Kamil Perry
Vegan cheese is typically made with ingredients like coconut milk, potato starch, and cashew nuts. However, researchers have been experimenting with pea protein as a base for vegan cheese, aiming to create a product that not only mimics the taste and texture of dairy cheese but also offers improved nutritional content and sustainability. This involves using yellow peas, which are high in protein and other nutrients, and processing them to achieve the right texture and mouthfeel. The result is a dairy-free cheese alternative that is not only tasty but also ticks the nutritional boxes.
| Characteristics | Values |
|---|---|
| Main Ingredient | Yellow Peas |
| Other Ingredients | Water, Non-dairy milk, Yogurt, Turmeric, Paprika, Agar Powder, Salt, Oregano, Italian Seasoning |
| Nutritional Benefits | High in protein, Good source of iron and vitamins A, B, and C |
| Environmental Benefits | Lower carbon footprint than dairy cheese |
| Texture | Firm but gooey |
| Taste | Comparable to commercial products |
| Process | Peas are ground into flour, combined with water, cooked, and ripened |
| Use Cases | Sandwiches, Grilled Cheese, Pizza, Quesadillas |
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What You'll Learn
Pea protein milk as a base
Pea protein milk can be used as a base to make vegan cheese. This is a great option as it is a higher protein milk, which is important when it comes to making vegan cheese. It is also a dairy-free option that ticks nutritional boxes.
To make vegan cheese, you can use pea protein milk with vegan yoghurt, turmeric and paprika for a natural colour, and agar powder to help set it. You can blend these ingredients and then heat them in a pot until the mixture becomes stretchy and gooey. Then, spread it out into a thin layer on a baking sheet and place it in the fridge for at least 30 minutes or until it is fully set. You can then cut it into squares and it is ready to use.
Another recipe for making vegan cheese slices involves using a cashew creme base made from soaked cashews, lemon juice, water, and white vinegar. You can then gradually add pea protein powder to the mixture, along with iodized salt, parsley flakes, oregano, and Italian seasoning to taste. This recipe creates a stretchy, melty vegan cheese that can be used for quesadillas or pizza.
Pea protein has been found to form a substance that resembles the firm but gooey texture of cheese, making it a great option for creating lower-impact dairy alternatives. Researchers have been working on developing a fermentable substrate made of yellow peas, which could bring us a step closer to the firm texture of real cheese. This is particularly challenging as the mixture needs to be dense in proteins while also being initially liquid and stable enough for fermenting bacteria to be infused.
Pea protein milk is a great option for those looking to make vegan cheese at home, as it is a higher protein option that can help create a product that mimics the real thing.
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Fermenting yellow pea protein
To make vegan cheese through this method, the whole yellow peas are ground into flour to create a "cheese mix" that is primarily composed of yellow split peas. This powdered mix is then combined with water and cooked. It is then left to ripen overnight. This process results in a cheese that is not only dairy-free but also nutritious and minimally processed.
The production of fermented plant-based cheese involves understanding the behaviour of the raw materials before fermentation. The processing of raw materials affects the physicochemical properties of plant protein ingredients and their ability to form fermentation-induced protein gels. The addition of oil also plays a role in structure formation and gel firmness.
One study investigated the stability and gel formation capacity of a pea protein matrix for fermentation-induced protein gels. They found that a pea protein isolate (PPI) emulsion with 10% protein and varying concentrations of olive oil (0-20%) could be successfully fermented with a starter culture suitable for plant matrices. The stability of the emulsion was evaluated through particle size, potential changes, and back-scattered light over 7 hours.
The process of fermenting yellow pea protein to create vegan cheese offers several benefits. It results in a product that is tasty, nutritious, and sustainable. Additionally, it has a lower carbon footprint than dairy cheese, contributing to a positive environmental impact.
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Using pea protein powder
To make vegan cheese with pea protein powder, you'll first need to create a base mixture. This can be done by blending non-dairy milk with vegan yogurt, adding spices like turmeric and paprika for colour and flavour, and a setting agent like agar powder. It is important to use a higher-protein non-dairy milk, such as Ripple Pea Protein milk, which has at least 7g of plant protein per serving.
Once your base mixture is ready, you can gradually add in the pea protein powder. For a single batch of vegan cheese, you'll need around 20-40g of unflavoured pea protein powder. Mix the powder thoroughly into the base mixture, ensuring there are no clumps, and then add in seasonings like iodized salt, parsley flakes, oregano, and Italian seasoning to taste.
After mixing in your seasonings, you're ready to cook your vegan cheese. Heat the mixture in a pot until it becomes stretchy and gooey. Then, spread it out into a thin layer on a baking sheet and place it in the fridge for at least 30 minutes to set. Once it's set, carefully lift the cheese off the baking sheet and cut it into slices or blocks.
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Pea protein's heating characteristics
Pea protein is a commercially available plant protein source that is increasingly being used in the food industry due to its low cost and reduced environmental impact. Heat treatment is a common method used to modify the functional properties of food ingredients, and it is particularly useful for improving the flexibility of pea protein molecules.
The thermal behaviour of pea protein has been studied at different temperatures, ranging from 54-57 °C for pasteurization of egg white to higher temperatures of up to 180 °C during spray drying. Heat treatment of pea proteins at 95 °C for 30 minutes has been shown to increase the extent of protein aggregation, with the hydrodynamic diameter increasing as the heated protein concentration increases. This treatment also increases the emulsion creaming stability and the concentration of vicilin and legumin B in the adsorbed protein layer.
The denaturation temperature of pea protein varies depending on the specific protein fraction. For example, the denaturation temperature of purified vicilin from pea protein is around 69.9-71.8 °C, while 11S legumin has a denaturation temperature of around 87 °C. The denaturation temperature also depends on the pH of the pea protein solution, with proteins at pH 3.0 exhibiting better emulsifying abilities than those at other pH values.
Heat treatment at higher protein concentrations induces larger-sized aggregates, and the emulsification properties of pea protein increase with increasing concentration in the emulsion. However, above a certain concentration, the interfacial saturation point of the protein is reached, and further increases in concentration may negatively impact the emulsification activity.
Overall, heat treatment is an effective method for modifying the functional properties of pea protein, including improving its flexibility, increasing its aggregation, and enhancing its emulsification abilities. By understanding the thermal behaviour of pea protein and applying the appropriate heat treatments, food manufacturers can utilize the benefits of this plant-based protein source in various applications.
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Pea protein's nutritional value
Pea protein is an excellent source of plant-based protein and is particularly beneficial for those on a vegan or vegetarian diet. It is also a good option for those with allergies or lactose intolerance, as it is typically hypoallergenic and free of common allergens such as gluten, dairy, soy, and nuts.
Pea protein is derived from yellow peas, which are high in protein and other essential nutrients. One cup of yellow peas contains about 8 grams of protein, while pea protein isolate, the form commonly sold as a dietary supplement, contains between 15 and 20 grams of protein per 100 calories. This makes it a concentrated source of protein that can easily be added to various dishes to boost their nutritional value.
In addition to its high protein content, pea protein also provides other nutritional benefits. It is a good source of iron, with most products containing around 5-7.5 mg of iron per serving, which is a significant percentage of the recommended daily intake. Additionally, pea protein contains all nine essential amino acids that the body cannot produce and must obtain from food. It is also rich in vitamins A, B, and C, and has been shown to have a positive impact on heart health by reducing cholesterol levels and blood pressure in animal studies.
Pea protein is versatile and can be used in various recipes, including vegan cheese. It is heat stable, maintaining its nutritional value even when exposed to high temperatures. This makes it suitable for cooking and baking, in addition to being a common ingredient in protein shakes and smoothies. When used in vegan cheese-making, it provides a dairy-free option that is nutritious and minimally processed.
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Frequently asked questions
Using pea protein as a base for vegan cheese makes it possible to have a dairy-free option that is also highly nutritious. Peas are high in protein and have a significantly lower carbon footprint than dairy cheese.
To make vegan cheese with pea protein, you can follow a similar process to making regular cheese. First, blend your ingredients, including a pea protein source such as pea powder or pea milk, and heat the mixture in a pot until it becomes stretchy and gooey. Then, spread it out onto a baking sheet and place it in the fridge to set.
In addition to pea protein, you can use non-dairy milk, vegan yogurt, turmeric, paprika, and agar powder to help set the cheese. You can also add ingredients such as potatoes, carrots, lentils, oats, garlic cloves, and cashews to make a protein-packed vegan cheese sauce.
