Understanding What Do Vegans Replace Cheese With?

October 8, 2025 •

3 min read

Over 68% of the world's population is estimated to have some form of lactose malabsorption, making dairy alternatives a necessity for many beyond just vegans. So, what do vegans replace cheese with to capture that beloved salty, savory, or creamy taste and texture? The modern answer is a surprisingly diverse array of plant-based ingredients and products.

Quick Summary

This guide details the wide variety of dairy-free cheese substitutes available, from versatile homemade options like cashew cream and tofu ricotta to convenient store-bought alternatives. Learn about the roles of nutritional yeast, nuts, and starches in creating cheesy flavors and textures for every culinary application.

Key Points

Nutritional Yeast: Adds savory, cheesy, and umami flavor and is essential in many vegan cheese sauces and toppings.
Cashew-Based Cheeses: Soaked and blended cashews create a creamy base for sauces, ricotta, and firmer cheeses.
Tofu Ricotta and Feta: Pressed and seasoned tofu can mimic the texture of ricotta or briny feta.
Store-Bought Options: Brands like Violife and Daiya offer convenient, ready-to-use vegan shreds, slices, and blocks.
Homemade vs. Store-Bought: Homemade allows ingredient control and potential health benefits, while store-bought prioritizes convenience and specific textures.

The Versatile World of Homemade Vegan Cheese

For many vegans, homemade cheese alternatives offer customization and wholesome ingredients. With staple pantry items and a blender, you can recreate cheesy flavors and textures for sauces, spreads, and sprinkles.

Nutritional Yeast: The Cheesy Flake

Nutritional yeast, known as "nooch," is a deactivated yeast in flake or powder form. It's essential in vegan cooking for its savory, nutty, and cheesy flavor.

Common Uses for Nutritional Yeast:

Sprinkle Topping: Adds cheesy flavor to popcorn, pasta, salads, or roasted vegetables.
Cheese Sauce Base: A key ingredient in homemade mac and cheese sauces.
Flavor Enhancer: Adds rich, savory depth to soups, gravies, and tofu scrambles.

Nutritional yeast also provides nutrients, often fortified with B vitamins, including B12.

Creamy Cashew-Based Cheeses

Cashews are popular for vegan cheese due to their fat content and mild flavor. Soaked and blended, they create creamy textures.

Cashew-based Cheese Varieties:

Cheese Sauce: A blend for pasta or nachos.
Ricotta: A creamy, tangy substitute for dishes like lasagna.
Hard Cheese: Achieved by adding starches like tapioca starch or agar agar for firmness.

Tofu for Feta and Ricotta

Firm or extra-firm tofu can be transformed into dairy-free cheeses. You can find more information about using tofu to make vegan feta and ricotta, as well as other creative alternatives using seeds, starches, and coconut oil, on {Link: betterme.world https://betterme.world/articles/vegan-alternatives-for-cheese/}.

Convenient Store-Bought Vegan Cheese

Commercial vegan cheeses offer convenience and mimic specific dairy cheese properties, with increased quality and variety.

Shreds and Slices: Brands like Violife and Daiya offer meltable options for pizza and grilled cheese.
Artisanal Cheeses: Brands like Miyoko's Creamery and Rebel Cheese produce cheeses mimicking aged dairy types.
Spreadable Cheeses: Cream cheese alternatives are available from companies like Kite Hill and Tofutti.
Feta and Parmesan: Pre-crumbled feta and shaker-style parmesan are available.

Comparison Table: Homemade vs. Store-Bought


Feature	Homemade Vegan Cheese	Store-Bought Vegan Cheese
Cost	Generally more budget-friendly.	Higher cost.
Ingredients	Whole-food based; control over ingredients.	Can contain additives, gums, and refined oils.
Taste	Customizable for specific flavor preferences.	Varies by brand.
Texture	Can range from smooth to firm, may not perfectly mimic dairy stretch.	Formulated for specific uses like melting and shredding.
Convenience	Requires time and effort.	Ready-to-use; minimal preparation.
Nutrient Density	Can be rich in vitamins and minerals from nuts and fortified ingredients.	Varies widely.

How to Choose the Right Cheese Alternative

Choosing the best vegan cheese replacement depends on your culinary needs. Nutritional yeast is a versatile option for adding cheesy flavor. Homemade cashew or tofu-based cheeses are suitable for sauces and spreads, offering ingredient control. For convenience and specific properties like melting, store-bought brands are a good choice. Experimentation can help you find the ideal match. For whole-food plant-based recipes, resources like the Auguste Escoffier School of Culinary Arts can be helpful.

Conclusion

A wide array of plant-based options exists to replace cheese in vegan diets. From the flavor boost of nutritional yeast to the creamy texture of cashew and tofu-based alternatives, vegans can replicate cheesy tastes and textures. The growing market of store-bought vegan cheeses further expands these choices with convenient products. Understanding these ingredients and methods clarifies what do vegans replace cheese with to enjoy diverse and delicious meals.

Frequently Asked Questions

Nutritional yeast is a deactivated yeast with a savory, nutty, and cheesy taste, providing umami flavor often used as a Parmesan replacement in vegan dishes.

A basic vegan cheese sauce can be made by blending soaked cashews with nutritional yeast, water, lemon juice, and seasonings. Tapioca starch may be added for a thicker, meltier consistency.

No, vegan cheeses are made from various plant bases, including nuts like cashews and almonds, as well as soy (tofu), seeds, coconut oil, starches, and vegetables.

Yes, firm tofu pressed and blended with nutritional yeast, oil, and herbs can create a vegan ricotta with a similar texture for fillings.

Many modern store-bought brands like Violife and specific Daiya lines are designed to melt and stretch like dairy cheese for applications such as pizza and grilled cheese.

Marinated firm tofu in a tangy brine with miso and seasonings is a popular vegan feta alternative that mimics the salty, crumbly texture.

A quick vegan Parmesan can be made by pulsing raw cashews, nutritional yeast, garlic powder, and salt into a crumbly texture suitable for topping pasta or salads.