Understanding Vegan Cheese
True vegan cheese is a category of non-dairy, plant-based alternatives that exclude all animal products. Unlike vegetarian cheese, which uses non-animal rennet but is still made from animal milk, vegan cheese is completely free of milk and milk derivatives like casein and whey. The ingredients and production methods have evolved significantly over the years, moving past early versions that were often waxy and lacked flavor. Today, vegan cheeses use a variety of plant-based ingredients to replicate the taste, texture, and melting properties of their dairy counterparts.
Common Ingredients in Plant-Based Cheese
Modern vegan cheese relies on a diverse range of plant-based ingredients to form its base and achieve its characteristic properties:
- Nuts and Seeds: Cashews are one of the most popular bases due to their creamy texture when blended, often used for softer, spreadable cheeses like Brie and Camembert. Almonds and macadamia nuts are also common. Seeds like sunflower can serve as a nut-free alternative.
- Soy: Soy-based vegan cheese, including fermented tofu, has a long history and remains a staple ingredient, especially for firmer cheeses.
- Coconut Oil: This ingredient is frequently used for its solidifying properties when chilled and its rich fat content, which contributes to creaminess and can help with melting.
- Starches and Thickeners: Tapioca flour, arrowroot powder, and agar-agar are often added to create a cheese-like texture and aid in melting, as plant-based proteins don't coagulate in the same way as dairy casein.
- Flavorings and Cultures: Nutritional yeast is a key ingredient for providing a savory, nutty, and cheesy flavor. Bacterial cultures, similar to those used in dairy cheesemaking, can be added to plant milks to ferment and develop complex flavors.
The Production Process
The science behind creating vegan cheese has become quite sophisticated. While some raw or fresh vegan cheeses require little processing, many artisanal and mass-produced varieties undergo a process that mimics traditional cheesemaking techniques. For a nut-based cheese, for example, the nuts are typically soaked, blended with other ingredients like oil and seasonings, and then fermented with cultures for flavor development. Thickeners are used to achieve the right consistency, which is then aged or set to create the final product. Recent innovations even include precision fermentation, where genetically engineered yeast synthesizes animal milk proteins without using animals, to achieve an even closer match to dairy cheese.
Types and Brands of Vegan Cheese
The range of vegan cheese products has expanded dramatically, offering a plant-based version for almost any occasion. Here are some popular types and well-known brands that make them:
- Shreds: Perfect for pizzas, tacos, and casseroles. Brands like Violife, Daiya, and Follow Your Heart offer shredded mozzarella and cheddar alternatives.
- Slices: Ideal for sandwiches, burgers, and crackers. Violife, Follow Your Heart, and Chao Creamery provide excellent sliceable options.
- Spreads and Cream Cheese: Great for bagels, dips, and sauces. Brands like Kite Hill, Treeline, and Miyoko's Creamery excel in this category.
- Blocks and Wheels: For cheeseboards or cubing. Artisanal brands like Miyoko's Creamery and Mouse's Favourite produce complex, cultured nut-based cheeses.
- Nutritional Yeast: While not a cheese in itself, this flaky condiment is a staple for a dairy-free sprinkle, offering a cheesy flavor for pasta, popcorn, or sauces.
Vegan Cheese vs. Dairy Cheese: A Nutritional Comparison
| Feature | Vegan Cheese | Dairy Cheese |
|---|---|---|
| Ingredients | Nuts, soy, coconut oil, starches, spices, nutritional yeast | Animal milk (cow, goat, sheep), rennet, cultures |
| Cholesterol | Contains no dietary cholesterol | Contains dietary cholesterol, especially in full-fat varieties |
| Saturated Fat | Varies widely; often high in coconut oil-based versions, lower in nut-based | Generally high, depending on the type of milk and fat content |
| Protein | Generally lower, ranging from 1-4g per ounce; varies by base ingredient | Typically higher, around 6-10g per ounce |
| Calcium | Often fortified with calcium; levels vary by brand | Naturally high in calcium |
| Melting | Texture varies; some melt well (especially when shredded), but don't stretch like dairy | Melts and stretches readily due to casein protein structure |
Tips for Cooking with Vegan Cheese
Working with vegan cheese can differ from dairy, but knowing a few tricks will lead to delicious results. One common tip for melting vegan cheese is to cover the dish while baking to trap steam, which helps it become more gooey. For grilled cheese or quesadillas, applying gentle pressure aids in creating a perfectly melted center. When choosing a product, keep the intended use in mind. For a melt on a pizza, look for varieties formulated for melting, like those from Violife or MozzaRisella. For a cheeseboard, an aged, cultured nut-based cheese might be the best choice for a nuanced flavor.
Conclusion
Vegan cheese has evolved into a diverse and delicious category, with options to satisfy almost every craving. By understanding the plant-based ingredients and recognizing the different types available, consumers can confidently select dairy-free alternatives that suit their needs. While traditional cheese is made with animal products, what cheese is considered vegan is any alternative made entirely from plant sources. The increasing availability and improved quality of brands like Violife, Miyoko's, and Daiya mean that enjoying a cheesy plant-based meal is easier than ever.
