Vegan cheese

It is made without milk, often from coconut oil or other vegetable fats, starches, nuts or soy. Cultures and flavourings may be added to give it a tangy, savoury taste.

Some blocks melt well, while others soften without becoming stretchy. For a toastie or pizza, grate it finely and add it for the last few minutes of cooking; a splash of water under the lid can help it melt.

Put thin slices or grated vegan cheese between the bread, then cook in a covered frying pan over a low heat for about 4–6 minutes, turning once. The gentle heat gives the filling time to soften before the bread gets too dark.

Keep it wrapped or in a sealed container in the fridge, and follow the storage instructions on the pack. Use a clean knife each time and freeze it only if the maker says it freezes well, as some types turn crumbly.

Mature, tangy styles work well with chutney, pickles and crackers; milder slices suit tomato, onion and toasted sandwiches. Grated versions are useful on pasta bakes and pizza.

Usually, but the result may not melt or brown in the same way. For sauces, choose a product made for cooking and stir it in gently; nutritional yeast can add a savoury flavour but will not make a stretchy topping.

Mozzarella-style cheese alternative has more protein: 1.8 g per 100 g, compared with 0 g in vegan cheese. Vegan cheese provides 22 g of fat per 100 g.

Start with two or three thin slices, or a small handful of grated cheese. That gives flavour without making the bread difficult to toast or the filling overly rich.