non dairy cheese

Pizza love!

Well, here we have my first attempt at vegan pizza! I started w whole wheat crust, added pizza sauce, topped it w sautéed spinach (fresh garlic, salt & a spray of coconut non-stick spray), sautéed red onions (same pan as I cooked the spinach, I added the onions and just waited for them to caramelize) and finished w non-dairy cheese. Popped it in the oven at 400 for a few minutes and viola! Delicious pizza! Kid approved! We duked it out for the last slice :-) Prep time was 10 mins. Cook time less than that. Nice lunch! The best part is that it’s all vegan! What a start on my vegan cooking experience!

Intake so far today.
My fruit/veggie fast is going brilliantly and I’m really glad for that because we’re having dinner with my bf’s parents and their food tends to be pretty salt heavy.

They’re making me a stuffed mushroom with non-dairy cheese so I’m not all /that/ worried about the calories with how I’ve done so far today.

On the fringes of the cheese world, a quest for non-dairy cheese that tastes like the real thing has been underway for years.

Products made mostly of soy protein or coagulated palm oil, often heavily processed and artificially flavored, have dominated the (very) narrow vegan cheese section of the supermarket. But these products have long underwhelmed the palate with their thin flavor and reluctance to melt on a hot pizza.

Now, as lactose intolerance and environmental and animal welfare concerns about livestock production drive more interest in alternatives to animal products, a new generation of non-dairy cheese makers is doing something novel: They’re actually making cheese.

Hold The Mammal: Daring To Make Dairy-Free Cheese From Nuts

Photo Credit: Alastair Bland for NPR

Instead of making a giant list of resolutions and charts with goals (which my obsessive self usually does on New Year’s Eve), my only goal for 2015 is to be present. I’m super prone to anxiety & the only thing that will ever get me to escape the spiral of my own worries is to exist fully in The Now. So this new year, however insignificant it may truly be in the grand scheme of the universe, is a symbolic time for me. I am letting go of all guilt, letting go of all expectation for the future. Happy New Year! ✨

Vegetarian (vegan optional) lasagne

600 grams of tofu
600 ml of tomato purée
vegetable oil
2 tablespoons of salt
4 cloves of garlic
1 medium-sized onion
2-3 tablespoons of ground paprika (sweet)
summer savory
rosemary to taste
300 grams of grated cheese (i used trappist/monastery style cheese -replace with non-dairy cheese if vegan)
1 box of lasagne pasta (12 sheets)

béchamel sauce

Wash the tofu, slice it up and dry it with a clean kitchen towel or paper towels. Use your hands to crumble it into a bowl. Add spices (I didn’t specify how much but I suggest you make oregano and summer savory the ‘main theme’ and use everything else less generously). Mix well then add some oil to wet the mixture then leave it for at least 30 minutes.

Chop up the onion into small pieces and cook them on vegetable oil until they become ‘glassy’. Add the tofu mix and cook it unil brown on low-medium heat (that will take at least 30 minutes, be patient). When it’s almost done, chop up and add the garlic and the tomato purée, cook for a few more minutes then taste - add more spices if needed. Cook for another 10-15 minutes.

Get a (lasagne) pan, and layer sauce(s), cheese and pasta until you run out then bake at 180 Celsius degrees for about 40 minutes.

I love cooking but I’m not very good at writing down recipes (mostly because I hardly ever measure anything) so if you have any questions feel free to inbox me!

anonymous asked:

Im curious why you reblogged that sub photo without knowing if its vegan cheese or not? just says cheese..

well simple, cause that’s reblogged from my main account and I know it’s vegan. I don’t really like having to say “vegan cheese” cause it’s like why? there’s all different kinds of cheese! some from nuts, soy, combination of starches and other things, nutritional many creative ways to make non-dairy cheeses. people don’t write “sub with cows milk cheese” with non-vegan foods so why should I have to say THIS IS VEGAN CHEESE. ya know? its just cheese, and i hope one day veganism is the norm so people don’t automatically assume it’s cow teat cheese.

totallyaddictedtotatts  asked:

First off, i love your blog, iv not long started being vegan, i was vegetarian for 5 years before but me and my girlfriend decided the only logical step was to go vegan, only problem is, i love cheese and chocolate, i can get vegan chocolate from my local market but no vegan cheese, i was wondering if you knew what brands of vegan cheese there were and where i would be able to get some without breaking the bank (bare in mind i live in wales in the uk) thank you so much for the advice and blog

Hi there! Thank you so much! :)

I’m working on the dairy substitutes post but I will give you the cheese substitutes I have so far. Each one has a link to their websites, so you’ll see if those are available where you live. I really hope this can help you and your girlfriend with the transition. ;)

Vegan Alternatives to Cheese

sophialemonn  asked:

I'm A vegetarian just because I don't like meat tbh and I don't think I'm a bad person for not being vegan and can't stand when vegans put me down for choosing not to live like them. Like yo I'm sorry but I've tried so many different types of non dairy cheeses and ice cream and it's simply not the same

Animals lives and the environment are more important that our taste preferences.  I can’t stand when people put their tastebuds above a life and above respect for other sentient beings.

Is your taste for cheese more important that the life of many calves and the ecological impact dairy has on the planet?

I understand vegan cheese is not for everyone but is not oxygen, you won’t die without it and clearly we all know we can get better sources of calcium from plant-based sources.

I’m saying the truth, if that make you feel bad, then check with yourself why, not with me, because I will continue speaking about how horrible dairy is for the animals and for this planet. No matter how many excuses people bring, dairy is crueler than meat. 

Like, you literally think more about cheeses and ice cream than the impact of it, just as everyone else who choose to turn a blind eye on what animals go trough every day. And note I’m not saying this because you’re vegetarian, but because you state you can go vegan, but you don’t because of the taste of vegan cheese.

notallthingsneedcolor  asked:

I am trying to convert to a Vegan lifestyle, and I will have really good days but I ultimately end up going back to cheese and such, no matter how nasty I think it is. It doesnt help I work at a pizzeria. Any tips on how I can kick dairy for good?

Have you tried some dairy alternatives? They help a lot for transitioning. :)

  • Butter: Earth Balance and Soy Garden are excellent vegan margarines.
  • Yogurt: WholeSoy, Wildwood, and Nancy’s all make soy yogurts and there are numerous other regional brands of vegan yogurt. WholeSoy might be the tastiest of the bunch and comes in both single-serving containers and 24-ounce tubs.
  • Milk: Soy, rice, almond, coconut, and even hemp seed milks are widely available, not just at natural food stores but also at just about every supermarket. They’re sold both in aseptic juice boxes stored at room temperature, and in conventional milk cartons in the dairy case. Note that “coconut milk” may refer to a pour-it-on-your-cereal milk alternative that’s similar to soy milk, or it may refer to canned coconut milk which is a much thicker and fattier product perfect for Thai curries.
  • Cheese: There are several non-dairy cheeses on the market, but always check the label for casein or sodium caseinate. Casein is a milk protein that is used in some soy cheeses. Happily, two of the best non-dairy cheeses—Daiya and Wayfare—are vegan. Daiya comes shredded in 8-ounce bags, available in mozzarella and cheddar flavors. The stuff melts beautifully and is amazing on pizza and in quesadillas. Wayfare’s “We Can’t Say it’s Cheese,” is a spreadable product, perfect for grilled cheese sandwiches and mac & cheese dishes. Both brands are widely available in the United States.
  • Ice Cream: There are a number of excellent brands: Turtle Mountain’s “Purely Decadent” pints are outstanding, and conventional ice cream producer Double Rainbow makes several excellent varieties from soy milk. Also, both So Delicious and Tufutti make vegan versions of those junky but delicious ice cream sandwiches you ate as a kid—you won’t even be able to tell the difference! Plus don’t forget about sorbets, which tend to be vegan and are lighter and often more flavorful than ice cream. If you love the flavor of coconuts, you owe it to yourself to try Luna and Larry’s Coconut Bliss.
  • Cream Cheese, Sour Cream, and Mayo: Once again, you’re in luck. Both Follow Your Heart and Tofutti make superb vegan versions of cream cheese and sour cream, which are available at Whole Foods Market and Trader Joe’s, as well as many natural food stores. There are also several vegan brands of mayonnaise, including a sensational and widely-distributed product called “Vegenaise,” which is made by Follow Your Heart.
  • Coffee Creamer: There’s no need to put cream in your coffee: both So Delicious and Silk make vegan creamers that blend perfectly into coffee.
  • Pudding. Bestselling cookbook author Mark Bittman concocted perhaps the best chocolate pudding recipe you’ll ever try, and it doesn’t contain a drop of milk. ZenSoy makes refrigerated vegan pudding cups made from soy milk and almond milk. {x}