Buzz
Though I don’t consider myself vegan, residing in Portland, Oregon has sparked my curiosity about plant-based lifestyles. The city is home to upscale vegan dining spots, elaborate vegan tasting menus, and artisanal vegan products, with cheese being a standout favorite.
I’m genuinely fascinated by this dairy-free “cheese.” While I have no personal reason to dive into this world, I’m deeply curious about how vegans and the lactose-intolerant satisfy their cheese cravings. Do they truly enjoy these alternatives, or is it all just a well-practiced act of self-deception?
Here’s the truth: vegan cheese is surprisingly tasty. But let me be clear—nothing will ever dethrone real cheese in my heart. Sure, cashews offer a creamy texture reminiscent of dairy, but just as chickens aren’t ducks, vegan cheese isn’t the real deal. That said, these plant-based alternatives hold their own in flavor and texture. To share my findings, I taste-tested a variety of them—just for you. (No, you didn’t ask, but true dedication means going the extra mile.) Here are my top picks.
Kite Hill Cream Cheese Style Spread (Plain or Chive)
What it is: This smooth, slightly tangy spread derives its texture and taste from fermented almond milk. I once believed all vegan cheese was made from tofu and deceit, so discovering that modern plant-based cheese primarily uses cultured nuts was a pleasant surprise. (Nuts are fantastic!)
The flavor is subtle (except for the chive variety, which has a distinct chive taste) with a hint of sweetness that becomes noticeable if eaten directly from the container—a perfectly acceptable way to enjoy it. Its airy, cloud-like consistency is far from chalky and surpasses many low-fat cream cheeses on the market. (I stand by full-fat or nothing.) It spreads effortlessly straight from the fridge, making it ideal for a smooth application on your morning bagel.
How to use it: Perfect for spreading on bagels, bagel chips, or pretzel chips with an “everything bagel” flavor. It also works well stirred into chili or mashed into potatoes as a substitute for sour cream.
Heidi Ho Creamy Chia Cheeze
What it is: This dairy-free creation combines chia seeds, nuts, and vegetables, with the vegetables taking center stage. Potatoes and bell peppers dominate the flavor profile, complemented by a touch of lemon for brightness and acidity. Remarkably well-emulsified, this saucy cheese alternative maintains its consistency without separating, defying expectations for a product of its kind.
When chilled, it’s unremarkable, but once heated, it transforms into a rich, savory sauce reminiscent of a healthier take on nacho cheese from the movies. While that might sound unappealing, it’s surprisingly enjoyable.
How to use it: It works wonderfully as a dip for tortilla or potato chips, but it also doubles as a tasty pasta sauce or a flavorful topping for vegetables (how’s that for versatility?).
Vtopian Aged White Cheddar Cultured Cashew Cheese
What it is: While it’s certainly not aged white cheddar (the texture and flavor don’t match), it has become my latest obsession. This cheese alternative boasts a salty, nutty, and fermented taste that closely resembles the processed cheese spreads I can’t resist at gatherings. The garlic and onion flavors are bold, and I’m here for it. Confession: I devoured three-quarters of the block in one sitting. (It might not win any beauty contests, but the flavor is exceptional.)
How to use it: Spread it on crackers, bread, or even fruit. Add it to a party platter alongside traditional cheese spreads—and make sure to invite me.
Vegan Chao Slices by Field Roast
What it is: It’s a clear step above Daiya, no question. While many dairy-free enthusiasts swear by Daiya for grilled cheese alternatives, I’m here to declare that Chao has claimed the crown. After a side-by-side sandwich test, both melted well, but Daiya’s flavor felt overly artificial, reminiscent of buttered popcorn, and became tiresome. (Perhaps due to the pea protein.)
In contrast, Chao slices—crafted from coconut and fermented tofu—are smooth, understated, and strikingly similar to generic American cheese. If you dislike the gooey charm of American cheese, you’ll likely feel the same about these. But as an American cheese fan, I’m all in for Vegan Chao Slices.
How to use it: Perfect for grilled cheese sandwiches. Avoid eating them cold at all costs—they’re downright unappetizing that way.
Nutritional Yeast
What it is: Nutritional yeast, despite its unappealing name, is a flavorful powerhouse. In my view, it surpasses grated Parmesan from a shaker (though it can’t compete with fresh Parmesan, of course). These golden flakes are packed with umami, delivering a savory, nutty depth to nearly any dish. I’ve had it in my pantry for years, and I’ve never been vegan—well, except for a brief stint in college, but who hasn’t tried that?
How to use it: Sprinkle it on popcorn, veggies, rice, or any savory dish. Or, if you’re like me and embrace the chaos, eat it straight off a plate with your fingers.
In conclusion, we’ve all gained some insights. I’ve discovered that Mr. Peanut isn’t the only cultured nut worth my attention, and that vegan cheese, once dismissed as a sham, can be genuinely tasty. While I won’t be abandoning my beloved Dubliner anytime soon, Vtopian’s creations have earned a permanent spot in my refrigerator.
