging process, bacteria continue to ferment the remaining lactose, metabolising and creating different flavours, such as fruity, nutty, and sweet. The enzymes and bacteria also continue to modify the proteins, fats, and sugars in the cheese, improving its taste and consistency. This process is similar to that of beer and wine-making, where fermentation is used to preserve food and create distinct flavours.
The type of organisms used in the fermentation process depends on the variety of cheese and the production process. For example, mesophilic starters, strains of Lactococcus lactis, are used in the production of English cheeses like Cheddar, while thermophilic starters like Lactobacillus helveticus are used in cheeses like Emmental and Parmesan, which require a higher incubation temperature.
In recent years, there has been a growing interest in creating vegan cheese through precision fermentation. Companies like New Culture are using this technique to train microbes to produce casein, the protein responsible for many of the characteristics of dairy cheese, without the need for animal cells. This approach offers a more sustainable and ethical alternative to traditional dairy cheese while still delivering the desired taste and texture.
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Stretching and melting
Some vegetable fats can mimic the melting properties of cheese, such as coconut oil and palm oil, which are common ingredients in vegetarian cheese. However, so far, no vegetarian alternative to casein has been found that replicates the stretching and melting qualities of cheese.
Tapioca starch and flour are often used in vegetarian cheese to improve its stretchiness and melting properties. They also help the cheese to brown, in the same way that traditional cheese does when baked.
While some brands of vegetarian cheese do not stretch or melt in the same way as traditional cheese, others have developed formulas that allow their products to behave more like traditional cheese. For example, Daiya Cheddar shreds are described as getting "super melty when grilled in a sandwich or mixed into pasta". Miyoko's Fresh Italian-Style Vegan Mozz is also said to have a texture that is "eerily similar to traditional mozzarella", and it is "delicious fresh in a caprese salad or melted on pizza".
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Frequently asked questions
Vegetarian cheese is made from rennet, which can be derived from microbial, plant or animal sources. Microbial rennet is made by extracting chymosin enzymes from animal stomach cells and implanting them into yeast cultures. Plant rennet is made from sources like wild thistle, safflower seeds or fig sap.
Vegan cheese is made from plant proteins, typically soy, nuts, seeds, vegetable oils and other natural ingredients like peas, tapioca, agar or arrowroot.
First, plant proteins are separated from plant matter using bacteria. Then, ingredients like oils and thickeners are added to create a cheese-like consistency. The mixture is then left to sit, allowing the bacteria to break down the plant protein further.
Vegan cheese has improved in taste over the years, but it does not taste exactly like dairy cheese. The flavour profile depends on the ingredients used, and the process of making the cheese.
