Bushra Griffith
There are many alternatives to traditional cheese, which is made from the milk of mammals, that are widely available. These alternatives are suitable for vegans and those who are lactose intolerant. They are made from a variety of ingredients, including nuts, soya, yeast flakes, coconut, and mushrooms. Some popular brands include Violife, Follow Your Heart, Miyoko, Treeline, and Kite Hill.
| Characteristics | Values |
|---|---|
| Can cheese be made without milk? | Technically, yes, but it is not considered "real cheese". |
| What is it made from? | A variety of ingredients, including nuts (cashews, almonds), soya, yeast flakes, coconut, and mushrooms. |
| What types of cheese can be made? | Mozzarella, cheddar, camembert, ricotta, parmesan, gouda, and cottage cheese. |
| Where can it be purchased? | Supermarkets, speciality food stores, and online. |
| Are there any recipes available? | Yes, there are many recipes available online for making various types of vegan cheese at home. |
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What You'll Learn
- Vegan cheese: made from nuts, soya, and yeast flakes
- Dairy-free cheese: made from almond milk, ricotta, and cashew sauce
- Lactose intolerance: those who can't process lactose can use dairy-free cheese
- Animal rennet: cheese made with this cannot be vegetarian, as calves must be killed
- Fermentation: some cheeses are made through the fermentation of dairy
Vegan cheese: made from nuts, soya, and yeast flakes
Vegan cheese is a dairy-free alternative to regular cheese and can be made from nuts, soya, and yeast flakes. Nuts For Cheese™ is a popular brand that makes 100% dairy-free vegan cheese from organic cashews. The brand offers a range of artisanal, handcrafted, and certified organic products, including cheese and butter.
There are also several recipes available for making vegan cheese at home, with ingredients like cashews, potatoes, sweet potatoes, nutritional yeast, garlic, onion powder, and vinegar. These ingredients are blended to create a smooth and creamy texture, similar to that of regular cheese. Some recipes, like the White Cheddar Amandine from The Non-Dairy Evolution Cookbook, also incorporate almonds to add a nutty flavor and texture.
The Non-Dairy Evolution Cookbook, written by vegan chef Skye-Michael Conroy, features over 80 recipes for plant-based cheeses. These recipes include block and wheel cheeses that shred and melt, such as Cheddar, Mozzarella, Provolone, Brie, Havarti, and Muenster. The cookbook also includes recipes for cultured cheeses, buttermilk, sour cream, and non-dairy desserts.
Vegan cheese made from soya is also available, although there are fewer details about this variety. Soya-based vegan cheese likely uses soybeans as a primary ingredient, which are naturally high in protein and can be used to create a firm texture similar to that of regular cheese.
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Dairy-free cheese: made from almond milk, ricotta, and cashew sauce
Dairy-free cheese is a great option for vegans, people with dairy allergies or intolerances, and those looking for a healthier alternative to regular cheese. It can be made from various ingredients, including almond milk, cashew sauce, and tofu.
Almond milk cheese, for example, is made using raw almonds, lemon juice, olive oil, salt, and water. The process involves soaking and blending the almonds with the other ingredients, forming a cheese-like consistency, and then flavouring the mixture with seasonings, nutritional yeast, or fresh herbs. This type of dairy-free cheese can be enjoyed as a spread or baked, and it has a shelf life of up to two weeks when refrigerated.
Cashew sauce, another popular option, is made by blending cashews with jalapeños, lemon juice, and seasonings. This sauce is versatile and can be used in various dishes, including mac and cheese, nachos, and Mexican-inspired recipes. It provides a creamy, spicy, and slightly smoky flavour that mimics traditional cheese sauces.
For those who enjoy ricotta cheese, there is also a dairy-free option made with tofu. This recipe uses extra-firm silken tofu, which is crumbled and combined with other ingredients to create a ricotta-like texture. It is a healthy and light alternative that can be used in pasta dishes, vegetable bakes, casseroles, and even salads.
These dairy-free cheese options offer a delicious and satisfying experience without compromising dietary restrictions or health goals. They showcase the creativity and versatility of plant-based alternatives, providing a wide range of flavours and textures that can cater to different tastes and culinary needs.
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Lactose intolerance: those who can't process lactose can use dairy-free cheese
Lactose intolerance is a common digestive condition that occurs due to the body's inability to produce the lactase enzyme, which is necessary for breaking down lactose, a sugar present in milk and other dairy products. While some people with this condition may experience discomfort from consuming any dairy, others may be able to tolerate small amounts or specific types of dairy products with lower lactose content.
Cheese is typically made from milk, but the good news is that there are dairy-free cheese options available for those who are lactose intolerant. These cheeses are often made from plant-based sources, such as cashews, oats, or almonds, and can be a great alternative for those who are unable to consume dairy. Reviews of dairy-free cheese options include a cashew-based mozzarella, which scored 3/5 for its lack of creaminess but was a favourite of one reviewer's children. Another option is the Trader Joe's almond-based mozzarella, which is not completely dairy-free but is 99% lactose-free and scored 2/5 due to its mushy texture.
For those who can tolerate some lactose, there are also cheeses with lower lactose content that may be suitable for consumption. These include harder, aged cheeses like Swiss, Parmesan, and cheddars, which have lower lactose levels due to the breakdown of lactose by bacteria during the aging process. Additionally, some softer cheeses like feta and goat or sheep's milk cheeses are naturally lower in lactose.
It is important to note that the tolerance for lactose can vary from person to person, and some people with lactose intolerance may be able to consume small amounts of dairy without experiencing any adverse effects. Over-the-counter lactase supplements can also help, as they aid in the digestion of lactose when taken shortly after consuming dairy.
In conclusion, while cheese is traditionally made with milk, there are dairy-free alternatives available for those who are lactose intolerant. These alternatives can provide similar taste and texture experiences without the discomfort associated with lactose intolerance. Additionally, certain types of traditional cheeses may be suitable for consumption in moderation, depending on individual tolerance levels.
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Animal rennet: cheese made with this cannot be vegetarian, as calves must be killed
Cheese is a dairy product made by coagulation of casein, be it by direct acidification (e.g. mozzarella, ricotta), rennet coagulation (animal or microbial), and/or fermentation (e.g. cheddar). While there are some plant-based cheese alternatives, such as those made from fermented bean curd, yeast extract, or cashew sauce, true cheese is always made with milk.
Animal rennet, a type of enzyme, is commonly used in cheesemaking. It is derived from the stomach lining of ruminant animals, typically calves, but also cows, goats, sheep, or pigs. This rennet causes proteins in the milk to web together, separating the milk solids (protein, fat, and sugar) from the milk liquid (water).
As animal rennet is derived from the lining of a calf's stomach, it cannot be considered vegetarian. Calves must be slaughtered to obtain this ingredient, and as such, many vegetarians avoid cheeses made with animal rennet. However, some people who follow a vegetarian diet may choose to include animal rennet in their diet, as it does not involve eating the calf.
Vegetarians can look for cheeses made with vegetarian-friendly rennet derived from thistle plants, fungi, yeast, or mold. Some traditional Spanish and Portuguese sheep's cheeses, such as La Serena and Zimbro, use vegetarian thistle rennet. Several artisanal cheese companies, such as Beehive Cheese Company and Cypress Grove Creamery, also produce cheese with non-animal-based rennet. Many national brands, including Tillamook, Cabot, and Trader Joe's, offer vegetarian cheese options.
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Fermentation: some cheeses are made through the fermentation of dairy
Cheese is a dairy product, and as such, it is made from milk. The process of cheese-making involves removing most of the water content from milk while retaining the solids. This process can be considered a form of food preservation as the storage life of milk increases as its water content decreases.
The milk used for cheese-making must be of the highest quality. The milk is then inoculated with fermenting microorganisms and usually with rennet, which promote curdling. The type of organisms used depends on the variety of cheese and the production process. The fermenting microorganisms carry out the anaerobic conversion of lactose to lactic acid. In the presence of lactic acid, rennet, or both, the milk protein casein clumps together and precipitates out of the solution, this process is known as curdling or coagulation.
The curds are then cut with fine wire knives and gently heated, causing them to shrink. The degree of shrinkage determines the moisture content and the final consistency of the cheese. The whey is removed by draining or dipping. The whey may be further processed to make whey cheeses (e.g. ricotta) or beverages, or it may be dried and used as a food ingredient. The curds are then pressed, salted, and mixed with different types of secondary microflora, and sent for aging. The cheese ripens for a designated amount of time to improve taste and consistency. During this time, enzymes and bacteria continue to modify proteins, fats, and sugars in the cheese.
Some cheeses, such as cottage cheese and cream cheese, are produced by acid coagulation alone. Most types of cheese, such as cheddar or Swiss, use rennet in addition to the starter cultures to coagulate the milk. The term "natural cheese" is an industry term referring to cheese made directly from milk. Process cheese is made using natural cheese plus other ingredients that are cooked together to change the textural and/or melting properties and increase shelf life.
Cheese can be made using pasteurized or raw milk, and the type of milk used will determine the ingredients, processing, and characteristics of the cheese. Raw milk cheeses must be aged for at least 60 days to reduce the possibility of exposure to disease-causing microorganisms.
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Frequently asked questions
Yes, it is possible to make cheese without milk. There are many dairy-free and vegan cheese alternatives available in the market or recipes to make at home. These are usually made from ingredients like nuts (cashews, almonds), soya, coconut, yeast flakes, tofu, and mushrooms.
Some popular dairy-free cheese brands are Violife, Daiya Foods, Follow Your Heart, Kite Hill, and Treeline.
Dairy-free cheese comes in many flavours, including mozzarella, cheddar, smoked gouda, camembert, and ricotta.
