Andy Montoya
Cheez Whiz is a well-known brand of processed cheese sauce and spread that has been a household name for decades. It is produced by Kraft Foods and was first sold in 1952. With its distinctive orangish-yellow colour, it is often used as a topping for corn chips, hot dogs, and burgers. While it does provide calcium, it lacks other essential vitamins and has a high sodium and saturated fat content. For those with dietary restrictions or preferences, there are also vegan alternatives to Cheez Whiz that can be easily made at home with simple ingredients. So, is Cheez Whiz dairy-free?
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What You'll Learn
Cheez Whiz ingredients
Cheez Whiz is a processed cheese product that contains a variety of ingredients, some of which are listed below. The ingredients listed are for the "Cheez Whiz Light Cheese Spread" and "Cheez Whiz Original Cheese Dip" varieties.
The ingredients in Cheez Whiz Light Cheese Spread include:
- Modified milk ingredients
- Cheese (milk, modified milk ingredients, bacterial culture, salt, calcium chloride, colour, microbial enzyme, lipase)
- Water
- Sodium phosphates
- Corn maltodextrin
- Salt
- Lactic acid
- Algin
- Seasoning
- Colour
- Sorbic acid
- Ground mustard
The ingredients in Cheez Whiz Original Cheese Dip include:
- Whey (from milk)
- Canola oil
- Milk protein concentrate
- Maltodextrin
- Milk
- Sodium phosphate
- Modified food starch
- Salt
- Lactic acid
- Sodium alginate
- Mustard flour
- Worcestershire sauce (vinegar, molasses, corn syrup, water, salt, caramel colour, garlic powder, sugar, spices [contains celery], tamarind, natural flavour)
- Sorbic acid as a preservative
- Milkfat
- Oleoresin paprika (colour)
- Cheese culture
- Natural flavour
- Enzymes
- Annatto (colour)
Some of the ingredients in Cheez Whiz that are of concern include:
- Sodium phosphates
- Natural flavour
- Enzymes
- Caramel colour
- Sodium alginate
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Nutritional value
Cheez Whiz is a brand of processed cheese sauce and spread produced by Kraft Foods. It was first sold in 1952 and continues to be in production today. It is orangish-yellow in colour and usually comes in a glass jar. It is marketed in Canada, Mexico, the Philippines, the United States, and Venezuela.
Cheez Whiz is made from a blend of cheese, milk solids, emulsifiers, stabilizers, and other additives. It provides calcium but lacks other essential vitamins like vitamin D, which aids calcium absorption. The potassium content is also low, providing only 5% of the daily value. It provides 12 g of protein per 100 g, which is moderate compared to traditional cheeses like Cheddar (25 g per 100 g). While not a high-protein option, it still contributes to daily protein needs, especially when paired with other protein sources.
With 1638 mg of sodium per 100 g, Cheez Whiz is high in sodium, containing 71% of the daily value. High sodium intake is a leading cause of hypertension, which can lead to heart disease, kidney damage, and stroke. The high sodium content, combined with the saturated fat content, makes Cheez Whiz unsuitable for those who need balanced, nutrient-dense foods during pregnancy and breastfeeding.
Cheez Whiz also contains lactose, with 2.2 g of lactose per 100 g, making it unsafe for people with moderate to severe lactose intolerance.
Overall, while Cheez Whiz provides some nutritional value, such as calcium and protein, it is not a nutritionally rounded choice compared to more natural cheese varieties or fortified dairy products due to the processing and additives used in its production.
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Vegan alternatives
Cheez Whiz is not dairy-free. It contains milk, modified milk ingredients, and cheese. However, there are several vegan alternatives to Cheez Whiz that you can make at home.
One recipe for vegan Cheez Whiz includes raw broccoli, potatoes, carrots, and fries. First, steam or boil the potatoes and carrots until tender. Then, place everything into a blender and blend until smooth and creamy. You can pour this over fries, vegetables, or eat it straight up. This vegan Cheez Whiz can be stored in an airtight container in the fridge for up to 5 days.
Another recipe for vegan Cheez Whiz includes butternut squash, coconut oil, and nutritional yeast. Preheat your oven to 400F and place cubed butternut on a small baking sheet. Drizzle coconut oil over the top and rotate to coat. Roast in the preheated oven for 25-30 minutes, until soft and mushy. Meanwhile, add the remaining ingredients to your high-powered blender, including the roasted squash, and puree until smooth, about 5 minutes. You'll need to use a spoon or tamper to push the ingredients into the blender blade. Spoon the cheez whiz into a clean jar, cover, and refrigerate for at least 12 hours to allow the flavors to develop. This vegan Cheez Whiz can be stored in an airtight container in the fridge for up to 1 week.
A third recipe for vegan Cheez Whiz includes raw tahini or cashew butter, nutritional yeast, and liquid smoke. Add all the ingredients to a blender or food processor and process until smooth and thick. This vegan Cheez Whiz can be stored in the fridge and is great on chips, burritos, or broccoli.
Finally, a basic recipe for vegan Cheez Whiz includes raw cashews or sunflower seeds, and possibly some butter-flavoured coconut oil or another oil. Soak the cashews or seeds and then blend them until smooth and creamy. This vegan Cheez Whiz can be stored in a clean, closed container in the fridge for up to 2 weeks.
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Lactose intolerance
Cheez Whiz is a brand of processed cheese sauce and spread produced by Kraft Foods. It was first sold in 1952 and continues to be in production today. It is orangish-yellow in colour and usually comes in a glass jar. It is typically used as a topping for various foods, including corn chips and hot dogs, and as the cheese in a Philadelphia-style cheesesteak.
Cheez Whiz is made from a blend of cheese, milk solids, emulsifiers, stabilizers, and other additives. While it provides calcium, it lacks other essential vitamins like vitamin D, which aids in calcium absorption. It also has a high sodium content, with 1638 mg of sodium per 100 g, contributing to 71% of the daily value for sodium.
For those with lactose intolerance, Cheez Whiz may not be a suitable option. It contains 2.2 g of lactose per 100 g, which can be unsafe for people with moderate to severe lactose intolerance.
However, there are vegan alternatives to Cheez Whiz that are dairy-free and lactose-free. These alternatives can be made at home by blending ingredients such as raw cashews, red peppers, and nutritional yeast. These vegan options offer a similar taste and texture to the original Cheez Whiz but with a healthier profile, making them suitable for those with lactose intolerance or dairy allergies.
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History of Cheez Whiz
Cheez Whiz, the "cheese dip" with a distinctive orange hue, is a product of Kraft. Despite its strong association with American cuisine, particularly as a topping for cheesesteaks, it was not originally intended for the American market.
The development of Cheez Whiz began in 1950 as a pre-packaged cheese sauce for Welsh rarebit, a dish popular in the UK. Kraft assembled a team of top food scientists, including Edward (or Edwin) Traisman, who later worked on McDonald's French fries, to create a mild-flavoured cheese sauce that could serve as a shortcut for tedious Welsh rarebit recipes. The product was launched in Britain in 1952 and was an immediate hit.
In July 1953, Cheez Whiz was introduced to the United States, where it quickly became a staple of American cuisine. The rise of convenience foods in postwar America provided a fertile market for the processed cheese product. Over time, Cheez Whiz became synonymous with American food culture, especially in Philadelphia, where it is beloved as a topping for cheesesteaks.
Cheez Whiz is made with a variety of ingredients, including whey, milk, canola oil, maltodextrin, milk protein concentrate, sodium phosphate, modified food starch, salt, lactic acid, and cheese culture, among others. The product has been sold in different packaging depending on its intended use, with smaller, tapered jars marketed as a spread and larger, squat cylinders advertised as a dip or sauce.
While Cheez Whiz has its fans, it has also faced criticism for its highly processed nature and gooey texture. One former Kraft employee described it as tasting "like axle grease." Despite this, Cheez Whiz remains a unique and iconic product, with a place in the hearts (and on the shelves) of many Americans.
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Frequently asked questions
No, Cheese Whiz is not dairy-free. It contains milk and other dairy products.
Cheese Whiz is a brand of processed cheese sauce and spread produced by Kraft Foods. It is known for its smooth, creamy texture and distinctive flavour.
The ingredients in Cheese Whiz include cheese, milk solids, emulsifiers, stabilizers, and other additives. It also contains sodium phosphate, cream, Worcestershire sauce, lactic acid, mustard, and salt.
Yes, there are dairy-free and vegan alternatives to Cheese Whiz that can be made at home. These alternatives typically use blended raw cashews or sunflower seeds as a base and can be made in just a few minutes.
Cheese Whiz is not considered a healthy food option. While it provides calcium and protein, it lacks other essential vitamins and has a high sodium and saturated fat content. It is also highly processed, which can strip it of the natural nutrients found in traditional cheeses.
