Randy Chandler
Soy cheese is a non-dairy, plant-based alternative to cheese. It is made from soy milk and/or tofu and has been around since the 1970s or 1980s. Soy cheese comes in a variety of textures, from soft and spreadable to hard and sliceable. It is a good source of protein and calcium and is lower in fat and calories than regular cheese. Soy cheese can be found in most health food markets, though it is not as widely available in supermarkets.
| Characteristics | Values |
|---|---|
| Type | Soft cheese alternative |
| Ingredients | Soy milk, tofu, calcium, vitamin A, vitamin E, yeast extract, soy flour, margarine, etc. |
| Nutritional value | 55-80 calories per ounce, 0-7 grams of fat per ounce, 2-7 grams of protein per ounce, moderate amount of sodium |
| Texture | Soft, spreadable |
| Taste | Similar to dairy cheese |
| Availability | Available in 6-, 8-, 12-, or 16-ounce packages |
| Brands | White Wave, Rella Good Cheese Co., Soyco Foods, Tofutti, Soymage, etc. |
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What You'll Learn
Soy cheese is a good source of calcium and protein
Soy cheese is a plant-based alternative to regular cheese. It is made from soy milk, tofu, or soy flour, and often includes other ingredients such as margarine and yeast extract. It is a good source of calcium and protein, especially when fortified with calcium.
Soy cheese is a nutritious option for those seeking a dairy-free or vegan alternative to regular cheese. It provides a good amount of calcium, which is essential for maintaining healthy bones and teeth. Calcium needs vary throughout life, with higher requirements during growth and after menopause in women. Soy cheese can help meet these needs, especially when made with calcium-rich tofu, which has 66% of the daily value (DV) of calcium in just half a cup (126 grams).
Fortified soy milk, which is used in some soy cheeses, also contributes to calcium intake, providing 23% DV per cup (237 mL). This is comparable to the calcium content of cow's milk, which ranges from 306-325 mg per cup, depending on whether it is whole or nonfat. Soy cheese made with other calcium-rich ingredients, such as poppy seeds (10% DV per tablespoon) or sesame seeds (7% DV per tablespoon), can also boost calcium intake.
In addition to calcium, soy cheese is a good source of protein. The protein content of soy cheese varies, typically ranging from 2 grams to 7 grams per ounce. Choosing soy cheeses with at least 4 grams of protein per ounce can help maximise the soyfood benefits. Soy milk, which is used in the production of soy cheese, is also a good source of protein, with 6 grams of protein per cup, making it the non-dairy milk most similar to cow's milk in nutritional profile.
Overall, soy cheese is a nutritious option that provides a good amount of calcium and protein. It is a valuable alternative for those seeking dairy-free or plant-based sources of these essential nutrients.
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It's available in slices and blocks
Soy cheese is a soft cheese-like food made from soybeans. It is a vegan alternative to regular cheese, which is made from dairy milk. Soy cheese has a similar nutritional profile to dairy cheese, including calcium, sodium, and vitamins A and E. It is also a good source of protein and is lower in fat and calories.
Soy cheese is available in slices and blocks, as well as grated or shredded. The texture of soy cheese can vary depending on its intended use. For example, softer margarine can be used to make a spreadable soy cheese, while harder margarine can be used to create a firmer cheese that can be sliced or grated.
Soy cheese in slices is similar to typical American cheese slices, which are individually wrapped and used for sandwiches, paninis, and grilled cheese. Blocks of soy cheese are also available in various sizes, ranging from 6 to 16 ounces, and can be cut or grated to the desired size.
The availability of soy cheese in slices and blocks makes it a versatile option for different recipes and dishes. Sliced soy cheese is convenient for melting between bread or crackers, while blocks of soy cheese can be grated or shredded for pasta dishes, salads, or snacks.
The market for soy cheese, also known as vegan cheese, has been growing globally since 2018. It is now easier to find soy cheese in supermarkets and specialty stores, with a variety of companies offering different types of soy cheese, including mozzarella, cheddar, gouda, and cream cheese.
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It's a vegan alternative to dairy cheese
Soy cheese is a vegan alternative to dairy cheese. It is made from soy milk and/or tofu, with tofu being curdled and coagulated soy milk. Soy cheese can also be made from soy flour, margarine, and yeast extract. The type of margarine used determines the texture of the cheese, with harder margarines producing a harder, sliceable cheese, and softer margarines producing a spreadable cheese.
Soy cheese has been commercially available since the 1970s or 1980s, with the quality and variety of the product increasing over time. In the 1990s, soy cheese was generally lower in quality than dairy cheese, with a waxy, chalky, or plastic-like texture. Today, soy cheese is available in a variety of types, including mozzarella, cheddar, gouda, and cream cheese.
Soy cheese can be a good source of calcium, with many brands fortifying their products with calcium to provide a similar nutritional profile to dairy cheese. Soy cheese also tends to be lower in fat and calories than dairy cheese, with a moderate amount of sodium.
The global market for vegan cheese, including soy cheese, has been growing, with Europe having the greatest market share of 43% in 2018. The market value of vegan cheese is expected to reach $3.9 billion by the end of 2024, up from $2.1 billion in 2016. This growth is driven by an increasing preference for vegetarian and plant-based sources of protein, as well as a rising urban population.
While soy cheese provides a vegan alternative to dairy cheese, it has faced some challenges in terms of labelling and consumer perception. In some jurisdictions, such as the European Union, regulations restrict the use of the term "cheese" to products derived from animal milk. However, with the increasing popularity of plant-based alternatives, there have been discussions and advocacy for the use of terms like "vegan cheese" or "plant-based cheese" to accurately describe these products.
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It's made from soy milk and/or tofu
Soy cheese is a soft cheese-like food made from soybeans. It is a non-dairy, plant-based alternative to regular cheese and is suitable for vegans and those who are lactose intolerant. Soy cheese is made from soy milk and/or tofu, with tofu being simply curdled and coagulated soy milk.
Soy cheese has a similar nutritional profile to dairy cheese, with some varieties being fortified with calcium, vitamin A, and vitamin E. It has a moderate amount of sodium, which is essential for flavour, and typically contains 0-7 grams of fat per ounce, compared to 0-10 grams in dairy cheese. Soy cheese is also lower in calories than dairy cheese, ranging from 55-80 calories per ounce, whereas regular cheese ranges from 80-110 calories per ounce.
Soy cheese has been commercially available since the 1970s or 1980s, with the quality and variety of products improving over time. In the early 1990s, Soymage was the only brand of vegan cheese available in the United States, but now there are numerous companies producing soy cheese, including White Wave, Rella Good Cheese Co., Soyco Foods, and Tofutti. These companies offer a range of soy cheese varieties, including slices, chunks, and spreads, that mimic the taste and texture of regular cheese.
Fermented tofu, or furu, is another soy-based product that has been compared to cheese. Documented in China since the late 16th century, furu is a savoury condiment typically served with rice or porridge. Western sources have drawn comparisons between furu and cheese, even referring to it as a "nondairy/vegan cheese".
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It's been around since the 1970s or 1980s
Soy cheese, a soft cheese-like food made from soybeans, has been around since the 1970s or 1980s. It is a type of vegan cheese, which is a category of non-dairy, plant-based cheese analogue. Vegan cheese can be made from a variety of plant-based sources, including soybeans, rice, almonds, and nutritional yeast. Soy cheese, specifically, is made from soy milk and/or tofu, with tofu being curdled and coagulated soy milk.
The history of soy cheese dates back several decades, with its commercial availability beginning in the 1970s or 1980s. However, it is important to note that these early soy cheese products were considered lower in quality compared to dairy cheese or even modern vegan cheese options. They had undesirable textures, described as waxy, chalky, or plastic-like. Despite these initial challenges, the soy cheese market continued to evolve and improve.
By the early 1990s, Soymage was the only brand of vegan cheese available in the United States. This limited availability gradually expanded, leading to a diversification in the types of vegan cheeses offered. Today, popular varieties include mozzarella, cheddar, gouda, and cream cheese, among others. The development of soy-free options has also gained traction within the vegan cheese space.
The market for vegan cheese has grown significantly in recent years, with Europe holding the largest market share at 43% in 2016. The global vegan cheese market is projected to reach a value of $3.9 billion by the end of 2024, reflecting a growing consumer preference for vegetarian and plant-based options. This expansion has prompted grocery chains to increase their presence within specialty stores and supermarkets to cater to the rising demand for vegan cheeses.
While soy cheese may have had a modest start, the product has come a long way since its early days in the 1970s or 1980s. With ongoing innovations in taste, texture, and variety, soy cheese has solidified its place in the market, providing a viable alternative for those seeking non-dairy cheese options.
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Frequently asked questions
A soft cheese-like food made from soybeans is called vegan or soy cheese.
Vegan cheese is a non-dairy, plant-based alternative to regular cheese. It is usually made from plant-based proteins or vegetable proteins derived from sources such as soybeans, seeds, nuts, and their milk.
Vegan cheese can taste similar to dairy cheese, depending on the brand and type. It can be creamy and soft, but firm enough to slice and grate, with a delicious umami cheesy flavour.
Vegan cheese is generally lower in fat and calories than dairy cheese. It can also be a good source of protein and calcium, with some brands fortifying their products with calcium and vitamins A and E.
You can find vegan cheese at most health or natural food markets. Some mainstream supermarkets may also carry a few varieties, such as individually wrapped slices or chunks.
