A wide variety of non-dairy cheese is available in health food and gourmet shops. Cheddar, mozzarella and soft cream cheese are relatively easy to find and should be cooked as their dairy counterparts. Non-dairy Parmesan is available too, but sprinkling a small quantity of nutritional yeast on food in place of Parmesan is a great substitute too. Some vegetarian cheeses may still contain small amounts of animal product using whey, rennet or casein, so always check that soya-based cheese substitutes are suitable for vegans.
- 25 g (1 oz) nutritional yeast
- 1/4 tsp salt
- 40 g (1 1/2 oz sesame seeds, toasted
- Process the ingredients in a blender until completely ground.
- Note that some people prefer to use blanched almonds in place of sesame seeds
- This makes 65 g (2 1/4 oz)
Non-Dairy Cream Cheese
- 40 g (1 1/2 oz) raw cashews
- 1 – 2 tbsp soya milk
- 1 tsp salt
- 225 g (8 oz) silken tofu, well drained
- 1 tbsp brown rice / agave syrup
- 1/2 tsp white pepper
- Place the cashews in boiling water; leave for at least 1 hour, then drain.
- Blend all the ingredients in a food processor/blender until smooth.
- Taste and adjust the flavour, adding more salt or syrup depending on the end use.
- Refrigerate overnight, then use within 5 days.
- Makes approx 275 g (10 oz)