Patrick Oconnell
Vegan cheese is a non-dairy, plant-based alternative to traditional cheese. It is made from vegetable proteins and other natural ingredients, such as nuts, seeds, coconut oil, and vegetable oils. The process of making vegan cheese shares some similarities with traditional cheesemaking, but it does not use any animal-based ingredients. Instead, it relies on plant-based milk, like soy or nut milk, and added thickeners and emulsifiers to achieve a cheese-like texture and flavour. While vegan cheese has been available for centuries, it has recently gained popularity, with new processes making it taste even more like traditional cheese.
| Characteristics | Values |
|---|---|
| Main Ingredients | Nuts, seeds, vegetable oils, coconut oil, coconut milk, coconut cream, vegetable proteins, plant matter, soybeans, tofu, soy milk, soy flour, yeast extract, margarine, plant-based milk, and natural ingredients |
| Texture | Creamy, dense, stretchy, melty, soft, spreadable, grated, shredded, sliced, blocks, dip |
| Taste | Tangy, tart, salty, spicy, sharp, mild |
| Health | Lower in fat, protein, and calcium than regular cheese, likely gluten-free, may be high in sodium |
| History | Fermented tofu (furu) has been consumed in China since the 16th century. In the late 1800s, John Harvey Kellogg invented dairy-free cheese alternatives. |
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What You'll Learn
Nuts, seeds, and legumes
Seeds, including sesame, sunflower, pumpkin seeds, and soybeans, are also used in vegan cheese production. Soy, derived from soybeans, is a common ingredient in plant-based cheese, often in the form of tofu, which has been consumed as a dairy alternative for centuries. Soy-based cheese typically has a firmer texture, similar to hard grateable cheeses like Parmesan.
Nut and seed-based cheeses are usually fermented with extra probiotic cultures and can have nutritional yeast or flavourings added. Fermentation, through the addition of bacterial cultures, gives vegan cheese its tangy, tart flavour, similar to that of dairy cheese. The ageing process further develops and concentrates these flavours, and additional ingredients such as salt, spices, and other seasonings are added depending on the variety.
Nuts and seeds are also used to create popular grated cheese alternatives, such as Parmesan. Companies like Parma offer blends of nutritional yeast and nuts, while other brands like Violife provide more authentic-looking shreds and wedges. Nutritional yeast is also used in vegan Parmesan by Follow Your Heart and GO VEGGIE.
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Vegetable proteins and oils
Vegan cheese is made from plant-based proteins and oils, such as soybeans, soy milk, and soy flour. Soy is one of the most common ingredients for plant-based cheese, as it is derived from legumes native to East Asia. Tofu, a soy product, is often used as a base for vegan cheese, and other forms of soy protein may also be used. Soy-based cheeses that contain casein, a milk protein, are not considered vegan but may be suitable for those avoiding dairy due to lactose intolerance.
Other plant-based proteins used in vegan cheese include nuts and seeds, such as cashews, almonds, macadamia nuts, pistachios, sunflower seeds, and pumpkin seeds. These can be ground and blended with other ingredients to create a cheese-like consistency. Coconut is also a common ingredient in vegan cheese, and it comes in various forms, including coconut milk, cream, and oil. Coconut is high in fat, which helps mimic the creamy, dense characteristics of cheese, although added flavoring is often needed to mask the coconut taste.
The manufacturing process for vegan cheese involves fermentation to replicate the texture and flavor of dairy cheese. However, the proteins in plant-based milk react differently to culturing agents and do not coagulate like traditional cheese. Vegan cheese must be aged using alternative methods, such as monitoring ambient temperature and humidity, and culturing agents like rejuvelac, non-dairy yogurt, kombucha, or kefir grains. Proper hygiene and correct fermentation methods are crucial to prevent the growth of pathogens like Salmonella and E. coli.
To create a cheese-like consistency, thickening agents, oils, and other ingredients are added to the plant-based proteins. Common ingredients include vegetable oils, gums, and starches such as potato starch, tapioca starch, or cornstarch. Flavoring agents such as nutritional yeast, garlic powder, cumin, salt, and pepper are also added to enhance the taste. Aquafaba, the liquid from canned chickpeas, is another useful ingredient in vegan cheese, as it allows the product to melt when heated like dairy cheese.
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Coconut products
Coconut oil, specifically refined coconut oil, is also used in vegan cheese due to its minimal coconut flavour. It is often combined with coconut milk and other ingredients, such as nutritional yeast, coconut oil, white miso paste, oat milk, lime juice, smoked paprika, onion powder, salt, and turmeric, to create a vegan cheese with a cheddar-like flavour and texture.
Coconut-based vegan cheeses are widely available, with many brands and supermarkets offering their own versions. However, not everyone enjoys the taste of coconut cheese, especially those transitioning from animal and dairy-derived cheeses.
In addition to coconut milk and oil, coconut flesh is also used in vegan cheese-making. Some recipes call for blending the soft flesh of coconuts with nutritional yeast, coconut oil, and other flavourings to create a vegan cheddar-style cheese.
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Fermentation and ageing
Fermentation plays a key role in the creation of vegan cheese, as it helps replicate the texture and flavour of dairy cheese. This process differs from that of dairy cheese fermentation, as plant-based milk proteins react differently to culturing agents and do not coagulate in the same way. Proper hygiene and correct fermentation methods are crucial to prevent the growth of harmful pathogens.
Vegan cheese can be made from various plant-based sources, including seeds, nuts, and soybeans, as well as coconut oil, nutritional yeast, and tapioca. Cashews are a popular choice for fermentation due to their ability to create a sliceable, spreadable cheese with a creamy texture. The fermentation process for cashew cheese typically involves blending cashews with vinegar, lemon juice, and coconut oil, followed by fermentation for a day or two. The resulting cheese can be shaped into logs and stored in the fridge, retaining its quality for several weeks.
Some vegan cheeses are aged to enhance their flavour and texture, using traditional cheese-making methods. One example is vegan Camembert, which is aged for 2-3 weeks to develop its characteristic aroma and tanginess. The ageing process also contributes to the healthy bacteria that promote gut health. However, ageing temperatures can be a challenge, and improper ageing may result in undesirable outcomes.
Precision fermentation is a technique employed by companies like New Culture to create animal-free casein, the key component in conventional cheese. This innovation aims to revolutionize the vegan cheese industry by producing cheese that tastes, stretches, and melts just like its dairy counterpart. New Culture's partnership with ADM demonstrates the potential for precision fermentation to disrupt the global dairy market and provide appealing alternatives to consumers.
Startups like Climax Foods are also leveraging technology to create vegan cheese that rivals conventional cheese in terms of flavour and texture. By using machine learning to identify plant ingredients, Climax Foods aims to recreate the unique profiles of popular cheeses, including blue cheese, feta, brie, and chèvre. The success of these ventures highlights the increasing demand for high-quality vegan cheese options that can satisfy the taste buds of omnivores and vegans alike.
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Commercial availability
Vegan cheese has become increasingly available in supermarkets and restaurants across the globe. The global vegan cheese market is expected to attain a value of $3.9 billion by the end of 2024, up from $2.1 billion in 2016. The market expansion is driven by a growing preference for vegetarian sources, rising urban populations, and a greater preference for international foods.
The first dairy-free cheeses were created in the 1970s or 1980s, but they were not particularly palatable. In the early 1990s, the only brand of vegan cheese available in the United States was Soymage. Since then, the number and types (e.g. mozzarella, cheddar, gouda, parmesan, and cream cheese) of widely available vegan cheeses have diversified, and soy-free options have been explored. In the 1990s, vegan cheese sometimes cost twice as much as dairy cheese, but today, it is generally more expensive than dairy cheese for consumers.
In recent years, the vegan cheese market has exploded, with numerous brands offering a multitude of flavorful varieties. Some of the most popular commercial brands offering vegan cheese include Violife, Sheese, Follow Your Heart, Honestly Tasty, Kite Hill Foods, Tofutti, and Babybel. Several dairy companies have also created popular vegan versions, including Cathedral City and Philadelphia.
Vegan cheese is also available in restaurants, bakeries, and vegan school meals. For example, the pizza chain Fresh Brothers uses Daiya's shredded vegan mozzarella on its pizzas.
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Frequently asked questions
Vegan cheese is made from plant-based proteins or vegetable proteins, such as soybeans, almond, and their milk. Vegan cheese is also made from seeds, such as sesame, sunflower, nuts (cashew, pine nut, peanuts, almond) and soybeans, as well as other ingredients like coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.
Some common ingredients in vegan cheese include coconut oil, cashews, almonds, macadamia nuts, pecans, and pumpkin seeds.
The process of making vegan cheese is similar to that of traditional cheese-making. First, plant proteins are separated from the overall plant matter using bacteria. Then, thickening agents, oils, and other ingredients are added to create a cheese-like consistency. The mixture is then left to sit, allowing the bacteria to break down the plant protein further.
