best vegan cheese


All tea I’ve tried this and it’s amazing and I’m so geeked the food network is sharing it

The Best Vegan Mac and Cheese (v/gf/nut-free/soy-free)

That’s right - a vegan, gluten-free, nut-free, soy-free mac and cheese that is the absolute best that I’ve ever had. I made this for Christmas Eve, and my whole extended, non-vegan family loved it. This is a biiiiiig batch that makes about 2 party sized trays, so definitely half this recipe if you are making it for a dinner-casserole size. I was going to do this recipe again in a smaller batch and post it another time, but I just had to share it with you all. I hope you really give it a try! I’ve done mac and cheese in the past with a roux and daiya, and I’ve seen it before done with potatoes, carrots, and cashews… So I thought I would combine the roux method and with potatoes and carrots to make this incredibly creamy, deceptively vegan, mac and cheese. Next time I do this, I’m going to find a way to not use onion powder and garlic to make it fodmap-friendly. 

Remember, this makes two large casseroles - cut this recipe in half if you are making it for an average dinner

- 1 900g bag of macaroni (use gf if needed)
- 4 tbsp olive oil
- 4 tbsp All-Purpose flour (use gf if needed)
- 1 946ml box of original rice milk (or use any unsweetened plant-based milk)
- 1 cup of diced carrots (boiled til soft)
- 2 ½ cups of diced white or yellow potatoes (peeled, and boiled til soft)
- 2 cloves finely minced garlic
- ½ tbsp onion powder
- 1 cup nutritional yeast
- salt and pepper to taste (maybe ½ tbsp each)
- bread crumbs and vegan cheese shreds for baking (optional)

1) Prepare your noodles according to the package instructions, set aside until needed
2) In a large sauce pan on medium heat, add oil and flour and whisk until smooth. Add half of your rice milk. Increase heat to medium high and continue to whisk until smooth. Add the garlic, and remove from heat.
3) In a food processor or blender, blend the carrots and potatoes with some rice milk until smooth. You don’t have to be too precise with the rice milk because it will all end up going in the sauce.
4) Put add the blended veggies into the sauce pan, and return to medium heat. Add salt, pepper, onion powder and nutritional yeast. Also add any remaining rice milk. Continue cooking until fully warm. If it is looking too thick, you can add about ¼-½ cup of water to thin. At this point, you can add in your noodles and mix. Serve warm.
5) If you wish to bake your mac and cheese, add the pasta to a lightly greased casserole dish, sprinkle with bread crumbs and vegan cheese (if using), and bake at 400 degrees for about 20 minutes, until the edges are brown and the bread crumbs are toasted. 
6) ENJOY!!

I went to a small BBQ/dinner party last night and hung out with some old friends who I rarely see anymore. They’re all meat eaters so I’d texted that I wasn’t planning to grill anything but I was bringing my favorite tomato/avocado salad to share. When I got there I found out that they had, like, triple cleaned the grill for my comfort. They grilled up tons of veggies, and no meat at all. We had the veggies on brown rice and with homemade chimichurri sauce on top, which I’d never heard of but it was really tasty. Another friend brought homemade peanut butter vegan ice cream that was delicious. We all had a completely vegan meal and it was so nice.

Despite living in vegan-friendly Portland, I barely have any vegan or even vegetarian friends. I’ve been accused of being a “militant vegan” for even just mentioning eating something vegan. I’ve seen a comic on here that goes something like: person A says “Yum I just ate the best mac n cheese!”, person B says “Cheese?!? I thought you were vegan???” And then in part two person A says “I just ate the best vegan mac n cheese!” And person B says “Okay I get it! You’re vegan! No need to shove it down my throat constantly!” And that’s SO REAL! I’ve literally had those exact interactions so many times (not with friends, but with crappy acquaintances). I feel like I have to always be quiet about my veganism to avoid being called self righteous or whatever, even though it’s important to me and a big part of my life. I always feel like it’s on me to accommodate, like if people want to go to a restaurant that’s very meat-centered I won’t complain, I’ll either get the side salad and request that the chicken/cheese gets left off, or I’ll eat at home in advance and just have a drink or something. I’ve been vegan for years, I don’t even remember when I started, and I’ve been vegetarian since I was about eight years old, so I’m used to it.

It was just really nice to be accommodated, without even asking for it. Such a nice surprise. Then I rode my bike home across the city late at night. The moon was full and bright orange from the Canada wildfires, and crickets were chirping and the air smelled like summer, like freshly mowed lawns and roses and hot dirt and trees, and it was a quiet, peaceful ride the whole way.


The Collegiate Vegan turned three today!! And what’s a better way to celebrate three years of blogging than with a giant platter of nachos for dinner? I went a little (a lot) overboard tonight, so this recipe is plenty to serve 4-6 people.

You’ll need:

  • 1 bag of tortilla chips, any kind
  • ½ can of black beans (rinsed and drained)
  • ¾ cup of corn (fresh or frozen)
  • 2 tomatoes, chopped
  • 1 jalapeno, seeded and diced
  • 1 bag daiya pepperjack style shreds
  • 3-4 leaves of romaine lettuce, shredded
  • salsa (I used peach mango)
  • avocado or guacamole

What you’ll do:

Spread the tortilla chips out on a cookie sheet and top with the pepperjack shreds, tomato, black beans, jalapenos and corn. Bake at 400 for 10-15 minutes. Remove from oven and top with shredded lettuce, salsa and guacamole. Then have yourself a party.

The Best Vegan Mac & Cheese (v/gf/soy-free/nut-free)

Hello everyone! I’ve posted this recipe before but it was for two large casserole pans. I’ve been meaning to do an updated recipe for you all in a more manageable serving size. I know that everyone claims to have the best vegan mac and cheese recipe, but I swear this one is really different from a lot of the ones out there! I combined a roux method with the potato and carrot cheese method to get this incredibly creamy sauce. The flavouring all comes from simple spices, that can be swapped out for more fodmap friendly options, so there is absolutely no need for any vegan cheeses (which I know some people worry about because of the long ingredient list). I just added daiya and breadcrumbs on top, but they are totally optional! Best of all, you can probably make this whole recipe in 30 minutes or so!

- 1 box of Catelli gluten-free macaroni (or you can use roughly 340g pasta of your choice!)
- 1 cup peeled and cubed white potatoes, boiled until soft
- ½ cup peeled and roughly chopped carrots, boiled until soft (you can boil the potatoes and carrots in the same pot)
- 2 tbsp vegan margarine or oil of your choice (I’ve done this with olive oil before and it worked well)
- 2 tbsp gluten-free flour (can use non gf if you like)
- 2 cups original rice milk
- ½ cup nutritional yeast flakes
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp salt (or to taste)
- ½ tsp pepper (or to taste)
- Optional: breadcrumbs (just toast your favourite bread, let it cool, then run it through a food processor)
- Optional: Vegan cheese

1) Prepare the pasta according to the directions on the package. While that’s cooking, you can start preparing the sauce.
2) In a blender or food processor, add the carrots and potatoes, as well as 1 cup of the rice milk. Blend until smooth, then set aside.
3) In a large sauce pan on medium heat, melt the vegan margarine or oil. Then add the flour, and whisk to create a roux (thick paste). Add the remaining 1 cup of rice milk, as well as the blended potato and carrot mixture. Whisk until smooth.
4) Add the nutritional yeast, salt, pepper, garlic powder, and onion powder. 
5) You can continue to reduce the sauce until it’s to your preferred thickness. I don’t really reduce mine for more than 3 minutes once everything is combined.
6) Add the pasta, and allow the mixture to cook for a few minutes until everything is warm enough for serving.
7) You can serve the pasta straight from the pot, but baking it really improves the flavour and the texture of the sauce. In a lightly greased casserole dish or ramekin, add the pasta. I also added some breadcrumbs and daiya, then cooked it under a low broil until the breadcrumbs were toasty and the cheese was melted. Around 3-5 minutes.
8) Enjoy!!!


just made the best&easiet vegan Mac n cheese😍

recipe(eyeballed everything)

-vegan butter
-hemp milk(any non-dairy)
-tiny squirt of mustard
-nutritional yeast
-tiny bit of flour
-onion powder
-garlic powder
-pinch of cayenne
-mix with fav pasta(I used quinoa) and fav veggie(s)(broccoli)
-top with homemade bread crumbs(literally just ground a piece of bread lol)
-bake until golden brown!!

Herbed Vegan Cream Cheese Bagel

I had this on a bagel when I was visiting NYC and it was amazing!!! Decided to try it out myself, happy with the results :)

-Tofutti Cream Cheese (best vegan cream cheese I’ve had!)
-1 clove of garlic, pressed or minced
-herbs of your choice, I used: rosemary, thyme, basil, and green onions.

Just mix them all together and put it on a toasted bagel or whatever you want!

anonymous asked:

Best vegan cheese brands? I've only ever tasted daiya cheese which I love but I was wondering if there were other good, maybe even better ones?

Chao!! by field roast. Daiya is literally nothing compared in my opinion, everyone I’ve ever talked to about it loves chao, it’s really good - like cooked or not. I love it cold, like just grabbing a slice from fridge. Mm. It doesn’t melt as good as I’d hoped, which sucks but I don’t even care, it gets close enough for me. Follow your hearts’ mozzarella is my second favorite, I love it on homemade pizza it melts really good and it’s a very mellow taste.

Vegans and Cheese
  • M INTP: Hmmm, I think I'm going to try this vegan cheddar cheese.
  • INTJ: Alright, it sounds good. I guess I'll try it. :|
  • M INTP: *trying vegan cheese at home*
  • INTJ: *leering at M INTP to see if he dies* How is it?
  • M INTP: Meh?
  • INTJ: Finnneee, I'll try it. *grabs small bite of cheese*
  • INTJ: .....
  • INTJ: :|
  • M INTP: I said meh!

Best vegan cheese ever traded us bags full of products for a couple of tickets to the show. My fave is the mozerella style shreds because they melt amazing and make sick grilled sandwiches.

deziderium  asked:

I'm working on becoming vegan & it's going well so far except vegan cheese. I can't even stomach the smell of it. Cheese is a big part of my diet so not being able to get myself to eat vegan cheese is very disheartening. I don't want to fail. What would you recommend for those new to vegan cheese? I've tried daiya's chedder slices & trader joes shredded mozzarella. I have a low tolerance for spicy food & I'm not a fan of avocados

Chao cheese by field roast is literally hands down the best vegan cheese in my opinion, I eat it out of the fridge how it is. I was obsessed with dairy cheese so I won’t steer you wrong, haha. I love the original flavor. Can get it online if you don’t find it at any health stores near you. Follow your heart, especially their mozzarella, is another goodie, I use it on pizza. I’m not a fan of daiya at all, has it’s moments but it’s really overpowering to me and since finding chao and fyi I’m pretty much all set. Although - you do get over it!!!! all cheeses, you find you don’t need. Like I said, dairy cheese was a huge part of my diet, I loved it, now it grosses me out big time, like the smell alone is just so gross. Your taste buds and views change a lot. Educate yourself about what actually IN cheese, how it’s created, who it affects and how unhealthy, cruel and unnatural it is and I think it’ll help you on your way to getting over it. I have some stuff about dairy in my facts page. Give it time.

my loves

Best vegan cheese ever! Plus it has healthier ingredients (no soy!) compared to other vegan cheese I’ve had. This one definitely tastes the best. I wont miss cheese that’s for sure. 


It’s yummy!! The So Delicious brand is so delicious, but the ice cream made out from coconut milk has fewer and healthier ingredients (no soy), and less sugar (depending on the flavor).  


I have not seen these flavors!! My publix has vanilla, chocolate, and cookie dough. Cookie dough is good =) 

anonymous asked:

In your opinion what's the best vegan cheese? Because I bought some shredded mozzarella from trader joes that made my mouth sad

Haha aw. I like follow your heart mozzarella. I like daiya sometimes, it depends on my mood if I like it idk its weird but mostly i’m not a huge fan anymore, except on the frozen daiya pizzas. When shredded follow your heart melts reallyyy well on pizza so I use that, it also doesn’t have like crazy intense taste like daiya, which I like. There’s so many vegan cheeses, try em all out. I’ve heard really good things about Field Roast cheese. Besides making pizza I don’t really use vegan cheeses, I use avocado or a ton of sriracha on everything, don’t really find a use for cheese. I liked Teese nacho cheese a lot but they stopped making it and im sad about it. 

anonymous asked:

for the vegan mac and cheese anon: get a sauce pan and combine 1 cup non-dairy milk, 1/4 cup daiya cheese, 2 tbs vegan butter, and 1 tsp dijon mustard, and mix over low heat until smooth. Then, if you want, you can transfer that mixture into the blender with one can of rinsed and drained white cannelli beans and blend until smooth for a thicker and more protein dense sauce, salt to taste, and pour over pasta! Best vegan mac and cheese I've made hands down.