Frederic Melton
Non-dairy cheese, also known as vegan cheese, is a category of plant-based cheese analogues that exclude all animal products. It is made from a variety of nuts, most commonly cashews, almonds, and macadamias, as well as seeds such as sesame, sunflower, peanuts, and soybeans. Vegan cheese can also be made from coconut oil, nutritional yeast, tapioca, rice, potatoes and spices. The manufacturing process often involves fermentation to replicate the texture and flavour of dairy cheese, and additional ingredients are used to improve taste and create a cheese-like consistency.
| Characteristics | Values |
|---|---|
| Ingredients | Soy, nuts, vegetable oils, seeds, coconut oil, peas, arrowroot, vegetable proteins, plant milks, sesame, sunflower, cashews, pine nuts, peanuts, almonds, soybeans, nutritional yeast, tapioca, rice, potatoes, spices, fermented tofu, margarine, yeast extract, lemon juice, agar, carrageenan, xanthan gum, olive oil, herbs, and more |
| Manufacturing Process | Fermentation, culturing, and ageing. |
| Nutritional Profile | No cholesterol, less saturated fat than dairy cheese, low protein, high salt content. |
| Texture and Taste | Melty, oozy, and bubbly, similar to traditional cheese. |
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What You'll Learn
Nuts
Nut cheese is made from nuts, seeds, or a combination of the two. Nuts commonly used in non-dairy cheese include cashews, macadamia nuts, almonds, pistachios, and brazil nuts. The process of making nut cheese involves soaking the nuts, blending them into a creamy consistency, and then infusing the mixture with probiotic cultures and flavourful ingredients to aid fermentation and create a soft, malleable cheese.
The size and density of the nut dictate how long it needs to be soaked for. Tougher nuts like macadamia and brazil nuts are soaked for a minimum of six hours or overnight, while softer nuts like cashews only need to be soaked for two to three hours. The soaked nuts are then blended with water to create a creamy consistency.
Nut cheese can be made at home using easily accessible ingredients like probiotics or fermented grain water (rejuvelac). Some recipes call for additional ingredients like nutritional yeast, agar powder, and cornstarch. The type of nut and the process used will determine the final product's texture and whether it is hard, smoked, meltable, or sliceable.
Cashews are a popular choice for nut cheese because of their high fat content, which helps create a rich texture that mimics dairy products. Soaking and blending cashews creates a creamy consistency that can be used as a base for various types of cheese. The addition of ingredients like coconut oil can also enhance the firmness of the final product when refrigerated.
Artisanal producers like Dr. Cow create small batches of flavorful and textured nut cheeses using raw food techniques and long-term fermentation. They experiment with ingredients like reishi mushroom spores, blue-green algae, saffron, truffles, and lapsang souchong tea to create distinctive and dairy-free products that mimic the variation found in traditional dairy cheeses.
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Seeds
Non-dairy cheese is made from a variety of ingredients, including seeds, nuts, soya, and yeast flakes. Seeds used in non-dairy cheese include sesame, sunflower, hemp seeds, and soybeans.
Nut and seed-based non-dairy cheeses are typically fermented with extra probiotic cultures and have nutritional yeast or flavourings added. The seeds are usually combined with other ingredients to create a more cheese-like consistency and improve the taste. For example, coconut oil is a common ingredient in non-dairy cheese as it is high in fat, allowing it to mimic the creamy, dense characteristics of cheese.
Some non-dairy cheeses are made with a base of coconut oil and various starches, including tapioca starch, which gives the cheese its stretchy, melty properties. Coconut oil is generally a good indicator that a non-dairy cheese will melt. Other starches used include rice flour and tapioca flour, which is made from the starch extracted from cassava plants' roots.
Non-dairy cheeses can also be made from seeds and nuts, such as cashews, almonds, and peanuts, which are common primary ingredients. These nuts and seeds are blended with gums, protein solids, and fats to create the mouthfeel and melt of dairy cheese.
Some non-dairy cheeses are made with tofu, which has been documented in China since the late 16th century. Fermented tofu, or furu, has been used as a condiment to accompany rice or porridge. Western sources have compared furu to cheese, calling it a "non-dairy/vegan cheese".
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Soy
Tofu, or fermented tofu (furu), is another common base for soy-based non-dairy cheese. Furu has been documented in China since the late 16th century and has been compared to cheese in Western sources. Tofu is often used as a feta substitute, as it has a similar texture and can be crumbled over salads or cubed for pasta dishes. It can also be blended with other ingredients, such as miso, salt, water, and seasonings, to create a creamy cheese sauce or spread.
Some popular brands that use soy in their non-dairy cheese products include Cheeze & Thank You, Mrs. Cheng's Soy Cheese, One Love Planet, Veggie Karma, and Tofutti. These brands offer a variety of cheese alternatives, including mozzarella, ricotta, cheddar, and cream cheese.
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Vegetable proteins
Other sources of vegetable proteins for non-dairy cheese include almond, almond milk, and almond paste. Almond milk, along with cashews, provides a creamy flavour and texture to non-dairy cheese. Almond paste is also an emerging ingredient in the cheese alternative market, producing a comparable texture to coconut oil-based cheese but with lower saturated fat content.
Peas, seeds, and nuts are also used as sources of vegetable proteins for non-dairy cheese. Nutritional yeast, a deactivated yeast culture, is often added to non-dairy cheese for its distinct, cheesy flavour. Nutritional yeast is also a good source of vitamin B12, an important nutrient for vegans.
The manufacturing process of fermentation is often used to replicate the texture and flavour of dairy cheese. However, the proteins in plant-based milk react differently to culturing agents and do not coagulate in the same way as dairy milk. Proper hygiene and correct fermentation methods are crucial to prevent the growth of pathogens such as Salmonella, Listeria, and E. coli.
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Vegetable oils
Palm oil is another vegetable oil used in non-dairy cheese, although its use is less common due to concerns about sustainability and ethical sourcing. Grapeseed oil and olive oil are also used in some vegan cheese products, providing a base for the cheese along with other ingredients such as cashews and water.
The use of vegetable oils in non-dairy cheese is important for achieving the desired texture and consistency. Oils act as thickeners and help create a cheese-like mouthfeel. They also play a role in improving the flavour of the cheese. However, the use of vegetable oils in vegan cheese has been criticised, with some arguing that these oils are unhealthy and can lead to weight gain and bloating.
While vegetable oils are a common ingredient in non-dairy cheese, they are not the only component. These cheeses also rely on plant-based proteins, which are separated using bacteria or other methods, and then combined with oils and other ingredients to create a cheese-like product. The specific ingredients and processes used can vary depending on the brand and type of cheese being produced.
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Frequently asked questions
Non-dairy cheese, or vegan cheese, is made from a variety of plant-based sources. These include nuts, most commonly cashews, almonds, and macadamias, and seeds such as sesame, sunflower, peanuts, and soybeans. Other ingredients are coconut oil, nutritional yeast, tapioca, rice, potatoes, and spices.
The process of making non-dairy cheese is similar to traditional cheese-making. First, plant proteins are separated from the overall plant matter. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency and improve the taste. The mixture is then fermented, and flavourings are added.
Non-dairy cheese has come a long way in terms of taste and texture. Some people can hardly tell the difference between non-dairy and dairy cheese. However, non-dairy cheese made with nuts does not melt due to its solid base.
Some common types of non-dairy cheese include mozzarella, Parmesan, cheddar, Gouda, and cream cheese.
