Super source
Energy
288 kcal · 14% DV target
A versatile dairy alternative crafted from plant fats and starches that mimics the melting and slicing properties of traditional cheese while offering a distinct nutritional profile often lower in protein.
Vegan cheese nutritional profiles vary significantly by their base ingredient, with coconut oil-based versions often containing up to 50% more saturated fat than traditional dairy cheese .23
Most mass-market vegan cheeses are substantially lower in protein and calcium than dairy cheese, with some studies finding that only about 10% to 26% of products are fortified with calcium .312
Nut- and seed-based varieties typically offer a different nutrient profile than oil-based alternatives, providing higher energy density (calories) but also containing small amounts of fiber, which is absent in dairy cheese .2
Sodium levels in vegan cheese are inconsistent across the market; while some European systematic reviews found them to be lower in salt than dairy, other research indicates they can be twice as likely to have high sodium levels depending on the brand and region .23
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
288 kcal · 14% DV target
9.17 g · 18% DV target
21.2 g · 27% DV target
18.2 g · 7% DV target
8.12 g · 41% DV target
Not a benefit — best kept low
1.55 mg · 10% DV target
Seasonality has not been estimated for this ingredient yet.
Keep in original packaging or airtight container
Plant-based cheeses generally produce significantly lower greenhouse gas emissions than dairy cheese.
The first commercially available vegan cheese was likely 'Li-Yu', a fermented tofu-based product developed in China during the 16th century.