Giving up cheese is often one of the most daunting steps in transitioning to a plant-based diet or vegan lifestyle. For many, cheese is more than just a food—it’s comfort, tradition, and an undeniable indulgence. Yet, vegan cheese has historically struggled to live up to the standards set by its dairy counterpart. However, with modern advancements in food science and artisanal craftsmanship, the world of vegan cheese has undergone a revolution! If you’re taking on Veganuary, here’s everything you need to know about vegan cheese’s evolution and how to ease the transition.
The Early Struggles of Vegan Cheese
Vegan cheese hasn’t always had the best reputation, in fact - it’s still not great. The first generation of commercial products was often disappointing, leaving many to feel that giving up cheese meant sacrificing flavour and texture altogether.
Historical Factors
-
Basic Ingredients and Lack of Complexity: Unlike dairy cheese, which benefits from fermentation and aging, these early products lacked depth, offering artificial, chemical-like flavours instead.
Technical Challenges
-
Casein Proteins: Dairy cheese owes its stretchy, melty texture to casein proteins, which are unique to milk. Replicating this with plant-based ingredients posed significant challenges.
-
Flavour Development: Traditional cheese-making relies on fermentation to create complex flavours. Early vegan products lacked these techniques, resulting in bland, one-note alternatives.
The Vegan Cheese Revolution
Fast forward to today, and vegan cheese has come a long way. Thanks to innovation and experimentation, many plant-based cheeses now rival—and in some cases surpass—their dairy counterparts.
What Makes Modern Vegan Cheese Better?
- Fermentation for Flavour: artisanal producers now use fermentation to mimic the tanginess and depth of traditional cheeses.
-
Cultured nuts, such as cashews and almonds, serve as a creamy, rich base for many of these cheeses.
- Plant Protein Innovation: advances in processing pea, potato, and other plant proteins have resulted in more authentic textures that stretch and melt.
- Diverse Styles: from brie and blue cheese to feta and cheddar, modern vegan cheeses now replicate specific types, often with remarkable accuracy.
- Targeted Innovation: brands like ours have invested in research and development, crafting products that appeal to both vegans and non-vegans alike.
Tips for Giving Up Cheese
Despite these advancements, the emotional and sensory attachment to cheese can make it a hard habit to break. Here’s how to make the transition easier:
1. Acknowledge the Challenge
Cheese is unique, combining fat, salt, and umami—a flavour trifecta that’s highly craveable. It also contains casein, which breaks down into casomorphins during digestion, creating a mild addictive effect. Be kind to yourself and recognise that this process takes time.
2. Recreate the Flavour Experience
You can mimic cheese’s salty, tangy, and umami profile in other ways:
- Sprinkle nutritional yeast on pasta or popcorn for a cheesy, nutty flavour.
- Use umami boosters like miso, soy sauce, or tomato paste in recipes.
-
Add creaminess with cashew cream, tahini, or coconut milk.
3 Give Yourself Time
Taste buds adapt, and cravings change over time. Many people find that once they’ve stopped eating dairy cheese, they no longer miss it.
4. Remember Your “Why”
Whether your motivation is health, ethics, or the environment, reconnecting with your reasons can help you push through cravings.
5. Embrace Progress, Not Perfection
It’s okay to take small steps. If you slip up and have dairy cheese occasionally, don’t be too hard on yourself. Every step toward reducing animal products makes a difference.
Closing Thoughts
Vegan cheese is no longer a sad imitation of its dairy counterpart. With the rise of artisanal options, advanced techniques, and diverse styles, there’s never been a better time to explore the world of plant-based cheeses. This Veganuary, why not give some artisan options a try? Whether you’re baking Honestly Tasty’s Shamembert, smushing La Fauxmagerie Brixton Blue on a cracker, or sprinkling I Am Nut OK's 'Oh Grate' on pasta, you might just discover a new favourite indulgence—no compromise required.