Use of Carrageenan and Agar in Vegan Cheese Making

Vegan cheese can be made with various ingredients derived from vegetables and seeds, such as sesame, sunflower, nuts and other ingredients like coconut oil, nutritional yeast, tapioca, rice, potatoes and spices.?

But a vital ingredient required to turn these components into vegan cheese are Agar or Carrageenan, both being vegan gelling agents.?

There are differences in both while in use during vegan cheese making. Let’s find out what they are.

But first a quick overview on Agar and Carrageenan.?

Agar is a gelling agent sourced from algae, specifically Gracilaria, bright red seaweed. It is very useful as a replacement for gelatin in vegan puddings, jelly candy, custards, and? other desserts.??

Carrageenan is commonly used in vegan foods to replace gelatin, as a binding agent in vegan cheese, and thickener or stabiliser in desserts. There are 3 types of carrageenan - kappa, iota, and lambda - with Kappa-carrageenan being the most popular choice. Just like agar, it is also derived from red seaweed.?

The main differences in Carrageenan or agar while cheese making is in its final consistency. Cheese made using Agar is denser, harder and does not melt that easily. Whereas using carrageenan gives you a creamier, elastic and looser consistency, due to its higher water-holding capacity. To get melted cheese, especially for dishes like lasagnas or pizzas, it is easier to obtain with the help of cheese made using Carrageenan.??

The Future of Vegan Cheese

We live in extraordinarily exciting times! Now that consumers are far more health conscious and demand better and more compassionate food options, chefs and food technologists around the world are in the race to create new and improved vegan cheeses of all varieties. It’s becoming harder to tell the difference. So whether you choose Agar or Carrageenan to create your cheese, simply enjoy it! It is 100% cruelty and cholesterol free!?

As all food should be.?