Bushra Griffith
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 or arrowroot. Nut and seed-based vegan cheeses are typically made with almonds, cashews, macadamia nuts, pecans, or pumpkin seeds, and are often fermented with extra probiotic cultures and nutritional yeast. While nut-based vegan cheeses are popular, vegan cheese can also be made without nuts, using coconut milk, cream, or oil, or other plant-based proteins like tofu or soybeans.
| Characteristics | Values |
|---|---|
| Ingredients | Nuts, seeds, soybeans, coconut, vegetable oils, peas, arrowroot, and other natural ingredients |
| Nut types | Cashews, almonds, macadamia, pecans, pine nuts, peanuts, and sunflower seeds |
| Nut preparation | Raw nuts, nut milk, or nut butter |
| Texture | Creamy, crumbly, spreadable, or hard |
| Taste | Tangy, buttery, smoky, or similar to dairy cheese |
| Melting properties | Nut-based cheeses don't melt due to their solid base, but tapioca starch can be added to make them stretchy and melty |
| Nutrition | Lower calories, fat, and protein than dairy cheese, but higher in riboflavin and vitamin B12 |
| Health | May reduce the risk of heart disease due to lower fat content |
| Fermentation | Fermented with extra probiotic cultures and nutritional yeast |
| Recipes | Available online and in books, e.g., "This Cheese is Nuts" by Julie Piatt |
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What You'll Learn
Nuts are not the only ingredient used to make vegan cheese
Coconut milk, cream, and oil are often used in vegan cheeses as well, due to their high-fat content, which helps mimic the creamy, dense characteristics of dairy cheese. However, coconut does not taste like cheese, so added flavoring is usually needed. Vegetable oils are also used in vegan cheese production, contributing to the cheese-like consistency and improving the taste.
In addition to these primary ingredients, various natural agents and additives are used to improve the texture and flavor of vegan cheese. For example, hard or firm vegan cheeses may include ingredients such as agar, carrageenan, tapioca flour, and xanthan gum to replicate the texture of dairy cheese. Fermentation is also a critical step in the manufacturing process of vegan cheese, as it helps to develop flavor and texture. Probiotic cultures and nutritional yeast are often added to nut and seed-based cheeses during the fermentation process to enhance their nutritional profile and flavor.
The process of making vegan cheese involves separating plant proteins from overall plant matter, typically using bacteria. Then, thickening agents, oils, and other ingredients are added to create a more cheese-like consistency and improve the taste. The cheese is then allowed to sit, giving the bacteria time to further break down the plant proteins, similar to the process in dairy cheese-making.
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Vegan cheese can be made from seeds
Vegan cheese is a non-dairy, plant-based alternative to regular cheese. It is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot. However, it can also be made from seeds such as sesame, sunflower, pumpkin seeds, and soybeans. Tree nuts and seeds are a popular base for vegan cheese, with almonds, cashews, macadamia nuts, pecans, and sunflower seeds being some of the most commonly used nuts and seeds.
Nuts and seeds are a great source of protein and healthy fats, which are essential for creating a cheese-like texture and taste. The process of making vegan cheese from seeds is similar to that of making regular cheese. First, plant proteins are separated from the overall plant matter, and then thickening agents, oils, and other ingredients are added to create a cheese-like consistency and improve the taste. The cheese is then left to sit, allowing bacteria to break down the plant proteins further.
Some people prefer to make vegan cheese at home using seeds and nuts, as these ingredients are readily available in most grocery stores. Additionally, seed-based vegan cheeses are typically fermented with extra probiotic cultures and have nutritional yeast or flavorings added. For example, miso paste can be added to seed-based vegan cheese to give it an authentic cheese flavor.
Vegan cheese made from seeds can be just as delicious and creamy as those made from nuts. They can be paired with wine or non-alcoholic sparkling fruit juice, crackers, and crusty bread. Seed-based vegan cheeses can also be used as a spread, paired with seeded crackers, or even enjoyed with watermelon and vegan rosé.
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Soy is one of the most common ingredients for vegan cheese
Vegan cheese is a non-dairy, plant-based alternative to cheese. It can be made from a variety of ingredients, including vegetables, seeds, and nuts. Soy is one of the most common ingredients for making vegan cheese. It is used in various forms, such as soy milk, soy flour, and soy yogurt, to create a creamy, melty, and cheesy product.
Soy milk, in its unsweetened form, is often used as a base for vegan cheese due to its smooth, creamy texture and mild flavour, which can be easily adapted to mimic that of dairy cheese. It is also a good source of protein, calcium, and vitamin D, providing nutritional benefits similar to those of dairy milk. Soy milk's viscosity allows it to melt and stretch like dairy cheese, making it ideal for recipes such as grilled cheese sandwiches, pizza toppings, and oven-baked pasta.
Soy flour, which is made from ground soybeans, was used in early homemade vegan cheese recipes. When combined with other ingredients like margarine and yeast extract, soy flour can create a firm, sliceable cheese or a softer, spreadable variety depending on the hardness of the margarine used.
Soy yogurt is another key ingredient in some vegan cheese recipes. Its tanginess and sour notes add depth of flavour to the vegan cheese, resembling the sharpness found in certain dairy cheeses. Soy yogurt also contributes to the desired creamy and stringy texture, making the vegan cheese meltable and spreadable.
Miso paste, a traditional seasoning made from fermented soybeans, barley, or rice, is also used in vegan cheese recipes. Miso provides a strong, salty, umami flavour that mimics the savoury taste of dairy cheese. It is a good source of protein, vitamins, minerals, and dietary fibre, enhancing the nutritional profile of the vegan cheese.
While nuts are also used in some vegan cheese recipes, soy-based ingredients offer a versatile and nutritious alternative, providing a wide range of textures and flavours that can closely resemble those of dairy cheese.
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Coconut is often used for vegan cheese
Coconut is a popular ingredient in vegan cheese due to its ease of use and affordability. Coconut milk, in particular, is a convenient alternative to nut-based cheeses, which typically require soaking nuts and blending them in a powerful food processor. In contrast, coconut milk cheeses only require opening a can, making them more cost-effective and time-efficient. Additionally, coconut-based cheeses are often more allergy-friendly than nut-based options.
Coconut oil is a common ingredient in vegan cheese, valued for its potential health benefits. It is touted to have anti-aging, antimicrobial, anti-cancer, and weight loss properties, although these claims are yet to be evaluated by the FDA. Coconut oil is also rich in lauric acid, a fatty acid found in breast milk that provides immune-boosting benefits. However, it's important to note that coconut oil-based vegan cheese may not be the healthiest option, as there might be healthier alternatives to some of its ingredients.
The use of coconut in vegan cheese does not impart a strong coconut flavor. Refined coconut oil, for example, has minimal coconut flavor, and the addition of spices and other ingredients can further mask any coconut taste. This allows coconut-based vegan cheeses to replicate popular cheese varieties, such as cheddar, feta, and cream cheese. These alternatives can have similar textures, melting abilities, and flavors to their dairy-based counterparts, making them versatile options for sandwiches, salads, and snacks.
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Nut-based vegan cheeses do not melt
Nut-based vegan cheeses are typically made from blended nuts, such as cashews, almonds, macadamia nuts, pine nuts, peanuts, and even seeds like pumpkin seeds, sunflower seeds, or hemp seeds. While these cheeses offer a creamy and spreadable texture, they often fall short of replicating the melty, stringy, cheesy texture of regular dairy cheese. This is because nut-based cheeses have a solid base that prevents them from melting like traditional dairy cheese.
The challenge of creating a vegan cheese that melts like dairy cheese has intrigued food scientists, who have employed various techniques to achieve this elusive quality. One approach involves using a "blend of gums, protein, solids, and fats" to mimic the mouthfeel and melt of dairy cheese. However, the solid base of nut-based cheeses remains an obstacle to achieving the desired meltability.
Some nut-based vegan cheeses attempt to address the melting issue by incorporating specific ingredients. For example, a recipe for a vegan cheese dip that melts well includes boiling nuts with carrots, which provide color and texture without altering the flavor. The addition of ingredients like nutritional yeast, lemon juice, olive oil, and salt enhances the flavor and texture, resulting in a dip that can be used for nachos and tortilla chips.
Despite the challenges, some nut-based vegan cheeses have achieved success in melting. For instance, the herb-y cashew cheese, when paired with crackers, grapes, and vegan sparkling wine, delivers a soft and spreadable texture. Additionally, the dairy-free feta made from macadamia nuts, though requiring an extra step of squeezing out liquid with a cheesecloth, offers a creamy texture that pairs well with seeded crackers or watermelon and vegan rosé.
While nut-based vegan cheeses may not always melt as desired, ongoing innovations and experiments in the vegan cheese space continue to push the boundaries, creating options that cater to diverse tastes and preferences.
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Frequently asked questions
No, vegan cheese is made with a variety of plant-based ingredients. Nuts and seeds are a common base for vegan cheese, but it can also be made with coconut, soy, vegetable proteins, and plant milks.
Some popular nuts used as a base for vegan cheese include cashews, almonds, macadamia nuts, pecans, and pine nuts. Artisan nut cheeses made from cashews, for example, are often paired with wine and crackers.
Some vegan cheeses are made from coconut milk, cream, and oil. Soy is also a common ingredient for plant-based cheese, with tofu and soybeans being used.
