![]() Much like the processes used to make dairy cheese, artisan vegan cheesemaker Tyne Chease leaves fermented cashews to age for up to two weeks, depending on the product. This is largely thanks to one ingredient: cashew nuts.Ĭashews – chosen for their relative creaminess – can be blended into a paste and then fermented, before other ingredients are added to achieve different flavours, such as truffle or chilli. Thankfully, vegan cheese-makers agree that dairy-free alternatives have become much more appetising over the last decade. So far, no one has found a vegan alternative. What makes animal cheese go gooey and bubbly when grilled is a protein found in cow's milk called casein. But animal cheese can also do something that is difficult to replicate using plant-based ingredients – stretch as it melts. Some vegetable fats can do the same – coconut oil and palm oil, for example, which are both common ingredients in vegan cheeses. This is because cheese has a unique structure that allows it to be solid at room temperature, and melt at a higher temperature. While there are now realistic meat alternatives, even down to the heme compounds that contribute to its colour and flavour, getting to the heart of what makes cheese taste and act like cheese is much more of a challenge, says Ellie Brown, founder of vegan cheesemaker Kinda Co. ![]() The hidden biases that drive anti-vegan hatred.The reason some vegan alternatives don't taste like meat.The race to make a multipurpose vegan egg.But the stakes are higher now – soaring demand for plant-based alternatives to meat and dairy has pushed huge innovations in recent years to ensure people can swap their favourite foods for more realistic vegan alternatives. While meat-free burgers have been making headlines in recent years, dairy-free cheese alternatives have been lagging behind in popularity until very recently. But until recently, there were only a small number of dairy-free cheese alternatives available on shelves. These early products gradually evolved into those that more closely resembled, and were marketed as alternatives to, cheese. In 1911, he established a soy "dairy" near Paris and, from there, produced fermented tofu "cheese". The first development of the modern era occurred in the late 1800s, when the doctor, businessman and health activist John Harvey Kellogg – the man behind the cereal brand – invented a range of dairy-free cheese alternatives, including Nuttolene, a product made from nuts that had "the consistency of cream cheese".īy the 20th Century, dairy-free alternatives were readily available, partly thanks to the Beijing-born educator, politician and political activist Li Yu-Ying (also known as Li Shizeng), who was instrumental in bringing soy-based products from East to West. Fermented tofu, which originated in China, for example, has been consumed for around 1,500 years. They may seem synonymous with modern life, but meat and dairy-free alternatives have been around for centuries.
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