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[[Image:Chives Cream Sheese.jpg|thumb|250px|Open package of soy cream cheese]]
[[Image:Chives Cream Sheese.jpg|thumb|250px|Open package of soy cream cheese]]


'''Cheese analogues''' are products used as culinary replacements for cheese. These include vegetarian cheese substitutes as well as some dairy products, such as [[processed cheese]] or [[Kraft Singles]], that do not qualify as true cheeses. These foods may be intended as replacements to cheese, as with vegetarian products; or as imitations, as in the case of products used for salad bars and pizza-making, which are generally intended to be mistaken for real cheese, but have properties such as different melting points or lower costs that make them attractive to businesses.
'''Cheese analogues''' are products used as culinary replacements for cheese. These include vegan cheese substitutes as well as some dairy products, such as [[processed cheese]] or [[Kraft Singles]], that do not qualify as true cheeses. These foods may be intended as replacements to cheese, as with vegan products; or as imitations, as in the case of products used for salad bars and pizza-making, which are generally intended to be mistaken for real cheese, but have properties such as different melting points or lower costs that make them attractive to businesses.


== Vegetarian Cheese Analogues ==
== Vegan Cheese Analogues ==
Vegetarian '''cheese analogues''' are [[cheese]] substitutes made most frequently from [[soybean]]s but also made from rice, almonds, [[nutritional yeast]] and other [[dairy|non-dairy]] ingredients. Cheese analogues, just like [[plant milk|plant-based]] [[milk substitute]]s, are available in many of the same varieties as their cheese counterparts. These products are usually consumed due to certain dietary preferences, such as [[veganism]], religious restrictions, [[lactose intolerance]] or [[milk allergy|milk allergies]].
Vegan '''cheese analogues''' are [[cheese]] substitutes made most frequently from [[soybean]]s but also made from rice, almonds, [[nutritional yeast]] and other [[dairy|non-dairy]] ingredients. Cheese analogues, just like [[plant milk|plant-based]] [[milk substitute]]s, are available in many of the same varieties as their cheese counterparts. These products are usually consumed due to certain dietary preferences, such as [[veganism]], religious restrictions, [[lactose intolerance]] or [[milk allergy|milk allergies]].


===Brands===
===Brands===
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=== Nutrition ===
=== Nutrition ===
Vegetarian cheese analogues may be lower in [[fat]] compared to their dairy counterparts; however, they are generally equal in fat compared to their low-fat dairy counterparts. Cheese analogues are [[cholesterol]]-free and are often a source of soy protein and [[isoflavones]]. Many soy cheese analogues have [[calcium]] added.<ref>[http://fearn.pair.com/rstevens/soyfoodsdescriptions/soycheese.html Soy Cheese - US Soyfoods Directory]</ref>
Vegan cheese analogues may be lower in [[fat]] compared to their dairy counterparts; however, they are generally equal in fat compared to their low-fat dairy counterparts. Cheese analogues are [[cholesterol]]-free and are often a source of soy protein and [[isoflavones]]. Many soy cheese analogues have [[calcium]] added.<ref>[http://fearn.pair.com/rstevens/soyfoodsdescriptions/soycheese.html Soy Cheese - US Soyfoods Directory]</ref>


=== Comparison to dairy cheese ===
=== Comparison to dairy cheese ===

Revision as of 19:29, 24 May 2012

Sliced soy cheese on a snack platter
Open package of soy cream cheese

Cheese analogues are products used as culinary replacements for cheese. These include vegan cheese substitutes as well as some dairy products, such as processed cheese or Kraft Singles, that do not qualify as true cheeses. These foods may be intended as replacements to cheese, as with vegan products; or as imitations, as in the case of products used for salad bars and pizza-making, which are generally intended to be mistaken for real cheese, but have properties such as different melting points or lower costs that make them attractive to businesses.

Vegan Cheese Analogues

Vegan cheese analogues are cheese substitutes made most frequently from soybeans but also made from rice, almonds, nutritional yeast and other non-dairy ingredients. Cheese analogues, just like plant-based milk substitutes, are available in many of the same varieties as their cheese counterparts. These products are usually consumed due to certain dietary preferences, such as veganism, religious restrictions, lactose intolerance or milk allergies.

Brands

The following most widely known vegan cheese brands contain no casein: Cheed, Cheezly,[1] FYH Vegan Gourmet Cheese,[2] Sheese,[3] Teese,[4] and Tofutti. Soy-free vegan cheeses include: Daiya,[5] Dr.Cow,[6] Chreese and Veganrella[7] (all are certified vegan and therefore 100% casein free).

Types

Cheese analogues are available in these types:

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Nutrition

Vegan cheese analogues may be lower in fat compared to their dairy counterparts; however, they are generally equal in fat compared to their low-fat dairy counterparts. Cheese analogues are cholesterol-free and are often a source of soy protein and isoflavones. Many soy cheese analogues have calcium added.[29]

Comparison to dairy cheese

Some cheese analogue brands melt similarly to dairy cheese (in a very hot oven or broiler),[citation needed] while others stay mostly firm, or melt only when grated.

See also

References