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Whenever the subject of veganism comes up, the most common thing I hear is “I think I can do it, but cheese would be really hard to give up.” And in all honesty, most vegan cheeses aren’t really replicating the same satisfaction that dairy cheese can so easily deliver. Dairy cheese can be very complex in flavor and textures, and most plant-based companies are still chasing a good-looking “cheese pull.”
The majority of vegan cheese products are heavily based on starches to help replicate the stretchy texture we all love, but that sits really heavy on the stomach. I once entered a vegan pizza challenge that involved a 24-inch pizza covered in a certain, popular brand of vegan cheese. By the end of the challenge, my stomach felt like it was full of Play Doh. Ever since then, I’ve been really critical on what types of vegan cheese brands I buy. I find I tend to gravitate towards nut-based options, which I find are generally easier to digest.
In my experience, more often than not, the move for getting the best vegan cheese result comes from manipulating the product. Nothing complex, just making small additions and hacks to make your resulting dish that much better.
The Five Best Vegan Cheese Picks – and How to Use Each One
Miyoko’s Creamery is definitely a fan favorite. When I first tried this, I knew immediately that it would go well as an alfredo sauce for fettuccine. Most vegan recipes call for cashew cheese to make the sauce, and that’s just what this cheese is. I boiled half a pound of pasta and diluted the entire wheel with two cups of the pasta water in a saucepan on medium heat. Mixed in the cooked pasta and made a really quick and easy dinner.
Misha’s cheese is really smooth and easy to spread, perfect for putting out on a board or in a bowl and dipping pita chips or bread into. (Yes, you could use this as an alternative ‘butter board.’) This vegan cheese is cashew-, almond, and shallot-based and comes in a handful of flavor options. The one I tried was their J.O.I. flavor: jalapeno, oregano and thyme. I spread the cheese into a bowl, pressing a few divots into the surface. I drizzled a mixture of olive oil, minced garlic, and a squeeze of lemon over the bowl and then sprinkled chopped pumpkin seeds and fresh cilantro on top. Instant, elegant appetizer. Any oil-based sauces would go perfect with this; try chimichurri, salsa macha, chili crisp, or tapenade. Mix and match with the different Misha’s flavors to create your signature bowl.
Violife is a European brand that has been around since the 1990s, but has recently shown up in more U.S. grocery stores – including supermarkets that aren’t just Whole Foods and Sprouts. I’ve had most of their products but the feta cheese is my favorite. It’s very salty and tangy, something that works well in a salad. I cut the feta block into small cubes and marinate it with olive oil, minced garlic, and two bay leaves. I let it sit out at room temperature for an hour before dressing the salad. Build a wedge salad using iceberg lettuce, red onions, and tomatoes and then drizzle the feta-oil mixture all over. t on top of the wedges with oil drizzled all over. Improvise on the formula with your preferred marinated feta recipe and salad greens combo.
I don’t know about you, but I had never heard of liquid cheese in a bottle before this Miyoko’s product hit the market. This vegan mozzarella was created to be poured onto a pizza before baking so it browns like dairy cheese would. But for me, I use it a little differently than intended. This product has a salty, tangy flavor – something about it almost reminds me of a blue cheese – and I realized this “cheese sauce” would be perfect in a potato salad. Think about it: potato salad relies on mayonnaise for fattiness and vinegar for an acidic tang, two things already present in this cultured cashew-based vegan cheese. Follow your favorite recipe, swapping this for the mayo and vinegar and you’ve got a creamy, vegan potato salad ready to go.
While this brand of vegan cheese does fall into the starch-based category, it earns a spot on my list because, of all the packaged shredded cheeses I tested, this one came out on top. Sometimes we need a no frill cheese that we can toss into a tortilla for a quesadilla or into some bread for a quick grilled cheese. This cheese is good exactly the way it is. Best taste of any shred I’ve tried and doesn’t leave me feeling bloated. I’ve always been a fan of the Chao slices, too.
RELATED:The Best Vegan Eggs for Your Favorite Breakfast Recipes
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We love it on top of poutine and pizza, as it gets all melty, browned, and gooey. But you could also add it to tomatoes, sandwiches, pasta dishes like baked lasagna, Caprese salads, and so much more!
It's important to understand that vegan cheese, being made with different ingredients, typically does not taste exactly like traditional dairy cheese. However, it does replicate some of the flavors and textures that you might remember from dairy cheese and tastes great in its own right.
Something to keep in mind: vegan cheese is usually low in protein and calcium compared to the dairy-based kind—so don't rely on it to fulfill those goals. Nut- and seed-based cheeses have the most protein while those made with starches and coconut oil have the least.
Real Vegan Cheese (RVC) is a grassroots, non-profit research project working to produce real cheese using cellular agriculture. We add the genes for cheese proteins to yeast and other microflora, and turn them into little protein factories, then make real cheese by adding plant-based fats and sugars.
Some of the more processed types of vegan cheese contain large amounts of refined oils, preservatives, color additives and sodium while being mostly void of substantial nutritional value. In general, foods like this should be consumed minimally, if at all.
How Long Can Refrigerated Vegan Cheese Be Left Out. If you have vegan cheese which needs to be kept cool, hence refrigeration is required, we would recommend not having it out more than a few hours. But this also depends on the ingredients used and the ambient temperature outside of the fridge.
Does Vegan Cheese Melt. A resounding yes, it sure does, not all of it, but vegan cheese does melt and melt well. Just like non-vegan cheese, there will be some that aren't created to melt, nor do it well, it's just the same. Make sure to cook vegan cheeses on a lower heat than you would normally and keep an eye on them ...
Unsweetened soy milk is the best choice because it's neutral in taste and because of its nutrient composition. It will make the best, creamiest, vegan cheese. You can replace soy milk with unsweetened oat milk although the cheese will be slightly less stringy.
For the best melting results, we turn up the heat. An oven set to 425°F will help you get the creamiest, dreamiest results. Another trick: Try microwaving your recipe before moving it to the oven or stove. This jump-starts the melt, so you have less cooking time in the oven or skillet.
La Fauxmagerie and other vegan cheese makers have storage instructions on most of their cheeses. Store in the fridge between 3-5C and consume within 5 days of opening. Wrap well or put in container after opening. Can be frozen for up to 2 months and defrosted in the fridge.
Violife. Violife is the kingpin of vegan cheeses — and for good reason. The brand manufactures numerous vegan cheese products including mozzarella, cheddar, and Mexican-style shreds, vegan cream cheese alternatives, mature cheddar cheese slices, cheese alternative dips, feta, and shaved parmesan.
The dietary fiber and polyphenols in whole plant foods are known to reduce gut inflammation, so a plant-based diet based on whole foods that includes moderate amounts of vegan cheese will likely be overwhelmingly anti-inflammatory.
Which cheese is healthiest? Cottage cheese is probably the healthiest cheese, Rizzo says. “It's lower in saturated fat and higher in protein than most other cheese,” she explains.
Some of the more processed types of vegan cheese contain large amounts of refined oils, preservatives, color additives and sodium while being mostly void of substantial nutritional value. In general, foods like this should be consumed minimally, if at all.
Nutritional yeast is a powerhouse ingredient in the vegan world. It not only adds a cheesy flavor but also brings a nutritional punch to your dishes. Sprinkle it on popcorn, pasta, or roasted vegetables for that savory, cheesy taste. It's a guilt-free way to curb those cheese cravings.
Vegan cheese, which is alternately referred to as dairy-free cheese or plant-based cheese, is a product that mimics some of the properties of cheese. These include its texture, its flavor, and to some extent its melting ability, even though vegan cheese is made without using any animal-based ingredients whatsoever.
Introduction: My name is Corie Satterfield, I am a fancy, perfect, spotless, quaint, fantastic, funny, lucky person who loves writing and wants to share my knowledge and understanding with you.
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