What You Need to Know
Plant-based cheese making involves the coagulation of plant-based proteins, such as soy, pea, or oat proteins, using acid, heat, or enzymes. This process is often combined with the use of plant-based fats, such as coconut oil or almond oil, to add richness and creaminess to the cheese. The technique also involves the use of starches, such as tapioca or arrowroot, to add texture and stability to the cheese.
Steps
- 1.
Indian Vegan Paneer (India): Creates firm, sliceable cheese alternative using tofu or nut bases
- 2.
Middle Eastern Labneh (Levant): Produces tangy, spreadable cheese from cultured cashews
- 3.
Western Melty Cheese (Europe/North America): Emulsifies plant proteins and fats for pizza and sandwich applications
The Science
Primary Reaction
Coagulation of plant-based proteins