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Opinion Addicted to cheese? How to ditch the dairy (plus top vegan cheese recipes)
Struggling to give up cheese? You’re not alone! Explore simple tips, top vegan cheese brands, and get all the support you need to ditch dairy and embrace a healthier, plant-based lifestyle.
Say (vegan) cheese! Many of us have joked at some point about being addicted to cheese, but it turns out that ‘joke’ might actually be a little too real 😅
There’s actually a scientific reason why cheese is so darn hard to resist, so if you’ve been trying to stop eating it (but feel as if your cravings are intensifying the longer you go without it), you’re far from alone!
This is a super common experience when first going dairy-free or switching from vegetarianism to veganism, especially at the beginning, and there are several things you can do to ease the transition.
Whether you’re one of the many Aussies who have already started ditching dairy or are completely new to plant-based eating and just looking for tasty vegan cheese swaps, we’re here to help with a (truly!) honest guide to make shifting away from cheese feel simple, sustainable, and satisfying.
Hold up! Why is cheese so addictive?
Cheeses and other dairy products contain a protein called casein, which breaks down into compounds called casomorphins during the digestion process. These casomorphins then trigger a release of dopamine – the ‘feel-good’ chemical involved in pleasure and reward – creating a cycle that makes you want to keep coming back for more.
So, when people joke that they’re ‘addicted’ to cheese, they’re actually more on the money than they realise! Our brains have learned to associate eating cheese with dopamine release, which causes us to crave it again and again.
Understanding the biological basis for cheese cravings helps remove some of their power. Once you realise they’re more chemistry than choice, you can retrain your taste buds and find healthier, plant-based alternatives that taste great and make you feel amazing.
What else is wrong with dairy-based cheese?
Aside from the high levels of saturated fat, cholesterol, and calories in dairy cheese, which can contribute to a range of health concerns, there’s also the animal cruelty factor.
Mother cows in the dairy industry are kept almost continuously pregnant to keep their milk flowing, only to have their calves taken away from them repeatedly so their milk can be harvested for human consumption.
Each year, hundreds of thousands of these calves (primarily males, who can’t produce milk, but also any females who are considered excess to the industry’s needs) are killed as ‘waste’ products of the Australian dairy industry, usually when they are just a few days old.
But where will I get my calcium?
There are plenty of calcium-rich plants and fortified alternatives for that; plus, nutritionally speaking, they offer a much better package deal!
By removing the middleman (i.e. cows 🐮) and getting your calcium straight from the source (i.e. plants 🌿), you’ll also gain a whole range of other nutrients that help protect your bones and support overall health, without the saturated fat or cholesterol found in dairy.
In addition to calcium, plant-based foods like dark green leafy greens, sesame seeds, dried fruits, and nuts contain heaps of fibre, folate, potassium, and iron – important nutrients that processed dairy products don’t provide.
All nutrients considered, plants just give you more bang for your bite!
Beginner’s tips for shifting away from dairy cheese
There’s no ‘right’ way to make the transition – it’s all about what feels most sustainable for you!
Here are some tips to help guide you as you make the switch:
Choose your approach – gradual or overnight?
Some people prefer to quit overnight and push through cravings, whereas others find it easier to wean off cheese over a few weeks. Both approaches have benefits: A gradual change can give your taste buds time to adjust and make the shift feel more natural, while going all-in can feel like ‘ripping off the bandaid’ if you’re completely put off cheese and want to leap straight into life without it.
It’s entirely personal, and both are doable if you set yourself up for success. Focus on the abundance of plant-based foods you can explore and enjoy rather than the one thing you’re moving away from – it’ll help make the change feel more exciting and sustainable!
Tip: If you do decide to go cold turkey, it can help to remove any dairy cheese from the fridge altogether until the initial cravings pass, rather than leaving some in the fridge to be tempted by. You can’t eat what you don’t have!
Hold off on trying plant-based cheeses at first
Giving your taste buds a couple of weeks away from dairy before actually trying any vegan cheese can help you approach new flavours and textures with a mindset of curiosity rather than comparison.
When you’re ready, start with some artisan options from vegan markets or online (these tend to be the most similar to dairy in texture and flavour). Then branch out to brands stocked at your local supermarket or health food store. Finding your favourites may take some trial and error, but with so many new options hitting the shelves all the time, there’s always something delicious to discover.
Experiment with ingredient hacks to add cheesiness
It’s surprisingly simple to make plant-based dishes taste cheesy without any dairy! A nutty, savoury seasoning called nutritional yeast (or “nooch” to its many fans) is your secret weapon here, adding an irresistibly cheesy depth that has to be tasted to be believed.
Ingredients like avocado, hummus, vegan pesto, tahini, coconut milk, and cashews can also work some serious culinary magic when adding that tell-tale creaminess, richness, and umami flavour. There are plenty of cheesy vegan recipes out there – give them a go and you’ll be amazed at how satisfying your creations can taste.
Remember your “why” and hold it close
If you’re reading this, chances are you already have a pretty good reason for wanting to cut back on cheese, whether for animals, the planet, your health, or simply curiosity about plant-based living.
Keeping those reasons in mind can help you stay motivated. After all, you probably don’t have to give up cheese – it’s likely something you’re choosing to leave behind. For many people, moving away from dairy is a better way to align their food choices with their personal values, and that shift can feel incredibly empowering.
Have patience and be kind to yourself
Let’s be real – cravings can be hard to resist, and nobody’s perfect! All sorts of situations (e.g. social gatherings, travel, dining out) might feel slightly more challenging to navigate initially, but rest assured that with time and practice, any new way of eating soon becomes second nature.
Especially at the start of this journey, it’s important not to see slip-ups as failures: You’re learning, experimenting, and making progress, and that’s what counts.
And ultimately, even if your diet ends up being mostly vegan with the occasional cheesy cameo, you’re still making a hugely positive impact.
There’s a whole new world of vegan cheeses to explore! ✨
Whether you need a piquant parmesan to sprinkle on top of pasta, a meltable mozzarella or crumbly feta to sprinkle on top of pizza, or just some classic cheddar slices for the middle of a toastie, there’s a delicious dairy-free cheese at the shops to suit every occasion.
And that’s not even including the rapidly growing range of nut-based and artisan vegan cheeses now available at specialty stores, vegan markets, and online that are next-level bougie.
Literally every fancy cheese you can think of has a vegan alternative these days. We’re talking everything from plant-based brie and blue cheese to ashed chèvre and camembert!
If you ever want to knock your friends’ socks off (or your own) with a truly impressive vegan cheese platter, these soft cheeses are your secret weapon. They’re rich and creamy, ooze sophistication, and are almost indistinguishable from their dairy counterparts.
Embracing an open mindset can help ease the cheese transition
A subtle perspective shift can make all the difference when diving into the dairy-free realm. Although plant-based cheeses and recipes have improved in leaps and bounds over the years, and they’re now creamier and more indulgent than ever, they won’t always taste 100% identical to the dairy versions you’re used to.
It can help to think of vegan alternatives as a completely new food category to explore, rather than as a 1:1 swap for dairy. After all, if you go into your first bite expecting an exact replica of something you already know, you might miss what makes these plant-based options so exciting and moreish in their own right!
Try these quick & easy (& deceptively cheesy) vegan recipes
From rich, indulgent pasta dishes and creamy vegetable bakes to cheesy pizzas, toasties, pastries, calzones, parmigiana, and every savoury dish in between – the possibilities for whipping up plant-based cheesiness at home are endless. You can even make vegan vegan fonduta!
Here are some of the best ‘cheesy’ vegan recipes to start with:
‘Ricotta’ & Spinach Pasta Shells
Cheese & Onion Jam Bread Stacks
Pumpkin, Sage, & Cheesy Walnut Crumble
’Ricotta’ Ravioli with Pomodoro Sauce
Tomato Lox & Cashew Cream Cheese Bagels
Cheese & Black Truffle Toastie
Feeling extra inspired to tinker around with some dairy-free recipes? You can even make your own vegan cheese at home!
Our favourites to whip up from scratch include marinated almond feta, 2-minute parmesan, quick and easy ricotta, and this gloriously gooey cheese that melts and stretches just like mozzarella.
We’ve got your back as you say ciao to cheese 👋
Cutting back on cheese doesn’t have to be a struggle – having been there ourselves, we’ve learned that with the right tips and support, it can be simple, enjoyable, and even a little fun!
Reach out any time if you need any extra encouragement or ideas along the way. We’re always here to help 🧡
Otherwise, remember to start small, have fun experimenting with new recipes and products, and prepare to be surprised by how satisfying plant-based food can be, even with no dairy in sight! 
Meet Liv!
Having grown up in a “meat and 3 veg” kind of household, Liv’s embarrassed to admit that she was a bit of a one-note chef until she began exploring the world of plant-based food. Vegan cooking has given her a whole new appreciation for the symphonies of flavours that simple, nourishing wholefood ingredients can create. (Even eggplant, once her greatest nemesis, is now — in a delicious, miso-glazed redemption arc — her all-time favourite veg.)