Patrick Oconnell
Vegan cheese is typically made from vegetable plant proteins and fats, such as sesame seeds, sunflowers, pine nuts, soya beans, rice, and coconuts. However, one of the biggest challenges in creating vegan cheese is replicating the meltiness of dairy cheese, which comes from casein, a type of protein found only in animal milk. While some vegan cheeses have a reputation for not melting well, there are several options available that do melt smoothly and stretchily, such as Daiya's mozzarella-style shreds, Follow Your Heart's smoked gouda, and MozzaRisella slices. To melt plant-based cheese, it is recommended to grate it and heat it in a non-stick pan with a small amount of plant milk and an acidic ingredient, such as vinegar or beer, to prevent lumping and add flavor. Alternatively, it can be melted in the microwave in short intervals, with constant stirring to achieve a smooth texture.
| Characteristics | Values |
|---|---|
| Ingredients | Coconut oil, modified potato and corn starches, potato starch, sea salt, natural smoke flavor, olive extract, beta carotene, tapioca flour, safflower oil, pea protein, vegan natural flavors, inactive yeast, vegetable glycerin, xanthan gum, citric acid, titanium dioxide, coconut milk, nutritional yeast, agar agar, garlic, salt, tapioca starch |
| Type | Mozzarella, cheddar, parmesan, gouda |
| Method | Grated, shredded, melted in a non-stick pan, microwave |
| Time | Depends on the quantity of cheese |
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What You'll Learn
Melting plant-based cheese in the microwave
Step 1: Choose the Right Cheese
Not all plant-based cheeses are created equal when it comes to melting. Look for brands that specifically advertise melting capabilities, such as Violife shreds, Aldi brand slices, or the newer Daiya products claiming to "melt like dairy." Experiment with different options to find your favourite meltable plant-based cheese.
Step 2: Prepare the Cheese
Place your chosen plant-based cheese shreds or slices in a microwave-safe bowl. If you're feeling adventurous, you can add some vegetable broth and nutritional yeast to enhance the flavour and texture of the melted cheese. The vegetable broth adds moisture, and the nutritional yeast provides a cheesy flavour boost.
Step 3: Microwave in Intervals
Heat the cheese in the microwave in short intervals to avoid overcooking or burning. Start with an initial heat of about one minute, then stir vigorously to smooth out any lumps. Continue heating in 15-second intervals, stirring after each interval, until the cheese reaches your desired level of meltiness.
Step 4: Apply to Your Dish
Once your plant-based cheese is melted, it's ready to be used in your favourite recipes. Drizzle it over casseroles, pizzas, grilled sandwiches, or any dish that calls for melted cheese. You can also use the melted cheese as a base for cheese sauces to take your pasta or fondue to the next level.
Tips and Tricks:
- If you're making a grilled cheese sandwich, try microwaving the assembled sandwich for 30 seconds on high before toasting it in a skillet for that perfect melt.
- For pizzas, sliced cheese melts better than shredded cheese.
- If you're making a cheeseburger, let the cheese slices come to room temperature before placing them on the patty.
- Covering your dish with foil while baking helps capture steam, aiding in the melting process and preventing drying.
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Using a non-stick pan
Melting plant-based cheese can be tricky, but using a non-stick pan is a great way to get that perfect melt. Here's a step-by-step guide to achieving a smooth and creamy texture with your plant-based cheese:
Prepare the Cheese
First, grate or shred your plant-based cheese. Most plant-based cheeses melt better when shredded or grated, as this increases the surface area and allows for faster melting. You can use a single type of cheese or experiment with combining different varieties to find your favourite flavour and texture.
Choose Your Pan
Select a non-stick pan that is the appropriate size for the amount of cheese you plan to melt. A non-stick pan will prevent the cheese from sticking and burning, ensuring a smooth melt and easier cleanup. Make sure your pan is clean and dry before starting.
Add Liquid
Before adding the cheese to the pan, add a small amount of liquid to prevent sticking and improve the melting process. You can use water, non-dairy milk, or plant-based milk, such as unsweetened almond milk. An acidic ingredient like white vinegar or beer can also be added to enhance smoothness and add a bit of flavour.
Heat the Pan
Place the pan on the stovetop over medium heat. Avoid high heat, as this can burn the cheese. Continuously stir the cheese and liquid mixture with a spatula or a heat-resistant tool to distribute heat evenly and prevent sticking. Keep stirring until the cheese has melted and reached your desired consistency. If the sauce becomes too thick, you can add a small amount of liquid to thin it out.
Transfer and Enjoy
Once your cheese has melted to your desired consistency, remove it from the heat. You can then transfer the melted cheese to your dish of choice. Enjoy your plant-based cheese melt!
Remember, melting plant-based cheese may take some experimentation to find what works best for your particular cheese and dish. With a non-stick pan and a bit of patience, you'll be well on your way to achieving that perfect melt.
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Grating cheese before melting
When grating cheese, it is important to consider the type of cheese and its temperature. Semi-hard cheeses like cheddar, gouda, and Swiss should be chilled before grating to prevent them from becoming a paste. Placing them in the freezer for about 30 minutes can make them firmer and easier to grate. However, it is important not to freeze the cheese completely, as it will become too hard to grate. Harder cheeses like Parmesan and Grana Padano may benefit from introducing moisture by wrapping them in a damp cheesecloth or paper towel before grating.
To grate cheese, it is recommended to use a box grater. Placing a piece of parchment paper under the grater can help catch the shredded cheese and make cleanup easier. Grated cheese can be used in various dishes, such as sauces, grilled cheese sandwiches, pizza, pasta, and more. It is important to add grated cheese gradually to sauces and monitor the temperature to prevent the protein in the cheese from coagulating and leaving an unappealing texture.
Plant-based cheeses are also available in grated form, mimicking traditional cheese varieties like mozzarella, cheddar, and parmesan. These vegan options are ideal for sprinkling on top of dishes like pizza, pasta, tacos, and potatoes. While early iterations of vegan cheese struggled to capture the meltiness of traditional cheese due to the absence of casein, a type of milk protein, advancements are being made. Some companies are experimenting with fungal strains that mimic casein, while others are developing plant-based proteins that can provide a similar melting quality.
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Adding plant milk and acidic ingredients
One way to melt plant-based cheese is to use plant milk and acidic ingredients. This method can be done in the microwave or on the stovetop. First, grate the plant-based cheese into a bowl or plate; grating the cheese will help it melt faster. Next, add plant milk, such as unsweetened almond milk, to the grated cheese. The amount of plant milk needed will depend on the amount of cheese being melted. Then, add an acidic ingredient such as white vinegar or beer. Acidic ingredients help to keep the cheese smooth during the melting process and also add a bit of flavor.
If using the microwave, place the mixture in a microwave-safe container and heat it for about 30 seconds on high. Melt the cheese in 5- to 10-second intervals, stirring constantly to achieve the desired texture.
If using the stovetop, place the mixture in a non-stick pan over medium heat. Heat the mixture until it begins to boil, then reduce the heat and allow it to simmer, stirring frequently.
For a thicker, stretchier cheese, a starch can be added. Dissolve tapioca starch in cold water, then add the starch and water mixture to the melting cheese, stirring constantly.
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Making your own meltable plant-based cheese
Creating your own meltable plant-based cheese can be a challenging task, as most vegan cheeses struggle to capture the "meltiness" of traditional dairy cheese. This is because dairy cheese contains casein, a type of protein found in milk that enables it to melt. However, with the right ingredients and techniques, it is possible to make a vegan cheese that melts and stretches like the real thing.
One key ingredient that can help achieve this is kappa carrageenan, a thickening agent made from red seaweed. Kappa carrageenan sets up nicely when cool but melts and stretches when heated, giving your plant-based cheese the desired melty texture. Another useful ingredient is tapioca starch, which helps make the cheese super stretchy and stringy when melted. Psyllium husk powder is also often used in combination with tapioca starch to add fibre and create a deliciously stringy texture.
To make your own meltable plant-based cheese, here is a basic recipe you can follow:
Ingredients:
- Coconut milk or another cheese base
- Nutritional yeast
- Agar agar or kappa carrageenan
- Garlic
- Salt
- Tapioca starch
- Water
Instructions:
- Prepare cheese molds by spraying a glass bowl or container with neutral-flavored oil to prevent sticking.
- Combine coconut milk, nutritional yeast, agar agar (or kappa carrageenan), garlic, and salt in a saucepan.
- Heat the mixture over medium heat until it begins to boil, then reduce the heat and allow it to simmer while stirring frequently.
- In a separate bowl, mix tapioca starch with cold water until dissolved.
- Add the starch and water mixture to the boiling cheese sauce, whisking continuously for about 1 minute. The cheese should become thick and stretchy.
- Transfer the mixture to the prepared molds and allow it to cool and set.
- Once set, you can grate or shred the cheese and use it in your favourite recipes.
Feel free to experiment with different ingredients and techniques to create your perfect meltable plant-based cheese. You can try using coconut yogurt or other vegan yogurts as a base, adding psyllium husk powder for thickness, or including coconut oil for a richer, more authentic cheesy mouthfeel. Remember that freezing your plant-based cheese can also help with grating and shredding.
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Frequently asked questions
Plant-based cheese is made from vegetable plant proteins and fats. Common ingredients include sesame seeds, sunflowers, pine nuts, soya beans, rice and coconuts.
Dairy cheese contains casein, a type of protein found in milk that enables cheese to melt. Vegan cheese, which doesn't contain casein, tends to break down without the stretchy ooze that makes dairy cheese appealing.
Some plant-based cheeses that melt well include:
- Daiya's Mozzarella Style Shreds
- Follow Your Heart's Smoked Gouda Cheese
- MozzaRisella slices with basil
- VioLife’s Epic Mature Cheddar
Grate the cheese and melt it in a non-stick pan with a small amount of plant milk, such as unsweetened almond milk, and an acidic ingredient like white vinegar or beer. This will help to prevent lumps and add flavour.
