It’s been 4 years since that last Vegan Cheese article, so where is the vegan cheese scene now? I think we’re all happy to know it has been ever-growing over the last few years.
It’s been said by many that veganism seems the scariest because of the lack of cheese. The people love cheese, I get it. There’s nothing wrong with craving cheese – even us vegans aren’t shy to admit cheese is delicious. But taking away the suffering of animals and still being left with a delicious grilled cheese sandwich, lasagna, or 4 cheese pizza? Yes please!
In the last few years, the vegan cheese scene has really boomed, and we are blessed with an abundance of options. In fact, I would even argue that just about any cheese you could want, I can name a delicious vegan alternative. Now there’s no reason to not choose vegan!
Vegan cheese can be hit and miss. There are different base flavors that appeal to some pallets more than others – maybe you prefer nutty tastes like cheese made with cashews? Or do you like the coconut undertones? There are plenty made with coconut oil. It’s worth trying a few to figure out what you do, and what you don’t like. It makes shopping (especially for new products) much easier. In this article, I will outline my favorites and what they can be used to replace and create. Why not give them a go and see which ones you like, and which ones not so much.
Violife – Epic Mature
In Josey’s last cheese blog, she talked about Violife and some of their award-winning cheeses. Since her original post, they have practically doubled their product range. A couple of my favorites that I MUST tell you about are the Epic Mature block and the Le Rond Camembert.
Their epic mature block is my go-to all-round cheese. It’s great for adding to burgers or sandwiches, perfect grated over pasta, and even tasty as a little snack! It’s got a great taste both raw and melted, making it super versatile in the kitchen. I find that many vegan cheeses can be delicious melted, but I’ve struggled to find one that tastes as good as this raw. When cooking, I’m a bit of a grazer, nibbling on my ingredients as I cook. Well this is the perfect choice for a pre-dinner or on-the-go snack, and even Violife think so themselves as they recently released a mini block. A perfect 40g snack of deliciousness! It has a more powerful, mature taste than most other vegan cheese I’ve tried, and less of a rubbery feel or texture to it. I usually buy the block, but this epic cheese also comes in grated bags.
Ingredients: Water, Coconut Oil (24%), Modified Starch*, Starch, Sea Salt, LENTIL PROTEIN, Mature Cheddar Flavour, Acidity Regulator: Lactic Acid, Olive Extract, Colour: B-Carotene, Vitamin B12.
Violife – Le Rond
The Le Rond camembert is a real treat! This one is a little more expensive and tricky to find, but you’ll be glad when you do! It requires just 5 minutes to bake in the oven or air fryer and then you’ll be left with an oozy, rich cheesy camembert perfect for dipping bread or spread over a cracker. This one is sure to impress dinner guests – both the vegan ones and those cheese lovers! I never tried camembert before going vegan, but friends and family have told me that this bears a strong resemblance – and I can certainly confirm that the smell is incredibly similar! I’ve used this particular cheese for a number of recipes, but one of my favorites is as a substitute for gorgonzola (okay, it’s not the same, but the flavor substitute here is truly delicious). I’m talking about my famous pear, walnut and gorgonzola focaccia which you MUST try!
The great thing about the Le Rond is that before baking you can add your own flavors! Try fresh rosemary, chili flakes, or cranberry sauce for a festive treat! Be sure to enjoy hot.
Ingredients: Water, Coconut Oil (31%), Modified Starch, Starch, Sea Salt, Flavourings, Olive Extract, Colour: B-Carotene, Vitamin B12. Suitable For Vegans and Vegetarians. Free From Dairy, Soya, Gluten, Lactose, Nuts, and Preservatives.
Cathedral City
Cathedral City is a popular English brand for mature cheddar that has recently brought out its own vegan range (including a block, slices, and grated cheese). This has been long awaited by the English vegan scene and has not disappointed! It has the crumbly texture reminiscent of true mature cheese and melts beautifully even avoiding the sticky texture a lot of vegan cheeses fall for. This again is a super versatile cheese, but I have to admit my favorite use for this cheese is a grilled cheese! Its strong flavor really comes through and elevates the sandwich. 
Cathedral City’s vegan block was awarded the Top Launch of 2022 in the cheese category by The Grocer. This meant their plant-based cheese outshone both plant-based and dairy cheeses in this category – a huge win for veganism! It is a new launch in England but hopes to make its way over to the US in the near distant future.
Ingredients: water, coconut oil, modified starch, potato starch, bamboo fiber, flavorings, salt, fructose, calcium, acid (lactic acid), gelling agent (agar), color (carotenes).
MozzaRisella
My top spot for mozzarella has to go to MozzaRisella which is 100% organic, dairy-free, soya-free, and gluten-free. This healthy alternative to cheese is made in Italy from brown rice sprouts. And if anyone can make an authentic plant-based mozzarella, it’s got to be the Italians! Its success and great taste are supported by its use in pizza chains Zizzi and Pizza Express across the UK!
This really is a true representation of mozzarella and is absolutely perfect for pizzas and Caprese salads. Eaten raw it has a delicate taste with a hint of fresh basil. When cooking it, it melts with perfect oozieness. I would love to give this one a try in making my own mozzarella sticks. I have a sneaky suspicion it would be the perfect cheese for the job! If you give this a try, be sure to let me know how it comes out!
Ingredients: 46% (water, sprouted brown rice * 20.8%, salt, apple vinegar), water, cold-pressed coconut oil, sunflower oil with oregano infusion, lemon juice. Thickeners: agar-agar, gum arabic, xanthan gum, carob seed flour (FROM ORGANIC FARMING).
Babybel
Honorable mention goes to the new plant-based Babybel which melts beautifully to give a rich creamy taste. I recently whipped up some homemade pizzas and sliced a couple of Babybels up for some
‘mozzarella’ rounds on my pizza. Yep I know this is modeled after edam, not mozzarella but hey, it works! It melted beautifully on the pizza giving it a really cheesy kick.
Personally, I didn’t love this eaten raw as a snack. It had a bit of an artificial taste – but I will admit the texture took me back to my lunchbox days. It was a nostalgic throwback to the original Babybel, and I have to confess peeling it is still pretty fun. Give it a go for yourself, try it baked into a pasta bake, sliced into mozzarella rounds for a pizza, or melted over some nachos, and enjoy!
This one’s made from a blend of coconut oil and starch and is a great source of calcium and B12. The multipack even comes in paper packaging that can be recycled. The wax & plastic wrap on the Babybel itself is recyclable at TerraCycle centers making it one of the more sustainable options.
Ingredients: water, modified food starch, coconut oil, calcium citrate, no more than 2% of each: salt, natural flavor, citric acid, beta-carotene (color), cyanocobalamin (Vitamin B12).
Applewood
Next up is my recommendation for the perfect smoky cheese, and that has to be Applewood Vegan Smoky Cheese Alternative. It is incredibly similar to its dairy counterpart and has that classic smoked cheese taste. Unlike many other vegan cheeses, its unique flavor does not leave a sweet aftertaste. I love this one in burgers, in a sandwich, or for an extra layer of depth in a cheese sauce!
This one also comes with added calcium & B12 vitamins as well as being gluten & soya free.
Ingredients: Water, Coconut Oil, Potato Starch, Modified Maize Starch, Yeast Extract, Reduced Sodium Sea Salt, Natural Flavouring, Thickener (Carrageenan), Calcium Phosphate, Smoke Flavouring, Calcium Chloride, Colour (Carotenes), Paprika, Vitamin B12
Philadelphia
This is perfect for cooking and baking. I’ve used this cheese for cheesecakes (I’m a BIG cheesecake fan), creamy pasta dishes, and even mashed potato to make the creamiest side dish. It’s adaptable for all sorts – also great spread on crackers or a bagel. Why not whip it up with some herbs, garlic, chili flakes, or agave syrup? The possibilities are endless. 
Its base notes are almond and oats giving it a really subtle creamy taste reminiscent of their original.
Ingredients: almond and oat preparation (water, almond protein 6%, gluten-free oat bran 3%), coconut oil, salt, stabilizer (locust bean gum), vegan culture.
Looking for recipes to test out some of these cheeses? Try these…
Beyond Burritos with Extra Veggies
Or maybe you’re feeling adventurous enough to make your own cheesy fondue dip! Check that out here…
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