Frederic Melton
Vegan cheese is made from plant-based ingredients, such as nuts, seeds, tofu, oats, beans, and vegetable oils. The process of making vegan cheese shares some similarities with traditional cheesemaking, but without the use of animal milk. First, plant proteins are separated using bacteria, and then ingredients like oils and thickeners are added to create a cheese-like consistency. The mixture is then left to sit, allowing the bacteria to break down the plant proteins further. While vegan cheese may not have the same complex flavours and unique textures as dairy cheese, it is a tasty and healthier alternative for those following a vegan, vegetarian, or dairy-free diet.
| Characteristics | Values |
|---|---|
| Base Ingredients | Nuts, seeds, tofu, oats, beans, peas, arrowroot, vegetable oils, coconut oil, soybeans, and plant proteins |
| Thickening Agents | Starch, flour, tapioca, and thickeners |
| Additional Ingredients | Spices, herbs, condiments, yeast, vinegar, salt, and flavourings |
| Texture | Stretchy, melty, gooey, creamy, soft, spreadable, grated, and shredded |
| Taste | Realistic, authentic, nutty, tangy, and similar to dairy cheese |
| Type | Cream cheese, blocks, soft spreadable, grated, dips, shredded, and slices |
| Brands | Treeline, Dr-Cow, Punk Rawk Labs, Parma, Violife, Miyoko's Creamery, Daiya, Kite Hill Foods, Tofutti, Parmela Creamery, Field Roast Chao Creamery, and MozzaRisella |
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What You'll Learn
Nuts
Nut-based non-dairy cheeses are often considered inferior in taste and texture to dairy cheeses. They are also more difficult to melt due to their solid base. However, some artisanal producers are creating high-quality nut-based non-dairy cheeses with depth of flavour and texture. For example, Brooklyn-based Dr. Cow uses raw food techniques and long-term fermentation to create small batches of textural, flavorful nut cheeses. They also add ingredients such as reishi mushroom spores, blue-green algae, saffron, truffles, and lapsang souchong tea to create distinctive flavours.
Nut-based non-dairy cheeses are a good source of calcium and are lower in calories, fat, and protein than dairy cheese. They also contain no cholesterol and less saturated fat than dairy cheese. However, they do not provide vitamin A or vitamin D, which is found in dairy cheese.
Nut-based non-dairy cheeses can be used in a variety of dishes, from grilled cheese sandwiches to cheeseboards. They can be paired with wine (or non-alcoholic sparkling fruit juice), seeded crackers, grapes, sliced apples, watermelon, and bread.
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Soy
The manufacturing process for soy-based non-dairy cheese involves fermentation to replicate the texture and flavor of dairy cheese. However, this process differs from that of dairy cheese due to the different reaction of plant-based proteins to culturing agents. Soy-based non-dairy cheese is also aged using methods such as ambient temperature and humidity monitoring, and culturing agents like rejuvelac, non-dairy yogurt, or kombucha. Proper hygiene and correct fermentation methods are crucial to prevent the growth of pathogens.
Some popular brands of soy-based non-dairy cheese include Mrs. Cheng's Soy Cheese, Cheeze & Thank You, Veggie Karma, and Soyana. These brands offer a range of cheese alternatives, from artisanal wedges to ricotta and mozzarella styles. Soy-based non-dairy cheese is a good option for those seeking dairy-free alternatives, and some varieties are known to have a creamy texture and a full-bodied flavor.
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Oils
Coconut oil is a popular choice for non-dairy cheese makers because it is a natural emulsifier, which means it helps to bind the ingredients together and create a smooth, creamy texture. It also has a high smoke point, which makes it suitable for cooking and melting. However, coconut oil has been associated with high levels of saturated fat in non-dairy cheese. A study found that almost 60% of non-dairy cheese alternatives had high levels of saturated fat, and those containing coconut oil were more likely to fall into this category.
Palm oil is another oil commonly used in non-dairy cheese. While it has similar emulsifying properties to coconut oil, it has come under scrutiny for its environmental impact, as the production of palm oil has been linked to deforestation and habitat destruction. Some non-dairy cheese brands, such as Miyoko's Creamery, have committed to using palm oil-free ingredients in their products.
Olive oil is sometimes used in non-dairy cheese, particularly in Mediterranean-style cheeses. It adds a distinct flavour and creaminess to the cheese. Peanut oil is also emerging as an important player in the non-dairy cheese market, as it can be used to produce a cheese alternative with a comparable texture to coconut oil but with a lower saturated fat content.
Vegetable oils, such as canola oil, safflower oil, and soy oil, are also used in non-dairy cheese. These oils provide a source of healthy fats and help to create a cheeselike consistency. However, some vegetable oils have been associated with high levels of saturated fat and sodium in non-dairy cheese, so it is important to read the ingredient list and nutritional information when choosing a non-dairy cheese product.
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Thickeners
Starch and flour are commonly used as thickeners in non-dairy cheese. For example, tapioca starch and flour are often used to create a stretchy, melty texture, and to allow the cheese to brown when baked. Other types of flour, such as rice flour, can also be used.
Non-dairy cheese can also be thickened with plant proteins, which are separated using bacteria. Nuts are a popular base for non-dairy cheese, with cashews being a common choice due to their relative creaminess. Soaked cashews can be blended into a paste and then fermented, before other ingredients are added to create different flavours. Almonds are another nut used in non-dairy cheese, such as in almond-based cream cheese.
Other thickeners and ingredients can be added to nut-based cheeses to improve their melting properties. For example, coconut oil is often used in non-dairy cheese, and MozzaRisella, a company producing vegan mozzarella, combines coconut oil with sprouted brown rice, water, and apple cider vinegar.
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Fermentation
Nuts and seeds are the most common bases for vegan cheese that undergoes fermentation. Cashews, for example, are chosen for their relative creaminess and can be blended into a paste before being fermented and mixed with other ingredients to achieve different flavours, such as truffle or chilli. Artisan cheesemakers may leave fermented cashews to age for up to two weeks, depending on the product. Cream cheese, for instance, is not aged at all.
The process of fermentation in non-dairy cheese production is similar to that of dairy cheese, where bacterial cultures are added to milk to break down sugars and produce lactic acid. This not only preserves the cheese but also contributes to its flavour and texture.
In summary, fermentation plays a crucial role in the production of non-dairy cheese, especially those made from nuts and seeds. It helps to develop flavour, improve texture, and enhance melting characteristics, making these cheeses more comparable to their dairy counterparts.
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Frequently asked questions
Non-dairy cheese is made from plant-based ingredients, such as nuts, seeds, tofu, oats, beans, and various other natural ingredients like peas or arrowroot.
Some common nuts and seeds used for non-dairy cheese are almonds, cashews, sunflower seeds, macadamia nuts, pecans, and pumpkin seeds.
The process of making non-dairy cheese shares some similarities with traditional cheese-making. First, plant proteins are separated using bacteria. Then, ingredients such as oils, thickeners, and flavourings are added to create a cheese-like consistency and improve taste.
Some popular brands of non-dairy cheese include Treeline, Dr-Cow, Punk Rawk Labs, Kite Hill Foods, Tofutti, Parmela Creamery, Violife, Daiya, and Field Roast Chao Creamery.
