Why the Demand for Vegan Cheese Continues to Skyrocket

A recent Science Friday article highlights
the rise in demand for quality vegan cheeses.

Many vegans say cutting dairy is the hardest part about
going vegan. Even famed artisan vegan cheese maker Miyoko Schinner agrees. But
a recent surge in small crafted creameries has made becoming vegan easier—and
tastier.

These new products are much different from the first
commercial vegan cheeses of the 1990s. Early manufacturers took what Schinner
calls a “Kraft single approach, mixing oils and starches with stabilizers and
thickening agents, resulting in products reminiscent of something “made more in
a lab than in a kitchen.

Schinner says the new methods are different, as these new
cheeses are less for a sandwich or a veggie burger and more for “a Friday night
with a glass of wine.

While all cultured nut cheeses are created using the same
basic approach, manufacturers will often refine the process to “improve the
flavors, textures, and richness of their products. A simple tweak can change
the taste completely, giving us flavors from buttery to sharp. Schinner
explains that the possible varieties are nearly identical to those of dairy
cheese.

Crazy for cheese but don’t want to support the cruel dairy
industry? Check out
our definitive guide to vegan cheese.