There's an alternative for every cheese
Plant-based alternatives to cheese can consist of a wide range of raw materials:
Gouda & Emmental
Products with a firm consistency are often made using water, plant-based oils (such as coconut oil), and starch.
Cream cheese
Plant-based alternatives to cream cheese, on the other hand, contain a mixture of soy protein and plant-based fats, but can also be made from puréed nuts or grains. Cashew nuts are the most common option in vegan alternative cuisine.
Mozzarella, grated cheese & parmesan
For pizza, lasagne or pasta, there’s a very easy plant-based alternative to mozzarella or parmesan. Yeast flakes are almost like grated cheese – you can scatter them over pasta or make a cheese sauce without the cheese. For the effect of melted cheese, you need a little oil or vegan margarine, as well as soy cream, which is mixed together and heated until a soft mixture forms. Alternatively, you can use yeast cheese, which is easy to make using yeast flakes, margarine, flour and mustard. Yeast cheese works best with cuisine such as gratins or baked dishes. Mozzarella can be made using germinated wholemeal rice, silken tofu, or psyllium husks. Psyllium husks are high in fibre.
Camembert
Tempeh makes a wonderful plant-based alternative to cheese. Resembling tofu, this product is made from fermented soy beans that are treated with a mould, similar to the way in which Camembert is made. Tempeh has a pleasant tangy and nutty flavour and can be fried or marinated.
