If you don’t eat dairy but miss Brie on a warm baguette or a tangy slice of blue, there is good news. Vegan French cheeses are here, and they are far better than the rubbery blocks you may remember from years ago.
Honestly Tasty is one of the first ‘proper vegan cheeses’ to be sold in supermarkets. One is Bree, a mellow cheese rich in protein thanks to pea and faba beans.
Avoid ‘blue and mouldy cheeses’ if you’re pregnant, nursing or have weak immune systems (including children). Keep these cheeses away from children and pets due to nuts, salt etc. Read more on food safety for people and pets.
Or try their Shamembert! Infused with truffle oil, this is great for dunking into crusty bread.
French yoghurt company Sojade also makes vegan Camm’vert cheese! (also with sage) made with organic cashew nuts, salt and French soya. Delicious with organic chutney and bread, or stir through pasta, or scatter over a seasonal salad.
Make Your Own Vegan French Cheeses
If you’re a ‘proper chef’, try some authentic vegan French cheeses from Thomas at Full of Plants. His recipes range from vegan blue cheese to camembert.
These are not the simplest as you have to buy a few speciality ingredients. But if you’re a ‘proper cook’, you will find his pages on making vegan cheeses fascinating!
Boost Your Health with Dairy-Free
Vegan French cheeses can fit a balanced diet with ease. Many options have less saturated fat than traditional dairy cheeses, and they offer plant-based nutrients that support daily health. When made from nuts or soy, they bring natural fibre and minerals to the table, something dairy lacks.
A few simple shifts can make a big difference. Swap dairy Brie for a cashew-based Brie in your lunchtime baguette. Spoon a creamy Camembert-style cheese over warm new potatoes with herbs. Use a blue-veined vegan cheese to lift a beetroot salad. The habits stay the same, the ingredients change.
Key benefits:
- Lower saturated fat: Helps support heart health when part of a balanced diet.
- Natural fibre: Nuts and soy add fibre, which helps with fullness and digestion.
- Vitamins and minerals: Cashews and almonds bring magnesium, vitamin E, and small amounts of iron.
- Lactose-free: Suits those who cannot digest lactose or prefer to avoid dairy.
- Probiotics in some products: Certain vegan cheeses use live cultures, which may support gut health.
- Weight management: Lighter options can reduce calorie load without cutting flavour.
Good nutrition still depends on the full plate, not one ingredient. Pair plant-based cheese with wholegrain bread, leafy salads, beans, and vegetables. Choose varieties with clear labels, modest salt levels, and added B12 or calcium where possible. This supports everyday goals without turning meals into a chore.
Support Digestion and Reduce Allergies
Dairy can be hard on people with lactose intolerance or milk protein allergies. Vegan cheeses remove common dairy allergens, which can reduce bloating, cramps, and skin flare-ups for those affected. Plant-based recipes also avoid casein, a protein that troubles some people.
Fermented plant cheeses go a step further. Makers often use cultures to ferment cashews or soy, which creates friendly acids and complex flavours. Fermentation can add beneficial bacteria, and, for some, this supports a healthy gut environment. Research on plant milks shows that many people find them easier to digest than cow’s milk, so it makes sense that cultured plant cheeses can feel gentler too.
Practical tips:
- Look for fortified options with calcium, iodine, and B12.
- Check salt levels, and balance salty slices with fresh produce.
- Try small amounts first if you have nut allergies, or choose soy-based styles instead.
Savour the Rich Tastes of France
French cheese means romance for the palate. Creamy rinds, earthy centres, and that whisper of cellar and hay. Vegan makers now capture these cues with skill. They soak nuts, blend them to a fine paste, and use traditional cultures to bloom edible rinds or grow blue veins. Time does the rest, building that soft yield and slow perfume that fans crave.
What does this taste like in practice? A ripe vegan Brie gives a buttery, mushroom-like aroma, with a gentle ooze at room temperature. A Camembert-style wheel brings earthy, orchard notes and a faint tang under a snowy rind. Vegan blue can be sharp and mineral, with a creamy finish that coats the tongue. Each bite feels familiar, yet clean.
Pairings matter:
- Baguette or sourdough: Simple bread lets the cheese sing.
- Fruit: Grapes, figs, or pear slices add sweetness and lift.
- Pickles and chutney: A bright contrast cuts through richness.
Positive Choice for Planet and Animals
Dairy cheese has a high footprint in the food system. Cows need feed, water, and land. Cheese also takes many litres of milk to produce one kilo of finished product. This stacks up to higher greenhouse gas emissions than most plant foods. By contrast, plant-based cheese draws on nuts, seeds, or soy, which use fewer resources per kilo of product.
Switching your cheese habits to plant-based can cut your impact. You lower methane tied to cattle, reduce pressure on freshwater, and save land that could host trees or crops. These choices align with the UK trend towards more plant-based meals, whether for climate goals or personal values.
Ethics play a role as well. Vegan cheeses avoid animal farming and the welfare issues that come with it. For many, this is the final nudge. When the taste is right, and the effect is kind, the decision feels easy.
Cut Down on Your Carbon Footprint
Nut and seed farming generally has a lower carbon load than dairy herds. Trees and shrubs that bear nuts can also support soil health and wildlife when grown well. Water demand varies by crop and region, but many plant-based cheeses still use less water per kilo than dairy cheese, which relies on a long chain of inputs for milk. Land use also shifts, since plant proteins often need fewer hectares than feed for cattle.
Keep the facts simple:
- Dairy herds produce methane, a strong greenhouse gas.
- Cheese production concentrates the footprint of milk.
- Plant-based cheese sidesteps these emissions and can save water and land.
Choose products from makers who share sourcing and farming standards. Look for packaging with clear recycling guidance. Aim for quality, not volume. Taste more, waste less.
