The Best Vegan Cheese for Every Dish: A Complete Guide
Vegan cheese has evolved dramatically in recent years. Gone are the days of rubbery, flavorless blocks that refused to melt. Today's plant-based cheeses can fool even the most discerning dairy lovers. Here's your complete guide to choosing the right vegan cheese for every culinary need.
What Makes Vegan Cheese Work?
The best vegan cheeses balance three critical elements: flavor, texture, and meltability. Early versions focused solely on mimicking appearance but failed at taste and function. Modern formulations use innovative ingredients to nail all three:
- Cashews: Provide creamy richness and neutral flavor
- Coconut oil: Creates smooth mouthfeel and helps with melting
- Tapioca starch: The secret to stretch and gooeyness
- Nutritional yeast: Adds savory, cheesy umami notes
- Cultures and fermentation: Develop complex, tangy flavors
Best Vegan Cheese by Use Case
For Pizza: Stretchy Mozzarella
Top Pick: Miyoko's Creamery Fresh VeganMozz
This cultured cashew-based mozzarella actually stretches when melted, creating those Instagram-worthy cheese pulls. It browns beautifully in the oven and has a mild, creamy flavor that doesn't overpower other toppings.
Runner-up: Violife Just Like Mozzarella Shreds
More affordable and widely available, Violife melts consistently and has a neutral flavor. It's coconut oil-based, so it's great for those with nut allergies.
Pro tip: For best results, add vegan mozzarella during the last 5-7 minutes of baking to prevent over-browning.
For Grilled Cheese: Sliceable Blocks
Top Pick: Chao Creamery Slices (Tomato Cayenne or Original)
Made from fermented tofu, Chao slices melt smoothly without becoming greasy. The slight tang from fermentation adds depth, and the texture is remarkably similar to American cheese.
Runner-up: Follow Your Heart Provolone Slices
Melts well and has a subtle smoky flavor that enhances sandwiches. Soy-based and fortified with B12.
For Mac and Cheese: Creamy Sauces
Top Pick: Kite Hill Ricotta
While technically ricotta, this almond milk-based cheese blends into the silkiest mac and cheese sauce. Mix with nutritional yeast, garlic powder, and plant milk for restaurant-quality results.
DIY Option: Cashew Cheese Sauce
Blend soaked cashews, nutritional yeast, lemon juice, garlic, and plant milk. This homemade option is less expensive and customizable to your taste preferences.
For Charcuterie Boards: Aged and Artisanal
Top Pick: Miyoko's Creamery Aged Wheels
The Classic Double Cream Chive is a showstopper—sharp, complex, and spreadable. Their Aged English Sharp Farmhouse actually tastes aged, with crystalline texture notes similar to aged cheddar.
Runner-up: Treeline Treenut Cheese (French-Style Soft)
These cultured cashew cheeses come in flavors like Cracked Pepper and Herb Garlic. They're tangy, sophisticated, and perfect for spreading on crackers.
For Pasta: Parmesan-Style Grating Cheese
Top Pick: Violife Parmesan Wedge
Grates easily and has that nutty, salty umami punch you expect from Parmesan. It doesn't clump and stores well in the fridge.
DIY Option: Nut-Based Parmesan
Blend cashews or almonds with nutritional yeast, garlic powder, and salt in a food processor. Store in the fridge for up to a month.
For Nachos and Queso: Melty Dips
Top Pick: Good Foods Plant-Based Queso Dip
This store-bought option actually tastes like queso—creamy, slightly spicy, and perfect for warming up. Chickpea-based for added protein.
DIY Option: Potato-Carrot Queso
Blend cooked potatoes, carrots, cashews, salsa, and spices for a surprisingly authentic cheese dip. It's the secret weapon of many vegan restaurants.
For Baking: Cream Cheese
Top Pick: Kite Hill Cream Cheese Style Spread
Whips beautifully, holds its structure in frosting, and has authentic tang. The Everything flavor is perfect for bagels.
Runner-up: Tofutti Better Than Cream Cheese
A classic that works well in baking applications like cheesecake. It's less tangy than Kite Hill but very reliable.
Vegan Cheese Hacks
Make It Melt Better
Add a splash of plant milk or a small pat of vegan butter to shredded cheese before melting. The extra moisture helps it flow.
Boost the Flavor
Mix in a teaspoon of white miso paste, a splash of lemon juice, or a pinch of kala namak (black salt, which adds eggy/dairy notes) to enhance cheesy flavor.
Storage Tips
Most vegan cheeses last 5-7 days after opening. Store them in airtight containers to prevent drying out. Shreds freeze well for up to 3 months.
Budget-Friendly Options
Premium artisanal vegan cheeses can be expensive. If you're on a budget:
- Make your own cashew-based cheeses (cashews bought in bulk are economical)
- Use nutritional yeast as a cheese flavoring in sauces and toppings
- Try store-brand options from Trader Joe's and Whole Foods 365
- Reserve expensive artisanal cheeses for special occasions
Reading Labels
When shopping for vegan cheese, check for:
- Protein content: Nut and soy-based varieties offer more protein
- Allergens: Many contain nuts, soy, or coconut
- Oil content: Coconut and palm oil add richness but increase saturated fat
- Fortification: Look for added B12, calcium, and vitamin D
The Taste Test Truth
Will vegan cheese taste exactly like dairy cheese? Usually not. But the best versions capture the essence—creamy, tangy, savory, satisfying—without animal products. Many people find that after a few weeks of eating plant-based, they actually prefer vegan cheese.
The key is using the right cheese for the right application. Don't expect a block of Daiya to work like aged Gruyère. Instead, match the cheese to your dish, and you'll be amazed at how delicious vegan cheese can be.
Conclusion
The vegan cheese landscape has matured beautifully. Whether you're making pizza, pasta, sandwiches, or elegant cheese boards, there's a plant-based option that delivers on flavor and function. Experiment with different brands and styles to find your favorites—your taste buds (and the planet) will thank you.