Understanding Non-Dairy Cheese
Non-dairy cheese, also known as vegan or plant-based cheese, is an alternative to traditional cheese made without any animal products. It's a popular choice for those with lactose intolerance, milk allergies, or those following a vegan or plant-based diet for ethical or environmental reasons. These alternatives come in many forms, from slices and shreds to artisan wheels, and are made from a diverse range of plant-based ingredients.
Main Ingredients in Non-Dairy Cheese
The foundation of non-dairy cheese can vary widely, with different ingredients lending unique textures and flavors. Manufacturers and home cooks use various bases to mimic the characteristics of dairy cheese, and often combine these ingredients to achieve the desired outcome.
- Nuts and Seeds: Cashews and almonds are two of the most common bases for high-quality non-dairy cheeses. Their high-fat content results in a creamy, rich texture, making them ideal for spreadable cheeses like brie or cream cheese. Seeds like sunflower and pumpkin seeds are also used and can add a slightly crumbly texture.
- Soy: Soymilk or tofu is another common base for non-dairy cheese, with a long history stretching back to fermented tofu in 16th-century China. Soy-based cheeses are often used for slices and blocks that mimic cheddar or American cheese. Some soy cheeses may contain casein, a milk protein, to improve melting, but these are not truly dairy-free and are unsuitable for those with milk allergies.
- Coconut: Often used in slices and shreds, coconut oil and coconut cream provide a high-fat, rich, and creamy texture that helps with meltability. Flavor enhancers like nutritional yeast or miso are used to counteract the natural coconut taste and provide a cheesy tang.
- Starches and Thickeners: Ingredients like tapioca flour, potato starch, and cornstarch are essential for creating the proper texture, firmness, and melt of many commercial non-dairy cheeses. For a firmer, gelatin-like texture, agar-agar is sometimes used.
- Nutritional Yeast: Often referred to as "nooch," this deactivated yeast has a savory, umami flavor that is highly reminiscent of cheese. It's a staple in many vegan cheese recipes, especially for Parmesan-style sprinkles and cheese sauces, and is a great source of B vitamins.
How It's Made: A Glimpse into the Process
The manufacturing of non-dairy cheese can follow a process similar to traditional cheesemaking, minus the animal milk. The main ingredients, such as soaked nuts or soy milk, are blended with cultures and other thickeners. This mixture is then fermented, or aged, to develop a more complex flavor and firm texture. Some varieties, particularly those made primarily with starches and oils, are created through a heating and cooling process to achieve a specific consistency without fermentation. High-tech innovations have also led to the development of cheese made with precision-fermented casein, a milk protein synthesized by genetically engineered yeast, which offers a dairy-free but dairy-like experience.
Nutritional Comparison: Non-Dairy vs. Dairy Cheese
When comparing non-dairy and dairy cheeses, the nutritional profiles differ significantly. While most non-dairy cheeses are cholesterol-free and lower in saturated fat, they can be lacking in certain nutrients naturally present in dairy, like protein and calcium, unless they are specifically fortified.
| Feature | Non-Dairy Cheese | Dairy Cheese |
|---|---|---|
| Protein Content | Can be low, especially in starch-based varieties, though nut- and soy-based versions contain more. | Generally higher in protein, as it's a primary component. |
| Calcium | Often lower unless fortified. Many brands now add calcium and vitamin B12. | Rich, natural source of calcium. |
| Saturated Fat | Often lower, depending on the oil used (e.g., cashews vs. coconut oil). | Higher saturated fat content due to milk fat. |
| Cholesterol | Generally cholesterol-free, as it's not made from animal products. | Contains cholesterol from animal sources. |
| Lactose | Lactose-free, making it suitable for those with intolerance. | Contains lactose, which can be an issue for some individuals. |
| Allergens | Common allergens can include nuts (cashews, almonds), soy, and sometimes gluten. | Primary allergen is milk (casein and lactose). |
Popular Non-Dairy Cheese Brands
The non-dairy cheese market is expanding rapidly, with many brands offering a wide variety of products. Notable brands include Violife, Miyoko's Creamery, Daiya, and Follow Your Heart, each specializing in different formats and flavors. Miyoko's, for example, is known for its artisan wheels and pourable liquid mozzarella, while Violife and Daiya offer a large selection of slices and shreds for sandwiches and pizza. For artisanal products, brands like Treeline and Rebel Cheese specialize in cultured, aged, and gourmet vegan options.
Tips for Cooking with Non-Dairy Cheese
Cooking with non-dairy cheese requires a slightly different approach than with dairy cheese. Vegan cheeses, particularly those relying on plant-based proteins and thickeners, don't always melt or stretch in the same way as their dairy counterparts due to the absence of casein.
- For Melting: For best results, use pre-shredded or thinly sliced non-dairy cheese. Many brands, like Chao and Violife, have developed formulas for good meltability. For grilled cheese, use lower heat and cover the pan to help steam the cheese and ensure it melts evenly.
- For Sauces: Creamy sauces for pasta or mac and cheese can be made by blending a base like cashews or potatoes with water, nutritional yeast, and seasonings. Brands like Tofutti also offer ricotta alternatives that work well in cooked dishes like lasagna.
- For Cheese Boards: Artisan nut-based cheeses from brands like Miyoko's or Rebel Cheese are perfect for enjoying on their own with crackers and fruit. Their complex flavors are best showcased raw.
Conclusion
Non-dairy cheese has come a long way from the early days of simple soy-based alternatives. Today's market offers a vast array of options, from cashew-based spreads to coconut oil shreds, catering to diverse palates and dietary needs. Whether for ethical reasons, health concerns like lactose intolerance, or simply to explore new flavors, there's a non-dairy cheese to suit almost any application. The key to a satisfying experience is understanding the ingredients and intended use of each type, from creamy, spreadable creations to those designed to melt beautifully on a pizza. The ongoing innovation in plant-based food production ensures that the selection and quality of non-dairy cheese will only continue to improve.
Visit the official Daiya website for more info on their line of plant-based cheeses.
