Are there any vegan cheeses that slice, crumble, melt, brown and taste like the real thing?
market of the last few years, one could be forgiven for thinking it’s a modern oddity, but soy and almond milk have been made in Asia and the Middle East for centuries. Mexico’s famous cinnamon-spiked rice drink, horchata, has been around for hundreds of years as well. Still, as the incidence of allergies increases and interest in sustainable, vegan and plant-based diets rises, the options have mushroomed — or rather, they’ve hemped, cashewed and legumed.
, but though it’s passable as a minor ingredient or with spicy and strong flavors added, I wouldn’t make it the star of your plate.Treeline French-style Cheese is spreadable and packs a little bit of protein.has a broad variety of vegan cheeses, and it's one of only a couple producing a French-style spreadable cheese. It spreads beautifully, and unlike most other dairy-free cheeses, it has almost half the protein of peanut butter.
But, as it bakes, the texture is transformed. Because of the little bit of protein from the cashews, it even browns a bit. Here’s one before and after baking at 475 F for 10 minutes. As it heats, it dries and stiffens, and turns a bit strangely translucent, but it doesn’t suffer from the gumminess factor.Courtesy of Heather Martin
All of the shredded cheeses have a powdery mouthfeel from the starch added to prevent clumping, and this one is no exception, but when melted, it’s a lot less tooth-sticking than the others, and the flavor has a more balanced complexity without being overwhelmingly salty or sour. It’s not as elastic or nutritious as real cheese, but after trying dozens of miserable dairy-free versions over the last decade, I’m shocked at how good this one is.
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