Ok vegans, let’s be real for a minute. Cheese is awesome. There, I said it. Cheese, from an animal. It’s the elephant in the room. Cheese is deliciously addictive. Deal with it.
Cheese permeates many cultures and is found in pretty much everything, so it’s no wonder vegans have been trying to find dairy-free alternatives. Unfortunately, a lot of those alternatives are disgusting impostors. They’re either too greasy, bland, and have the texture of chalk, rubber, or snot. That said, there is still hope for those wishing to have their cheese and eat it.
But first, let’s take a minute to think about what dairy cheese is. Cheese is make of milk, which is largely composed of water, lactose, fat, and protein (caesin). In order to turn that milk into cheese it is heated, cultured, and then at last turned into curds that are textured which eventually becomes cheese as we know it. There’s a lot of science that goes into to what makes cheese taste great, and if you’re more interested in that I recommend listening to Gastropod’s episode Who Faked My Cheese?
Part of what makes cheese so addictive is that fat, all while the protein satiates us. When searching for a good vegan cheese to buy or for a recipe, looking at the packaging and checking out the fat and protein content is a good rule of thumb. Some of the best vegan cheeses that fit this bill are nut-based. The other thing that makes it delicious is the culturing. This is harder to find in store bought vegan cheeses, but really helps to add to the complexity of the flavor and get closer in flavor to a dairy-based cheese.
In your search for the vegan cheese of your dreams please keep in mind that while there are some that are close or indistinguishable from dairy cheese, most are not going to taste exactly like it. Many will have the texture or hit the flavor palate your looking for but they won’t be one for one for your cheddar, blue cheese, or mozzarella – and that’s ok!It’s all about finding what meets your needs for which circumstance you’re using it for, and hits the flavor palate or texture in the dish you want.
Now that we have that out of the way, let’s get to my top store-bought cheese brands! This list is a living document that I’ll be updating as I try new products that hit my local market.
Spreadable:
Miyoko’s Kitchen
I’m lucky enough to have met Miyoko herself, but her cashew-based cheeses are top of the line and go over amazingly at parties. She creates cultured nut cheeses that are really close to the real thing in flavor, texture, and complexity. They’re all fantastic, but my favorites are the Sundried Tomato Garlic, Smoked Farmhouse, and Black Ash.
Kite Hill
Kite Hill is another top contender for vegan cheeses. Their products are almond based, and can often be found alongside the cheese section. My favorites include their truffle, dill and chive cream cheese, ricotta, and ‘fresh original’.
Treeline
This cashew-based cheese has both soft and aged hard cheeses. My favorites are their soft ones, such as their Scallion and Chipotle-Serrano.
Slices:
Chao
Chao is made by Fieldroast, made from fermented soybean. It by far has the best flavor and texture I’ve had of all the vegan cheese slices. To top it all off, it melts! Makes for a great grilled cheese.
Dips & Sauces:
Heidi-Ho
Heidi-Ho is a bit different than most of the cheeses I’d recommend as it is made from chia seeds. It’s a bit solid at room temperature, but when you heat it up it can make a great sauce. I regularly use their Creamy one for nachos or as a sauce that I’ll throw in with tacos.
Shredded :
Miyoko’s Kitchen
I know I mentioned Miyoko’s earlier, but she currently has the only cheese that I like for shredding for pizza and that’s her mozzarella. I highly recommend this for pizza. Stick it in the freezer for 10 to 30 minutes and then shred away for pizza or whatever other application you’re using it for. The texture isn’t perfect, but it’s the best shreddable cheese I’ve been able to find on the market.
Parmela Creamery
Parmela’s aged nut cheese are cashew based and have an excellent flavor. Great in small amounts, but it won’t give you a stringy cheese.
Nope :
Daiya
I really wish I liked this because it’s everywhere. It’s probably one of the most popular vegan cheese brands you’ll find at the store. Just avoid all around. Not only is the flavor off but the texture is rubbery and when heated it becomes very oily. I’m yet to find a product of theirs I’m happy with, but if it’s all you have locally I’d recommend using it in very small amounts.
