Vegan Cheese: A Tasty, Plant-Based Alternative To Dairy

Vegan cheese is a category of non-dairy, plant-based cheese analogues. It is made using a process that shares some similar steps with traditional cheesemaking, but without animal milk. Vegan cheese can be made from vegetables, such as proteins, fats and milks (plant milks), as well as seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans. Other ingredients include coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.

Ingredients: plant-based proteins, fats, plant milks, seeds, coconut oil, yeast, tapioca, rice, potatoes and spices

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products. Vegan cheese can be made with components derived from vegetables, such as proteins, fats and milks (plant milks). It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans; other ingredients are coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.

One of the biggest draws to this type of vegan cheese is that it requires fairly minimal processing. Typically the nuts or seeds are soaked, blended and fermented with the same types of bacteria used to make dairy cheese. Other ingredients like salt, nutritional yeast or herbs may be added for flavor. Some of the most popular ingredients for nut- and seed-based cheeses include:

• Plant-based proteins
• Fats
• Plant milks
• Seeds
• Coconut oil
• Yeast
• Tapioca
• Rice
• Potatoes
• Spices

Vegan cheese is created using a process that shares some similar steps with traditional cheesemaking—sans animal milk, of course. Plant proteins are separated using bacteria. Then ingredients such as oils and thickeners are added to help create the desired cheeselike consistency. Just like traditional cheeses, the next big thing needed for a tasty vegan cheese is time. The vegetable protein and bacteria sit and break down further.

Texture: soft, creamy, shredded, block, sliced

Vegan cheese is a category of non-dairy, plant-based cheese analogues. Vegan cheeses range from soft fresh cheeses to aged and cultured hard grateable cheeses like plant-based Parmesan. The defining characteristic of vegan cheese is the exclusion of all animal products. Vegan cheese can be made with components derived from vegetables, such as proteins, fats and milks (plant milks). It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans; other ingredients are coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.

Vegan cheese is created using a process that shares some similar steps with traditional cheesemaking—sans animal milk, of course. Plant proteins are separated using bacteria. Then ingredients such as oils and thickeners are added to help create the desired cheeselike consistency. Just like traditional cheeses, the next big thing needed for a tasty vegan cheese is time. The vegetable protein and bacteria sit and break down further.

Shredded: Many major brands now offer shredded-style vegan cheese. Mozzarella and cheddar styles are probably the most popular. This variety is best for sprinkling on top of pizza, tacos, potatoes or casseroles. Cream cheese: Vegan options for cream cheese are great for spreading on bagels and toast or using in creamy sauces. Like traditional cream cheese, they also come in a variety of flavors. Block and sliced: Vegan options for block and sliced cheese come in many varieties, including cheddar, smoked gouda, provolone and American. They’re best used on crackers or sandwiches. Soft cheese: Varieties include vegan ricotta, brie and camembert.

Taste: melts on toast, spreads on bagels, sprinkles on pizza

Vegan cheese is a category of non-dairy, plant-based cheese analogues. It is made with components derived from vegetables, such as proteins, fats and milks (plant milks). It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans; other ingredients are coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.

Vegan cheese is created using a process that shares some similar steps with traditional cheesemaking—sans animal milk, of course. Plant proteins are separated using bacteria. Then ingredients such as oils and thickeners are added to help create the desired cheeselike consistency. Just like traditional cheeses, the next big thing needed for a tasty vegan cheese is time. The vegetable protein and bacteria sit and break down further.

Vegan cheese is generally more expensive than dairy cheese for consumers. Labeling of vegan cheese, like other vegan dairy analogues, is controversial, with dairy industry groups pushing to prohibit the use of terms like "cheese" on non-dairy products. Labeling purely plant-based products as "cheese" is prohibited in the European Union and the United Kingdom.

Many major brands now offer shredded-style vegan cheese. Mozzarella and cheddar styles are probably the most popular. This variety is best for sprinkling on top of pizza, tacos, potatoes or casseroles. Cream cheese options are great for spreading on bagels and toast or using in creamy sauces. Like traditional cream cheese, they also come in a variety of flavors. Block and sliced vegan options come in many varieties, including cheddar, smoked gouda, provolone and American. They’re best used on crackers or sandwiches. Soft cheese varieties include vegan ricotta, brie and camembert.

Health: minimal processing, dairy-free, low fat

Vegan cheese is a category of non-dairy, plant-based cheese analogues. It is made with components derived from vegetables, such as proteins, fats and milks (plant milks). It can also be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans. Other ingredients include coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.

Vegan cheese is created using a process that shares some similar steps with traditional cheesemaking but without animal milk. Plant proteins are separated using bacteria, and then ingredients such as oils and thickeners are added to help create the desired cheeselike consistency.

One of the biggest draws to this type of vegan cheese is that it requires fairly minimal processing. Typically the nuts or seeds are soaked, blended and fermented with the same types of bacteria used to make dairy cheese. Other ingredients like salt, nutritional yeast or herbs may be added for flavor.

Coconut milk, cream and oil are also popular vegan-cheese bases. Coconut’s high fat content makes for a creamy, cheese-like product — but usually requires additional ingredients like agar-agar, carrageenan, cornstarch, tapioca and/or potato starch to mimic the density and texture of real cheese.

As of 2017, vegan cheese is generally more expensive than dairy cheese for consumers. Labeling of vegan cheese, like other vegan dairy analogues, is controversial, with dairy industry groups pushing to prohibit the use of terms like "cheese" on non-dairy products. Labeling purely plant-based products as "cheese" is prohibited in the European Union and the United Kingdom.

Price: more expensive than dairy cheese

Vegan cheese is more expensive than dairy cheese for consumers. As of 2017, this has been the case. Labeling of vegan cheese is controversial, with dairy industry groups pushing to prohibit the use of terms like "cheese" on non-dairy products. Labeling purely plant-based products as "cheese" is prohibited in the European Union and the United Kingdom.

Vegan cheese is created using a process that shares some similar steps with traditional cheesemaking—sans animal milk, of course. Plant proteins are separated using bacteria, then ingredients such as oils and thickeners are added to help create the desired cheeselike consistency. Just like traditional cheeses, the next big thing needed for a tasty vegan cheese is time. The vegetable protein and bacteria sit and break down further.

One of the biggest draws to this type of vegan cheese is that it requires fairly minimal processing. Typically the nuts or seeds are soaked, blended and fermented with the same types of bacteria used to make dairy cheese. Other ingredients like salt, nutritional yeast or herbs may be added for flavor. Some of the most popular ingredients for nut- and seed-based cheeses include sesame, sunflower, cashew, pine nut, peanut, almond, coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.

Vegan cheese can be made with components derived from vegetables, such as proteins, fats and milks (plant milks). It also can be made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans; other ingredients are coconut oil, nutritional yeast, tapioca, rice, potatoes and spices. Coconut’s high fat content makes for a creamy, cheese-like product — but usually requires additional ingredients like agar-agar, carrageenan, cornstarch, tapioca and/or potato starch to mimic the density and texture of real cheese.

Many major brands now offer shredded-style vegan cheese. Mozzarella and cheddar styles are probably the most popular. This variety is best for sprinkling on top of pizza, tacos, potatoes or casseroles. Cream cheese: Vegan options for cream cheese are great for spreading on bagels and toast or using in creamy sauces. Like traditional cream cheese, they also come in a variety of flavors. Block and sliced: Vegan options for block and sliced cheese come in many varieties, including cheddar, smoked gouda, provolone and American. They’re best used on crackers or sandwiches. Soft cheese: Varieties include vegan ricotta, brie and camembert.

Frequently asked questions