Andy Montoya
Vegan cheddar cheese is a plant-based alternative to traditional dairy cheese. It is typically made from a combination of plant-based milk, oil, spices, and thickeners like agar agar or tapioca starch. The milk used can vary, with some recipes calling for coconut milk, and others suggesting soy milk, cashew milk, almond milk, or oat milk. Oils used include coconut oil, olive oil, or refined coconut oil, which adds richness and creaminess to the cheese. Spices such as turmeric, paprika, onion powder, and garlic powder add colour and depth of flavour. Thickeners like agar agar and tapioca starch give the cheese its firm, sliceable texture, with tapioca starch also providing some stretch when melted. Other common ingredients include nutritional yeast, tomato paste, lemon juice, and miso paste.
Characteristics and Values of Vegan Cheddar Cheese
| Characteristics | Values |
|---|---|
| Ingredients | Cashews, coconut oil, coconut milk, tomato paste, olive brine, nutritional yeast, agar powder, tapioca flour, turmeric powder, tahini, roasted red pepper, onion powder, garlic powder, salt, lemon juice, paprika, miso, cornstarch |
| Texture | Firm, spreadable, crumbly, sliceable, shreddable, stretchy, freezable |
| Taste | Tangy, savoury, sharp, cheesy, nutty, salty, creamy, rich |
| Nutrition | Lower calories, fat, protein, vitamin A, vitamin D, calcium, higher riboflavin, vitamin B12 |
| Preparation | Blend, chill, boil, soak, whisk, freeze |
| Storage | Refrigerate for 5-7 days, freeze for up to 3 months |
| Brands | Chao, Violife, Miyoko's Creamery, Daiya, Vevan, Follow Your Heart, Kraft, TofuTown |
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What You'll Learn
Common ingredients
Cashews are a popular base for vegan cheddar cheese, as they have a neutral, buttery taste that works well as a base for cheese. Raw cashews are typically soaked in hot water for about five minutes to soften them before being added to a blender. However, some recipes omit cashews, as they are a common allergen.
Coconut milk is often used to create a rich and creamy texture, although other plant-based milk alternatives such as soy milk, almond milk, or oat milk can also be used. Coconut oil is added for consistency, mouthfeel, and meltability, and it also contributes to the firmness of the cheese.
Agar powder, derived from seaweed, is essential for giving the cheese its firm texture. Tapioca flour is added to provide the stretchy consistency typically found in regular cheddar cheese. Nutritional yeast gives the vegan cheddar a nutty, cheesy flavor and a golden color.
Tomato paste is added for its acidic flavor, which contributes to the sharpness found in dairy cheddar. Olive brine, or pickling brine, adds a salty, savory, and tangy flavor similar to dairy cheese. Turmeric powder is used to enhance the color, and a pinch of smoked paprika can be added for flavor and color. Salt is added to taste, and roasted red peppers can be included for color and a subtle smoky flavor.
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Nutritional value
Vegan cheddar cheese is a good source of riboflavin and vitamin B12, making it a viable alternative to traditional cheddar cheese. It is also a useful source of calcium, although not as rich a source as traditional cheddar. It is also low in calories, fat, and protein compared to dairy cheese.
Vegan cheddar cheese is typically made with plant-based milk, such as coconut milk, cashew milk, almond milk, or soy milk. These types of milk are lower in fat and calories than dairy milk, which contributes to the nutritional profile of the cheese. Coconut milk, in particular, adds richness and creaminess to the cheese.
To enhance the flavor and texture of the cheese, additional ingredients are used. For example, coconut oil or cacao butter is added to give the cheese a firm texture, while ingredients like cashews, tahini, or nutritional yeast add creaminess and a cheesy flavor. Tomato paste is also sometimes added to provide sharpness and enhance the color, while olive brine or lemon juice adds tanginess and saltiness.
Some recipes for vegan cheddar cheese also incorporate spices and aromatics, such as onion powder, garlic powder, paprika, and turmeric, which contribute to the flavor and color of the cheese. Additionally, agar powder or tapioca starch is essential for giving the cheese a firm and sliceable texture.
While vegan cheddar cheese offers certain nutritional benefits, it is important to note that it generally contains less protein than dairy cheese. It also may not provide the same levels of vitamin A and vitamin D as found in traditional cheddar cheese.
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Texture and consistency
The texture and consistency of vegan cheddar cheese can vary depending on the ingredients used and the preparation methods. Here are some key factors that contribute to the texture and consistency:
Thickeners and Stabilizers:
Agar, also known as agar-agar, is a crucial ingredient in many vegan cheddar cheese recipes. Derived from seaweed, agar is a natural thickener that gives structure and firmness to the cheese. It helps the cheese hold its shape and allows it to be sliceable and shreddable. The amount of agar used can vary, and some recipes suggest using tapioca flour or tapioca starch in addition to, or as a substitute for, agar to improve the stretchiness of the cheese.
Fats and Oils:
Fats and oils, such as coconut oil, cacao butter, or cashew butter, contribute to the creaminess and richness of vegan cheddar cheese. They also play a role in determining the firmness and melting properties of the cheese. Coconut oil, in particular, is known to make the cheese firmer at room temperature, becoming softer as it warms up.
Nuts and Seeds:
Cashews are a popular base ingredient for vegan cheddar cheese. Raw cashews, when softened by soaking or boiling, create a neutral, buttery base that blends smoothly and contributes to a creamy texture. However, some recipes omit nuts altogether, using alternative ingredients like tahini (sesame seed paste) to achieve a similar creamy texture.
Preparation and Storage:
The preparation and storage methods also impact the texture of vegan cheddar cheese. Many recipes require blending the ingredients until smooth and then chilling the mixture in the refrigerator until it firms up. The cheese can be sliced, shredded, or spread at different stages of softening, and it can be frozen for an extra-firm texture.
Melting Properties:
Vegan cheddar cheese may have varying melting abilities depending on the ingredients used. Tapioca starch is often credited with providing the best melting and stretching qualities, similar to those of dairy cheese. However, some users have noted that certain store-bought vegan cheddar cheeses can be too rubbery or not melty enough, recommending specific brands for better melting characteristics.
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Taste and flavour
The taste and flavour of vegan cheddar cheese can vary depending on the ingredients used and the method of preparation. However, there are some common ingredients and techniques used to create a flavour profile similar to that of traditional cheddar cheese.
One of the key ingredients in achieving a cheddar flavour is miso, which adds a tangy, cheesy bite reminiscent of sharp cheddar. Miso is made from fermented soybeans and has a distinct umami flavour that gives vegan cheddar its characteristic taste. In addition to miso, nutritional yeast is often used to impart a nutty, cheesy flavour and a golden colour to the vegan cheese. Nutritional yeast, made from a single-celled organism called Saccharomyces cerevisiae, is a common ingredient in vegan foods due to its cheesy flavour profile.
Another important aspect of flavour development in vegan cheddar cheese is the use of acidic ingredients. Lemon juice, tomato paste, and olive brine are commonly added to mimic the sharpness and tanginess of dairy cheddar. These ingredients not only contribute to the overall flavour but also help to create a similar acidic profile to that of traditional cheddar. Additionally, roasted red peppers are often included to provide a subtle smoky depth and a pop of colour.
The base of the cheese is also a critical component in achieving the desired flavour and texture. While some recipes use cashews, which have a neutral, buttery taste, others opt for coconut milk to create a rich and creamy texture. The choice of base ingredient can significantly impact the overall flavour and mouthfeel of the final product. Furthermore, coconut oil is often added to enhance the firmness and mouthfeel of the cheese, especially when using lighter plant-based milks.
Lastly, spices and aromatics play a crucial role in flavouring vegan cheddar cheese. Smoked paprika, onion powder, garlic powder, and turmeric are commonly added to enhance the colour and provide depth of flavour. These ingredients contribute to the overall savoury profile of the cheese, making it more akin to traditional cheddar.
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Commercial availability
Vegan cheddar cheese has been commercially available since the 1970s or 1980s. In the early 1990s, the only brand of vegan cheese available in the United States was Soymage. Since then, the number and types of widely available vegan cheeses have diversified. In the 1990s, vegan cheese sometimes cost twice as much as dairy cheese. From 2018 to 2020, several new companies were founded to make animal-free cheese, including New Culture, Change Foods, Legendairy Foods, and Better Dairy. Some use genetically engineered yeast to synthesize cow milk proteins without the use of cows. From 2018, the market for vegan cheese grew on a global scale. According to market research, Europe had the greatest market share of 43%, followed by North America, Asia-Pacific, South America, and the Middle East & Africa.
The product became commercially available in the early 20th century, with soy being used to make vegan cheese-type substances and cream cheese. The first documented maker of commercial soy cheese was Li Yu-ying, who, around 1910, started a "soy dairy" in France. Li had learned about soy while growing up in Beijing, where fermented tofu had been used to make nondairy cheese-like products for over 1,000 years; their first recorded mention was in the 1500s. Working from a factory outside Paris, Li adapted these techniques to a Western palate and made nondairy Gruyere, Roquefort, and Camembert. During the 1930s, there was a spate of development in soy-based cream cheese alternatives, largely driven by Seventh-day Adventists, who, between 1911 and 1970, made most of the commercial cheese alternatives available in the U.S.
In the 21st century, vegan cheese has quietly but steadily infiltrated mainstream supermarket shelves. However, historically, vegan cheesemakers have not been able to create products that mimic real cheese. Most vegan cheese is low in calcium, though the Go Veggie brand has similar calcium content to dairy cheese. Vegan cheese is generally not a good source of protein compared to dairy cheese. A 1998 study comparing cheddar cheese to one type of vegan cheese found that the vegan cheese had lower calories, fat, and protein, though protein content varies by type. The vegan cheese had higher riboflavin and vitamin B12, making it an acceptable replacement for cheddar cheese in terms of those nutrients. On the other hand, the vegan cheese did not provide vitamin A or vitamin D, in contrast to cheddar cheese. The vegan cheese was found to be a useful source of calcium, but not as good a source as cheddar cheese.
The more common types of vegan cheese being manufactured, distributed, and produced through this market are mozzarella, Parmesan, cheddar, Gouda, and cream cheese non-dairy-based cheeses. These vegan cheeses are consumed in restaurants, grocery stores, bakeries, vegan school meals, and homes. Vegan cheeses are expected to grow and diversify into the mid-2020s. As of 2017, vegan cheese is generally more expensive than dairy cheese for consumers.
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Frequently asked questions
Vegan cheddar cheese is made from plant-based milk, oil, roasted red pepper, salt, onion powder, garlic powder, turmeric powder, tahini, tomato paste, olive brine, nutritional yeast, agar powder, tapioca flour, and miso paste.
Coconut oil is added to the cheese to make it firm. The longer the cheese sits at room temperature, the softer it gets.
Agar agar is a clear vegan gelatin derived from seaweed. It is essential for making the cheese firm.
Refined coconut oil can be replaced with any other oil. However, the cheese will not be as rich and creamy.
Cashews can be replaced with sesame, sunflower, pine nuts, peanuts, or almonds.
