CASEIN FREEIf you’re vegan, lactose intolerant, have a dairy allergy or are just trying to be healthier then NUMU will change the way you look at vegan cheese. GMO FREEAll the best vegan mozzarella cheese NUM’U’s ingredients are from the best sources available. CHOLESTEROL FREEAll plant based foods are cholesterol free.
We’ve picked products we think you’ll love and may earn commission from links on this page. Read about why you can trust BBC Good Food reviews. In terms of health, vegan cheese is generally considered better for you than dairy cheese as it’s lower in saturated fat and often has added vitamin B12, which contributes to a healthy nervous system. However, do watch out for a higher sodium content and it doesn’t contain the same amount of protein as regular dairy cheese. Here, we’ve taste tested top brands from Violife to Follow your Heart, available in major supermarkets and online, to find the best cheese alternatives available. So whether you’re looking for the perfect cheddar cheese for a vegan toastie or the best vegan feta for a classic Greek salad, we’re sure to have something for you.
It also has an aged flavour from the yeast extract without an odd aftertaste. Its slightly crumbly texture mirrors dairy cheddar, as does its neutral yellow colour. This could be eaten alone, on a cracker or in a sandwich. WINNER: Violife Epic Mature Cheddar Flavour gratedA slightly smokey taste with a good salty flavour, this grated vegan cheddar from Violife melted quickly and quite evenly, which is good for when you’re making a toastie or nachos. It has a slight stickiness but was by far the least cloying of the bunch. It has a super creamy, cheesy flavour when eaten raw, but it’s not overpowering. It also has a good level of salt.
When melted, it still stayed unified, so we think it would work well on a vegan pizza or toastie as it didn’t run thin or turn to liquid like the other alternatives. It’s creamy, a tiny bit tangy thanks to the live cultures in it, and simply delicious. Perfect on crackers, as a dip or even as a sauce base for a white pizza. Like it’s plain counterpart, it didn’t split when cooked, so it could be stirred through risottos and pastas or used in sauces. It has an intensely savoury, salty flavour and a texture that melts on the tongue.