Plant-based cheeses are growing in popularity. They cater to vegans, people with dairy allergies and environmentally conscious consumers. These cheeses are made from a variety of plant-based milks, each with unique characteristics. Each milk has its own pros and cons in terms of flavour, texture and nutrition. In this post, I’ll explore the most common plant-based milks for cheesemaking, how they’re extracted or produced and some examples of brands using them.
The importance of plant-based milk and products
Plant-based milks and cheeses are gaining popularity due to their environmental, health and ethical benefits. Made from a variety of milks like almond, soy, cashew, oat, coconut and pea protein, each offers unique advantages and challenges in cheesemaking.
The environmental benefits of plant-based milks include lower greenhouse gas emissions, reduced water usage, and less land needed compared to dairy farming. They are also free from lactose and cholesterol, making them suitable for those with dietary restrictions or health concerns. Ethical considerations, particularly related to animal welfare, drive many consumers to choose plant-based dairy alternatives.
The industry is growing, with companies creating innovative, delicious products that mimic traditional dairy. As plant-based dairy alternatives continue to improve in taste, texture and availability, they offers a sustainable, ethical and healthier option for consumers looking to reduce their environmental impact.
Best plant-based milks for vegan cheesemaking
Without further ado, let’s take a closer look at the best natural, non-animal milks that can be used to make cheese.
1. Almond Milk
Almond milk is one of the most popular plant-based milks used in cheesemaking due to its mild, slightly nutty flavour and versatility. To produce almond milk, almonds are soaked in water, blended and then strained to remove the solids, leaving behind a smooth, creamy liquid.
This neutral taste makes almond milk an excellent base for various cheese styles, from soft spreads to firmer cheeses. Almond milk is also lower in calories and saturated fats compared to other plant-based milks, which can be appealing to health-conscious consumers. Its high vitamin E content provides antioxidant benefits, while many commercial almond milks are fortified with calcium and vitamin D to boost their nutritional profile.
However, almond milk is not without its challenges in cheesemaking. It is relatively low in protein, which can make it harder to create firmer cheeses with a good structure. Additionally, as a tree nut, almonds are a common allergen, so almond-based cheeses are not suitable for everyone. Environmentally, almond farming requires significant water resources, particularly in regions like California, which has raised concerns about its sustainability.
Brands like Kite Hill and Noshing have worked around these challenges, using almond milk to create creamy, rich cheeses that appeal to a wide audience.
Advantages
- Mild Flavour: Almond milk has a neutral taste, which makes it versatile for different cheese styles.
- Low in Calories: It’s lower in calories and fat compared to other plant-based milks.
- Nutrient-Rich: Almond milk is high in vitamin E, an antioxidant. Many brands also fortify it with calcium and vitamin D.
Disadvantages
- Low Protein: Almond milk has less protein than other options like soy or pea milk. This can affect the texture and firmness of the cheese.
- Allergies: Since almonds are a tree nut, some people with nut allergies can’t consume almond-based cheeses.
Brands using almond milk
- Kite Hill: They make almond-based cream cheese and Ricotta.
- Noshing : This Australian cheesemaker uses almond milk to make their impressive range of cheeses. Their offerings include a Gouda-style, Brie-style and Feta-style cheese.
2. Soy Milk
Soy milk is another well-established option in the plant-based dairy market, particularly for making firmer, sliceable cheeses. It is produced by soaking soybeans, blending them with water and straining the mixture to create a nutrient-rich liquid. Soy milk’s high protein content makes it one of the best choices for plant-based cheesemaking. As a result, it makes cheeses with a firm texture and good meltability, similar to traditional dairy cheeses. Additionally, soy milk is often fortified with calcium and B12, making it nutritionally comparable to cow’s milk.
Despite its advantages, soy milk has some downsides. It is one of the top eight allergens, so it may not be a suitable option for everyone. Some people also find the flavour of soy milk too strong, which can affect the final taste of the cheese. That said, brands like Tofutti and Peaceful Rebel have managed to create soy-based cheeses that offer a wide range of textures, catering to both vegan consumers and those with lactose intolerance.
Advantages
- High Protein: Soy milk is packed with protein. This helps give plant-based cheeses a firm texture and good melting ability.
- Affordable and Available: Soy milk is easy to find and relatively cheap.
- Nutrient-Rich: Soy milk is a good source of amino acids, calcium, and vitamins, especially B12 in fortified varieties.
Disadvantages
- Allergens: Soy is a common allergen, limiting its use for some consumers.
- Taste: Some people find soy milk’s flavour too strong, which can affect the cheese’s taste.
Brands using soy milk
- Peaceful Rebel: Known for its soy-based Queso Fresco and Parmesan-style cheeses.
- Tofutti: A pioneer in the dairy-free cheese market, Tofutti has added soy milk products like cream cheese and Ricotta to their range.
3. Cashew Milk
Next, cashew milk has become a favourite in the plant-based cheese world because of its natural creaminess and mild flavour. Cashew milk is made by soaking cashews in water and then blending them into a smooth liquid. Sometimes, the mixture is not even strained, as cashews blend so well into a rich, thick milk. This makes cashew milk ideal for producing soft, spreadable cheeses like cream cheese as well as aged varieties that require a rich mouthfeel.
The higher fat content of cashews contributes to the luxurious texture of cashew-based cheeses, but this richness comes at a cost. Cashew milk is more expensive than options like soy or oat milk. And cashews are another tree nut, making them unsuitable for people with nut allergies.
Despite these limitations, brands like Miyoko’s Creamery and Treeline have mastered the art of cashew-based cheesemaking, offering a variety of soft and hard cheeses that are incredibly creamy and flavourful.
Advantages
- Creamy Texture: Cashew milk has a natural creaminess. It helps create smooth, rich cheeses.
- Mild Flavour: Its subtle taste allows cheesemakers to add different flavours without interference.
- Good Fat Content: Cashews have a higher fat content, giving plant-based cheeses a rich mouthfeel.
Disadvantages
- Allergies: Cashews are tree nuts, so this milk is off-limits for those with nut allergies.
- Cost: Cashew milk is more expensive than soy or oat milk, driving up the price of cheese made from it.
Brands using cashew milk
- Miyoko’s Creamery: They make a range of cashew-based cheeses, including mozzarella and cheddar.
- Treeline: Their cashew-based soft cheeses come in flavours like garlic herb and cracked pepper.
4. Oat Milk
Oat milk is relatively new in the plant-based cheese scene but is quickly gaining popularity. Made by blending oats with water and straining the mixture, oat milk has a naturally thick, creamy texture that works well in soft cheeses like cream cheese and cheese spreads. One of the main benefits of oat milk is its neutral flavour, which doesn’t overpower the other ingredients in the cheese. Hence, it is a versatile option for different styles and flavours of plant-based cheeses.
In terms of sustainability, oat milk is one of the most eco-friendly options. Oats require less water to grow than almonds, and they are widely cultivated in many regions, making oat milk more sustainable than other plant-based milks.
However, oat milk is low in protein, which can make it more difficult to produce firmer, sliceable cheeses. Additionally, while oats are gluten-free, there is a risk of cross-contamination with wheat during processing, which can pose an issue for those with gluten sensitivity.
Brands like Lauds and Daiya have successfully incorporated oat milk into their product lines, creating delicious, creamy cheese alternatives.
Advantages
- Creamy Consistency: Oat milk’s naturally thick texture makes it great for cheese spreads and sauces.
- Mild Taste: It has a neutral flavour that doesn’t overpower the cheese.
- Eco-Friendly: Oats require less water and resources to grow, making oat milk more sustainable than almond or soy milk.
Disadvantages
- Low in Protein: Oat milk has less protein than soy or pea milk. This can make it harder to create firm cheeses.
- Gluten Issues: While oats are gluten-free, they’re often processed in facilities that handle wheat. This can be a problem for people with gluten sensitivity.
Brands using oat milk
- Lauds: This Tasmania-based outfit offer a range of oat milk cheeses that include a Original Oat Melt, Tasty Oat Melt and Smoked Oat Cheese.
- Daiya: Their plant-based cheeses include Cheddar-style, Havarti-style and Gouda-style cheeses.
5. Coconut Milk/Oil
Coconut milk is extracted from the grated flesh of mature coconuts and is known for its rich, creamy texture. This high fat content makes coconut milk an excellent choice for soft plant-based cheeses like cream cheese, spreads and some dessert-style cheeses. Coconut milk’s natural sweetness and tropical flavour can add a unique twist to plant-based cheeses. However, its distinctive taste may not be suitable for all cheese types or recipes.
While coconut milk is rich in fat, it is relatively low in protein, which limits its use in firmer, harder cheeses that require more structure. Additionally, the strong coconut flavour may not appeal to everyone and can dominate the taste of the final cheese product.
Despite these challenges, brands like Miyoko’s Creamery and Follow Your Heart have effectively utilised coconut to create creamy, flavourful cheeses that are perfect for spreading and snacking.
Advantages
- Rich in Fat: Coconut milk has a high fat content, which creates a creamy texture. This makes it perfect for soft cheeses and spreads.
- Unique Flavour: Coconut’s sweet, tropical taste adds an interesting twist to cheese.
- Widely Available: Coconut milk is easy to find and relatively cheap.
Disadvantages
- Strong Flavour: Coconut milk’s distinctive taste can be overpowering in cheeses where a more neutral flavour is desired.
- Low Protein: Like almond and oat milk, coconut milk lacks protein, which affects the firmness of the cheese.
Brands using coconut milk/oil
- Miyoko’s Creamery: Their vegan cheese slices and cream cheese are made with a combination of cashew milk and coconut cream.
- Follow Your Heart: Their plant-based cheeses are made using coconut oil and include Feta-style, Cheddar-style and shredded Mozzarella.
6. Pea Protein Milk
Pea protein milk is produced by extracting protein from yellow peas and blending it with water to create a high-protein, dairy-like milk. Its protein-rich profile makes it an excellent choice for plant-based cheeses that need a firm texture, such as Cheddar-style slices or blocks. Pea protein milk also has the advantage of being allergen-friendly, as it is free from nuts, soy and gluten, making it a safe option for a wide range of consumers.
However, pea protein milk does have some drawbacks. It has a slightly earthy taste that can be noticeable in the final cheese product, which may not appeal to everyone. Additionally, pea protein milk is often more expensive than other plant-based milks due to its production process. Brands like Daiya have successfully used pea protein milk in their plant-based cheeses, creating products that melt, slice, and taste similar to traditional dairy cheeses while being allergen-free and high in protein.
Advantages
- High in Protein: Pea protein milk is packed with protein, allowing for firm, sliceable cheeses with a great texture.
- Allergen-Friendly: Pea protein is free from soy, nuts, and gluten, making it a safe choice for many people.
- Sustainable: Peas require fewer resources to grow compared to other crops, making pea protein milk eco-friendly.
Disadvantages
- Strong Flavour: Pea protein milk has a distinct, earthy flavour that might not appeal to everyone.
- Higher Cost: It’s often more expensive than other plant-based milks, raising the price of cheese made from it.
Brands using pea protein milk
- Daiya: They incorporate pea protein into many of their products to improve the texture and meltability of their cheeses.
Conclusion
Plant-based cheeses offer a range of flavours and textures, thanks to the variety of plant-based milks used to make them. Each type of milk has its own strengths and weaknesses. Understanding how each milk is produced, along with its pros and cons, can help you choose the best cheese for your taste and dietary needs.
Brands like Miyoko’s Creamery and Daiya are pushing the boundaries of plant-based cheesemaking with innovative uses of these different milks. The variety of options is expanding, and with advances in food technology, the future looks bright for plant-based cheese lovers.
Whether you’re vegan, lactose intolerant or just curious, there’s a plant-based cheese out there for everyone!
Cheese lover. Scientist. Created a website and a Youtube channel about cheese science because he could not find answers to his questions online.
