Vegan Cheese
What is vegan cheese made of? Mostly cashews or other nuts, coconut oil with starch, soy, oats or legumes — often cultured and fermented like dairy cheese. Types, how it's made, nutrition (protein, calcium, B12) and how to choose.
Quick answer: Vegan cheese is cheese-like food made without animal milk. Most products are based on either nuts (especially cashews) blended and often cultured with bacteria and aged like dairy cheese, or coconut oil plus starch (potato or tapioca) for slices and shreds that melt; others use soy, oats, almonds or legumes. Flavour comes from cultures, fermentation, salt, lactic acid and ingredients such as nutritional yeast. Nutritionally it varies widely: many products are low in protein and only some are fortified with calcium or vitamin B12.
Key facts
- What it’s made of: in a survey of 245 plant-based cheeses sold in the US, the bases were coconut oil (106 products), cashews with coconut (61), cashews (35), oats (16), almonds (7), soy (6), palm fruit oil (5) and other blends (9) (Craig et al., 2022).
- Protein: only 3% of those products had 5 g or more of protein per serving; cashew-only cheeses most often had the most protein and least sodium and saturated fat (same study).
- Fortification: 19% were fortified with calcium, 14% with vitamin B12 and 1% with vitamin D; almost 60% were high in saturated fat (same study).
- No casein: vegan cheese contains no milk proteins, so it suits people avoiding dairy — but always check allergens (nuts, soy).
- Cultures are vegan: the lactic acid bacteria and moulds used to ferment cheese are microorganisms, not animal products; many vegan cheeses are ripened with the same kinds of cultures as dairy cheese.
- Naming: in the EU the word “cheese” is reserved for dairy products, so many vegan cheeses are sold as “plant-based alternatives to cheese”.
Vegan cheese is a category of foods made without animal milk that are designed to resemble cheese in flavour, texture or culinary function. It is produced from a range of plant ingredients, including nuts, seeds, soy, legumes, starches and vegetable oils. Vegan cheese is used by people following a vegan diet, those with milk allergy or lactose intolerance, and others reducing their dairy intake for ethical or environmental reasons (see dairy industry).
History
Simple dairy-free cheese substitutes have existed in vegetarian and vegan cookbooks for decades, and fermented tofu, sometimes described as “Chinese cheese”, has a long history in Chinese cuisine. Early commercial vegan cheeses were often criticised for poor melting and flavour. From the 2010s onward, the market expanded considerably, with many producers developing cultured nut cheeses using techniques borrowed from traditional cheesemaking, alongside improved melting cheeses for pizza and sandwiches. Specialist vegan cheese shops and “cheesemongers” now operate in a number of cities.
What is vegan cheese made of?
| Base | Typical ingredients | Best for | Notes |
|---|---|---|---|
| Cashew and other nuts | Soaked cashews (or almonds, macadamias), water, cultures, salt | Soft cheeses, spreads, aged and rinded wheels | Most “artisan” vegan cheeses; usually higher in protein and unsaturated fat |
| Coconut oil and starch | Coconut oil, potato or tapioca starch, salt, flavourings, often added B12 | Slices, blocks and shreds that melt | Melts well; high in saturated fat; low in protein |
| Soy | Soy milk or tofu, cultures or acids | Feta, ricotta and firm styles | Higher protein |
| Oats, almonds, legumes | Oat or almond base, pea or chickpea protein, starches | Spreads, melting cheeses | Varies by brand |
| Homemade | Cashews, nutritional yeast, lemon juice, miso, garlic | Sauces, dips, “parmesan” sprinkles | See the cashew cheese sauce recipe |
Types and production methods
Vegan cheeses can be grouped broadly by their main ingredient and method.
Nut and seed cheeses
Cashews are the most common base because they blend into a smooth, creamy texture. Almonds, macadamias, sunflower seeds and others are also used. Nuts are soaked, blended with water, and then either flavoured directly or cultured with bacterial cultures similar to those used in dairy cheese. Cultured cheeses may be left to ferment for tangier flavours, shaped, and aged to develop rinds, sometimes with moulds like those in Camembert or blue cheese.
Oil and starch-based cheeses
Many supermarket cheeses designed to slice, shred and melt are made primarily from coconut oil and starches such as potato or tapioca starch, with flavourings. These melt well but are typically low in protein.
Soy and legume cheeses
Soy milk can be curdled and pressed in a manner similar to dairy cheese. Other products use pea protein, chickpeas or other legumes.
Homemade sauces and spreads
Simple homemade alternatives include:
- Cashew “cream cheese” with lemon juice and salt
- Cheese-style sauces made from potatoes, carrots and nutritional yeast
- Tofu-based “ricotta” or “feta”
- Nut-and-yeast “parmesan” sprinkles
The challenge of casein
In dairy cheese, the milk protein casein forms the stretchy, melting network characteristic of many cheeses. Plant proteins behave differently, which is why recreating properties such as stretch and browning has been a major technical challenge. Producers use combinations of starches, fats, proteins and gums to approximate these qualities. Some companies have also explored precision fermentation, in which microorganisms produce milk proteins without animals; whether such products are considered vegan is debated within the vegan community, and they may still pose risks to people with milk allergy.
Nutrition
The nutritional profile of vegan cheese differs considerably between products:
- Protein – nut, soy and legume cheeses typically contain more protein than coconut oil and starch products, which may contain very little.
- Fat – coconut oil-based cheeses are high in saturated fat; nut cheeses contain mainly unsaturated fats.
- Calcium and vitamin B12 – dairy cheese is a source of calcium and B12, but vegan cheeses contain these only if fortified. See calcium and vitamin B12.
- Sodium – like dairy cheese, many vegan cheeses are relatively salty.
Vegan cheese is generally best considered a flavour and texture ingredient rather than a nutritional replacement for dairy cheese. A US survey of 245 products concluded that few could be considered good dietary sources of either protein or calcium (Craig et al., 2022).
Brands and where to buy
Vegan cheese is now sold by most large supermarkets in Europe, North America and Australasia, as well as by specialist vegan cheesemongers. Widely available brands include Violife, Daiya, Sheese, Applewood Vegan and Miyoko’s Creamery, among many others; they are named here as examples only, not as recommendations, and recipes change, so check the current ingredient list and allergen information. Local producers can be found in the vegan brands directory and in vegan shops near you.
How to choose a vegan cheese
- Decide on the use. Coconut-oil and starch cheeses are designed to melt on pizza and toasties; cultured nut cheeses are better on a cheeseboard.
- Read the base ingredient. If protein matters, nut, soy and pea-protein products usually contain more.
- Check fortification with calcium and B12 if you rely on cheese for these nutrients.
- Check allergens: many products contain cashews or other tree nuts, and some contain soy.
- Look for a vegan logo if the product is from a company that also makes dairy products (see vegan certifications and labels).
Labelling
In some jurisdictions, including the European Union, the word “cheese” is legally restricted to dairy products. Vegan cheeses there may be sold under names such as “plant-based alternative to cheese” or under brand-specific names. Certification schemes are discussed in vegan certifications and labels.
Uses
Vegan cheeses are used in much the same way as dairy cheese:
- On pizzas, sandwiches and burgers
- In pasta dishes, gratins and lasagne
- On cheeseboards with crackers and fruit
- In cheesecakes and other desserts (see vegan baking)
Frequently asked questions
What is vegan cheese made of?
Usually nuts such as cashews, or coconut oil combined with potato or tapioca starch. Other bases include soy, oats, almonds and pea or chickpea protein. Many products are fermented with bacterial cultures and some are aged with moulds, just like dairy cheese.
Does vegan cheese melt?
Many do. Coconut-oil and starch-based slices and shreds are formulated to melt and stretch; cultured nut cheeses tend to soften rather than stretch. Melting performance varies by brand.
Is vegan cheese healthy?
It depends on the product. Nut-based cheeses contain mostly unsaturated fat and more protein; coconut-oil cheeses are often high in saturated fat and low in protein. Most vegan cheese is relatively salty, and only some is fortified with calcium or B12, so it is best treated as a flavour ingredient rather than a nutritional swap for dairy.
Is vegan cheese fermented?
Some is. Artisan nut cheeses are commonly cultured with lactic acid bacteria and ripened for days to weeks. Many supermarket slices are not fermented and get their tang from lactic acid or flavourings.
Is vegan cheese suitable for people with a milk allergy?
Vegan cheese contains no milk ingredients, but check the label for “may contain milk” warnings if the allergy is severe, and note that products made by precision fermentation can contain real milk proteins.
Sources
- Craig WJ, Mangels AR, Brothers CJ. Nutritional profiles of non-dairy plant-based cheese alternatives. Nutrients. 2022;14(6):1247.
Last reviewed: 31 October 2026.