The words vegan and cheese might seem incompatible at first, but have become quite a hit. Typically made from nuts, vegan cheese has captivated people across the globe, as veganism and environmental consciousness deepens and impacts consumer behaviour across age groups.
“India has the highest reported population percentage of vegans and vegetarians. Moreover, the Covid-19 outbreak served as a stark wake-up call. It made us re-evaluate our dietary habits, lifestyles, state of mind, and physical fitness. People started eating nutrient-dense foods, supplementing their diets, and incorporating health and fitness into their daily routines. In comparison to an omnivorous diet, the vegan diet is typically thought to be higher in fibre and protein, and lower in cholesterol and trans fat,” says Jasmine Bharucha, founder, of Katharos Foods–a high-quality vegan cheese manufacturing company.
Nutritionist Payal Rangar agrees, “People are selecting vegan cheese because they think it is healthier than cheese made from dairy. Switching to vegan cheese is a healthier choice for you if you are lactose intolerant and your body reacts to consuming dairy cheese with digestive problems.”
Elaborating on the nutritional value of vegan cheese Rangar adds, “Vegan cheese may be a good choice if you`re switching to a plant-based diet or want to consume less fat and cholesterol. But always remember to thoroughly read all labels so you can choose the ones which contain less than 20 per cent saturated fat, and zero cholesterol. They are chemical- and colourant-free, and include proteins and natural, high-quality fats.”
Below, they shed light on, and answer frequently asked questions about vegan cheese.
How is vegan cheese produced?
Bharucha: Making fermented vegan cheese, which is typically made from nuts, follows a similar method to making dairy cheese. A nut is soaked, combined with water, and then cultured to make a basis for milk. A curd forms as the cultured milk continues to ferment. The curd is shaped into whatever the cheese maker wants after being drained through cheesecloth. This method of making vegan cheese usually results in relatively soft cheese, however, additional ageing is feasible. In order to produce curds and whey, probiotics and enzymes are added to nut or oat milk to make plant milk cheese. As a result, vegan cheese is produced that has some of the distinctive flavours and textural diversity of regular cheese.
Which ingredients are commonly used?
Bharucha: Vegan cheeses are manufactured entirely from plant proteins and include no animal products at all. They are often produced using soy, nuts like cashews and macadamias, and vegetable oils like coconut oil. Cheeses made from agar, tapioca, peas, and arrowroot are also available. However, unlike cheese manufactured from cow`s milk, which contains rennet, cholesterol, and other undesirable elements, these plant-based alternatives only have healthful fats.
While it is common for vegan cheese to be made out of almond, and cashew nuts, using watermelon seeds is unprecedented. Walk us through your motivations, and benefits of making cheese out of watermelon seeds.
Bharucha: The fact that watermelon seeds are less expensive than nuts and thus more consumer-affordable is one of the primary reasons for creating cheese from them. Additionally, many people have nut allergies; as a result, Katharos Foods developed a novel method for making cheese using watermelon seeds to create mozzarella and cheddar blocks. More recently, we have come up with Hot and Spicy Cheese blocks that also don`t contain nuts. These cheeses are not just nutritious but also rich in texture and flavour.
Is vegan cheese healthier than regular dairy cheese?
Rangar: Yes, vegan cheese is healthier than dairy cheese. Casein is a protein which is present in the milk of animals like cows, goats or buffalo and it is used to make traditional cheese. Vegan cheese manufacturers use a range of additional substances to replace casein. Soy protein, solidified vegetable oils, nutritional yeast, thickening agar flakes, nuts, tapioca flour, natural enzymes, and vegetable glycerin can all be used to make vegan cheese. Vegan cheeses are made from nuts, which are a rich source of nutrients and are full of vitamins like C, E, A, and B complex. It also has fewer calories which helps those who are focusing on their weight.
Vegan cheese is made of different nuts, from almond to cashew, is there any specific one which has higher nutritional value?
Rangar: Cashew nuts are rich in antioxidants, vitamins, and minerals that the body needs for healthy functioning, and they have higher nutritional value than other nuts. Since they don`t contain any fat compared to other nuts, it is very heart healthy. Magnesium is present in cashew nuts, which decreases blood pressure. Despite being classified as a fat, cashew nuts contain beneficial cholesterol.
(As per 100g cashew nuts cheese contains 25.0g fat less than 20g saturated fat. 1o.0 g protein, less than 1.og salt)
How does it fare in terms of protein and fat content?
Rangar: Vegan cheese often has a lower fat level than conventional cheese; a serving of vegan cheese has about 2 to 3 grams of fat, whereas a serving of regular cheese has about 6 to 7 grams of fat.
Is vegan cheese gut-friendly?
Rangar: Yes, vegan cheese is gut friendly because it contains prebiotic fibres which can help you maintain a healthy gut.
How different does vegan cheese taste?
Bharucha: Believe it or not, vegan cheese tastes great and is similar to many vegan foods. With a dozen new and expanding brands putting out dairy-free options, the vegan cheese market is stocked with variations that taste like your favourite cheddar, mozzarella, queso, and cream cheese. It does not only provide flavour, but it also has nutritional value.
Can those with a dairy or nut allergy consume vegan cheese?
Bharucha: One in fifty kids today has some kind of allergy from birth, making nut allergies extremely common. As a result, goods must have a clear label that includes information about their nut content. Since many people also have dairy allergies, it may be difficult to find cheese that is both nuts- and dairy-free. A base of nuts, typically cashews or almonds, is used to make the majority of vegan cheeses, including cheese sauces. When it comes to making vegan cheese, we don`t necessarily need dairy, cashews, almonds, or any other kind of nut.
How long does it keep? What is the best way to store it?
Bharucha: Vegan cheese typically has a shelf life of three to six months from the date of purchase. Typically, cream cheese stays for a long period. Slices of vegan cheese can be frozen to prevent mould growth.
The best way to store vegan cheese is cold storage. How long it lasts can depend on a few factors. For instance, vegan cheese made from nuts would often last longer than vegan cheese made from soy. The vegan cheese will also stay better if it is kept in an airtight container as opposed to a plastic bag. Last but not least, some varieties of vegan cheese last longer on shelves than others. For instance, vegan mozzarella cheese will last a lot longer than vegan Parmesan cheese. Ultimately, looking at the expiration date on the container is the best way to figure out how long your vegan cheese will keep.
Vegan Cumin Cheese Cake by Katharos Foods
Ingredients:
Dates 1 cup
Raw walnuts 1 cup
Quick-soaked cashews 1 1/2 cups
Full-fat coconut milk 2/3 cup
Coconut oil 1/3 cup
Lemon 1 large
Maple syrup 1/2 cup
Vegan cumin cheese spread 3 tbsp
Method:
1. Add dates to a food processor and blend until small bits remain and it forms into a ball. Remove and set aside.
2. Next, add nuts and process into a meal. Then add dates and blend until a loose dough forms. Make sure that it should stick together when you squeeze a bit between your fingers. If it’s too dry, add a few more dates through the spout while processing. If too wet, add more almond or walnut meal. Add a pinch of salt to taste.
3. Lightly grease a standard, 12-slot muffin tin. To make removing the cheesecakes easier, cut strips of parchment paper and lay them in the slots. This makes it easier to remove.
4. Next scoop in heaping 1 tbsp of crust and press with your fingers. To pack it down, use a small glass or the back of a spoon to compact it and really press it down. Set in the freezer to firm up.
5. Add all filling ingredients to a blender and mix until very smooth.
6. Taste and adjust seasonings as needed. While adding the vegan cumin cheese spread, add to the blender, and mix until thoroughly combined.
7. Divide the filling evenly among the muffin tins. Tap a few times to release any air bubbles, then cover with plastic wrap and freeze until hard for about 4 to 6 hours.
8. Once set, remove them by tugging on the tabs or loosening them with a butter knife.
Read More: Veganuary 2023: What you need to know about the vegan lifestyle
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