vegan cheese

Vegan cheese may be the final frontier of vegan food; at least it seems to be one of the hardest things to get right. And these non-dairy substitutes often get a bad rap for being goopy, plasticky, and artificial tasting. Fortunately, vegan cheese has come a long way. So whether you're vegan, lactose intolerant, or just looking for a healthier option, the best cheesy options for topping a vegan pizza are now quite good.

Mac and cheese used to be one of my favorite junk foods, but when I went vegan it became a lot harder to find a vegan mac that I liked. It seemed like I was always hearing someone raving about a new vegan mac and cheese, and I'd try it, just to be disappointed. So in a quest to finally find something better, I got together with another vegan friend and we taste-tested ten vegan mac and cheese products.

While vegan food has come a long way, cheese seems to be one of the hardest foods to get right. The stretch, melt, and flavor of vegan cheese is hard to compare with the original. And while a lot of vegan cheeses might do the trick to add a little flavor to your veggie burger, when you put them in a grilled cheese sandwich, with the cheese being the main attraction, they often don't quite stack up.

I've personally been using Field Roast Chao original cheese on my veggie burgers for many years, but I've stopped trying to make grilled cheese sandwiches because I've been disappointed. However, this time I searched 4 supermarkets to find as many different vegan cheese brands as I could, and I put them all in a head-to-head grilled cheese taste test to find the best vegan cheese.

This vegan version of classic Sicilian cannoli is made with crispy, bubbly shells, and a cool, creamy non-dairy ricotta filling. Lightly sweet and fully crave-worthy, it's the perfect after-dinner treat. These vegan cannoli are also a good source of protein, thanks to the tofu base of the ricotta-style filling.

Potato skins are a classic American appetizer that are loved by almost everyone. But with cheddar, bacon, and sour cream, they're not exactly vegan-friendly. In this recipe, I'm using store-bought vegan cheddar and sour cream along with sun-dried tomatoes so you can enjoy this delicious dish right at home.

I love making these potato skins for parties, game-day gatherings, or casual everyday snacks. They're great for groups of people because they're a finger food that doesn't require utensils. If you need more ideas for vegan party snacks, try my spinach and artichoke dip, jalapeño poppers, mozzarella sticks, or cashew queso dip.

Loaded baked potatoes are one of those foods that I really miss when I go out to eat. They typically contain so many animal products, like butter, bacon, cheese, and sour cream. However, this version is completely vegan and tastes absolutely amazing! I've tested out vegan cheddars and sour creams to find the best brands, and I used sun-dried tomatoes to add a ton of flavor.

This recipe is pretty quick and easy to make; most of the preparation time is just waiting for the potatoes to bake in the oven. So while it's a perfect side dish for Thanksgiving or Christmas dinner, it's also an easy comfort food to pull off any time of year.

Twice-baked potatoes have been a must at my family's Thanksgiving dinner table since as far back as I can remember. They're melty and cheesy and flavorful and everyone loves them! But being vegan doesn't mean I have to give up this essential holiday comfort food.

Twice-baked potatoes have many different variations, but in this recipe, I'm going for a classic flavor with vegan butter, almond milk, and a homemade cheesy sauce. And of course, they're topped with paprika and chives. If you're looking for a baked potato with more toppings, you can try my loaded baked potato or Tex-Mex baked potato recipes.

These vegan mozzarella sticks have all the flavor of the original, and even some of the stretch, too! If you're missing this cheesy appetizer, no worries, I've got you! Just whip up a batch of my tangy, salty vegan mozzarella, coat it in a batter and seasoned breadcrumbs, and fry it! (Or bake it, your choice, but I like them fried). The mozzarella doesn't have the exact mouthfeel of original mozzarella (I have yet to find one that does), but it does stretch a little, and the flavor is really close.

This vegan parmesan cheese recipe is the perfect dairy-free substitute anytime you want to sprinkle a little grated parmesan on your meal. It has a cheesy flavor and crumbly texture that pairs beautifully with pizza, pasta, or garlic bread. And it takes just 5 minutes to make! Since parmesan has a nutty flavor, we're using almonds in this recipe (but other nuts may work as well). For a nut-free option, try using hemp seeds instead.

Although you can use almonds with the peel on, I recommend using blanched almonds for this recipe. Many people prefer blanched almonds for nutritional reasons (there are compounds called tannins in the brown outer peels which may inhibit the absorption of nutrients in the body). Using almonds without the peel will also make your vegan parmesan resemble real parmesan.

This vegan mozzarella stretches almost like real cheese, but it's also firm enough to grate into mozzarella shreds (after freezing for a bit). And it has the perfect tangy, salty mozzarella taste! This cheese is amazing for pizzas, pasta dishes like my baked ziti or lasagna, Caprese salad, or even mozzarella sticks!

You'll want to plan ahead when making this vegan mozzarella. Start making it at least two hours in advance if you plan to slice it. If you will be grating it, it's best to prepare the cheese the day before so you can freeze it overnight.