Vegan Cheese Showdown: Nut-Based vs. Cultured vs. Processed

Vegan cheese has evolved dramatically. From simple processed slices to complex, aged cultured options and creamy nut cheeses, theres now a style for nearly every palate. Below we examine three mainstream approaches so you can pick the right cheese for your recipe.

1. Nut-based cheeses

Made primarily from soaked and blended nuts (typically cashews, almonds, or macadamias), these cheeses rely on fat and texture from nuts to mimic creaminess. Theyre excellent for spreads, dips, and creamy sauces.

Pros: Rich, creamy mouthfeel; simple ingredient lists; easy to make at home.

Cons: Higher in calories and fat; allergen concerns; some lack sharpness unless aged or flavoured intensively.

2. Cultured cheeses

Cultured vegan cheeses use fermentation with molds or bacteria (and sometimes food-grade cultures) to create tang, depth, and even rind development similar to dairy cheeses. Examples include cultured cashew cheeses aged for complexity.

Pros: Complex flavors, can be aged, often closer to traditional cheese experiences.

Cons: Higher price point, longer production time, varies widely in quality.

3. Processed vegan cheeses

These are formulated from starches, oils, and flavorings to produce melts and slices that behave predictably in cooking. They mimic the functionality of processed dairy cheese and are staples for burgers and grilled sandwiches.

Pros: Reliable melting and stretching properties, wide availability, typically budget-friendly.

Cons: Can be highly processed with long ingredient lists; less nutritional density.

How to choose by use-case

• Pizzas and casseroles: Processed or specially-formulated melting cheeses perform best.
• Cheese boards: Cultured cheeses win for variety and nuance; pair them with fruit and crackers.
• Spreads and dips: Nut-based cheeses offer instant creaminess and can be flavoured to taste.

Nutrition and ingredient considerations

Nut-based cheeses generally provide healthy fats and sometimes protein, but watch portions. Processed cheeses can be higher in sodium and contain emulsifiers for meltability. Cultured cheeses may offer better digestibility and a more natural flavor profile, though they often cost more.

Try this at home: quick cashew ricotta

Blend soaked cashews with lemon juice, nutritional yeast, garlic, salt, and a splash of water until slightly chunky. Use it in lasagna, stuffed shells, or dolloped on roasted vegetables.

Final thoughts

Theres no single best vegan cheese; the right choice depends on your recipe, budget, and ingredient preferences. We recommend keeping one option from each category in your kitchen: a cultured or artisan wedge for boards, a melting slice for savory hot dishes, and a nut-based spread for versatility.