VEGAN CHEESE REVIEW
Many vegans have confessed that the most difficult part of adopting a plant-based diet was giving up cheese. Until they realise that, nowadays, there is an extensive amount of great tasting cheese alternatives and dairy is not needed. As a matter of fact, the number of companies and laboratories offering vegan alternatives to dairy-based cheese has increased during these years. Most of the time, they are small local producers that invest a lot in research and high-quality raw materials, obtaining astonishing results. Other companies, like Violife, have recently caught the eye of global investors. The following reviews will help you find the vegan cheese that satisfies your expectations.
What is better than a nice wooden box containing vegan cheese? Fermaggio is an independent Italian laboratory ran by two brothers who specialize in the production of plant-based cheese. As it may be easy to guess, Roque & Bleu is a vegan roquefort cheese made of cashews, macadamia nuts and walnuts, enriched with the noble rot Penicillinum Roqueforti. It has a soft texture and a strong flavor. This vegan cheese goes well with fresh vegetables and fruits, and it can even be used for cooking pasta.
A classic cheese that you can add to your plant-based burger. It easily melts and it tastes like the dairy-based cheddar. There are other flavors available, like mozzarella, mushrooms and herbs. I tried them all and I loved them: I think that they are very versatile, perfect to prepare food on-the-go. However, you have to be careful not to eat too much of it, as it is quite high in fats and carbs. It keeps well conserved in the fridge, even once it has been opened, thanks to its re-sealable packaging.
This small French laboratory is based in Paris and you can even go and see how they produce vegan cheese. One of their most famous products is their blue veined ‘vromage’ called Jeanne. It is a sweet mixture of organic almond milk, cashew and coconut milk, delicious if combined with fruit or simply spread on bread. Its strong flavor won me over.
It is like butter, but… much better, because it does not contain any saturated fats or animal-by ingredients. You can use it for any kind of preparation, from pastry to the Italian risotto. I have used it as a replacement to the dairy-based butter in many recipes and no one noticed the difference.
This vegan cheese comes as a tasty spread in many different flavors. It has been produced in Scotland since 1994, in a small and ethical laboratory. It is palm-oil free, gluten-free and low in carbohydrates. However, as any other cheese, it contains a high amount of fats and it should be consumed moderately. I enjoyed it as a salad dressing, on bread and even melted with pasta: it is rather versatile. On the company’s website, they suggest to use it for sweet recipes too.
This cheese is solid but still soft and creamy, perfect to enrich your salads or your pasta, with fresh tomato and olives. This is one of my favorite ones, both for its texture and flavor, sweet and salty at the same time. Like the other products of this brand, it contains a high amount of saturated fats and carbs, so one should at least try to eat it moderately.