Vegan Cheese: Unraveling The Mystery Of Plant-Based Cheesy Goodness

Vegan cheese is a non-dairy, plant-based alternative to traditional cheese. It is usually made from nuts, seeds, tofu, oats, beans, vegetable oils, and natural ingredients like peas or arrowroot. The base of vegan cheese is typically made with wholesome ingredients like nuts, seeds, tofu, oats, or beans. They are often thickened with starch or flour and then given a realistic flavor with simple flavoring agents like spices, herbs, and condiments. The most common ingredients include plant-based milk, nutritional yeast, agar agar, tapioca starch, coconut oil, cashews, and chickpea flour.

Characteristics of Vegan Cheese

Nuts and seeds: Cashews, almonds, macadamia nuts, pistachios, sunflower seeds, or pumpkin seeds

Nuts and seeds are a popular base for vegan cheese, and they are easily available in most grocery stores. Nut and seed-based cheeses are typically fermented with extra probiotic cultures and have nutritional yeast and flavourings added.

Cashews are a common choice for vegan cheese due to their relative creaminess. They can be blended into a paste and then fermented, before other ingredients are added to achieve different flavours, such as truffle or chilli. Cashew-based cheeses are also a good source of protein, with around 12 to 13g of protein per 100g.

Almonds are another popular choice for nut-based vegan cheeses. Almond-based cheeses are quite subtle in flavour and are often used in cream cheese alternatives. They are also a good source of vitamin E.

Macadamia nuts are also used in vegan cheese-making due to their creamy texture and high-fat content. Macadamia nuts are more expensive than other nuts, which can make macadamia-based vegan cheeses more costly.

Sunflower seeds and pumpkin seeds are also used in vegan cheese. They are a good option for people with nut allergies.

Coconut: Coconut oil or coconut milk

Coconut is a common ingredient in vegan cheese, and it comes in a few forms, including coconut milk, cream, and oil. Coconut is high in fat, which allows vegan cheese to mimic the creamy, dense characteristics of dairy cheese. However, added flavouring is usually needed to mask the taste of coconut.

Coconut milk is a popular choice for making vegan cheese at home. It provides a creamy texture and can be used as a base for many different types of vegan cheese. When making vegan cheese with coconut milk, it is important to use full-fat coconut milk for the best results. The coconut milk should be combined with other ingredients such as nutritional yeast, agar agar, and spices to create a firm, sliceable, or meltable cheese.

Coconut oil is another key ingredient in vegan cheese. It is a plant-based oil high in saturated fats, and it helps create a rich, creamy texture. It is often used in combination with plant-based milk and other ingredients to create a cheese-like consistency and improve the taste.

Some popular brands of vegan cheese, such as Daiya, use coconut oil in their products. Daiya's unique combination of ingredients, including coconut oil, tapioca flour, and pea protein, gives their cheese a creamy texture and the ability to melt and stretch like dairy cheese.

Overall, coconut and its derivatives play an important role in creating vegan cheese that resembles the taste and texture of traditional dairy cheese.

Starches/flour: Potato starch, all-purpose flour, tapioca starch, cornstarch, agar agar, or carrageenan

Starches and flours are essential in creating vegan cheese, helping to thicken and bind the mixture, improve texture, add flavour, and increase shelf life.

Potato starch is a common thickening agent used in vegan cheese-making. It helps create a smooth, cohesive mixture. Potato starch is often used in conjunction with other ingredients, such as water, salt, and cashew nuts, to form the base of the cheese.

All-purpose flour can also be used in vegan cheese. However, it is important to note that the type of flour used can impact the texture and firmness of the cheese. For example, using harder margarine will result in a harder cheese that can be sliced, while softer margarine will produce a softer, spreadable cheese.

Tapioca starch, also known as tapioca flour, is another crucial ingredient in creating vegan cheese. It is made from the starch extracted from cassava plant roots and is often used as a thickener and texture enhancer. Tapioca gives vegan cheese its stretchy, melty properties, allowing it to brown when baked, similar to pizza cheese.

Cornstarch is another option for thickening and stabilising vegan cheese. It helps create a smooth and creamy texture.

Agar agar, derived from seaweed, is a gelling agent commonly used in vegan cheese recipes. It helps create a firm, sliceable texture and contributes to the cheese's ability to melt.

Carrageenan is also used as a thickening agent in vegan cheese production. It is added to plant-based milk and heated, resulting in a solid cheese after cooling.

These starches and flours play a vital role in achieving the desired texture, flavour, and functionality of vegan cheese, ensuring a satisfying and enjoyable experience for consumers.

Flavoring agents: Nutritional yeast, garlic powder, cumin, salt and pepper, apple cider vinegar, paprika, liquid smoke, and more

Flavoring agents are a key component of vegan cheese, as they help to replicate the taste and texture of traditional dairy cheese. Nutritional yeast is a common ingredient, as it gives vegan cheese a nutty, savory, and slightly cheesy flavor. It is often added to plant-based cheese made from nuts, seeds, tofu, oats, or beans.

Other flavoring agents used in vegan cheese include garlic powder, cumin, salt, and pepper, which add depth and savoriness to the final product. Apple cider vinegar is also used to give vegan cheese a bright, tangy finish. Additionally, spices such as paprika and liquid smoke can be added for a smoky flavor.

Some recipes may also include dry mustard powder, miso paste, dry herbs, and lemon juice to enhance the flavor profile of the vegan cheese. These flavoring agents can be adjusted to create different varieties of vegan cheese, such as cheddar, mozzarella, or Swiss cheese.

The combination of these flavoring agents with the base ingredients of vegan cheese helps to create a product that is not only delicious but also a great alternative for those who are dairy-free, vegan, or conscious of the ethical implications of traditional cheese production.

Vegetable proteins: Soybeans, almond, and their milk

Vegetable Proteins: Soybeans, Almonds, and their Milk

Vegetable proteins derived from soybeans, almonds, and their milk are commonly used in vegan cheese production. These ingredients are versatile and can be used to create a wide range of cheese textures, from soft and creamy to hard and sliceable.

Soybeans and Soy Milk

Soy milk is a popular choice for making vegan cheese due to its neutral taste and nutrient composition. It serves as a good base for achieving the desired creamy texture in vegan cheese. Soy milk's versatility also allows for substitutions with other plant-based milk alternatives, such as oat milk or cashew milk, although the cheese's stringiness may vary. Soy yogurt is another ingredient derived from soybeans that adds tanginess and a sourish note to the cheese, enhancing its texture and creaminess.

Almonds and Almond Milk

Almond milk is another favoured option for crafting vegan cheese, particularly for those who appreciate its distinct taste. The process of making almond milk involves blending almonds with water and then straining the mixture to separate the pulp. This milk can be easily made at home or purchased from stores, offering flexibility in the cheese-making process. Almond milk, combined with thickening agents and flavour enhancers, creates a delightful vegan cheddar cheese.

Protein-rich Alternatives

In addition to soybeans and almonds, other vegetable proteins can be used in vegan cheese production. For example, cashews are often used to create a creamy and oozy texture, while sweet potatoes add a vibrant colour and a touch of sweetness to the cheese sauce. Yukon gold potatoes are another key ingredient for achieving the desired creaminess in vegan cheese recipes.

Frequently asked questions