Vegan Cheese Is Ready to Compete With Dairy, according to Eater. Is the World Prepared to Consume It?
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I'm one of those lactose-intolerant people who eats dairy anyway and then complains about it later.
I don't eat a lot of dairy, but I do keep half-and-half and at least one type of hard cheese in the fridge, and ice cream is one of my favorite summer treats. Non-dairy dairy products have never been a favorite of mine (apart from nut and oat milk in certain drinks), However, I am not a vegan.
The vegan cheese market has grown dramatically in the last five to ten years—“the global vegan cheese market was valued at just over $1 billion in 2019 and is expected to grow nearly 13% in the next seven years,” writes Alicia Kennedy.
The vegan cheese market is divided into three tiers: “non-fermented oil-and-starch vegan cheese that you can find in most grocery stores,” “cultured, or fermented, plant milk cheese, which is made by adding probiotics and enzymes to nut or oat milk in order to create curds and whey,” and “small-batch artisan vegan cheese, which is made by adding probiotics and enzymes to nut or oat milk in order to create cur, “the kind that oozes, stinks, and blooms just like its dairy counterparts.”
Although this may appear to be a lot of variety for such a small market, Kennedy writes that “the three tiers of vegan cheese found in grocery stores are not necessarily in competition with one another.” “Vegan cheese producers are creating products for specific markets and uses, whether they're a grocery store chain or an artisanal cheese shop:Sometimes you want vegan cheese that melts in a scramble or grilled cheese sandwich, and other times you want vegan cheese that looks nice and can be eaten with a cracker. However, because vegan cheese is still a niche product — unlike plant-based burgers, which are marketed to meat eaters — it is primarily sold to a captive audience of vegans and lactose intolerant people— there's still a lot of uncertainty about what it is or can be.”
Although I appreciate that there are so many dairy-free alternatives to commonly consumed dairy products, I remain skeptical. For the time being, my stomach will have to make do with dairy.
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