Plant-Based Bases for Cheese Production: A Review of Formulation, Physicochemical Properties, and Sensory Characteristics

Abstract

The plant-based cheese market has been driven by consumers’ growing desire for more ethical, sustainable, and healthy food options, addressing issues such as lactose intolerance and cow’s milk protein allergy. This review provides a comprehensive analysis of various plant matrices, including oilseeds (such as cashew nuts, almonds, and coconut), legumes (soybeans, chickpeas, lentils, and white beans), and isolated proteins. We focus on their functional roles in forming protein networks and emulsions used in cheese analog formulations, noting that replicating the structural complexity of casein remains a major technical challenge. Formulation obstacles such as low melting points, grainy textures, and undesirable beany flavors are discussed. We highlight strategies like enzymatic hydrolysis, lactic fermentation, and the use of spices or innovative additives, such as oleogels and waxy starches, to improve sensory profiles, digestibility, and stability. Furthermore, novel methods to mimic matrix elasticity, such as the use of zein, are explored. The review concludes that the success of these analogues depends on the synergistic interaction between the protein matrix, lipids, and stabilizers, emphasizing the need for standardizing analytical methods to advance the sector.