Vegan Cheeses

Vegan Cheeses: The Story

Vegan cheeses were born as a response to the growing demand for food alternatives without animal derivatives. This phenomenon has its roots in the vegan movement, which emerged in the 1940s with the founding of the Vegan Society in 1944.
The main goal was to promote a lifestyle that avoided exploitation and cruelty towards animals. Over the years, as environmental and health awareness increased, the demand for vegan products grew, leading to the development of alternatives to traditional dairy products, including vegan cheeses.

The production of these cheeses is rapidly evolving, with continuous innovations aimed at improving taste, texture, and nutritional value. These cheeses also do not contain lactose, casein, or cholesterol, making them suitable for those who are lactose intolerant, therefore consumption is aimed at everyone who chooses them not only for ethical reasons but also for health reasons.

Vegan Cheeses: The Production

The production of vegan cheeses varies depending on the ingredients and techniques used, but generally follows some common steps.
The basic ingredients used are nuts or seeds, such as cashews, almonds, sunflower seeds, and others.
Tofu, derived from soy, is well-known and has long been a staple on the tables of people who prefer a vegan diet.
Generally, the production process involves soaking the nuts or seeds, while tofu is often drained to remove excess water. Following this initial treatment, the mixing and blending of the base ingredient with plant milk and other additives like coconut oil, nutritional yeast, salt, and spices occur.
The consistency of the mixture can be adjusted by adding more or less liquid, depending on the desired type of cheese. For some types of vegan cheeses, the mixture is cooked until it reaches a thicker consistency, often aided by starches and thickeners, then it is poured into molds and left to cool and set.
Some vegan cheeses can be further aged in the refrigerator or at controlled temperatures to develop specific flavors and textures.
Aging can vary from a few days to several weeks or months, depending on the desired type of cheese and to develop complex flavors similar to traditional cheeses.

Vegan Cheeses: The Taste

The taste of vegan cheeses can vary greatly depending on the ingredients used and the production process. There is an effort to mimic the flavor and texture of traditional cheeses, while others have unique and distinct flavors.

Many producers use fermentation and bacterial cultures to create complex flavors similar to aged cheeses. In general, vegan cheeses can be creamy, smoky, salty, or sweet, offering a wide range of taste experiences. To replicate the complex flavors of aged cheeses, some mixtures are left to ferment using bacterial cultures or probiotics.
Fermentation can develop stronger flavors and improve the digestibility of the cheese. Intuitively, one might think that plant-based cheese contains less fat and is healthier, but this is not necessarily the case.
In each of the preparations, as described, oils or nuts may be present, so considering the caloric value of these ingredients, we should consume vegan cheese with the same attention we reserve for traditional cheeses.

Vegan Cheeses: 3 Characteristics to Choose Them

Fermentation and Probiotics: Some vegan cheeses are fermented using probiotics, which not only help replicate the flavor of traditional cheeses but can also offer gut health benefits.

Culinary Versatility: Vegan cheeses can be used in many recipes, including baked dishes like pizzas and lasagna, or as spreads and accompaniments for crackers and bread.

Sustainability: The production of vegan cheeses generally has a lower environmental impact compared to the production of traditional cheeses, requiring fewer resources like water and land, and producing fewer greenhouse gas emissions.