Vegan Cheeses: What Are They? Are They Healthy?
"I couldn't be vegan because I can't give up cheese." This is one of the most repeated phrases by those vegetarians who have not just given the step to veganism. Cheese is, without a doubt, one of the hardest foods to give up: it hooks. A study revealed that, during the digestion of casein, a protein found in dairy products, addictive casomorphins are released. So vegan alternatives have been in stiff competition for acceptance. The first ones hit the market in the 1980s- their zero taste and plastic texture had nothing to do with the dairy experience. After its little success, many vegans opted for tofu for its consistency to replace them. However, tofu doesn't quite remember cheese either. It was not until the arrival of those made with nuts that we were able to transport ourselves to those cheese dinners with bread, tomato and oil from our omnivorous past. The most commonly used nuts are cashews and almonds, which provide a creamy consistency. What about the nutritional value of Vegan Cheeses? They are healthy? In the market there are different types and their composition is what will determine how healthy it is to include them in the diet frequently or sporadically. What is healthy is not limited solely and exclusively to its composition, nor to its frequency or presence in the diet, but also to how we emotionally relate to Vegan Food. A vegan cheese that can be calmly present in our diet should be one with few ingredients and made from nuts. They tend to use ferments which make them more nutritious because their nutrients are more bioavailable. The only thing to highlight, which should be assessed personally, is the salt content and the fact that they are usually very high in fat. They are not suitable for people allergic to nuts either.