Common Ingredients in Plant-Based Cheese
Unlike traditional cheese made from animal milk, plant-based cheeses are created using a variety of non-dairy ingredients to replicate the texture, flavor, and function of their conventional counterparts. The base of these cheeses varies widely, which is why the flavor and consistency can differ so much between brands and recipes.
Nuts and Seeds
Nuts are one of the most common and versatile bases for plant-based cheeses, especially in artisanal or homemade recipes. Soaking and blending nuts like cashews and almonds creates a creamy foundation for soft cheeses, spreads, and aged cheese wheels. Cashews, in particular, are prized for their naturally creamy texture when blended, while almonds can be used to achieve firmer, more crumbly results. Some artisan cheeses also utilize other nuts like macadamia or seeds like sunflower and pumpkin seeds.
Coconut Oil
Coconut oil is a popular ingredient, especially for commercially produced plant-based cheeses, due to its ability to solidify at room temperature and melt when heated. It is often used to give vegan cheeses a smooth, rich texture and improve their meltability, making it a key component in mozzarella-style shreds for pizza and cheddar slices. However, it's important to use refined coconut oil for a neutral flavor.
Soy and Tofu
Soy-based ingredients are a staple in the plant-based cheese world, offering a higher protein content than many other alternatives. Tofu, for instance, can be pressed to create firm cheese blocks or blended to create creamy ricotta and soft cream cheeses. Fermented tofu has been used for centuries in Chinese cuisine and is considered an early form of non-dairy cheese.
Starches and Thickeners
For structure and texture, vegan cheesemakers rely on starches and thickening agents. Tapioca starch is frequently used to provide a desirable stretchy, gooey quality in melted cheese. Other thickeners include agar-agar (a seaweed-derived gelatin alternative), arrowroot, and carrageenan, which help set and firm the cheese into various block, slice, and spreadable forms.
Flavoring Agents
Flavor is key to a convincing cheese alternative. Nutritional yeast, a deactivated yeast with a nutty, savory taste, is the quintessential ingredient for a cheesy flavor profile in many vegan recipes. Other flavorings include miso paste for an umami depth, spices like paprika and mustard powder, herbs, and lactic acid to create the characteristic tangy taste of aged cheese.
Popular Types of Plant-Based Cheese
The range of plant-based cheeses available today is vast and continues to grow, with options to suit nearly every culinary need.
- Mozzarella-Style: Often made with a coconut oil and tapioca starch base, these cheeses are designed to melt and bubble, making them perfect for pizzas and lasagna. Miyoko's Kitchen offers a pourable mozzarella specifically for this purpose.
- Cheddar-Style: Available in blocks, slices, and shreds, vegan cheddar can be made from a variety of bases, including cashews, coconut, or soy. Some commercial brands focus on achieving an authentic melt, while artisan versions aim for a sharp, aged flavor.
- Cream Cheese: These spreads mimic traditional cream cheese and are typically made from a base of almonds, soy, or cashews. Brands like Kite Hill and Tofutti offer creamy, tangy versions for bagels and baking.
- Feta-Style: Achieving the briny, crumbly texture of feta, vegan alternatives are often made from almond or soy milk. They are excellent crumbled into salads or used in Mediterranean dishes.
- Parmesan-Style: Ranging from simple shaker-style blends of nutritional yeast and nuts to solid, gratable blocks, these varieties capture the sharp, salty flavor of parmesan.
- Artisanal and Aged Cheeses: Specialized brands utilize fermentation and aging techniques, often using a cashew base, to develop complex flavors and textures that resemble aged dairy cheeses like brie or camembert.
Comparison Table: Plant-Based vs. Dairy Cheese
| Feature | Dairy Cheese | Plant-Based Cheese |
|---|---|---|
| Source | Animal milk (cow, goat, sheep) | Plant-based ingredients (nuts, soy, coconut) |
| Ingredients | Milk, culture, rennet, salt | Nuts, seeds, soy, oils, starches, thickeners, flavorings |
| Cholesterol | Contains dietary cholesterol | Cholesterol-free |
| Lactose | Contains lactose (a milk sugar) | Lactose-free |
| Saturated Fat | High, from animal fat | Varies; can be high (coconut oil) or low (nut/soy-based) |
| Protein Content | Generally high (e.g., cheddar, parmesan) | Varies; often lower than dairy, but some soy/nut versions have higher levels |
| Calcium | Naturally rich in calcium | Fortified with calcium in many products |
| Melting | Melts smoothly and stretches due to casein protein | Varies; relies on oil and starch for melting, may soften rather than stretch |
How Plant-Based Cheese Is Made
The manufacturing process for plant-based cheese can be broken down into several key steps, which vary depending on the desired end product.
- Preparation of the Base: The process starts by creating a creamy base from ingredients like soaked nuts, pureed tofu, or plant milk. This base provides the bulk and fundamental flavor profile of the cheese.
- Mixing and Thickening: Flavorings such as nutritional yeast, spices, and lactic acid are mixed in. Thickeners like tapioca starch or agar are added to achieve the desired consistency. The mixture may be cooked to activate the starches.
- Fermentation (for aged varieties): Some artisanal vegan cheeses undergo a fermentation process similar to traditional cheesemaking, using bacterial cultures to develop complex, tangy flavors over time. This aging process can last for weeks.
- Setting and Shaping: The mixture is poured into molds and refrigerated to set and firm up. This step solidifies the cheese into blocks, wheels, or other shapes.
- Finishing: The final product can be consumed fresh, or for hard cheeses, it may be further aged to develop a drier texture and more concentrated flavor.
The Evolution and Outlook for Plant-Based Cheese
Plant-based cheese has come a long way from its early, often disappointing iterations. The market is driven by increasing consumer demand for healthier, more ethical, and environmentally friendly food options. Advancements in food technology, including precision fermentation, are enabling manufacturers to create vegan versions of traditional cheese proteins like casein, promising future products with more authentic taste and texture. This innovation, combined with growing retail availability in supermarkets and dedicated vegan stores, means that plant-based cheese will continue to evolve and diversify, offering delicious alternatives for a wider audience.
Conclusion
In summary, the world of plant-based cheese is rich and varied, offering a multitude of options for anyone seeking a dairy-free lifestyle. From creamy, nut-based spreads to melty, coconut oil-based shreds and complex, aged artisanal wheels, there is a vegan cheese for almost every palate and purpose. Made from a base of nuts, seeds, coconut oil, or soy, and enhanced with starches and flavorings, these products cater to a growing market. Whether driven by ethical choices, health considerations, or simple dietary preference, exploring the diverse range of what kind of cheese is plant-based reveals a flavorful and innovative category of food.
