Randy Chandler
Vegan cheese is made from a variety of plant-based ingredients, including soy, nuts, seeds, tofu, oats, beans, vegetable oils, and more. It is a great alternative for those who are vegan, vegetarian, or dairy-free, as it does not cause pain or suffering to cows and other animals. While it may not taste exactly like traditional dairy cheese, it does replicate some of the flavours and textures, and is a tasty option in its own right.
| Characteristics | Values |
|---|---|
| Base | Nuts, seeds, tofu, oats, beans, soy, coconut oil, peas, arrowroot, tapioca, agar |
| Nuts | Cashews, macadamias, almonds, sunflower seeds, macadamia nuts, pecans, pumpkin seeds |
| Seeds | Sunflower seeds, pumpkin seeds |
| Oils | Vegetable oils, coconut oil |
| Other ingredients | Probiotic cultures, nutritional yeast, flavourings, starches, thickeners, carrageenan, xanthan gum |
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Soy and tofu
Vegan cheese is often made with tofu, or another form of soy protein. Soy is derived from soybeans, which are legumes native to East Asia.
Soy-based vegan cheeses are usually made from soybeans, which are a type of legume that is native to East Asia. Soybeans are a good source of protein and other nutrients, and they can be used to make a variety of different types of vegan cheese.
Tofu is a soy-based product that is often used as a base for vegan cheese. It is made by curdling soy milk and then pressing the resulting curds into blocks. Tofu has a mild flavour and a firm texture, which makes it a good choice for vegan cheese. It can be used to make a variety of different types of cheese, including cheddar, mozzarella, and Swiss.
Tofu-based vegan cheeses are usually made by blending tofu with other ingredients, such as nuts, seeds, or vegetable oils. The resulting mixture is then fermented and aged, which gives it a more complex flavour and a firmer texture.
In addition to soy and tofu, vegan cheese can also be made from a variety of other ingredients, including nuts, seeds, oats, and beans. These ingredients can be used to create a wide range of flavours and textures, and they are often combined with tofu or soy to create a more complex and delicious cheese.
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Nuts and seeds
Nut and seed-based vegan cheeses are made in a similar way to dairy cheese. A base—nut milk, soy milk, etc.—is fermented using similar bacteria as used for dairy cheeses and then aged. The one step that is usually not required is curdling the milk and draining out the whey. The aging process for vegan cheese gives the bacteria time to further break down the plant protein, yielding a more nuanced flavour and texture.
Thickening agents such as oils or starches are incorporated in several plant-based cheeses to aid fermentation, improve taste and create similar consistencies to dairy cheeses. Tapioca starch and flour are great for vegan cheeses.
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Vegetable oils
Vegan cheese is made from vegetable oils, such as coconut oil, which is solid at room temperature due to its high concentration of saturated fat. Coconut oil is often used as a base for vegan cheese, as it has a similar texture to dairy cheese and is widely available.
In addition to coconut oil, other vegetable oils that can be used in vegan cheese include olive oil, avocado oil, and nut oils such as walnut or almond oil. These oils each have their own unique flavour and nutritional profile, so the choice of oil will depend on the desired taste and texture of the final product.
When making vegan cheese at home, it is important to consider the melting point of the vegetable oil being used. Some oils, such as coconut oil, have a high melting point and will result in a firmer cheese, while others, like olive oil, have a lower melting point and will create a softer, more spreadable cheese.
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Starches and thickeners
Vegan cheese is made from a variety of ingredients, including starches and thickeners. Starches and thickeners are added to vegan cheese to improve its texture and mouthfeel. They can also help to stabilise the product and extend its shelf life.
Tapioca starch and flour are commonly used in vegan cheese, as they provide a creamy texture and help to bind the other ingredients together. Other starches that can be used in vegan cheese include arrowroot, potato starch, and cornstarch. These starches can be used in combination with each other or with other thickeners to achieve the desired texture and stability.
Some of the most common thickeners used in vegan cheese are carrageenan and xanthan gum. Carrageenan is a natural thickener derived from red seaweed, while xanthan gum is a microbial fermentation product. These thickeners are often used in combination with starches to create a creamy, smooth texture and prevent the cheese from becoming too runny or watery.
In addition to starches and thickeners, vegan cheese is typically made with a base of nuts, seeds, tofu, or coconut oil. These ingredients provide flavour and texture, and are often combined with nutritional yeast, herbs, and spices to create a variety of cheese alternatives.
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Coconut oil
Vegan cheese is made from vegetable proteins, usually soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot.
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Frequently asked questions
Vegan cheese is usually made from soy, nuts, vegetable oils, and various other natural ingredients like peas or arrowroot.
Some common nuts used for vegan cheese are almonds, cashews, macadamia nuts, pecans, and sunflower seeds.
Coconut oil is a popular choice for vegan cheese, as it is solid at room temperature and has a high concentration of saturated fat.
Tree nuts and seeds are another popular base for vegan cheese. Nut and seed-based cheese is typically fermented with extra probiotic cultures and has nutritional yeast or flavourings added.
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