Vegan Cheeses

Vegan Cheeses: The History

Vegan cheeses were created in response to the growing demand for animal-free food alternatives. 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 avoids exploitation and cruelty towards animals. Over the years, with increasing environmental and health awareness, the demand for vegan products has grown, leading to the development of alternatives to traditional dairy products, including vegan cheeses.

The production of these cheeses is rapidly evolving, with continuous innovations to improve taste, texture, and nutritional value. These cheeses also contain no lactose, casein, or cholesterol, making them suitable for those who are lactose intolerant, so their consumption is aimed not only at those who choose them 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 a few common steps.
The basic ingredients used are nuts or seeds, such as cashews, almonds, sunflower seeds, and others.
Tofu is well-known, derived from soy and has long been a staple for 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. This initial treatment is followed by mixing and blending the base ingredient with plant-based milk and other additives like coconut oil, nutritional yeast, salt, and spices.
The consistency of the mixture can be adjusted by adding more or less liquid, depending on the type of cheese desired. For some types of vegan cheeses, the mixture is cooked to achieve a denser consistency, using starches and thickeners, and then poured into molds and left to cool and solidify.
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 cheese type 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. Efforts are made to replicate the taste 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 fermented using bacterial cultures or probiotics.
Fermentation can develop more intense 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 any of these preparations, as described, oils or nuts may be present, so we should consume vegan cheese with the same attention as traditional cheese.

Vegan Cheeses: 3 Features to Choose

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

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

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