Plant-based cheese offers a dairy-free alternative for those following vegan diets, managing allergies, or reducing dairy intake. Unlike traditional cheese, which relies on animal milk and cultures, plant-based versions are formulated using an array of plant-derived components to replicate the flavor, texture, and melting properties of dairy cheese. The ingredients used vary dramatically depending on the specific type of cheese being produced, from creamy spreads to hard, sliceable blocks.
Key Base Ingredients
The foundation of most plant-based cheeses is a combination of fats, proteins, and thickeners sourced from plants. The choice of base ingredient is crucial as it dictates the final product's texture and flavor profile.
Nuts and Seeds
Nut-based cheeses, particularly those made from cashews, have gained immense popularity for their creamy texture and ability to be fermented.
- Cashews: Soaked and blended cashews form a smooth, rich base for everything from soft cream cheese to aged, hard cheeses. When fermented, they develop a tangy, complex flavor.
- Almonds: Almonds are used for their mild flavor and ability to create a light, crumbly texture suitable for fresh-style cheeses.
- Macadamia nuts: These nuts are prized for their high fat content, which results in a luxuriously creamy and mild-flavored cheese.
- Sunflower and pumpkin seeds: These offer a great alternative for individuals with nut allergies, producing a rich and dense cheese base.
Soy
Soy has been a foundational ingredient for vegan alternatives for decades. It is a cost-effective and versatile option.
- Tofu: Tofu, or fermented soy protein, is often used to make firm, sliceable cheeses or soft, ricotta-style products.
- Soy Milk: Used as a base in various recipes, sometimes in conjunction with thickeners and oils.
Coconut
Coconut is frequently used, especially coconut oil, because its high fat content delivers the creamy mouthfeel associated with dairy cheese.
- Coconut Oil: It is the primary ingredient in many commercial plant-based cheeses, contributing to a rich, fatty texture and improved meltability.
- Coconut Cream: A thicker base used for creamy, soft cheeses.
Texturizing and Flavoring Agents
Beyond the base, a variety of other ingredients are added to replicate the complex characteristics of dairy cheese.
For Texture and Melt
- Tapioca Starch: Derived from the cassava root, tapioca starch is a game-changer for achieving that signature stretchy, melty quality in plant-based cheese, making it ideal for pizza.
- Agar-Agar: A gelatinous substance from seaweed, agar-agar is used to help firm up cheese, creating a sliceable or block-like texture.
- Carrageenan: Another seaweed derivative, carrageenan acts as a thickener and stabilizer, giving cheese a creamy consistency.
- Modified Starches: Various plant-based starches are utilized to fine-tune texture and performance.
For Flavor and Tang
- Nutritional Yeast: This deactivated yeast is a staple in vegan cooking for its savory, nutty, and—most importantly—cheesy flavor.
- Miso Paste: Fermented soybean paste can add a deep, umami-rich, and tangy flavor to replicate fermented dairy cheese.
- Lactic Acid: Often used to provide the characteristic tanginess found in many types of cheese. It can be derived from non-dairy sources.
Comparison Table: Plant-Based Cheese Bases
| Base Ingredient | Common Use | Texture | Flavor Profile | Pros | Cons |
|---|---|---|---|---|---|
| Cashews | Spreads, aged blocks | Rich, creamy | Mild, nutty, tangy (when fermented) | Excellent texture, good for fermentation | Can be expensive, high in fat, not nut-allergy friendly |
| Coconut Oil | Shreds, slices, melts | Smooth, fatty | Mild, can have a slight coconut flavor | Great meltability, solid consistency | Can be high in saturated fat, some find taste artificial |
| Soy (Tofu/Soy Milk) | Slices, ricotta, cream cheese | Firm, grainy (less processed) | Mild, slightly beany (can be masked) | Affordable, high in protein | May have a slightly different texture and beany taste |
| Starches (Tapioca/Potato) | Sauces, melts | Stretchy, gooey | Neutral | Essential for achieving melt and stretch | Little nutritional value on their own, need other ingredients |
The Manufacturing Process
Creating plant-based cheese is a specialized process that involves blending, emulsifying, and sometimes fermenting plant-based ingredients.
- Preparation: Base ingredients, like nuts, are typically soaked to soften them. Starches and oils are prepped for blending.
- Blending: Ingredients are combined into a uniform, smooth mixture using high-speed blenders.
- Heating and Thickening: The blended mixture is often heated with thickeners like tapioca starch to activate their gelling properties and create the desired texture.
- Fermentation (Optional): For aged, tangy cheeses, cultures (probiotics) are introduced to the mixture, which is then left to ferment.
- Molding and Shaping: The cheese is poured into molds to set and firm up.
- Aging (Optional): Some artisanal plant-based cheeses are aged for weeks or months to develop a more complex flavor and harder texture.
Conclusion
What is plant based cheese made out of depends on the intended style and flavor profile. From nuts and soy to coconut and root vegetables, manufacturers utilize a diverse palette of plant-based ingredients to mimic the taste and function of traditional dairy cheese. While achieving a perfect replication of dairy cheese remains a challenge, innovations in ingredients and processing methods are rapidly improving the quality and variety of plant-based options available. This offers consumers an ever-expanding range of choices, ensuring there is a suitable plant-based cheese for almost any need.
Learn more about ingredient innovation in plant-based food production at the Edlong website.
