Vegan Cheese

Vegan cheese is a category of foods made without animal milk that are designed to resemble cheese in flavour, texture or culinary function. It is produced from a range of plant ingredients, including nuts, seeds, soy, legumes, starches and vegetable oils. Vegan cheese is used by people following a vegan diet, those with milk allergy or lactose intolerance, and others reducing their dairy intake for ethical or environmental reasons (see dairy industry).

History

Simple dairy-free cheese substitutes have existed in vegetarian and vegan cookbooks for decades, and fermented tofu, sometimes described as "Chinese cheese", has a long history in Chinese cuisine. Early commercial vegan cheeses were often criticised for poor melting and flavour. From the 2010s onward, the market expanded considerably, with many producers developing cultured nut cheeses using techniques borrowed from traditional cheesemaking, alongside improved melting cheeses for pizza and sandwiches. Specialist vegan cheese shops and "cheesemongers" now operate in a number of cities.

Types and production methods

Vegan cheeses can be grouped broadly by their main ingredient and method.

Nut and seed cheeses

Cashews are the most common base because they blend into a smooth, creamy texture. Almonds, macadamias, sunflower seeds and others are also used. Nuts are soaked, blended with water, and then either flavoured directly or cultured with bacterial cultures similar to those used in dairy cheese. Cultured cheeses may be left to ferment for tangier flavours, shaped, and aged to develop rinds, sometimes with moulds like those in Camembert or blue cheese.

Oil and starch-based cheeses

Many supermarket cheeses designed to slice, shred and melt are made primarily from coconut oil and starches such as potato or tapioca starch, with flavourings. These melt well but are typically low in protein.

Soy and legume cheeses

Soy milk can be curdled and pressed in a manner similar to dairy cheese. Other products use pea protein, chickpeas or other legumes.

Homemade sauces and spreads

Simple homemade alternatives include:

• Cashew "cream cheese" with lemon juice and salt
• Cheese-style sauces made from potatoes, carrots and nutritional yeast
• Tofu-based "ricotta" or "feta"
• Nut-and-yeast "parmesan" sprinkles

The challenge of casein

In dairy cheese, the milk protein casein forms the stretchy, melting network characteristic of many cheeses. Plant proteins behave differently, which is why recreating properties such as stretch and browning has been a major technical challenge. Producers use combinations of starches, fats, proteins and gums to approximate these qualities. Some companies have also explored precision fermentation, in which microorganisms produce milk proteins without animals; whether such products are considered vegan is debated within the vegan community, and they may still pose risks to people with milk allergy.

Nutrition

The nutritional profile of vegan cheese differs considerably between products:

• Protein – nut, soy and legume cheeses typically contain more protein than coconut oil and starch products, which may contain very little.
• Fat – coconut oil-based cheeses are high in saturated fat; nut cheeses contain mainly unsaturated fats.
• Calcium and vitamin B12 – dairy cheese is a source of calcium and B12, but vegan cheeses contain these only if fortified. See calcium and vitamin b12.
• Sodium – like dairy cheese, many vegan cheeses are relatively salty.

Vegan cheese is generally best considered a flavour and texture ingredient rather than a nutritional replacement for dairy cheese.

Labelling

In some jurisdictions, including the European Union, the word "cheese" is legally restricted to dairy products. Vegan cheeses there may be sold under names such as "plant-based alternative to cheese" or under brand-specific names. Certification schemes are discussed in vegan certifications and labels.

Uses

Vegan cheeses are used in much the same way as dairy cheese:

1. On pizzas, sandwiches and burgers
2. In pasta dishes, gratins and lasagne
3. On cheeseboards with crackers and fruit
4. In cheesecakes and other desserts (see vegan baking)

See also

• nutritional yeast
• plant based milks
• dairy industry
• hidden animal ingredients
• vegan baking