Dairy Alternative | Vegan Vegetarian Lactose Free

Soy Cheese

Glycine max Allergens: Soy
Soy Cheese

Sourcing & Taxonomy

  • Family Fabaceae
  • Primary Cuisine Global
  • Seasonality Year-Round
  • Source Soybeans

The Forktionary Angle

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Definition

A dairy-free cheese alternative made from soybeans, often used in vegan and lactose-intolerant diets.

Sensory Profile

TasteMild, Savory, Umami
TextureFirm, Creamy (when melted), Slightly crumbly
AromaMild, Beany, Fermented
AcidityLow

Technical Metrics

Nutrition Facts

Per 28g (1 oz)
Calories250 kcal
Total Fat18g
Saturated Fat2g
Trans Fat0g
Cholesterol0mg
Protein15g
Total Carbohydrate5g
Dietary Fiber1g
Total Sugars1g
Calcium100mg
Iron1mg
Potassium50mg

Chef’s Secret

For best melt, shred soy cheese finely and add it towards the end of cooking, stirring gently until just melted.

Substitutions

Best Match

Nutritional Yeast

Varies (taste preference)

For cheesy flavor without melting, great for sprinkling.

Cashew Cheese

1:1

Another dairy-free option, often creamier, good for sauces and spreads.

Almond-Based Cheese

1:1

Offers a different nutty flavor profile, good for slicing or shredding.

Firm Tofu (pressed)

1:1 (texture-wise)

For savory dishes requiring a firm, sliceable protein base, not a melting cheese.

Buying Guide

Check labels for ingredients, as quality and melting properties vary significantly between brands.

Flavor Pairings

Crackers sandwiches pizzas pasta dishes gratins vegan burgers.