The fats give it the “sliceable, meltable” texture people expect from cheese – but also mean vegan cheese often ends up with a high saturated fat content. “Normal cheese is mostly protein, whereas vegan cheese has none. “But it means that vegan cheese ends up with a high saturated fat content, often up to 25%, which means it isn’t the healthiest option. Prof Euston went on: “Meltability is one of the biggest complaints about vegan cheese – it’s not very oozy – so improving that feature is an unintended bonus. Prof Euston’s peer-reviewed work on vegan cheese has been published in the journal, Food Chemistry.

Source: The Times April 05, 2026 23:12 UTC