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Recipe Of The Week: Cheese Substitutes

Cheese Substitutes

When you’re thinking of going dairy free, cheese can make you procrastinate.  Fortunately, for most people, cheese cravings can subside within about a month. 

So, if you opt to completely remove it from your diet, you may need to substitute cheese to not only hold back the addiction but also enjoy foods such as pizza and lasagna.


Mock Mozzarella Cheese

2 Cups water
1 cup cashew nuts
1/4 cup cornstarch
1/2 cup tahini (sesame butter)
1/4 cup yeast flakes
2 tsp onion powder
1/4 tsp garlic powder
3 Tbsp lemon juice
2 Tbsp natural oil

Blend the above ingredients in a blender and then add . . .

2 cups water
2 tsp salt

Put in pan over medium‑high heat and bring to boil, stirring constantly until thick.Allow to cool and refrigerate. Use in lasagna, pizza, or bake a thin layer on a cookie sheet and cut into squares.

Tofu Cottage Cheese

1 kg tofu, crumbled
3/4 cup soya mayonaise
1 tsp yeast flakes
1/2 tsp chicken‑like seasoning

Combine ingredients and store in refrigerator for 24 hours for best taste; serve. Use in lasagna, or on pizza if desired.

Sesame Cheese

4 cups water
2 tsp onion powder
1/4 cup lemon juice
2/3 cup tahini (sesame butter)
1/2 cup canned pimiento
3 tsp salt
1 cup yeast flakes
2/3 cup cornstarch

Blend well in blender and cook until thick. Use for pizza, lasagna etc.

Mock Parmesan Cheese

1 cup lightly toasted sesame seeds
1/4 cup nutritional yeast flakes
1/2 tsp onion powder
Half a tsp garlic powder
1/2 tsp salt

Lightly toast the sesame seeds at 300‑350 degrees for 10‑20 minutes. After the seeds are toasted, let them cook for a few minutes and then mix them together with the other ingredients in a blender. (Make sure that you do this while the sesame seeds are still hot). The resulting `cheese’ will be crumbly in texture similar to grated parmesan cheese, so serve in a shaker type container as you would any grated cheese. Sprinkle on top of spaghetti, salad, etc. Store in a cool place in a closed container; if refrigerated it can keep for months. Yields 1 1/4 cups.



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