Frederic Melton
Plant-based cheese is made from a variety of ingredients, including nuts, seeds, legumes, starches, thickeners, and vegetable oils. The most common ingredients used to make plant-based cheese include almonds, cashews, coconut oil, and soy. The process of making plant-based cheese typically involves soaking the nuts or seeds in water to soften them and then blending them with other ingredients such as starches, thickeners, and flavourings. The mixture is then cooked or fermented to create a cheese-like consistency, and the final product can be shaped, sliced, and seasoned to taste like different types of cheese.
| Characteristics | Values |
|---|---|
| Ingredients | Soy, nuts (cashews, almonds, macadamias, pecans, etc.), seeds, legumes, vegetable oils (coconut oil, palm oil), tapioca, peas, arrowroot, potatoes, carrots |
| Process | First, plant proteins are separated from overall plant matter using bacteria. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency. The mixture is then cooked or fermented and can be shaped, sliced, and seasoned to taste like different types of cheese. |
| Styles | Cream cheese, blocks of cheese, soft spreadable cheese, grated cheese, cheese dips, shredded cheese |
| Flavors | Cheddar, mozzarella, parmesan, feta, pepper jack, ricotta, cream cheese |
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What You'll Learn
Nuts, including cashews, almonds, and macadamias
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Soy, including tofu
Tofu, also known as soy cheese, is a versatile ingredient in vegetarian and vegan cuisine. It is made from soy milk, which is produced by soaking, grinding, and boiling soybeans. Tofu has a neutral flavour and the ability to absorb flavours, making it excellent for a wide range of dishes. It is particularly popular due to its high protein and low-fat content, as well as its meat substitute qualities.
The process of making tofu involves coagulating soy milk with a coagulant such as nigari (seawater secretion), calcium sulphate, or glucono delta-lactone (GDL). The curds are then cut, strained of excess liquid, and pressed into blocks of varying hardness, resulting in different types of tofu. Tofu can be further prepared in many ways, such as marinating, oven-roasting, stewing, or frying, depending on the desired texture and taste.
Soy cheeses are available in various forms, including blocks, slices, cream cheese, soft spreadable cheese, grated cheese, and shredded cheese. They have a similar nutritional profile to dairy cheese, with moderate amounts of sodium and lower saturated fat content. Many soy cheeses are fortified with calcium, vitamin A, and vitamin E, offering additional health benefits.
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Vegetable oils, including coconut oil
In addition to coconut oil, other vegetable oils used in plant-based cheese include palm oil and oils derived from nuts and seeds, such as almonds, cashews, macadamia nuts, pecans, and pumpkin seeds. These nuts and seeds are typically soaked in water to soften them and then blended with other ingredients such as starches, thickeners, and flavourings. The process of making plant-based cheese with vegetable oils often involves fermentation, which helps to create a cheese-like consistency and improve the taste.
The use of vegetable oils, particularly coconut oil, in plant-based cheese has become increasingly popular due to the desired texture and melting properties it provides. It is also a good option for those who follow a vegan, lactose-intolerant, or plant-based diet, as it does not contain any animal-derived ingredients such as milk or casein.
While vegetable oils are a common base for plant-based cheese, other ingredients such as soy, tofu, potatoes, carrots, and peas are also used to create a variety of flavours and styles, including cheddar, mozzarella, parmesan, and cream cheese. These plant-based cheeses can be used in a wide range of dishes, such as pizzas, lasagnes, sandwiches, and salads, offering a tasty and healthier alternative to traditional cheese.
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Seeds, including sunflower seeds and pumpkin seeds
Plant-based cheese is made from a variety of seeds, including sunflower seeds and pumpkin seeds. These seeds are used to create a cheese-like product that is suitable for those following a vegan or plant-based diet, as well as those who are lactose intolerant. The process of making seed-based cheese typically involves soaking the seeds in water to soften them, then blending them with other ingredients such as starches, thickeners, and flavourings.
Sunflower seeds and pumpkin seeds are popular choices for plant-based cheese due to their availability and nutritional profile. They are rich in healthy fats and proteins, which help create a creamy and smooth texture similar to that of traditional dairy cheese. The seeds are typically fermented with probiotic cultures and have nutritional yeast or flavourings added to enhance their taste and nutritional value.
One of the main challenges in creating plant-based cheese is achieving the same stretchiness and meltability as traditional cheese, which is due to the presence of casein and whey proteins in dairy. However, recent breakthroughs in plant-based fermentation have allowed for the creation of vegan casein and whey, improving the meltability of seed-based cheeses.
Seed-based cheeses can be made in a variety of styles, including blocks, shredded, grated, or sliced, as well as spreadable soft cheeses or cheese dips. They can also be seasoned to taste like different types of cheese, such as cheddar, mozzarella, parmesan, or cream cheese. This versatility allows seed-based cheeses to be used in a wide range of dishes, from pizzas and lasagnes to sandwiches and salads.
In addition to sunflower and pumpkin seeds, other commonly used seeds in plant-based cheese include sesame seeds and soybeans, which provide a good source of plant-based protein and contribute to the cheese-like texture.
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Starches and thickeners, including tapioca
Starches and thickeners are often used in plant-based cheese, including tapioca. Tapioca is a starch extracted from the root of the cassava plant, which is widely grown in Brazil. It is native to South America and is used as a staple food throughout much of Africa. It is also a common ingredient in commercial food production.
Tapioca is almost pure starch and contains negligible amounts of protein and other nutrients. It is grain- and gluten-free, making it a suitable replacement for wheat- or corn-based products. It can be used as a flour in baking and cooking, or as a thickener in soups, sauces, and gravies. It has a neutral flavour, a clear, glossy appearance, and freezes and thaws well. It is also a good option for thickening fruit juices and pies as it gives them a shiny, smooth finish.
Tapioca flour is often used in plant-based cheese to create a stretchy, gooey texture. It is perfect for making vegan mozzarella, which can then be used in dishes such as grilled cheese sandwiches, pizza, or lasagna. A typical recipe for vegan mozzarella includes cashews, water, lemon juice, apple cider vinegar, salt, and tapioca starch.
Tapioca is also used in other plant-based cheese products, such as vegan Parmesan and cheddar cheese. It helps to create a texture that rivals dairy cheese and improves the melting behaviour of plant-based cheese.
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Frequently asked questions
Plant-based cheese is typically made from nuts, seeds, legumes, vegetable oils, starches, thickeners, and flavourings. Common nuts used include cashews, almonds, and macadamias.
Plant-based cheese comes in many styles, including cream cheese, blocks of cheese, soft spreadable cheese, grated cheese, cheese dips, and shredded cheese. Some common types of plant-based cheese are cheddar, mozzarella, parmesan, and cream cheese.
The process of making plant-based cheese typically involves soaking the nuts or seeds in water to soften them and then blending them with other ingredients such as starches, thickeners, and flavourings. The mixture is then cooked or fermented to form a cheese-like consistency, and the cheese can be shaped, sliced, and seasoned to taste like different types of cheese.
