Lesson 1Thickeners, stabilizers and gelling agents: agar-agar, carrageenan, tapioca, methylcellulose, agar vs. pectin behaviourUnderstand how thickeners, stabilizers, and gelling agents create body, sliceability, and melt. Compare agar, carrageenan, tapioca, pectin, and methylcellulose, and learn how to combine them for specific textures and cooking methods.
Agar strengths, hydration, and gel firmnessCarrageenan types for sliceable vegan cheeseTapioca starch for stretch and meltPectin behavior in low-fat cheese stylesMethylcellulose for hot-set meltable cheeseCombining gums and starches safelyLesson 2Sourcing and seasonal availability: shelf-stable vs fresh ingredient planning for small-kitchen procurementLearn how to plan ingredient sourcing for small vegan cheese operations. Compare fresh and shelf-stable options, manage seasonality, storage, and rotation, and design purchasing strategies that protect quality, cost, and consistency.
Choosing reliable suppliers and co-opsShelf-stable vs fresh nuts, seeds, and soyManaging seasonal price and quality shiftsStorage conditions for fats, nuts, and culturesInventory rotation and first-in-first-out useBackup plans for out-of-stock key itemsLesson 3Overview of common bases: nuts (cashew, macadamia), seeds (sunflower, pumpkin), soy, coconut, starchy roots, and legume blendsSurvey the main bases used in plant cheeses and their functional traits. Compare nuts, seeds, soy, coconut, roots, and legumes for flavour, fat, protein, and cost, and learn how to blend them to target specific cheese styles.
Cashew and macadamia for rich soft cheesesSunflower and pumpkin seeds as nut replacersSoy milk and tofu for cultured stylesCoconut cream for high-fat applicationsStarchy roots for body and mild flavorLegume blends for protein and economyLesson 4Acidulants, salts, and umami boosters: nutritional yeast, miso, soy sauce, sea salt, citric/lactic acids and their flavour contributionsExplore how acidulants, salts, and umami-rich ingredients shape vegan cheese flavour. Learn how to balance brightness, savouriness, and salinity while avoiding harshness, and how each ingredient behaves in fresh, aged, and melted styles.
Citric vs lactic acid in plant cheese tangUsing miso and soy sauce for layered umamiBalancing sea salt, mineral salts, and sodiumNutritional yeast types and flavor intensityTiming acid additions for optimal flavorManaging bitterness and harsh acidityLesson 5Lipid and emulsification science: role of oils (coconut oil, refined plant oils), lecithin, and how fat crystallization affects spreadability and snapDive into lipid and emulsification science for vegan cheese. Study how different plant oils, fats, and emulsifiers influence melt, snap, spreadability, and stability, and how fat crystallization changes texture during chilling and aging.
Choosing coconut vs neutral plant oilsSolid fat content and cheese firmnessLecithin and other plant emulsifiersPreventing fat separation during heatingControlling snap in firm and aged stylesCooling curves and fat crystal formationLesson 6Enzymes and cultures: lactic acid bacteria basics, rejuvelac, mesophilic vs thermophilic culture behaviour for culturing plant cheesesDiscover how enzymes and cultures drive flavour and acidity in vegan cheese. Learn lactic acid bacteria basics, rejuvelac use, and differences between mesophilic and thermophilic cultures for safe, controlled plant cheese fermentation.
Lactic acid bacteria roles in plant basesUsing rejuvelac safely and consistentlyMesophilic vs thermophilic culture rangesSelecting cultures for flavor and aromaManaging fermentation time and temperatureFood safety in cultured vegan cheesesLesson 7Allergen considerations and ingredient substitutions: nut-free pathways using seeds or soy, gluten-free considerations, labelling best practicesExamine allergen risks and safe substitutions in vegan cheese. Learn nut-free and gluten-free pathways, soy and seed alternatives, cross-contact controls, and clear labelling practices that support consumer trust and regulatory compliance.
Major allergens in vegan cheese formulasNut-free formulations using seeds or oatsSoy-free and gluten-free strategy optionsPreventing cross-contact in small kitchensReading supplier allergen documentationDesigning clear, compliant ingredient labelsLesson 8Protein, fat, carbohydrate roles in texture and mouthfeel: how each base contributes to creaminess, elasticity, and meltAnalyze how proteins, fats, and carbohydrates shape vegan cheese texture. Understand their roles in creaminess, elasticity, melt, and sliceability, and how to rebalance formulas when changing bases, fat levels, or cooking methods.
Protein networks and cheese bodyFat level and perceived creaminessStarches and hydrocolloids in elasticityWater activity and softness controlAdjusting ratios for melt vs sliceabilityTroubleshooting grainy or rubbery textures
