Plant-based cheeses are making their mark on the world! A recent report published by Variant Market Research estimates that the global plant-based cheese market is predicted to grow rapidly in the coming years. By 2024, the vegan cheese market is expected to reach $3.9 billion. That’s nearly a $1.8 billion increase from $2.1 billion in 2016.
There are many reasons why the market is growing so quickly. These include: consumers seeking other options due to lactose intolerance, changing consumption patterns, an increase in vegan consumers, and an increase in the number of dairy-free cheese options on the market. With so many different choices for the base of vegan cheeses, the market can serve to a wider variety of diet types. Plant-based cheeses are currently made from coconut milk, soy milk, rice milk, almond milk, peanut milk, hazelnuts, cashews, vegetables, along with other bases. Currently, soy milk dominates making up more than 50% of the market with almond milk coming in second place.
Some of the more popular plant-based cheese companies that are making an impact globally are Punk Rawk Labs, Kite Hill, Treeline Treenut Cheese, Dr. Cow Tree Nut Cheese, Miyoko’s Kitchen, Vtopian Artisan Cheeses, Heidi Ho., Hochland Group, and Parmela Creamery.
How to Make Your Own Plant-Based Cheese!
There are so many ways to make unique plant-based cheeses right in your own kitchen. Whether you need a cheese sauce, a cream cheese, or a variety of options for a cheese plate, the Food Monster App bloggers have you covered. Check out these delicious, homemade vegan cheese selections below!
This Raw Spiced Cashew Cheese by Sofia Yotova is a breeze to make! Simply blend the ingredients, shape it, and wait a few hours until your cheese is dense and ready to be spread. Add some extra flavor (and color) by coating your cheese in your favorite spices, red pepper, rosemary, and turmeric all add a gorgeous color and taste.
Is it a dip … a sauce … a condiment? Whatever you end up calling it, this Green Chili Nacho Cheese Sauce by Sara Hohn is incredibly versatile. Dip raw veggies or chips in it. Drizzle it warmed on top of steamed broccoli, cauliflower, or a medley of roasted vegetables. This recipe would make a great cheezy pasta sauce, tossed with cooked macaroni, topped with bread crumbs and baked until crispy. Got some left over? You could also try it on pizza, burritos, or gooped onto a burger or tofu dog. No idea is a bad one with this sauce.
Roasted Garlic and Fresh Herb Cream Cheez by Annie Oliverio is creamy, garlicky, and irresistible smeared on crackers or toasted bagels. This cashew-based “cheese” might just remind you of herbed Boursin.
Sliceable Zucchini Cheese and Spreadable Tomato Nacho Cheese by Lena Ksanti is a two-in-one recipe! First up we have a delicious sliceable zucchini cheese. Yep, you heard right! It’s a beautiful pale green, and it tastes absolutely delicious on crackers. Then, we have a creamy, dreamy orange nacho cheese that you can dip chips and veggies in, or use as a sauce for mac and cheese! The possibilities are endless!
Want to buy your plant-based cheese instead of making it? Check out Vegan Cheese is Better Than Ever: Try These 11 Brands by downloading the Food Monster App, which is available for both Android and iPhone, and can also be found on Instagram and Facebook, offers over 10,000 plant-based, allergy-friendly recipes. Subscribers not only access an archive of recipes, but they gain access to new recipes on a daily basis. Check it out!
Lead image source: Raw Spiced Cashew Cheese