Kamil Perry
Veggie cheese, also known as vegan cheese, is a non-dairy, plant-based alternative to traditional cheese. It is made from various nuts, seeds, soy, tapioca, oils, and other ingredients. The process of making vegan cheese shares some similarities with traditional cheese-making, including the use of bacteria to separate plant proteins and the addition of thickening agents and oils to achieve a cheese-like consistency. The base of the cheese is often made from raw cashews, refined coconut oil, olive brine, garlic, and salt. Vegan cheese can be made at home or purchased from companies like Tofutti, Go Veggie, Treeline, Dr-Cow, and Punk Rawk Labs.
| Characteristics | Values |
|---|---|
| Ingredients | Nuts (cashews, macadamias, almonds, peanuts, pecans, pine nuts), seeds (sunflower seeds, pumpkin seeds), coconut oil, vegetable oils, coconut milk, plant milks, tapioca, rice, potatoes, nutritional yeast, agar, peas, arrowroot, thickeners, starches, gums, spices, herbs, lemon zest, black pepper, red pepper flakes, garlic, salt |
| Process | Separate plant proteins from plant matter using bacteria, add thickening agents, oils and other ingredients to create a cheese-like consistency, allow time for the bacteria to break down the plant protein further |
| Taste | Less complex and unique flavours than dairy cheese, but advancements have allowed vegan cheese to melt, ooze and bubble like normal cheese |
| Nutritional content | Lower in calcium, fat and protein than dairy cheese, but higher in riboflavin and vitamin B12 |
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What You'll Learn
Using coconut milk
Coconut milk is a popular base for making vegan cheese. It is easy to use, affordable, and allergy-friendly. The process of making coconut milk cheese is simple: heat coconut milk and add thickening and flavouring agents.
To make a simple coconut milk cheese, you will need a can of full-fat coconut milk, water, a thickening agent, and flavouring agents. First, shake the can of coconut milk, then combine it with all your ingredients except the water and the thickening agent. Heat this mixture in a saucepan until it reaches a bare simmer, then turn down the heat and cook gently for 5 minutes, whisking frequently. After 5 minutes, slowly add the water and your thickening agent of choice, whisking to incorporate. Simmer this mixture for another minute, then transfer it to a shaped bowl to cool. Finally, pour the mixture through a fine-mesh strainer or a nut milk bag to separate the solid cheese from the leftover "whey".
There are various thickening agents you can use to achieve your desired texture. Agar agar powder, arrowroot powder, or a cornstarch slurry are all vegan-friendly options. Agar agar powder, made from seaweed, is a popular choice as it solidifies the cheese and can be easily found in Asian markets or online. You can also use gelatin, but it is not vegan-friendly.
There are endless possibilities for flavouring agents, and you can get creative with spices, herbs, and other ingredients to mask any coconut flavour. Nutritional yeast is a common addition for a cheesy flavour, while ingredients like garlic, lemon juice, and olive brine can add tanginess and enhance the overall flavour.
With coconut milk cheese, you can create a rich, creamy, and versatile dairy substitute that can be sliced, shredded, melted, or turned into a cheese sauce.
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Thickening agents
Vegan cheese is made using a variety of thickening agents, including tapioca starch and flour, which is extracted from the roots of cassava plants. Tapioca is often used in baked goods and other dishes to add texture and stretchiness to the final product. It is also what allows vegan cheese to brown when baked, similar to how traditional cheese behaves when melted on pizza.
Coconut oil is another thickening agent used in vegan cheese. When chilled, coconut oil becomes solid, giving the cheese its firm texture. While other oils can be used, coconut oil is the only one that will result in a firm cheese. If a different oil is used, the final product will be a creamy spread that will not firm up in the refrigerator.
Agar agar powder is another thickening agent used in vegan cheese. It is a vegan gelatin that comes in powder or flake form and can be purchased at most Asian markets or natural food stores. It is used to give the cheese a firm texture.
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Fermenting with extra cultures
The process of fermentation involves allowing bacteria to break down the plant proteins in the cheese mixture over time. This breakdown of plant proteins gives vegan cheese its distinct flavour and texture, setting it apart from dairy cheese. In vegan cheesemaking, the plant proteins are typically derived from nuts and seeds, such as almonds, cashews, macadamia nuts, pecans, and pumpkin seeds.
To facilitate fermentation, vegan cheesemakers add extra cultures, specifically probiotic cultures, to the mixture. These extra cultures introduce beneficial bacteria that contribute to the desired flavour and texture profiles. The specific bacteria used in this process play a pivotal role in defining the characteristics of the final product.
The fermentation process in vegan cheesemaking is similar to that used in dairy cheesemaking. In traditional dairy cheese, bacteria break down dairy proteins, resulting in the unique flavours associated with different types of cheese. However, in vegan cheese, the absence of dairy proteins means that the fermentation process relies solely on the breakdown of plant proteins.
By allowing the mixture to sit and ferment, vegan cheesemakers can achieve a more complex flavour profile and a texture that resembles that of traditional cheese. This step is crucial in creating a product that not only tastes but also feels like its dairy-based counterpart, contributing to the overall sensory experience of enjoying cheese.
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Softening nuts
Nuts are a common ingredient in vegan cheese, with cashews, macadamias, blanched almonds, peanuts, and pine nuts being some of the most popular options. To create a smooth and creamy texture, it is essential to soften the nuts before blending them into the cheese mixture. Here is a detailed guide on softening nuts for veggie cheese:
Choosing the Right Nuts
Select the type of nuts you want to use in your veggie cheese. Common choices include cashews, macadamias, blanched almonds, peanuts, and pine nuts. Each type of nut will lend a unique flavour and texture to your cheese, so choose the one that best suits your preference.
Boiling Method
Place the nuts in a medium-sized pot and add enough water to completely cover them. Bring the water to a boil over high heat. Continue boiling the nuts for about 10 minutes, stirring occasionally, until they become tender. Drain the boiled nuts and rinse them with cold water to stop the cooking process. This method is quick and effective in softening the nuts for blending.
Soaking Method
If you prefer a more hands-off approach, you can soak the nuts instead of boiling them. Place the nuts in a bowl and cover them with water. Allow the nuts to soak for a minimum of 6 hours or overnight. The longer soaking time ensures that the nuts soften sufficiently for blending. After soaking, drain and rinse the nuts before proceeding to the next step.
Blending Process
Once the nuts have been softened using either the boiling or soaking method, they are ready for blending. Add the softened nuts to a food processor or high-speed blender. You can blend the nuts on their own or combine them with other ingredients such as coconut oil, olive brine, garlic, and salt to create a more complex flavour profile. Process the mixture until it reaches a smooth and creamy consistency, similar to that of traditional cheese.
Final Thoughts
The softening and blending process is crucial in creating a creamy and spreadable vegan cheese. Experiment with different types of nuts and additional ingredients to find your favourite flavour combinations. Remember to store your homemade veggie cheese in an airtight container in the fridge, where it will keep for about a week.
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Adding flavour
Vegan cheese is made from various nuts, seeds, soy, tapioca, oils, and other ingredients. The most common ingredients for plant-based cheese are soy, coconut milk, and nuts such as cashews and macadamias.
There are several ways to add flavour to vegan cheese. Nutritional yeast is often added to give the cheese a "cheesy" flavour. Coconut oil is also added to give the cheese a rich texture and make it firm when chilled. Olive brine can be added to give the cheese a tangy, aged flavour. Garlic and salt are also used as flavour enhancers.
Some recipes also include optional add-ins such as coarsely ground black pepper, lemon zest, crushed red pepper flakes, or chopped fresh herbs such as thyme, dill, rosemary, parsley, or basil.
The type of milk used can also affect the flavour of the cheese. For example, one source claims that coconut milk gives the cheese a rich and creamy texture, while another source suggests that cashew cream can be used for a similar effect.
Additionally, the process of fermentation can add flavour to the cheese. Nut and seed-based cheeses are typically fermented with extra probiotic cultures, which can add a tangy flavour.
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Frequently asked questions
Veggie cheese, or vegan cheese, is made from plant-based proteins and fats, such as nuts, seeds, soy, and vegetable oils. Common nuts used include cashews, almonds, and macadamias.
First, plant proteins are separated from the overall plant matter using bacteria. Then, ingredients such as oils, thickeners, and emulsifiers are added to create a cheese-like consistency. The mixture is then left to sit, allowing bacteria to break down the plant protein further.
Veggie cheese does not contain lactose, a natural sugar in dairy milk, so it does not brown in the same way as dairy cheese. It also softens rather than melts, so it does not get stretchy. Veggie cheese is also lower in calcium and protein than dairy cheese.
Veggie cheese is seen as a healthier alternative to dairy cheese by some, as it is lower in fat and may reduce the risk of heart disease. However, it is also generally lower in calcium and protein than dairy cheese.
