What is Vegan Cheese?
Vegan cheese is an excellent dairy-free alternative to standard milk-based cheeses. Vegan cheese was once hard to come by but today it can be found in almost any large grocery store. There are many brands of vegan cheeses and each imitates flavors like cheddar, pepper jack, parmesan, cream cheese, and soft cheeses like a fancy goat's milk variety, but vegan. The textures mimic milk-based cheese too, however vegan cheese does not melt as easily. The ingredients vary by brand and a standard recipe is a mix of oil, protein, a binding agent like tapioca, and flavoring. Higher-end brands tend to be nut-based making for a more pleasing flavor that vegans and nonvegans can enjoy. This product can be used in the same way as regular cheese, for melting, eating by the slice, adding to sandwiches, pizzas, and more.
Ingredients
Water is a substance and chemical compound made up of hydrogen and oxygen. It is clear, fluid, flavorless and odorless. Water is a necessity in nearly every aspect of life, including cooking, baking and hydrating the human body. Water can be served as a cold beverage, or at any temperature comfortable to the mouth and skin.
Soybean oil is used in many countries around the world and has become extremely popular in the US for its inexpensive price and neutral flavor. Soy oil is considered a vegetable oil and is extracted from soybeans. The color of this thin oil is a translucent golden yellow. Soy oil is used frequently in restaurants for sauteing, grilling and deep frying. It is also used in salad dressings and baked goods.
Soy milk is often used as an alternative to dairy milk. It is made from soy beans, water and sometimes other additives or sweeteners. Its texture is smooth, creamy and light. It can have a plain and slightly earthy taste and when sweetened may taste of vanilla or sugar.
Natural flavors refer to any number of oils, distillations, oleoresins, protein hydrolysates or extracts made from plants including: barks, fruits, vegetables and herbs, or from animal sources. These sources undergo a number of different methods in order for the flavor to be obtained and made into use for human consumption. Natural flavors are used to add specific tastes to many packaged products such as drinks or snacks.
Inulin is a dietary fiber sourced from a variety of plants, most commonly chicory. It is used as an additive to give fiber to food products. It is found in drinks, protein powders, cheese, candy, salad dressings, and more. In addition, it also adds a sweet flavor to foods and a pleasing texture. It comes in a white powder form.
Agar agar is a thickening agent used for puddings, sauces, and many things that need thickening or a jelly-like texture. Agar agar comes from the cell walls of certain types of red algae and is then formed into powder or powdery chunks. It essentially acts like vegetarian gelatin and has a neutral flavor and mild bland odor.
Nutritional yeast also called nooch comes from a specific source of yeast called saccharomyces cerevisiae, which dates back to the ancient Egyptians. This type of yeast is the same kind used for bread baking and beer brewing. Nutritional yeast is a popular health food item and used as a topping or in recipes to add an umami depth of flavor, much like parmesan is used. The yeast comes in fat golden-beige flakes and the flavor is nutty and savory with a hint of saltiness. Nutritional yeast contains large quantities of vitamins B12 and folic acid.
Salt is a mineral composed mostly of sodium chloride. It is the main flavoring used in food and is naturally occurring in certain foods, such as cheese, beets, meat and celery, plus many others. Salt is white and has finer granules than sugar. Many commercial salts include iodide, while others exclude it. Most salts are white, while some are naturally pale pink with minerals. Salt brings out the flavor of something and can create a tangy mouthfeel, if used in excess.
Soy protein concentrate is soy protein or soy powder. It is a low fat, cholesterol free food product and contains about 70% protein. The soybeans go through a process to remove the fat content. The concentrate is beige colored and powdery. This product is used to emulsify and help with the texture of food items, such as processed meats.
Annato is a natural coloring agent from the seed of the achiote tree.These small seeds are dark reddish-orange and are wrinkly and dried. Annatto is a natural way to add a yellow or orange color to food. It has a mild flavor that is nutty, with a hint of nutmeg and pepper. Annatto is used in small amounts to add color to rice and other dishes common to Latin American cooking.
Lactic acid has a number of different uses in food production. It is used as a preservative, to stop decontamination, to cure and flavor food and help in the process of fermentation. Lactic acid is naturally present in certain foods, but when added to an item it is manufactured. Lactic acid is a white powder and has a sour taste. A small amount is used in food production and it is never a main component.
