What Is Vegan Cheese? A Guide to Plant-Based Cheese
Vegan cheese has moved a long way from the rubbery, plastic-tasting slices of a decade ago. Today there are cultured nut cheeses, cashew cream bries, coconut-based melts and even plant-based blues. This guide explains what vegan cheese is made from, how it behaves, and how to choose well.
What vegan cheese is made from
Without dairy, a cheese-like result comes from a base plus a way to set or culture it. The common bases are:
- Cashews — the most popular, for their creaminess and neutral flavour
- Coconut oil and coconut milk — excellent for melting and stretch, though the flavour can dominate
- Soy — high in protein, good for firm and sliceable cheese
- Almonds, macadamias and oats — for specific textures and flavours
- Starches — tapioca, potato and arrowroot, used to create stretch and melt
Cultured vs uncultured
The best vegan cheeses are cultured: the nut or soy base is inoculated with the same kinds of bacteria used in dairy cheese, then left to ferment. This produces the tang and complexity that make a cheese taste like cheese rather than like a flavoured spread. Uncultured vegan cheeses rely on added acids such as lemon or vinegar, and tend to be simpler and flatter.
How it behaves differently
- Melting — coconut oil and tapioca starch do the work that dairy fats and proteins do; the result can be stretchy but is rarely identical
- Aging — cultured nut cheeses can be aged and develop rinds, but the process is different and often faster
- Nutrition — plant cheeses vary hugely; many are lower in protein and some are high in saturated fat from coconut oil, so check labels
Choosing well
- Look for a cultured base for more flavour
- Check the protein content if you are using it as a protein source
- For melting, look for tapioca starch and coconut oil in the ingredients
- Buy small amounts to find the brands that suit your taste
Once you know the basics, try making your own with our cashew cheese and vegan cheese sauce recipes. For the dairy side of the story, see our guide to the seven cheese families.
