Randy Chandler
Vegan cheese is a non-dairy, plant-based alternative to cheese, usually made from plant-based proteins, fats, and milk. Vegan cheese is created using a process similar to traditional cheesemaking, but without animal milk. The labelling of vegan cheese is controversial, with dairy industry groups pushing to prohibit the use of terms like cheese on non-dairy products. Despite this, there are many delicious and healthy vegan cheese options available that can satisfy a cheesy meal craving.
| Characteristics | Values |
|---|---|
| Dairy-free | Yes |
| Plant-based | Yes |
| Vegan | Yes |
| Melts like dairy cheese | No, but some newer brands may melt more like dairy cheese |
| Taste like dairy cheese | No, but some brands may taste more like dairy cheese |
| Healthy | Depends on the brand, some may be high in sodium, starches, and vegetable oils |
| Regulated | No, the "plant-based" label is not regulated like the "dairy-free" label |
| Prohibited in | European Union, United Kingdom, and Turkey |
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What You'll Learn
Plant-based cheese is made without animal milk
Dairy refers to anything that is made from animal milk. Therefore, dairy-free cheese alternatives are made without animal milk. Plant-based cheese is a category of non-dairy, plant-based cheese alternatives.
Vegan cheesemakers initially focused on making their products look like traditional cheese. However, they soon realised that they needed to make their products taste and act more like cheese. For example, melting on toast. While the process of making vegan cheese shares some similarities with traditional cheesemaking, it does not use animal milk. Instead, plant proteins are separated using bacteria. Ingredients such as oils and thickeners are then added to create the desired consistency.
Vegan cheese is typically made from some combination of plant-based proteins and fats. Common sources of these include soybeans, almonds, cashews, pine nuts, peanuts, sesame seeds, sunflower seeds, coconut oil, nutritional yeast, tapioca, rice, potatoes, and spices.
Some people choose to avoid dairy cheese due to lactose intolerance, allergies, or the potential health benefits of decreasing dairy intake. Dairy cheese has been linked to chronic inflammation, which can lead to diabetes, heart disease, cancer, obesity, and Alzheimer's disease. However, it is important to note that vegan cheese can also be unhealthy. Some varieties contain unhealthy starches and vegetable oils that the body converts to sugar, leading to weight gain and bloating.
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Vegan cheese is lower in fat, protein and calcium
Vegan cheese is a dairy-free alternative to traditional cheese. It is made without animal milk and uses plant-based proteins instead. Vegan cheese is often chosen by those who are lactose intolerant or have other dietary restrictions, such as diabetes.
Vegan cheese is also lower in protein. This is because the plant proteins in vegan cheese do not naturally bond to one another, resulting in a less complex flavour profile. Nut- and seed-based cheeses have the highest amount of protein, while those made with starches and coconut oil have the least.
Vegan cheese is also a good option for those watching their fat intake. Traditional cheese often contains high levels of saturated fats, which can contribute to heart disease. Vegan cheese, on the other hand, typically uses plant-based oils like coconut, sunflower or cashew, which contain healthier unsaturated fats. Some brands also offer fat-free versions of their vegan cheeses, providing a lower-calorie alternative to traditional cheese.
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It's harder to melt plant-based cheese
Vegan cheese is a non-dairy alternative to cheese, usually made from plant-based proteins and fats. It is created using a process that shares some similar steps with traditional cheesemaking, but without the use of animal milk. While vegan cheese has improved in terms of taste and complexity, one aspect that has been challenging to replicate is the melting component. This is due to the absence of casein, a milk protein with a complex molecular structure unique to animal milk, which is responsible for the melting, stretching, and bubbling properties of dairy cheese.
The melting behaviour of vegan cheese differs from that of dairy cheese because it lacks casein and dairy sugars. This results in a different dynamic when exposed to heat, making it harder to achieve the desired gooey, stretchy texture associated with melted cheese. However, innovative methods like precision fermentation are being developed to improve the meltability of vegan cheese. Some brands stand out for their ability to melt, and certain cooking techniques can also enhance the melting process.
One technique to improve the melting of vegan cheese is to use less, shred it finely, and avoid pre-shredded types. Cooking methods such as stovetop stirring, oven baking with foil, and cautious microwaving can also help achieve a better melt. Applying pressure to grilled cheese or quesadilla sandwiches can facilitate better melting and a gooier texture. Adding a small amount of water to the pan or oven when melting cheese for veggie patties or pizzas can also help create steam, improving the melting process and resulting in a glossier, stretchier cheese.
While it may be challenging to perfectly melt vegan cheese, it is not impossible. With the right brands, techniques, and methods, it is possible to achieve a satisfying melt that can transform simple plant-based dishes into gourmet delights. The expanding dairy-free market and ongoing innovations in vegan cheesemaking contribute to the increasing availability and improvement of meltable vegan cheese options.
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Dairy-free cheese can be unhealthy
Vegan cheese is often crafted from unexpected ingredients, and some of the most popular bases include nuts, soy, seeds, and root vegetables. A survey of 245 non-dairy plant-based cheese alternatives found that only 3% had 5 grams or more of protein, and many had low levels of calcium, vitamin B12, and vitamin D. Another study found that vegan cheese alternatives were lower in salt and protein but higher in fat and saturated fat due to their coconut oil and palm oil content.
The high levels of saturated fat in some dairy-free cheeses can be concerning, as consuming too much can significantly raise LDL cholesterol, increasing the risk of heart disease, stroke, peripheral artery disease, type 2 diabetes, and high blood pressure. Additionally, because vegan cheese is a processed food, it tends to be higher in sodium.
Furthermore, the near-zero level of protein in most non-dairy plant-based cheese alternatives is a cause for concern, especially when these products are fed to children as a nutritional substitute for dairy cheese. While some vegan cheeses may be fortified with vitamins and minerals, it is important to read nutrition labels to ensure a high-quality, nutritious choice.
However, it is worth noting that not all dairy-free cheese is unhealthy. Some brands offer minimal and real ingredients, and some varieties made with cashews, for example, can be high in fat but may be suitable for those without heart disease. Overall, when consumed in moderation, dairy-free cheese can be part of a healthy diet, but it is important to choose whole food options and be mindful of the potential drawbacks of highly processed varieties.
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Dairy-free is a regulated label, plant-based is not
Dairy-free and plant-based cheeses are popular alternatives to traditional cheese. Dairy-free cheese is usually melted differently from plant-based cheese, and it is often lower in fat, protein, and calcium. Vegan cheese is made without animal milk and instead uses plant proteins and ingredients like oils and thickeners to achieve a cheese-like consistency.
While the terms "dairy-free" and "plant-based" may seem interchangeable, there is a crucial difference in their regulation. "Dairy-free" is a regulated label, whereas "plant-based" is not. This means that products labeled "dairy-free" must be completely free of any dairy or milk derivatives, as per FDA guidelines. On the other hand, the lack of clear federal regulation on the use of the "plant-based" label has led to uncertainty for manufacturers and legal risks.
The FDA has not yet issued specific regulations or guidance for labeling plant-based alternatives to animal-derived foods. This has resulted in a patchwork of state laws and proposed regulations that vary across the country, causing further complexity for the industry. However, the FDA has recently indicated its intention to modernize food standards and provide formal guidance on labeling plant-based alternatives. This is a recognition of the rapid growth and innovation in the plant-based market, which has outpaced federal regulatory efforts.
The distinction between "dairy-free" and "plant-based" labels is important for consumers, especially those with dietary restrictions or allergies. While a "dairy-free" label guarantees the absence of dairy, a "plant-based" label may not always be accurate. In some cases, products labeled as "plant-based" have been found to contain animal products. Therefore, consumers must carefully read the ingredient lists and look for additional claims such as vegan or dairy-free to ensure the product meets their specific needs and expectations.
In summary, the term "dairy-free" is regulated by the FDA, ensuring that products bearing this label are truly free of any dairy or milk derivatives. On the other hand, the "plant-based" label is not currently regulated, leading to potential confusion and legal risks for manufacturers. As the plant-based market continues to grow, clear and consistent labeling regulations will become increasingly important to protect consumers and provide transparency in the industry.
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Frequently asked questions
Plant-based cheese is made from plant-based proteins and fats. Common ingredients include coconut oil, nutritional yeast, tapioca, rice, potatoes, and spices. Some plant-based cheeses are made with cashews, but these tend to be higher in fat.
Yes, plant-based cheese is dairy-free. It is made without the use of any animal products, including milk.
The taste of plant-based cheese varies. Some people find that plant-based cheese tastes very similar to dairy cheese, while others find that it can taste terrible. Some plant-based cheeses have an overwhelming taste of coconut, while others have a strong fermented flavour.
