We’re simply going to come back out and say it: vegan cheese doesn’t have the most effective repute, and numerous that’s due to rice cheese. We’re very sorry, however it’s true.
At the moment, there are a myriad of dairy-free cheeses on supply, together with artisanal creations and scrumptious store-bought options. However 15 years in the past, rice cheese was one of many predominant vegan choices available on the market alongside soy cheese. Rice cheese didn’t soften very effectively, the feel was barely gritty, and the flavour was bland.
Epicurean Vegan
So, in fact, when new analysis raised rice as the reply to scrumptious vegan cheese, we have been skeptical. However truly, scientists may be on to one thing.
Vegan cheese has come a good distance in the previous few years, however researchers are nonetheless working to enhance style, texture, and diet. In line with a new research from scientists on the College of Arkansas, rice protein might play a key position within the subsequent era of dairy-free cheese.
However don’t fear, we’re not going backwards. Scientists are taking a look at rice in a brand new approach and utilizing totally different elements of the rice grain to create protein-rich cheeses with improved soften and texture. The protein content material is important. Many of the main vegan cheese choices available on the market include little to no protein.
These Vegan Cowboys
The analysis discovered that proteins from damaged rice kernels supply glorious melting properties, whereas brown rice is wealthy in important amino acids and extremely soluble. Rice bran, in the meantime, contributes to higher texture and stability, serving to to cut back oil separation and enhance total consistency.
There’s additionally a sustainability angle. The US produces round 14.3 million tons of rice bran and practically 25 million tons of damaged kernels annually—byproducts which can be usually underutilized however might be reworked into useful components for plant-based meals.
An thrilling future for dairy-free cheese
The way forward for vegan cheese seems to be more and more promising. Alongside analysis into rice protein, scientists are additionally exploring plant-based options to casein, which is the dairy protein accountable for cheese’s signature texture. On the finish of 2025, a Dutch-Belgian startup, known as These Vegan Cowboys, secured round $7.3 million in funding to convey its precision-fermented, cow-free casein to market in 2026.
Elsewhere, scientists on the College of Guelph in Ontario and Canadian Mild Supply Inc. in Saskatchewan are researching plant-based cheeses by utilizing coconut oil and pea protein isolates to higher mimic dairy, whereas additionally bettering dietary worth.
“Customers count on basically the identical animal product however with plant-based components, which could be very troublesome,” stated Alejandro Marangoni, a number one researcher within the research. Troublesome, positive, however not unimaginable—simply look how far issues have come for the reason that early days of rice cheese.
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Charlotte is a VegNews editor and author based mostly in sunny Southsea on England’s southern coast.
