What cheese doesn't have dairy?: Exploring the World of Plant-Based Alternatives

October 5, 2025 •

4 min read

The market for plant-based cheese has expanded significantly, with one study noting that sales value in the UK increased by 165% over a recent two-year period. For those exploring dairy-free diets or wondering what cheese doesn't have dairy, these modern alternatives offer a wide range of flavors and textures. Made from nuts, soy, and coconut, non-dairy cheeses provide a solution for those with lactose intolerance, dairy allergies, or ethical preferences.

Quick Summary

This guide covers the diverse world of non-dairy cheeses, detailing their plant-based ingredients and how they are made. It explores various types, from cashew-based spreads to meltable shreds, and compares their nutritional profiles to dairy cheese, highlighting benefits and important considerations.

Key Points

Diverse Ingredients: Non-dairy cheeses are made from various plant-based sources, including nuts (cashews, almonds), soy, coconut oil, and starches.
Production Process: The manufacturing involves blending, thickening, and sometimes fermenting and aging plant ingredients to replicate the texture and flavor of traditional cheese.
Varied Nutrition: The nutritional content differs from dairy cheese, often being cholesterol-free and potentially lower in saturated fat, but also lower in protein and calcium unless fortified.
Brand Variety: A wide range of brands like Violife, Miyoko's, and Daiya offer diverse products that mimic styles such as mozzarella, cheddar, and cream cheese.
Functionality in Cooking: While some alternatives melt well, their melting properties differ from dairy cheese due to structural differences in proteins, which is an important consideration for cooking.
Health Considerations: Non-dairy cheese is a great option for those with lactose intolerance or dairy allergies, but it's important to choose minimally processed and fortified options.

The Ingredients of Non-Dairy Cheese

Unlike traditional cheese, which is made from animal milk, non-dairy cheese is crafted from a variety of plant-based ingredients. The choice of base material significantly influences the final product's flavor, texture, and nutritional content. Common ingredients include nuts, seeds, soy, and oils.

Nuts and Seeds: Cashews are a popular base for their creamy texture when blended, making them ideal for soft cheeses, spreads, and ricottas. Almonds, macadamia nuts, and sunflower seeds are also used.
Soy: Soy milk and tofu are foundational ingredients for some non-dairy cheeses, particularly older brands like Tofutti and Field Roast Chao. Soy-based options can be protein-rich but may not be suitable for those with soy allergies.
Coconut: Coconut milk or oil is frequently used for its high fat content, which helps replicate the creamy mouthfeel and meltability of dairy cheese. Brands like Violife and Daiya often rely on a coconut base.
Starches and Thickeners: Ingredients such as tapioca starch, potato starch, and agar-agar are crucial for creating the proper texture and consistency. These agents are essential for achieving meltable and stretchy properties in alternatives like mozzarella.
Flavoring Agents: Nutritional yeast is a staple for imparting a cheesy, savory flavor, especially in Parmesan-style products. Spices, herbs, lemon juice, and miso paste are also added for complexity and tang.

How Plant-Based Cheese is Produced

The process for creating non-dairy cheese can mimic traditional methods but relies on different biochemical principles. Instead of curdling dairy casein, manufacturers ferment and coagulate plant proteins to form a solid base.

The general process typically involves:

Preparation: The plant-based base (e.g., soaked nuts, soy milk) is prepared and blended with other ingredients like oils and flavorings.
Thickening: A thickening agent is added, and the mixture is often heated to achieve the desired consistency.
Fermentation: For aged or cultured cheeses, a bacterial culture is introduced to ferment the mixture, developing a more complex, tangy flavor.
Shaping and Aging: The resulting mixture is molded and, for harder varieties, aged to develop firmness and deepen the flavor profile.

Nutritional Comparison: Non-Dairy vs. Dairy Cheese

The nutritional profile of non-dairy cheese can differ significantly from its dairy counterpart. While some vegan cheeses are highly processed and high in saturated fat due to coconut oil, others, especially nut-based or fermented options, offer different benefits and drawbacks.


Nutrient	Non-Dairy Cheese (Typical)	Dairy Cheese (Typical)
Protein	Lower, especially in starch/oil-based options; higher in soy/nut-based	Higher, with complete proteins
Saturated Fat	Can be high, especially coconut oil-based; varies widely	Often high; varies by cheese type
Cholesterol	Zero	Contains dietary cholesterol
Calcium	Often lower unless fortified	Naturally high; excellent source
Vitamin B12	Not naturally present; often fortified	Naturally present
Fiber	Can contain dietary fiber, particularly nut-based	None
Sodium	Can be high to enhance flavor; varies widely	Can be high; varies widely

Health Benefits and Considerations

Choosing non-dairy cheese can be a beneficial dietary decision for several reasons, but it's important to be mindful of certain factors.

Lactose Intolerance and Allergies: The most obvious benefit is that non-dairy cheese is free of lactose, making it suitable for those with lactose intolerance. It is also free of casein and whey, the proteins that cause dairy allergies.
Heart Health: Many varieties are cholesterol-free, and some can be lower in saturated fat than traditional cheese, supporting a heart-healthy diet. However, those high in coconut oil can still have a high saturated fat content, so checking labels is key.
Nutrient Fortification: To address nutritional gaps, many non-dairy cheeses are fortified with important vitamins and minerals like B12 and calcium. Shoppers should look for fortified options to ensure they meet their nutritional needs.
Processing and Additives: Some commercial vegan cheeses are heavily processed and contain additives, preservatives, or high levels of sodium. Choosing minimally processed, whole-food-based options is often a healthier choice.

Popular Brands and Varieties

The dairy-free cheese market has evolved to offer a wide array of flavors and textures, replicating everything from hard, grateable Parmesan to creamy spreads.

Violife: A popular choice for its wide variety of blocks, slices, and shreds that melt well on pizzas and sandwiches.
Miyoko's Creamery: Known for its artisanal, high-quality products, including cashew-based mozzarella and aged cheese wheels.
Chao Creamery (by Field Roast): Offers creamy, coconut-based slices that are lauded for their flavor and excellent meltability in dishes like grilled cheese.
Daiya: An early market leader that has since reformulated its products. The 'Cutting Board' series is considered a significant improvement, offering better melt and taste.
Kite Hill: Specializes in cultured cream cheese alternatives made from almond milk, providing a tangy flavor profile.
Follow Your Heart: Offers a range of shreds, slices, and a widely acclaimed feta alternative.

Conclusion

For those seeking an answer to what cheese doesn't have dairy, the plant-based alternatives market has never been more vibrant. Innovations in ingredients and production methods have led to an impressive selection of vegan cheeses that can satisfy a variety of tastes and culinary needs. While no single type is a perfect replica of traditional dairy cheese, the modern options offer excellent functionality, from melting on pizza to spreading on bagels. Shoppers should always read labels to understand the ingredients and nutritional content, particularly regarding fat, protein, and fortification. Embracing these dairy-free alternatives can open up a world of new flavors for those on a vegan journey, managing a dairy intolerance, or simply looking to reduce their dairy intake for health or environmental reasons.

For more in-depth nutritional data and research on plant-based alternatives, consider exploring studies on the topic, such as those cataloged by the National Institutes of Health.(https://pmc.ncbi.nlm.nih.gov/articles/PMC8465168/)

Frequently Asked Questions

Dairy-free cheese is typically made from a base of plant-based ingredients such as nuts (cashews, almonds), soy, or coconut oil. Thickeners like tapioca starch and flavorings like nutritional yeast are often added to mimic the taste and texture of dairy cheese.

It depends on the specific product. Many non-dairy cheeses are cholesterol-free and some are lower in saturated fat, which can be healthier for heart health. However, others can be highly processed and high in sodium or saturated fat from coconut oil. It is important to check the nutritional label.

The melting ability of vegan cheese has greatly improved, but it differs from dairy cheese. Plant-based cheeses with coconut oil or tapioca starch tend to melt best, though they may soften rather than become gooey or stringy like dairy cheese.

Yes, several brands offer hard, grateable vegan cheeses. For example, Violife makes a Parmesan-style block, and artisan cheesemakers use aging techniques to create firm, complex-flavored options from nuts.

No, nutritional yeast is a deactivated yeast that has a naturally nutty, cheesy flavor, but it is not cheese. It is often used as an ingredient to flavor non-dairy cheeses or as a sprinkle-on topping to add a cheesy taste to dishes.

Some hard, aged dairy cheeses like Swiss, Parmesan, and Cheddar contain very little lactose, as most of it is removed with the whey during production and fermentation. Some individuals with mild lactose intolerance can tolerate these, but it depends on their sensitivity level.

Popular brands include Violife for meltable shreds and blocks, Miyoko's Creamery for artisanal and mozzarella products, Field Roast's Chao Creamery for creamy slices, and Kite Hill for almond-based cream cheese spreads.