Gone are the days when the term “vegan cheese” refers to a tasteless, gluey mystery product with questionable ingredients. Veganism in the U.S. has increased 300% over the past 15 years, and with demand comes supply. Many dairy-free cheese substitutes hitting the shelves are better than anything we’ve seen before. With such an increased market, companies are constantly innovating, and many vegan cheeses are practically indistinguishable from the real thing. For grilled cheese, pizza, or even charcuterie boards, here are a few of our top recommendations:
Miyoko Schinner is a Japanese-American chef who in 2014 founded her own vegan creamery. The line features European-style cultured butter, meltable mozzarella, oat milk-based slices, and even artisan cheese wheels. Our favorite is the double-cream sundried tomato and garlic—spread it on some crackers for a satisfying savory snack.
Field Roast is the parent company behind Chao cheese, which produces slices similar to Kraft Singles. Their slices are available in five flavors like Creamy Original and Tomato Cayenne. They also make a mean pasta dish, appropriately called “Mac and Chao.” You’ll find it in the freezer section of supermarkets or health food stores.
For those looking for plant-based substitutes for more than just cheese, be sure to check out Kite Hill. Their almond-based cream cheese on a bagel absolutely hits the spot, but the company has expanded to offer vegan yogurts, dips, and even ravioli. Visit their website or your local health food store for the full collection.