Are you ready for an insightful excerpt titled Say Vegan Cheese! drawn from The Vegetarian Flavor Bible by Karen Page? In honor of National Cheese Day, this piece explores the evolution of vegan cheese, tasting notes, and ways to replace dairy cheese in everyday cooking. Read through to discover practical alternatives and ideas for making or choosing vegan cheeses that satisfy both flavor and texture cravings.
Say Vegan Cheese!
by Karen Page
For many people, cheese is one of the toughest dairy habits to break when transitioning toward plant-based eating. Karen Page recounts how she and her husband gradually reduced their dairy intake: eggs, butter, and yogurt were easy to remove, but Parmesan and pizza cheese lingered longer. Their pizza orders went from full cheese to light, then half-cheese, and finally no cheese—showing how small steps can lead to lasting change.
Dr. Neal Barnard of the Physicians Committee for Responsible Medicine has observed that cheese can trigger a physical response in some people. It contains compounds called casomorphins that can affect the brain’s opiate receptors, producing subtle cravings that encourage repeat consumption. While not an addiction in the clinical sense that leads to dangerous behavior, this mechanism helps explain why some people find cheese especially hard to give up.
In recent years a vibrant market for vegan cheeses has emerged. Brands such as Daiya and Follow Your Heart helped bring plant-based cheeses into mainstream retail, offering familiar flavors like cheddar and mozzarella and products designed to melt and stretch. These mainstream options make it easier to enjoy classic dishes—pizza, grilled cheese, and casseroles—without dairy.
Beyond mass-market brands, an exciting artisanal vegan cheese scene has developed. Small producers craft nut-based and cultured cheeses with complex flavors and textures that can rival dairy cheeses. Karen Page shares examples from restaurants and producers across North America, including cashew-based cheeses, tofu-based specialty cheeses, and cultured treenut cheeses that are aged and seasoned.
Artisanal vegan cheeses can be exceptional. The author describes tasting a peppercorn Brie-style vegan cheese made with hemp seed and macadamia milk that made a lasting impression. These small-batch cheeses are often sold at farmers markets, specialty shops, and vegan restaurants, and they demonstrate how creative plant-based cheesemaking can be.
If you enjoy cooking, making your own vegan cheese is an option that allows full control over ingredients and flavor. Miyoko Schinner’s cookbook Artisan Vegan Cheese is widely cited by chefs and home cooks who want to learn techniques for cultured cashew cheeses, nut milks, and plant-based aging methods. Homemade vegan cheeses can range from fresh spreads and ricotta-style mixtures to firmer, aged-style wheels.
For those trying to replace dairy cheese in recipes or to lessen cravings, Karen Page includes a practical chart of suggestions. These alternatives help replicate familiar textures and flavors while avoiding dairy:
IF YOU ARE CRAVING…
This ………………………………………. Try This Instead
cheese ………………………………………. cashew or other nut-based cheese
cheese, cream ……………………………. soy cream cheese
cheese, Parmesan ………………………. Parma-brand vegan “Parmesan” or grated nut-based alternatives
cheese, ricotta ………………………….. ground almond, cashew, macadamia or pine nut “ricotta”; or tofu “ricotta” made from crumbled firm tofu or a mix of nondairy cream cheese and mashed tofu
cheese, smoked ………………………….. smoked tofu for sandwiches and salads
Across grocery aisles and specialty shops you’ll find a wide range of vegan cheeses suited to different uses—melting slices for pizza, crumbly varieties for salads, spreadable options for bagels and crackers, and aged-style flavors for cheese boards. Sampling different brands and artisanal makers helps determine which textures and flavor profiles match your preferences.
Whether you choose store-bought alternatives, order vegan cheese at a restaurant, or try making your own at home, today’s vegan cheeses offer satisfying options for those reducing or eliminating dairy. Thoughtful substitutions and creative cooking can maintain the dishes you love while supporting a plant-centered approach to eating.