Development of a Vegan Cheese Alternative Using Amaranth Flour as a Potential Functional Food

The increasing demand for sustainable and health‐conscious diets has driven the development of plant‐based alternatives to dairy products. This study presents the formulation and characterization of a vegan cheese alternative (VCA) incorporating amaranth flour, a pseudocereal rich in proteins and bioactive compounds. The VCA was evaluated for its centesimal composition, techno‐functional attributes, sensory acceptability, and antithrombotic potential. The product exhibited a higher protein and dietary fiber content compared to several commercial vegan cheeses. Rheological and texture profile analyses confirmed a gel‐like structure at both low and high temperatures, good melting behavior, and mechanical properties comparable to soft cheeses. Sensory evaluation with 101 untrained panelists showed good overall acceptability, particularly for flavor and color, although purchase intention was lower among omnivorous participants. Microbiological analyses confirmed product safety, whereas color measurements revealed a light brown tone attributed to polyphenols. Following simulated gastrointestinal digestion, the VCA released compounds capable of inhibiting fibrin clot formation in vitro, with an IC 50 of 0.97 ± 0.08 mg protein/mL. No antithrombotic activity was observed in undigested samples. These findings suggest that this amaranth‐based VCA meets both nutritional and techno‐functional expectations while offering potential health benefits. It constitutes a promising alternative for consumers seeking dairy‐free products with added value.