The Rise of Non-Dairy Cheese
For decades, the non-dairy cheese market was defined by a handful of brands with less-than-stellar reputations for flavor and texture. Often waxy and unconvincing, these early versions were considered a necessary sacrifice for those avoiding dairy. Today, the landscape is dramatically different. Innovative recipes, advanced food science, and consumer demand have given rise to a new generation of non-dairy cheeses that rival their traditional counterparts in taste, melt, and versatility. Whether you are lactose intolerant, vegan, or simply curious, there has never been a better time to explore plant-based cheese.
How Non-Dairy Cheese is Made
Traditional cheese is made by fermenting and curdling animal milk, separating the solids (curds) from the liquid (whey). Non-dairy cheese mimics this process using plant-based milks and other ingredients. The specific base determines the final product's characteristics.
- Nuts: Cashews and almonds are popular bases, offering a creamy texture and nutty flavor. Cashew-based cheeses are often aged with cultures to develop complex flavors similar to aged dairy cheeses.
- Coconut Oil: Many shredded and sliced non-dairy cheeses, such as those from Violife and Daiya, are primarily made with coconut oil. This provides a good melt and texture, although critics note a less-cheesy flavor compared to cultured nut-based options.
- Soy: Products based on soy, including tofu, can be used to create creamy or firmer cheeses. Soy-based cream cheeses and spreads are common options.
- Starches and Thickeners: Ingredients like tapioca starch, potato starch, and agar are crucial for achieving the proper melt and firmness in many non-dairy cheeses.
Top Non-Dairy Cheese Categories and Brands
The "best" non-dairy cheese depends on its intended use. Here is a breakdown of top-rated brands by application.
Best for Melting: Pizza, Grilled Cheese, and Pasta
- Violife: Widely available and consistently praised for its melting ability, particularly the Just Like Mozzarella and Cheddar Shreds. The secret is its coconut oil base, which mimics dairy fat.
- Miyoko's Creamery Liquid Pizza Mozzarella: This innovative pourable mozzarella bakes and bubbles like the real thing, creating an impressive browned and stretched finish on pizzas.
- Daiya Cutting Board Shreds: After a reformulation, Daiya's Cutting Board Blend is now a reliable melter, with many restaurants using it for vegan options.
Best Artisanal and Aged Cheeses
- Miyoko's Creamery (Cultured Wheels): While the cheese wheels have been discontinued, they set a high standard for sophisticated, artisanal vegan cheese. They were known for their rich, tangy, and complex flavors.
- Rebel Cheese: A premium brand specializing in small-batch artisanal cheeses, including smoked cheddar and brie alternatives. Ideal for cheeseboards and entertaining.
- Treeline: Offers French-style spreadable cheeses, with flavors like Herb Garlic, made from a clean, cashew-based formula.
Best for Spreading: Cream Cheese and Soft Spreads
- Kite Hill: A favorite for its almond-based cream cheese, which is available in a variety of flavors and has a texture nearly identical to dairy cream cheese.
- Miyoko's Creamery (Cream Cheese): Known for its rich and tangy flavor, Miyoko's offers a highly-rated cream cheese made from organic cashews.
- Tofutti: An accessible and long-standing brand offering a sour cream and cream cheese alternative primarily made from soy.
Comparison Table: Non-Dairy Cheese Brands
| Brand | Best For | Base Ingredient | Texture | Availability | Notes |
|---|---|---|---|---|---|
| Violife | Melting on pizza, grilling | Coconut oil | Semi-firm, melts well | High (most major stores) | Reliable melter, neutral flavor; some recent recipe changes have been disliked by long-term customers. |
| Miyoko's Creamery | Artisanal wheels, liquid mozzarella | Cultured cashew milk | Creamy, tangy, sophisticated | Medium to high (Whole Foods, specialty) | Higher-end, premium taste; pourable mozz is excellent for pizza. |
| Kite Hill | Spreading (cream cheese) | Almond milk | Creamy, smooth | High (Whole Foods, major grocers) | Excellent for bagels and dips; clean, simple ingredients. |
| Daiya | Melting (Cutting Board) | Coconut oil, tapioca starch | Firm, good melt and stretch | High (most major stores) | Improved recipe is a solid choice for melting; previous recipes were less popular. |
| Chao Creamery | Slicing and sandwiches | Coconut oil, fermented tofu | Creamy, savory | High (Whole Foods, major grocers) | Distinct, savory flavor; slices are great cold or melted on sandwiches. |
| Follow Your Heart | Slices, shreds, feta | Coconut oil, palm oil | Melts and stretches well | High (major grocers) | A popular all-arounder, offers good performance for a variety of dishes. |
Making Your Own: The DIY Approach
For those who prefer a hands-on, whole-food approach, making non-dairy cheese at home can yield delicious and highly customizable results. Many recipes use a base of soaked cashews or almonds, blended with ingredients like nutritional yeast for a cheesy flavor, tapioca starch for stretch, and lemon juice or probiotics for tang.
A Simple Cashew-Based Cheese Recipe
- Soak: Begin with 1 cup of raw cashews, soaked in hot water for 10-15 minutes or cold water for several hours.
- Blend: Drain the cashews and blend them in a high-speed blender with ½ cup water, ¼ cup nutritional yeast, 1 tablespoon lemon juice, and ½ teaspoon salt until perfectly smooth.
- Thicken (for melt): To make a meltable cheese, transfer the blended mixture to a saucepan and whisk in 2-4 tablespoons of tapioca starch. Heat the mixture over medium-low heat, stirring constantly, until it thickens and becomes stretchy.
- Cool: Pour the hot mixture into a mold and refrigerate until firm. This cheese is ready to slice or shred and can be used on pizza or in grilled cheese sandwiches.
Conclusion
Ultimately, the quest for what's the best non-dairy cheese is a personal one, with many variables influencing the final decision. The market now offers an impressive range of options, from mass-market brands excelling in melt to artisanal, cultured products designed for gourmet platters. While some prefer the convenience and reliability of brands like Violife and Daiya for everyday cooking, others might seek the complex flavors of Miyoko's or the wholesome appeal of a homemade nut-based recipe. Experimentation is key; try a few different types to see what works best for your specific needs, and don't be afraid to branch out from the familiar.
The Future of Non-Dairy Cheese
As consumer demand for plant-based products continues to grow, so too will the innovation in non-dairy cheese. The future likely holds even more realistic textures, deeper flavor profiles, and products that perfectly mimic a wider variety of dairy cheeses, from complex blues to creamy, spreadable brie. The journey to a truly satisfying non-dairy cheese experience is ongoing, and a rewarding one for any food lover.
References
- Vegan Food & Living: 16 best vegan cheese alternatives 2025: Tried and tested
- VegNews: The Best Dairy-Free Cheese, From Shreds to Slices and Crumbles
- My Life After Dairy: Miyoko's Liquid Mozzarella Review
- Vegan Anj: The Best Vegan Cheese Brands (Dairy-Free Cheese)
- Make It Dairy Free: Best Shredded Cheese Reviews (Vegan)
Explore your options
With so many brands and types available, finding your perfect match is just a matter of trying a few. Consider starting with a brand known for a specific application, like Violife for a great melt or Miyoko's for a gourmet touch, then expand your search from there. Your dairy-free culinary adventures are just getting started.
