Vegan cheese gets a really bad rep. It’s long been the case that vegans open up a packet hoping to find the Holy Grail of animal-free products – a cheese alternative that doesn’t have the texture of rubber and actually melts on a pizza – only to be disappointed.
But fear not, all you vegans out there who gave up the quest a while back, there’s a whole new generation of vegan cheeses and they’re pretty damn good. It’s time to dive back in and give them a go.
For us Brits, the first cheese we’d normally reach for is a humble cheddar. It’s pretty versatile and can be used in everything from sarnies to pizzas and most households have a block in the fridge.
If you’re looking for a vegan version in the supermarket, then scour the shelves for something coconut oil-based, as this tends to melt well. Some producers are even doing exciting flavours like jalapeno and chilli for a bit of extra flavour.
To have a go at making vegan cheddar at home yourself, follow this recipe from Loving It Vegan. There’s loads of ingredients to stick in your blender, but the result is well-rounded and the cashews and coconut oil give it a convincing texture.
Non-vegans have been going mad for halloumi recently and it’s totally understandable that vegans have felt left out. When one company released a pretty convincing version made from coconut oil, sunflower kernels and olive extract, some vegans nearly lost their minds over it.
Whip up a batch of vegan halloumi with any extra tofu you have lying around like One Arab Vegan. The nutritional yeast is the magic ingredient here and if you haven’t discovered it yet, then give it a go, because it’ll become a sure-fire hit in your vegan diet.
A pizza just isn’t a pizza without lashings of oozy melted mozzarella and one company has come across the perfect formula to make it. Using germinated brown rice, agar agar and coconut oil, it’s the stuff that vegan dreams are made of and you can buy it in slices, sticks or grated.
Gourmandelle has two versions of her vegan mozzarella recipe depending on what you’re going to be using it for. Both of them use raw cashews, tapioca starch and that ever-so-useful nutritional yeast.
Vegan cream cheese
Cream cheese must be one of the most underrated cheeses, because you can experience that texture elsewhere, but when it’s good it’s so good. Just think about it, you need cream cheese to make cheesecake – end of argument!
Get a shop-bought one with soya protein and coconut oil to start spreading over everything and making cheesecakes to take to every social gathering. Or Crack out those cashews again and that nutritional yeast, as well as some liquid smoke and apple cider vinegar to make the Vegan 8’s recipe. Perhaps skip the black pepper if it’s going into a cheesecake.