Patrick Oconnell
Vegan cheese has gained a reputation for tasting bad. Some people describe it as plasticky, bitter, or bland. The issue seems to be that it's hard to replicate the distinctive texture and umami flavour of dairy cheese. However, it seems that the mass-produced vegan cheeses found in supermarkets are the main culprit, with their small range of similar-tasting products. There are many small artisanal producers of vegan cheese that use ingredients like cashews, almonds, and soybeans to create a creamy texture and rich mouthfeel, and some people do enjoy vegan cheeses immediately.
| Characteristics | Values |
|---|---|
| Taste | Bland, plasticky, nutty, salty, bitter, foul |
| Smell | Like milk that has been left out for three days |
| Texture | Stretchy, creamy, greasy |
| Nutritional profile | Lacking, little to no protein content |
| Availability | Limited variety in supermarkets |
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What You'll Learn
Vegan cheese is made with coconut oil, which affects its taste
Many people transitioning to veganism find it challenging to give up dairy cheese, and one of the reasons for this is that vegan cheese often does not taste similar to dairy cheese. While there are many delicious vegan cheeses available, they tend to have their own unique tastes and flavours.
Supermarkets typically stock a small selection of vegan cheeses, and these are often made with coconut oil. Coconut oil is a preservative, so it is favoured by supermarkets over nut cheese, which has a much shorter shelf life. However, coconut oil cheese has zero protein and is high in saturated fat, and its taste can be hit or miss. Nut-based cheese, on the other hand, tends to have more complex flavours and is rich in nutrients and protein.
Some people find that they need to give their taste buds time to adjust to the taste of vegan cheese. It can take a few weeks or even a few months for the taste of dairy cheese to be forgotten, and for people to be able to appreciate the taste of vegan cheese without comparing it to dairy cheese.
There is a growing industry of artisan vegan cheese makers, and nearly two-thirds of all vegan cheeses are made by small independent plant-based cheese makers. These cheeses can be found through online research and forums. Some people find that they enjoy these cheeses much more than the supermarket options.
In summary, while vegan cheese made with coconut oil may not taste similar to dairy cheese, there are many other delicious vegan cheeses available, and it may be worth giving your taste buds time to adjust to the unique flavours of vegan cheese.
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Mainstream vegan cheese is often bland and plasticky
Vegan cheese has been notorious for its terrible taste, with many people describing it as bland and plasticky. This is especially true for mainstream vegan cheese, which often fails to deliver the same taste and texture as dairy cheese.
The problem lies in the ingredients and preparation methods used in mass-produced vegan cheese. Most mainstream vegan cheeses are made with coconut oil and starch, which gives them a distinct coconut taste that differs from traditional cheese. Additionally, the preparation methods used in mass production can result in a similar taste and texture across different brands, leaving consumers with limited options that meet their taste preferences.
The lack of variety in mainstream vegan cheese can be attributed to the small selection available in supermarkets and health food stores. Even large stores may only offer a handful of vegan cheese options, and these options often taste similar due to the use of coconut oil and starch. This can be disappointing for consumers who are transitioning to veganism and are looking for animal-friendly alternatives that taste similar to dairy cheese.
However, it is important to note that there is a growing industry of artisan vegan cheese makers who are creating delicious plant-based cheeses. These cheeses are often made with ingredients like cashews, almonds, and soybeans, which create a creamy texture and rich mouthfeel. By experimenting with new ingredients, bacterial cultures, and ageing environments, these artisanal producers are constantly improving the taste and texture of vegan cheese.
While mainstream vegan cheese may still have a way to go in terms of taste and texture, the growing demand for plant-based cheese is driving innovation in the industry. With companies like New Culture striving to engineer better vegan cheese in labs, the future of vegan cheese looks promising.
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Taste buds need time to adjust to vegan cheese
The taste of vegan cheese has been described as bland and "plasticky", with a bitter aftertaste. It is often made with coconut oil, which may contribute to the unpleasant taste. The texture of vegan cheese is also different from dairy cheese, as it lacks the stretchiness and mouthfeel provided by casein proteins found in dairy cheese.
However, it is important to note that there is a wide array of vegan cheese options available, and some may find certain brands more palatable than others. For example, some vegan cheeses are made with ingredients like cashews, almonds, and soybeans, which can create a creamy texture similar to dairy cheese. Additionally, some melted vegan cheeses can be passable for dairy cheese, especially when used on pizzas.
It is worth mentioning that the vegan cheese industry is still relatively new and improving. There are artisanal vegan cheese makers who are experimenting with different ingredients and techniques to create better-tasting and textured vegan cheeses. With time and further developments in the industry, it is likely that vegan cheese will become even more delicious and indistinguishable from dairy cheese.
In conclusion, giving your taste buds time to adjust to vegan cheese is important, and there are also a variety of factors that contribute to the taste and texture of vegan cheese. Trying different brands, melted vegan cheese, and supporting the growing artisanal vegan cheese industry can help make the transition to vegan cheese more enjoyable.
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Vegan cheese lacks the texture, stretchiness, and mouthfeel of dairy cheese
Vegan cheese often lacks the texture, stretchiness, and mouthfeel of dairy cheese, which can make it less appealing to consumers. This is primarily due to the absence of casein proteins, which are found in cow's milk and give dairy cheese its characteristic traits.
Casein proteins play a crucial role in providing dairy cheese with its distinctive texture, stretchiness, and mouthfeel. However, finding a suitable replacement for these proteins in the plant-based world has proven challenging. As a result, vegan cheeses may have a plasticky texture that falls short of the creamy, rich mouthfeel of traditional cheese.
Some vegan cheeses are made with coconut oil and starch, which can contribute to an undesirable texture. These ingredients are commonly used in mass-market vegan cheese brands, and while they are more affordable and accessible, they often fail to deliver the desired taste and texture.
To address this issue, some companies are experimenting with different ingredients and production methods. Artisanal vegan cheese makers are exploring alternatives like cashews, almonds, and soybeans, which can create a creamy texture that more closely resembles that of dairy cheese. Additionally, microbial fermentation techniques are being investigated to synthetically produce casein proteins and improve the overall sensory experience of vegan cheese.
It is worth noting that while some vegan cheeses may lack the desired texture and mouthfeel, there are exceptions. Some brands, such as Violife, have been producing vegan cheese for decades and offer a range of products, including blocks, slices, and spreads. These options may provide a more satisfying sensory experience, especially for those seeking a dairy-like alternative.
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Artisanal vegan cheeses are often more palatable
Many people transitioning to veganism find it challenging to give up cheese, and often the vegan cheese options available at supermarkets and health food stores are unsatisfactory. However, artisanal vegan cheeses, which make up a large proportion of the vegan cheese market, offer a more palatable alternative.
Artisanal vegan cheese makers are continually refining their craft, experimenting with bacterial cultures, ageing processes, and a wide range of ingredients to create nuanced flavours and textures. Unlike mass-produced vegan cheeses, artisanal cheeses rarely use coconut oil, which is commonly found in supermarket options and can result in an inferior taste. Instead, artisanal cheeses are more likely to be made with nut milk, soy milk, or other bases, and may be fermented with extra probiotic cultures and flavoured with nutritional yeast.
Artisanal vegan cheeses also tend to have more varied options, so it is possible to find alternatives that closely resemble traditional dairy cheeses in terms of taste and texture. For example, Miyoko's Fresh Italian-Style Vegan Mozz has been praised for its similarity to traditional mozzarella, both in texture and flavour, especially when used fresh in a caprese salad or melted on pizza. Similarly, some vegan Parmesan substitutes, such as those from Violife, have been noted for their authenticity.
In addition to these specialised options, some artisanal vegan cheese makers produce more unique offerings with their own distinct flavour profiles. While these may not taste like traditional cheese, they can still be enjoyable and offer a "great product that hits the 'cheese' spot".
Taking the time to research and discover artisanal vegan cheese makers, either locally or online, can therefore be a worthwhile endeavour for those seeking more palatable vegan cheese options.
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Frequently asked questions
Vegan cheese is often made with coconut oil and starch, which can give it an unpleasant taste and texture.
Yes, some people enjoy vegan cheeses made by artisan producers, which tend to use ingredients like cashews, almonds, and soybeans to create a creamy texture.
Give your taste buds 2-3 months to adjust to the absence of dairy before trying vegan cheese. You could also try melting vegan cheese, which tends to make it taste better.
