- Some cashew-based vegan cheeses may have a higher protein content.
- We must be careful that vegan cheeses are not ultra-processed foods that can be harmful to our health if we consume too much.
They are increasingly present on supermarket shelves: vegetable cheeses, also called vegan cheeses. These ban any origin from the animal and are therefore not made from milk. But they are sold as having the same texture and taste as classic cheeses. But do they have the same nutritional virtues?
Starch and vegetable oils
To answer this question, you must first study the main ingredients of these vegetable cheeses: starch – a complex carbohydrate – and vegetable oils, like coconut or palm oil. According to a study published in I’American Journal of Clinical Nutrition in 2016, eating foods with a high glycemic load, such as those made from starch, would be associated with greater weight gain.
Indeed, once in the intestine, the starch is transformed into sugar. In the long term, it can also lead to the development of diseases like type 2 diabetes or heart disease.
Risk of cardiovascular accident
Vegetable oils, such as coconut or palm, can also be harmful to health because many of them are composed of saturated fatty acids.
If consumed too much, they can generate bad cholesterol, which damages the arteries, promotes the formation of blood clots and is a risk factor for cardiovascular accidents.
Calcium, proteins, vitamins
However, classic cheeses also contain saturated fatty acids. But since they are made from milk and therefore provide calcium but also proteins or vitamins B and D which are necessary for our body.
Eat in moderation
As is often the case in food, if consumption remains reasonable, vegan cheeses are not harmful to health. But, whether it’s plants or classics, they remain caloric and you have to eat them in moderation.