Cheese analogue

Cheese analogue
Sliced soy cheese on a snack platter
Open package of soy cream cheese

Cheese analogues are cheese substitutes made most frequently from soybeans but also made from rice, almonds, nutritional yeast and other non-dairy ingredients. Cheese analogues, just like plant-based milk substitutes, are available in many of the same varieties as their cheese counterparts. These products are usually consumed due to certain dietary preferences, such as veganism, religious restrictions (most cheese analogues are kosher pareve, after approval of a Rabbi), lactose intolerance or milk allergies.



The following most widely known vegan cheese brands contain no casein: Cheed, Cheezly,[1] FYH Vegan Gourmet Cheese,[2] Sheese,[3] Teese,[4] and Tofutti. Soy-free vegan cheeses include: Daiya,[5] Dr.Cow,[6] Chreese and Veganrella[7] (all are certified vegan and therefore 100% casein free).


Cheese analogues are available in these types:


Cheese analogues may be lower in fat compared to their dairy counterparts; however, they are generally equal in fat compared to their low-fat dairy counterparts. Cheese analogues are cholesterol-free and are often a source of soy protein and isoflavones. Many soy cheese analogues have calcium added.[29]

Comparison to dairy cheese

Some cheese analogue brands melt similarly to dairy cheese (in a very hot oven or broiler),[citation needed] while others stay mostly firm, or melt only when grated.

See also


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