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.

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.

Mock Parmesan

Ingredients

  • 25 g (1 oz) nutritional yeast
  • 1/4 tsp salt
  • 40 g (1 1/2 oz sesame seeds, toasted

Directions

  • 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

Ingredients

  • 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

Directions

  • 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)
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