Dairy Free Cheese Anyone?
A few people here are not only gluten free, but dairy free.
I made some almond cheese that came out very close to
Boursin cheese spread.
If anyone here makes nut cheeses would you like to
I make loads of dairy free cheeses, some from nuts and others from tofu. People are so often put off by the idea, so I am thrilled to see an interest! Cashews, especially, make wonderfully creamy cheeses. What are you interested in?
I would love to see your recipes.
OMYOMY I have the cashews and the nutrional yeast to make some dairy free cheese. I have not gotten brave enough yet.
I've gotten alot of recipes off the the net. So Tofucheez help us please.
I'll go get my recipe
Almond Cheese (like Boursin)
1 c. almonds
1 c. boiling water
Cold water to stop the heat inside the almonds.
Soaking the almonds in water (I did it for about 4 hours)
Bring 1 c. water to rapid boil
Drop in the almonds and count for 60 seconds.
Immediately place almonds into strainer and then into ice water to cool.
Now place them into a container and let them soak for at least
Remove almonds, dry them off and pop off the skins.
They come off easy peasey from the boiling.
Now you have a lovely batch of blanched almonds for your cheese.
Place almonds in your food processor:
1/2 c. good water
2 tbs. light olive oil or oil of your choice
3 tbs. lemon juice
1 to 2 cloves garlic
1/2 tsp. salt or to taste
Whirl for a long time to have a nice creamy texture.
When finished, taste and see if you would like more salt or seasoning.
At this point I added chives and a bit of fresh parsley and a bit more salt.
Next time I'm going to add black pepper.
Place cheese into a cheesecloth and twist. Place in a round bowl or
container and refrigerate overnight. Enjoy!
The joy of this simple recipe is that you can make it your own adding
oils that you enjoy and herbs and spices, even veggie chopped fine.
It was delicious on our almond/flax crackers.
I don't have any recipes, but I bought almond cheese in the cheddar flavor from Sprouts and it was very similar to regular cheddar cheese.
I didn't try melting it, just ate it plain.
I made a cheesecake-like dessert with cashew cheese last year that came out real good. It's post #122 in this thread: http://www.lowcarbfriends.com/bbs/pa...l#post15992690
Thanks Miss Barbo. I will try this.Amazing!
I just found a website that is introducing dairy free cheese & cream cheese.
I seriously have loads of recipes/techniques, and I'm not sure what you all are interested in. My absolute faves are tofu based (hence my screen name!), but I think o few of you don't do soy??
While cashews make absolutely wickedly creamy cheeses, I tend not to make them as much due to higher fat and cals.
The following recipe for queso is wildly popular (and not mine). Known as Vegan Explosion Queso:
* 1/3 Cup Nutritional Yeast Flakes
* 1/4 Cup Flour
* 1/4 teaspoon Paprika
* 1 teaspoon Salt
* 1 teaspoon Ground Cumin
* Dash Garlic Powder
* Dash Chili Powder
* 1 Cup Water
* 2 Tablespoons Vegan Margarine
* 1 10-ounce Can RoTel (or any other Diced Tomatoes & Green Chilies, drained)
* 2 teaspoons prepared Yellow Mustard (Not Mustard seed or dijon, just regular yellow mustard...kay?)
1. Combine all dry ingredients in a pan
2. Add water to pan, turn on medium heat
3. Stir constantly and once thickened, remove from heat.
4. Add in margarine, rotel and mustard. Stir until margarine is melted.
5. Once margarine has melted, put the pan back on the heat and stir until a bit thicker.
6. Serve warm over chips or whatever
I found the following site a while back but haven't tried any of the recipes yet. It should be ok to link as they don't seem to be selling anything. If it comes up in a different language, just click the flags in the upper right to get to English:
If you have any specific interests, let me know.
I'm allergic to soy also so anything you have on the nuts cheeses would be great. Thanks for the above recipe. This is very cool. I'm thrilled I can't wait to try these.
I just looked at the website you put up . It's really cool. So many different recipes.
I thought you didn't do soy, but couldn't remember fpr sure. Unfortunately, as I said, my all-time faves are tofu based. You'll find that many vegan cheeses use miso for that umami aspect, but there are soy-free misos available that you could use.
One cookbook I have, The Uncheese Cookbook, has loads of recipes that don't use soy. Some are nut based, some bean based (don't know if that is too high-carb for you), and most use nutritional yeast (best stuff!). There are fondues, crock type cheeses, sliceable cheeses, etc. If you are really interested it might be worth getting. If there is a particular recipe you're interested in, I *think* I can post it as long as I give credit??
Another good resource is Miyoko Schinner. She has a new book called Artisan Vegan Cheeses. I don't have this one, but I've made oodles of her recipes over the years and they have been great. She has a website that google will bring up that will give you some recipes so you get an idea of her style. I like her creations a lot. :)
Also look up Vegandad (his blog) and do a search for "cheeze" on the site......soy free mac and cheese and more!
Tofucheese thanks so much . I will check out these cookbooks.
I need a few cookbooks on d/f cheese and d/f recipes. It would be easier if I could eat soy.
I have to get brave. I am going to try one today. Wish me luck.
I'm making something from here today.
Do share the results :)
|All times are GMT -7. The time now is 10:21 PM.|