So in lieu of casein, vegan cheese developers are constantly testing new formulas to achieve the "cheesiest" bite. Formulas usually include some combination of gums (like carrageenan and xanthan gum, which work as emulsifiers and stabilizers), proteins (usually from a base like soy or rice), and other solids and fats, all with the goal of preventing the vegan cheese from separating and producing the watery, oily pool that's it's so often associated with.
Is there a vegan cheese out there that truly replicates regular cheese? Not yet, but apparently Diaya Foods' vegan cheese comes pretty close.
Read More: Cracking The Code: Making Vegan Cheese Taste Cheesier at NPR's The Salt
(Image: Vegan Essentials)