We’re just going to come out and say it: vegan cheese doesn’t have the best reputation, and a lot of that is because of rice cheese. We’re very sorry, but it’s true.
Today, there are a myriad of dairy-free cheeses on offer, including artisanal creations and delicious store-bought alternatives. But 15 years ago, rice cheese was one of the main vegan options on the market alongside soy cheese. Rice cheese didn’t melt very well, the texture was slightly gritty, and the flavor was bland.
Epicurean Vegan
So, of course, when new research raised rice as the answer to delicious vegan cheese, we were skeptical. But actually, scientists might be on to something.
Vegan cheese has come a long way in the last few years, but researchers are still working to improve taste, texture, and nutrition. According to a new study from scientists at the University of Arkansas, rice protein could play a key role in the next generation of dairy-free cheese.
But don’t worry, we’re not going backwards. Scientists are looking at rice in a new way and using different parts of the rice grain to create protein-rich cheeses with improved melt and texture. The protein content is significant. Most of the leading vegan cheese options on the market contain little to no protein.
Those Vegan Cowboys
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The research found that proteins from broken rice kernels offer excellent melting properties, while brown rice is rich in essential amino acids and highly soluble. Rice bran, meanwhile, contributes to better texture and stability, helping to reduce oil separation and improve overall consistency.
There’s also a sustainability angle. The US produces around 14.3 million tons of rice bran and nearly 25 million tons of broken kernels each year—byproducts that are often underutilized but could be transformed into valuable ingredients for plant-based foods.
An exciting future for dairy-free cheese
The future of vegan cheese looks increasingly promising. Alongside research into rice protein, scientists are also exploring plant-based alternatives to casein, which is the dairy protein responsible for cheese’s signature texture. At the end of 2025, a Dutch-Belgian startup, called Those Vegan Cowboys, secured around $7.3 million in funding to bring its precision-fermented, cow-free casein to market in 2026.
Elsewhere, scientists at the University of Guelph in Ontario and Canadian Light Source Inc. in Saskatchewan are researching plant-based cheeses by using coconut oil and pea protein isolates to better mimic dairy, while also improving nutritional value.
“Consumers expect essentially the same animal product but with plant-based ingredients, which is very difficult,” said Alejandro Marangoni, a leading researcher in the study. Difficult, sure, but not impossible—just look how far things have come since the early days of rice cheese.
For more plant-based stories like this, read:
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Charlotte is a VegNews editor and writer based in sunny Southsea on England's southern coast.
