Cruelty Free Beauty
- Barry M partners with wildlife charity for exclusive new collection
- 5 Vegan Luxuries To Try This Month
- Ian Haste On Fighting Food Waste
- 10 Ways To Give Your Beauty Routine An Eco Overhaul
- 5 ways to stay healthy and radiant on your summer hols
- 3 vegan shampoos we love this month
- Vegan Fake Tans: Reviewed
- Four Reasons to Shop Sustainably at NOAH
- Safia Minney On Embracing Slow Fashion
- Sadie Frost’s Beauty Secrets
- The Vegan Manicure You Need to Know About
- View all
- Simple steps to reduce your ‘food print’
- 8 indulgent ways to celebrate National Chocolate Week
- We’ve got World Egg Day cracked!
- 7 delicious dishes to celebrate World Vegetarian Day
- How to Live Vegan with BOSH!
- Vegetarian butcher takes over popular London shop
- 8 eco-friendly essentials for kids
- Ian Haste On Fighting Food Waste
- 7 essentials for a zero-waste lifestyle
- 3 apps to help you tackle food waste
- 3 simple ways to curb your food waste
- View all
- Jack Stein’s Pulled Jackfruit Burgers
- Orecchiette with Pumpkin Seed Pesto and Tenderstem Broccoli
- South African Rum and Raisin Vegan Fruit Cake
- Sweet Potato and Coconut Curry
- Vegan Chocolate Cake
- Mushroom and Bean Chilli
- Spiced Roasted Persimon, Cauliflower and Avocado Buddha Bowl
- Senegalese Yassa Stew with Tenderstem broccoli
- Veggie Rotolo
- Malabar Gobhi
- Raw Mocha Slice
- View all
- Spinach and ricotta quiche vegetarian recipe
- Cheats mushroom and spinach lasagne vegetarian recipe
- Lentil bolognese vegetarian recipe
- Creamy mushroom stroganoff vegetarian recipe
- Malaysian Rendang curry vegetarian recipe
- Feta, Butternut Squash, Caramelised Onion and Cashew Nut Wellingtons
- Mother Earth
- 5 Food Pairings To Supercharge Your Health
- 10 things to look out for in our March issue!
- 6 of the Best Mood-Boosting Foods
- Fairtrade & Fabulous
- The Daily Grind
- The Only Snacks You’ll Need For The Opening Ceremony
- 10 things to look out for in our June issue
- The easiest way to make more of Thyme
- 7 Tasty Treats for National Chocolate Week
- 10 things to look out for in our May issue
- View all
Tried & Tested Vegan Cheese
Keen to add some vegan cheese to your diet but not sure where to start? Deputy Editor, Sophie Rae, puts the market’s leading brands to the test...
1. Good Carma
Unlike many vegan cheeses on the market, Good Carma’s nut-based blends are pretty unique amongst the dairy-free market. With very few ingredients to get bogged down with – just blended almonds, yeast flakes and Himalayan pink salt form the base of each pot – the Flavour Fusions (available in Original, Garlic or Chilli) add a quick and easy depth of flavour and hit of that elusive vitamin B12. Back at the beginning of 2017, when I was knee-deep in Veganuary and suffering the occasional cheeseless meltdown, a sprinkling of this Flavour Fusion would have been a saving grace. This time round, I’ve been experimenting with the garlic blend as a veggie Parmesan substitute for homemade pesto (just add a heaped tablespoon to the blender along with the usual ingredient list) and folded tagliatelle through a simple sauce using extra virgin olive oil, chilli Flavour Fusion, fresh garlic, lemon zest and walnuts. The shaker-style condiments each have an approved 12-month shelf life too, proving their worth as a store-cupboard staple. From £4.95 in selected Waitrose stores or goodcarmafoods.com
The entire range of cheese alternatives from Bute Island are vegan-approved, free-from gluten and lactose, and made in a dedicated Free-From Factory on the Isle of Bute. It’s a promise the close-knit team has dedicated their lives to upholding. That, and the invention of an ever-expanding range of animal-free products, which has seen them dominate the vegan cheese market for nearly three decades. From the hefty selection of hard cheese, my favourite remains the Smoked Cheddar; naturally smoked for 24 hours with a blend of hickory and oak smoke, it makes an epic sarnie or loaded potato skins. If you’re a plant-based household, family packed lunches are a breeze with the new Sheese Slices and seem to melt in exactly the same way as their dairy-loaded alternative on stacked veggie burgers. Spreadable cheese available in Holland & Barrett stores. Packets of grated cheese available in Independent Health Retailers from £2.30; buteisland.com
Bought by Heather Mills back in 2009, VBites remain a champion of plant-based living the world over and distributes to 24 countries worldwide (there’s even a new vegan pop-up cafe just launched in Vienna this month – another reason, if ever I needed one, to book another city break!) For those in the UK, check out cafes in Brighton and Chester, or if you’re in the mood to get cooking, the range of meat alternatives will win over omnivores. The brand’s cheese offerings, aptly named Cheezly, offers dairy-free alternatives to white and red Cheddar, Pepperjack, Hard Italian-style, Edam and Mozzarella. There’s also a soya-free blend for those allergic or intolerant to soya, which pops up in so many vegan replacement dishes. Try the Blue-Style grated into soup for a hard-to-recognise substitute to a classic broccoli and Stilton soup or for a quick snack, slice the Mozzarella block into thin slices and grill on top of thick slices of sourdough, with sundried tomatoes and a layer of vegan pesto. Available to buy from Ocado, from £2.19; vbitesfoods.com
If you weren’t hibernating under a rock, you’ll remember the viral sensation that Sainsbury’s launch of a vegan cheese range had back last year. If in doubt, allow me to recap…
– Angry omnivore blasts all vegans who call vegan cheese as ‘cheese’ when clearly it’s made of coconuts.
– Angry omnivore says call it ‘Gary’, anything but cheese. *inserts expletives*
– Vegans laugh and question why angry omnivore is so angry. Maybe they ate too much dairy.
– Sainsbury’s renames its vegan range Gary, just for the lols.
– Vegans laugh more while enjoying some Gary on a cracker.
– Sales of Gary rocket by 300%.
Get the jist? Regardless of what you call it, the seven new blends continue to prove a big hit with the nation. Made up of Cheddar-style (grated and in a block), Greek-style, Garlic & Herb and Original (both soft spreadable), Cheddar style with Caramelised Onion and Wensleydale-Style with Cranberry. After a weekend of testing out the range, my vegan housemates had polished off much of the selection in an epic sampling cheese board, that could rival any Christmas spread, complete with chutneys, bread and dried fruit. Cooking with the cheese is even better though; the Garlic & Herb soft spread made the best vegan pasta dish I’ve had to date, with bonus points for the way it didn’t split when added to hot food, unlike its fresh alternative. If in doubt, try it on a cracker. Vegans love crackers. Available from Sainsbury’s store nationwide, from £2.30; sainsburys.co.uk
More from Vegetarian blog
Affordable cruelty-free cosmetic brand Barry M has announced an exciting new partnership to help save endangered species.
Henry Firth and Ian Theasby share their tips for following a healthy diet from their new book, How to Live Vegan
Here are the latest buys for living a more conscious, sustainable lifestyle with kids