Sales of dairy cheese are booming, with a huge demand for all things protein and increasing numbers of artisan cheese fanatics.
But plant-based vegan cheeses are becoming less popular because many are labelled as ultra-processed, with ingredients such as starches, gums, oils, colourings and flavourings.
However, some people still prefer a vegan alternative, concerned that cows release large volumes of the greenhouse gas methane to the atmosphere as they munch grass.
It’s very difficult to replicate the complex flavours and textures of traditional cheeses, and therefore most dairy-free products are imitations of mild cheddar, mozzarella and soft cheese.
Vegan cheeses often mainly comprise oil and starch with low to no levels of protein. Higher protein versions contain nuts or legumes such as lentils and chickpeas.
