Randy Chandler
Vegan cheese is made from a variety of ingredients, including nuts, soy, rice, coconut oil, and seeds. The process of making vegan cheese is similar to that of dairy cheese, but with plant-based milk and bacteria. The base is typically nut milk or soy milk, which is then fermented and aged. Thickeners and emulsifiers are often added to improve texture and taste, and additional ingredients such as salt, spices, and herbs create different flavours. While some vegan cheeses are made primarily from starch and oils, which improve meltability, others are made from nuts like cashews, almonds, or macadamia nuts, which produce a creamier texture.
| Characteristics | Values |
|---|---|
| Base Ingredients | Nuts, soy/tofu, rice, hemp, wheat, grains, coconut, oils, starches |
| Nut Types | Cashews, almonds, macadamia, Brazil nuts, pine nuts, pistachios, pecans |
| Thickeners | Tapioca, pea flour, arrowroot, agar |
| Seasonings | Salt, spices, herbs, truffle, chilli, nutritional yeast |
| Texture | Creamy, soft, spreadable, grated, shredded, sliced, firm |
| Taste | Mild, tangy, bold, intense, sharp |
| Forms | Blocks, slices, shredded, grated, dips |
| Storage | Refrigerated, stays fresh for 7-10 days |
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What You'll Learn
Nuts, including cashews, almonds, and macadamia nuts
Nuts, such as cashews, almonds, and macadamia nuts, are commonly used as a base for vegan cheese. These nuts provide a creamy texture and a mild, slightly sweet flavor that can be enhanced with various seasonings. To create vegan cheese from nuts, they are typically soaked and blended with water to create a smooth, thick paste. This paste can then be flavored with ingredients like salt, lemon juice, nutritional yeast, and various spices to create a cheese-like flavor profile.
Cashews, for example, are often used to create a versatile and creamy cheese base. Their mild flavor and soft texture make them easy to blend, resulting in a smooth and spreadable cheese. Cashew-based vegan cheeses can range from mild to sharp, depending on the addition of certain ingredients and cultures. They are also often used to create vegan versions of cream cheese, ricotta, and even melted cheese for dishes like nachos or pizza.
Almonds, on the other hand, offer a slightly sweeter and nuttier flavor. Almond-based vegan cheeses tend to have a firmer texture, resembling traditional hard cheeses. Soaking and blending almonds creates a thick and creamy base that can be seasoned with various herbs and spices to create unique cheese flavors. Almond-based vegan cheeses are often used in recipes that require a crumbly or shredded texture, similar to traditional cheeses like Parmesan or cheddar.
Macadamia nuts, known for their rich and buttery flavor, also make an indulgent base for vegan cheese. The high-fat content of macadamia nuts contributes to a creamy and decadent texture. Macadamia-based vegan cheeses often have a mild and subtle flavor, allowing them to be used in a variety of dishes without overwhelming other ingredients. They are commonly used to create vegan versions of creamy cheeses, such as Brie or Camembert, as well as rich and indulgent sauces.
When making vegan cheese from nuts, it's important to consider the ratio of nuts to water, as this affects the thickness and overall texture of the final product. Additionally, various cultures and bacteria can be added to enhance the cheese-like flavor and promote a more complex flavor profile through fermentation. The use of nuts allows for versatility in creating different types of vegan cheese, from soft and spreadable to hard and shreddable varieties.
Nuts provide a good source of healthy fats, proteins, and other essential nutrients, making vegan cheese a nutritious alternative to dairy-based cheese. The process of soaking and blending nuts also helps to break down their natural enzymes, making them easier to digest and potentially reducing some of the common allergens associated with nuts. Overall, the use of nuts, including cashews, almonds, and macadamia nuts, provides a delicious, healthy, and versatile base for creating a wide range of vegan cheese options.
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Soy milk and tofu
Tofu is often referred to as "cheese" made from soy milk, as opposed to regular cheese, which is made from animal milk. Soy milk and tofu are also used as alternatives to dairy products like milk, butter, and cheese.
Fermented tofu (furu) has been documented in China since the late 16th century. The savory product is used as a condiment to accompany rice or porridge. Western sources from the 19th to 21st centuries have compared furu to cheese, even calling it a "nondairy/vegan cheese".
Vegan cheese can be made with extra-firm tofu, unsweetened oat milk, and agar agar. Silken tofu is too soft and will not work in this recipe. Before preparing the cheese, it is important to press out all the excess water from the tofu. This can be done by wrapping the tofu in a kitchen towel and placing a weight on top of it for at least 5 minutes. The tofu is then blended into a smooth paste and combined with the other ingredients. This recipe creates a firm yet spreadable vegan cream cheese that can be used in both sweet and savory dishes.
There are also recipes for vegan cheese that use tofu and miso paste. This combination may be more familiar to those who grew up eating traditional Asian meals.
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Coconut oil
When making vegan cheese, coconut oil can be substituted with other plant-based oils or fats. However, the type and amount of fat used will influence the overall flavour and texture of the final product. For example, using coconut milk instead of coconut oil will provide a different fatty composition, potentially affecting the cheese's mouthfeel and meltability.
It is worth noting that some people actively seek out vegan cheeses that do not contain coconut oil due to allergies or personal preferences. As such, there is a growing market for coconut-free vegan cheeses, with hundreds of options available that utilise alternative ingredients to achieve the desired taste and texture profiles.
In summary, coconut oil is a popular choice for creating vegan cheese due to its functional and nutritional attributes, but it is not the only option. Vegan cheese makers can experiment with different oils and fats to achieve the desired characteristics, and consumers have an increasing number of coconut-free alternatives to choose from.
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Grains, including rice and hemp
Grains are an important ingredient in vegan cheese, as they provide a natural source of bacteria for fermentation. This process is key to replicating the texture and flavour of dairy cheese. All grains, including rice and hemp, have their own population of natural bacteria. To access these bacteria, the grains must be soaked and rinsed over a few days until small sprouts begin to form. This is when the starch in the grain changes into a more accessible food source for the bacteria.
Rice is a grain that can be used in vegan cheese production. It can be used in the form of rice milk, which can be substituted for coconut milk in recipes. Rice milk is also suitable for those with allergies, as it is free from common allergens like soy, nuts, and gluten.
Hemp is another grain that is increasingly being used in vegan cheese production. Hemp seeds, in particular, are a good source of protein and healthy fats, making them a suitable base for vegan cheese. Hemp-based vegan cheeses are a good option for those with dietary restrictions or allergies, as they are free from common allergens like soy, nuts, and gluten.
In addition to rice and hemp, other grains such as wheat and barley can also be used in vegan cheese production. The sprouting process is similar to that of rice and hemp, and the grains are then added to a jar of water at room temperature to create a lactic starter culture. This culture is then used to ferment the sugars in the cashews, creating a tangy flavour that is desirable in vegan cheese.
The manufacturing process of fermentation is essential to the production of vegan cheese made from grains, including rice and hemp. This process allows for the replication of dairy cheese texture and flavour, without the use of animal products. However, it is important to note that the proteins in plant-based milk react differently to culturing agents, and proper hygiene and fermentation methods must be followed to avoid the growth of harmful pathogens.
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Starches and oils
Vegan cheese has come a long way since its early days, with a soaring demand for plant-based alternatives to meat and dairy pushing huge innovations in recent years. Vegan cheese is made using a similar process to dairy cheese, but it starts with plant-based milk, like soy or nut milk.
Vegan cheese made with starches and oils will typically use a nut milk or soy milk base, which is fermented using similar bacteria to dairy cheese. The milk is then aged, and the one step that is usually not required is curdling the milk and draining out the whey. The aging process gives the bacteria time to further break down the plant protein, yielding a more nuanced flavor and texture.
Vegan cheeses made primarily with starches and oils may use a variety of different nuts or seeds as their base, including cashews, almonds, macadamia nuts, pecans, pumpkin seeds, and sunflower seeds. These cheeses may also include other ingredients such as salt, spices, and other seasonings, depending on the variety, to create a wide range of flavors.
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Frequently asked questions
Vegan cheese is made from a variety of ingredients, including nuts, soy, rice, grains, coconut, oils, and starches.
Some common nuts used in vegan cheese include cashews, almonds, macadamia nuts, pistachios, and Brazil nuts.
Yes, there are ethical concerns regarding the heavy use of cashew nuts in vegan cheese due to the working conditions of farmers who grow and extract the nuts.
The process of making vegan cheese is similar to that of dairy cheese. A base, such as nut milk or soy milk, is fermented using bacteria and then aged. Additional ingredients such as oils or starches may be added to improve taste and create a similar consistency to dairy cheese.
Yes, vegan cheese may not melt in the same way as dairy cheese due to the absence of casein, a milk protein. Sliced or shredded vegan cheese tends to melt better than blocks of cheese.
