Non-dairy cheeses can be a bit overwhelming to navigate at first, so we’ve put together this guide to our range to help you pick the right cheese for the job!
*NGCI = No gluten-containing ingredient or certified gluten-free. Check packaging for details.
Semi-hard cheeses
| Type | Melts? | Texture | Taste & other notes |
| Risella (Various Mozzarella) | Yes, very nicely! Great on pizza | Fairly soft, delicate, can be crumbled or sliced | • Neutral flavours • Sprouted from rice • Allergen-free, NGCI* |
| Walnut Gatherer (Various) | No | Very smooth Semi-firm, softens at room temp | • Great tasting, a real treat, good value • Cultured from cashews in Hulme • Simple ingredients, • Soya-free, NGCI* |
| Palace Culture (Various) | No | Very smooth Semi-firm, softens at room temp | • Great flavours, most authentic blue cheese • Cultured from cashews and soy • Simple ingredients • NGCI* |
| Mouse’s Favourite (Camembert) | No, but softens when baked | Very smooth Semi-firm, softens at room temp | • Decadent, flavour develops if baked • Cultured from cashews • Simple ingredients • Soya-free and NGCI* |
| IAMNUT OK (Various) | No | Quite smooth, some texture Semi-firm, softens at room temp | • Great flavours, really tasty • Cultured from cashews • Simple ingredients, minimal processing • Soya-free and NGCI* |
| Wild Root (Various) | No | Quite smooth, some texture Semi-firm, softens at room temp | • Great flavours, best Mature Cheddar • Cultured from cashews in Liverpool • Simple ingredients • Soya-free and NGCI* |
Soft cheeses
| Type | Melts? | Texture | Taste & other notes |
| No Whey (Creamy) | No | Soft Very creamy, smooth | • What you’d expect from cream cheese • Cultured from cashews • NGCI*, contains alcohol |
| Palace Culture (Various in jars) | No | Soft Very creamy | • Best depth of flavour (esp. Holy Smoke) • Cultured from soy, cashews & almonds • Simple ingredients, NGCI* |
| Mouse’s Favourite (Various) | No | Soft Quite creamy | • Tangy and rich flavours • Cultured from cashews • Simple ingredients, soya-free, NGCI* |
| Nush (Various) | No | Soft Quite creamy | • Good tangy flavour • Cultured from almonds, soya-free, NGCI* |
| Risella (Various) | Yes | Soft Quite creamy | • Delicate and mild • Sprouted from rice, allergen-free, NGCI* |
| Good Carma (Creamy) | No | Thick, not creamy | • Yeasty, salty, well-seasoned, more like a cheesey houmous than soft cheese • Cashew- and soya-based, NGCI* |
Other cheeses
| Type | Melts? | Texture | Taste & other notes |
| Sheese (Various) | Yes (except Greek) From most to least melty: • Mozzarella • Cheddar • Red | Firm Can be grated, sliced, crumbled, cut into chunks | • Best warm or hot • Fairly neutral tasting ○ Mozzarella is especially mild Mature Cheddar is a bit stronger ○ Greek is a bit sour, Feta-like ○ Coconut oil based ○ Soya- and nut-free |
| Pasta Factory Parmesan | No | Sprinkles | • Savoury topping for pizza, pasta, etc. • Made in Manchester from nuts, garlic, nutritional yeast, nutmeg and salt • In the seasonings section |
