Dairy
Vegan alternative to cheese: the best substitutes
Everything you need to replace cheese with a plant-based substitute — which one to use, the exact ratio, and the mistakes that ruin the result.
Short answer
Key takeaways
- Best all-round swap: Cashew-based cultured cheese (cheese boards, spreading).
- Ratio: 1:1 by weight, but melt-style cheeses need slightly more heat and time.
- Pro tip: Add a spoon of white miso or sauerkraut brine to homemade cashew cheese — the savoury tang is what most swaps are missing.
- 4 vegan alternatives to compare for cheese.
Why cheese isn't vegan
Made from animal milk and often set with animal rennet from calf stomachs.
Best vegan substitutes
| Substitute | Best for |
|---|---|
| Cashew-based cultured cheese | Cheese boards, spreading |
| Vegan mozzarella shreds | Pizza and toasties |
| Nutritional yeast | Parmesan-style flavour on pasta |
| Silken tofu + miso + lemon | Ricotta-style filling |
How to substitute cheese, step by step
- 1
Pick the right substitute for the job
For most recipes use Cashew-based cultured cheese — cheese boards, spreading. If you need a different texture, Vegan mozzarella shreds works for pizza and toasties.
- 2
Measure using the correct ratio
1:1 by weight, but melt-style cheeses need slightly more heat and time. Weigh rather than eyeball it — small errors show up much faster when replacing cheese.
- 3
Adjust the method
Add a spoon of white miso or sauerkraut brine to homemade cashew cheese — the savoury tang is what most swaps are missing.
- 4
Taste and correct
Plant swaps are usually a little less salty and less rich than cheese. Season at the end and add acid (lemon, vinegar) or umami (miso, nutritional yeast) if the dish tastes flat.
Mistakes to avoid
- Swapping by volume when the recipe measures cheese by weight — check the ratio above first.
- Using a sweetened or flavoured version in a savoury recipe.
- Ignoring the method change: Add a spoon of white miso or sauerkraut brine to homemade cashew cheese — the savoury tang is what most swaps are missing.
- Assuming every packaged product labelled "plant-based" is vegan — some still contain milk powder, honey or egg. Scan the barcode to be sure.
Conversion ratio
1:1 by weight, but melt-style cheeses need slightly more heat and time.
Pro tip
Add a spoon of white miso or sauerkraut brine to homemade cashew cheese — the savoury tang is what most swaps are missing.
Replace the job, not just the ingredient
An egg can bind a burger, enrich a cake or create the foam in a meringue. Those jobs need different substitutes: ground flaxseed can help with binding, while aquafaba is useful for whipping.
Review the rewritten method as well as the ingredient list. Changing the amount of liquid, the cooking temperature or the resting time can matter as much as the substitute itself.
- A practical example
- For a creamy pasta, try unsweetened plant cream or blended silken tofu; add acidity and seasoning to taste rather than relying on a cheese substitute alone.
- What to keep in mind
- Substitutions can change allergens, texture and nutrition. Test a small batch before making a dish for guests.
Frequently asked questions
- What is the best vegan alternative to cheese?
- Cashew-based cultured cheese is the closest all-round swap — cheese boards, spreading. 1:1 by weight, but melt-style cheeses need slightly more heat and time.
- Why isn't cheese vegan?
- Made from animal milk and often set with animal rennet from calf stomachs.
- How much do I use instead of cheese?
- 1:1 by weight, but melt-style cheeses need slightly more heat and time.
- Any tips for getting it right?
- Add a spoon of white miso or sauerkraut brine to homemade cashew cheese — the savoury tang is what most swaps are missing.
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