Useful or harmful are vegan cheeses according to recent studies. The health food market is booming and developing. There are many other products that claim to provide a healthy and balanced substitute, but in practice – they do not. For example, vegan cheeses and gluten-free foods. The truth about vegan cheese Many vegans use soy to supplement the protein they need.

Soybeans belong to the legume family and do contain good amounts of protein. We would expect to find a lot of protein in soy cheeses. The bitter truth in practice is that these vegan cheeses contain mainly oils (sometimes soybean oil) and also starches or processed sugars. The amount of protein is low to zero and does not come close to the amount of protein found in dairy cheeses.

How about vegan cheese

It could be funny if it wasn’t so annoying. Because this is a product whose main purpose is to be a substitute, to provide a functional solution – a ready meal, tasty and convenient to use. But in terms of nutritional composition, the differences are big.

Most mature cheeses of dairy origin contain a lot of salt (350-450 mg per 100 g of product). Even vegan fats often contain such high amounts. So-called vegan cheese is often an industrial product with very low nutritional value that capitalizes on the concept that veganism is healthy – a concept that is fundamentally true, but not when it comes to processed food.

There is no doubt that the market for dairy food substitutes still has a lot of room for growth. There is definitely something to be desired. Want to top vegan bread with something delicious and healthy that isn’t from an animal? You could try seitan and some pesto or olives on the bottom, add a fresh vegetable and you have a filling and delicious vegan sandwich.