Bushra Griffith
Vegan cheese is a non-dairy, plant-based alternative to traditional cheese. It is usually made from soy, nuts, seeds, vegetable oils, and other natural ingredients like peas, arrowroot, or tapioca. The process of making vegan cheese shares some similarities with traditional cheesemaking, but instead of using animal milk, plant proteins are separated using bacteria. While vegan cheese has become increasingly popular, with a global market value expected to reach $3.9 billion by the end of 2024, the labelling of these products as cheese has been controversial, with dairy industry groups pushing for stricter regulations.
| Characteristics | Values |
|---|---|
| Ingredients | Soy, nuts, vegetable oils, peas, arrowroot, agar, tapioca, coconut oil, palm oil, potatoes, sesame, sunflower, seeds, rice, spices, carrots, coconut |
| Nutritional profile | Healthy fats, no cholesterol, no rennet |
| Texture | Stretchy, melty, gooey |
| Consistency | Solid at room temperature, melts at higher temperatures |
| Forms | Cream cheese, blocks, soft spreadable cheese, grated cheese, cheese dips, shredded cheese |
| Flavours | Mozzarella, Parmesan, cheddar, Gouda, cream, pepper jack, farmhouse cheddar, garlic parm, nacho, smoked cheddar, feta, bleu |
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What You'll Learn
Nuts and seeds
The base of vegan cheese is typically made with wholesome ingredients, like nuts, seeds, tofu, oats, or beans. They’re often thickened with starch or flour, then given a realistic flavor with simple flavoring agents, like spices, herbs, and condiments.
The manufacturing process of fermentation is often used to replicate dairy cheese texture and flavor. However, this is a different process from that used in dairy cheeses, as the proteins in plant-based milk react differently to culturing agents and do not coagulate as traditional cheese does. It must be aged with other methods, and the cheese comes in many styles, just like normal cheese.
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Soy and tofu
Soy is one of the most common ingredients for plant-based cheese, and tofu is made from soybeans, a legume native to East Asia. Tofu is derived from soy milk, which is produced by soaking, grinding, and boiling soybeans to produce a milk-like substance. This soy milk is then solidified with a coagulant such as nigari (seawater secretion) or calcium sulphate, and pressed into blocks of varying hardness to create tofu.
Tofu is an extremely versatile ingredient, beloved for its ability to absorb flavours and its high protein and low-fat content. It is a popular choice for those following a healthy diet and for those seeking alternatives to meat. Tofu can be prepared in many ways, depending on the desired texture and taste of the final dish. It can be marinated in sauces and spices, baked, grilled, fried, or even used raw, particularly silken tofu, which has a creamy texture that works well in salads, cold starters, or desserts.
Tofu is an excellent base for vegan cheese, especially for those with nut allergies or seeking a more affordable option. The process of making tofu cheese involves emulsifying tofu with refined coconut oil in a food processor to achieve a smooth, shiny texture. This combination of protein and fat mimics the mouthfeel of real cheese. Tofu cheese can be used in a variety of recipes, including cheesecakes, cream cheese, feta cheese, sauces, dips, and more.
Tofu cream cheese, in particular, has gained popularity as a dairy-free alternative. It is typically made with firm or extra-firm tofu, tahini, lemon juice, extra virgin olive oil, and salt. The addition of tahini lends a smooth, rich, and nutty flavour to the cream cheese. Tofu cream cheese can be flavoured with herbs, spices, or vegetables, such as garlic, chives, dill, basil, or roasted eggplant. It can be enjoyed as a spread, dip, or starter, and pairs well with toasted bread, crackers, sandwiches, or vegetables.
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Vegetable oils
In addition to coconut oil, other vegetable oils used in plant-based cheese include olive oil and refined olive brine. Olive brine adds an aged, tangy flavour to the cheese. However, coconut oil is unique in its ability to solidify the cheese when chilled, and no other oil can effectively substitute this function.
The use of vegetable oils in plant-based cheese is an important aspect of achieving the desired texture, taste, and overall sensory experience associated with traditional cheese.
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Thickeners and starches
Tapioca starch and flour, derived from the roots of cassava plants, are commonly used in plant-based cheese. Tapioca adds stretchiness and meltiness to the cheese, allowing it to brown when baked, similar to pizza cheese.
Other starches and thickeners used in plant-based cheese include carrageenan and xanthan gum. These added starches help achieve a more cheese-like consistency and improve the taste.
Some plant-based cheeses also contain vegetable oils, such as coconut oil and palm oil, which contribute to the desired texture and melt-in-the-mouth sensation associated with traditional cheese.
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Plant milks and proteins
Plant-based cheese is made from a variety of plant sources, including plant milks and proteins. The most common sources of plant milk and protein used in cheese are soybeans, almonds, and their milk. Soy is derived from soybeans, which are legumes native to East Asia. Soy-based cheese is often made with tofu or another form of soy protein.
Tree nuts and seeds are another popular base for plant-based cheese. Nut and seed-based cheese is typically fermented with extra probiotic cultures and has nutritional yeast or flavourings added. Some common nuts and seeds used for vegan cheese include cashews, macadamia nuts, pecans, almonds, sunflower seeds, peanuts, and pine nuts. Artisanal nut-based cheeses have unique flavours and fresh, authentic textures that are comparable to dairy cheeses.
Tapioca, which is the starch extracted from cassava plant roots, is often used in plant-based cheese as a thickener and texture-adder. It gives cheese stretchy, melty properties and allows it to brown, similar to baked pizza cheese. Other plant-based sources used in cheese include peas, arrowroot, coconut oil, potatoes, and rice.
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Frequently asked questions
Plant-based cheese is made from a variety of nuts, seeds, and other natural ingredients. Common ingredients include cashews, almonds, macadamias, arrowroot, coconut oil, and soy.
Some examples of nuts and seeds used in plant-based cheese include almonds, cashews, macadamia nuts, pecans, and sunflower seeds.
The process of making plant-based cheese involves separating plant proteins from plant matter using bacteria. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency and improve the taste.
Some popular brands of plant-based cheese include Miyoko's Creamery, Treeline, Dr-Cow, and Punk Rawk Labs.
Common types of plant-based cheese include mozzarella, Parmesan, cheddar, Gouda, and cream cheese.
