Cheese is one of the highest calorie foods that we eat! The equivalent would be taking out a milk chocolate bar and putting it on every meal. Time to De-cheese Your Diet. Cutting cheese out of your diet could bring a number of benefits including, weight loss, healthier skin, and an improved digestive system. Before you panic at the thought of everything you won’t be able to eat without cheese; consider the option of replacing cheese with a healthier substitute.
Those who are vegan, lactose intolerant, or allergic to dairy have different cheese substitutes as well. Make sure to read the label to make sure the cheese option satisfies your need.
My new favorite brand is called Follow Your Heart and is available online. They have the best dairy, lactose, GMO, and gluten free cheese product that actually tastes very similar to cheese.
Here are some other options that are available at most shopping centers that sell dairy free products
has an assortment of lactose free, lactose free rice, and dairy free cheese options to satisfy any non-cheese eaters needs. Get a coupon for GoVeggie Products.
is another brand that brings a lot of great tasting dairy free cheeses including a ricotta substitute.
You can always make your own vegan cheese at home
- ½ cup + 2 tablespoons raw cashews
- ¼ cup nutritional yeast
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- ½ teaspoon garlic powder
- 1+3/4 cups plain unsweetened soy milk
- ½ cup agar flakes (or 8 teaspoons agar powder)
- ¼ cup canola oil
- 2 tbsp yellow or white miso
- 1 tablespoon fresh lemon juice
- 3 teaspoons white truffle oil (optional)
- Chopped chives (optional)
- Lightly oil 3-4 small ramekins.
- Using the pulse button, finely grind the cashews in a food processor (do not allow the cashews to turn into a paste). Add the nutritional yeast, onion powder, salt and garlic powder. Pulse 3 more times to blend in the spices.
- Combine the soy milk, agar, and oil in a heavy medium saucepan. Bring to a simmer over high heat. Decrease the heat to medium-low. Cover and simmer for 10 minutes, stirring occasionally, or until the agar is dissolved. With the food processor running, gradually pour the milk mixture through the feed tube and into the cashew mixture. Blend for 2 minutes, or until the mixture is very smooth and creamy. Blend in the miso, lemon juice, and truffle oil and chopped chives (if using). Note: if your food processor isn't very big, simply pour the cashew mixture into the saucepan and stir it vigorously for a minute or so, and then add the remaining ingredients.
- For grated or sliced cheese: Transfer the cheese to a container; cover and refrigerate until it is very firm, about 4 hours. Once it is firm, use a knife to gently remove the cheese from the ramekin. Grate or slice the cheese as desired.
- For melted cheese: Use the cheese immediately as melted cheese. To make the cheese in advance, cover and refrigerate it. When ready to use, melt it in a saucepan over medium heat until it is smooth and creamy, stirring frequently and adding more soy milk to the melted cheese to thin, if necessary.
- The cheese will keep for 4 days, covered and refrigerated.
- Adapted from Vegan Family Meals, Real Food For Everyone By Ann Gentry Andrews McMeel Publishing Copyright 2011.