Flavor comes from culturing, while nutritional yeast adds “a pleasing funk, some umami.” Her company Urban Cheesecraft offers cheesemaking kits, both traditional dairy and plant-based “I take a whole foods approach,” says Lucero, author of One-Hour Dairy-Free Cheese. “If we break down cheese, what are we craving? Tang, creaminess, the satisfaction of fat in your mouth, that salty, umami taste.” Lucero’s vegan cheese base is a cream made from nuts, seeds or pureed beans, heated and thickened with tapioca starch and agar, a gelatinous agent made from seaweed. As with traditional dairy cheese, it’s made from cultured milk, but it’s milk from nuts or oats.Ĭlaudia Lucero takes Schinner’s original concept one step further. The only thing that’s changed is scale, with the company producing 20,000 pounds of vegan cheese per day. It still involves culturing, coagulation, brining, and aging.
Schinner’s process hasn’t changed now that she runs a multimillion plant-based cheese empire. “We’re interested in producing cheese that honors the process,” says Schinner. She’s all about artisanal, going back to her 2012 book, Artisan Vegan Cheese, a DIY guide to making vegan cheese at home. Brands including Miyoko’s and Violife are producing plant-based cheeses using traditional artisanal methods.
The other game-changer since Winterman’s unfortunate vegan cheese experience is the product itself.
Part of the uptick is attributable to consumer desire to reduce environmental impacts. Plant-based cheese comes out a clear winner compared to dairy as far as sustainability.
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