There are lots of great cheese replacements. Commercially there is the line
of Follow Your Heart vegan cheeses, not only lactose free but also without
milk protein (caseine). I also make my own cheeze or un-cheese. There are
a lot of cheese replacement lot of recipes in books by Joanne Stepaniak's,
especially her "Uncheese Cookbook," but I have others from different recipe
Here is one versatile uncheese recipe from "Vegan Vittles" by Joann
CLASSIC WHITE UNCHEESE
1/4 pound fat-reduced regular tofu (firm), rinsed, patted dry & crumbled
3 T. nutritional yeast flakes
2 to 3 T. tahini
2 T. fresh lemon juice
1-1/2 T. light miso
1 t. onion granules
3/4 t. salt
1/4 t. garlic granules
3/4 c. water
3 . agar flakes
1. Lightly oil a 1-1/4 c. heavy plastic storage container with a lid.
2. Place the tofu, yeast flakes, tahini, lemon juice, miso, onion granules,
salt and garlic granules in a blender, or food processor fitted with a metal
blade. Set aside.
3. Place the water and agar flakes in a 1-quart saucepan. Bring to a boil,
thenr educe the heat to medium-high, and simmer, stirring frequently, until
the agar is dissolved, about 5 minutes.
4. Pour the agar mixture into the blender or food processor containing the
other ingredients. Process until the mixture is completely smooth. You
will need to work quickly before the agar begins to set, but it is important
to process the mixture very thoroughly. STop the blender or food processor
frequently, to stir themixture and scrape down the sides of the jar or work
5. Pour the mixture into the prepared container (from step #1). Use a
rubber spatula to remove all of the blended mixture. Place the open
container in the refrigeratorto let the uncheese firm up. When it is firm,
and no longer warm to the touch, cover the container with the lid or plastic
wrap. Let the uncheese chill for several hours before serving. It will
keep for about 10 days in the refrigerator.
Per 2 Tablespoons: calories, 48; protein 3g; carbohydrates 4g; fat, 2g.
AMERICAN STYLE UNCHEESE: Blend in 1/4 c. (2 ounces) drained pimiento
pieces, processing until no flecks from the pimientos are visible. This
will make a naturally orange-colored uncheese.
HOT PEPPER UNCHEESE: Stir in 4 T. finely chopped and well-drained canned
chilies or 1/4 to 1/2 t. crushed hot red pepper flakes into the blended
mixture before pouring into the mold.
OLIVE UNCHEESE: Stir in 1/4 c. sliced, pimiento-stuffed greenolives or
sliced black olives into the blended mixture before pouring it into the
DILLED UNCHEESE: Stir in 1 t. dried dill weed intot he blended mixture
before pouring it into the mold.
MEXICAN-STYLE UNCHEESE: Blend in 1 t. chili powder, 1/2 t. dried oregano
leaves, and 1 clove garlic, pressed.
ITALIAN-STYLE UNCHEESE: Blend in 1/2 t. dried basil leaves, 1/4 t. dried
oregano leaves, 1/4 t. dried marjoram leaves, and 1 garlic clove, pressed.
FRENCH-STYLE UNCHEESE: Blend in 1 t. dried basil leaves, 1/2 t. dried thyme
leaves, 1/4 t. dried marjoram leaves, 1/4 t. ground black pepper, pinch of
ground rosemary and 1 clove garlic, pressed.
SMOKY UNCHEESE: Blend in 14/ t. liquid smoke or more to taste.
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