The Quest for Authentic Vegan Cheese: Texture, Taste, and Reality

I love cheese. But I need to stay away from dairy. Substituting milk and butter is easy, but so far, no substitute comes close to the real deal. Vegan cheese just doesn’t capture the same indulgent experience as its dairy counterpart. In particular, its lack of melting capability and the bland or overly sweet flavors leave much to be desired.

I’ve spoken to some individuals who have been dairy-free for over 10 years. They mention that after a while, it’s easier to accept plant-based cheese substitutes when you’ve forgotten what real cheese tastes like. Unfortunately, I’m not one of those individuals. My memory is quite sharp, so I find it nearly impossible to overlook the differences.

Experiences with Vegan Cheese

Out of all the vegan cheese options I’ve tried, Miyoko’s block cheddar stands out. It had a good texture and a pretty good taste, though it didn’t melt at all. When shredded, it still imparted a cheddar flavor, which is better than some of the alternatives I’ve tried. The only other notable mentions are the Daiya mac and cheese, which was pretty good.

Unfortunately, none of the vegan “cheeses” I’ve tasted can match the authenticity of cheese produced from animals. Most of the vegan varieties lack the protein profile and the melting characteristics of traditional cheese. They can add great flavor to foods, but some people consume them for their nutritional value, primarily protein and fat, which are often missing in vegan cheese.

Is Authenticity Possible?

The challenge of making vegan cheese that is both authentic and delicious is a complex one. Critics argue that breastmilk and meat are natural, so why should we expect something that mimics these flavors to be natural or authentic?

However, it's worth noting that some brands have made significant strides. There was once a brand, years ago, that was almond-based and actually melted just like real cheese. Unfortunately, the company that produced it went under. Some users believe it might have been Almond Rella, but this isn’t entirely confirmed as the original product wasn’t truly vegan.

While the journey to find a vegan cheese that can truly replicate the texture, taste, and authenticity of its dairy counterpart continues, the search can be both a challenge and a rewarding experience. The options are expanding, and with each improvement, we get closer to that elusive goal.

For now, I rely on eggs and fatty fish as alternatives, but I remain hopeful that in a few years, I might find a vegan cheese that truly matches my expectations.

Conclusion

Until then, I’ll continue to explore and occasionally indulge in some of the better vegan cheese options available. The quest for authentic, delicious vegan cheese is not only about satisfying a craving but also about expanding our horizons and exploring the possibilities of plant-based ingredients.

As the market for plant-based products continues to grow, it’s exciting to think about what the future might hold for vegan cheese. Who knows? Perhaps in a decade, we’ll have a variety of options that can truly replicate the taste of real cheese.