Being a vegetarian for almost 20 years, I both care about animal welfare and feel a plant-based diet works best for my health. From the start, I have cut out all meat and fish products, and for a couple of years, I'm also trying to limit the dairy I consume on a daily base by replacing them with plant-based alternatives such as coconut yogurt and almond- and oat milk. However, until very recently, some of my most beloved foods remained untouched.
Give Vegan Cheese A Try
I love my Gouda sandwich, prefer a French cheese board over a bowl of crisps or popcorn, and – not unimportant – eating cheese makes my life as a vegetarian living and eating in Spain much more comfortable. Yet my recent discovery of the fact that the production of cheese accounts for some of the highest emissions of greenhouse gases – more than fresh fish because for making cheese you need livestock – has put my mind to think. Should I cut down on my cheese intake or at least try some vegan alternatives? As it turns out, the options for the latter are plentiful.
Below are a few vegan cheese recipes that I’ve tried and tested, and I recommend them to anyone who would like to give vegan cheese a try.
Creamy Almond Cheese
This cheese is excellent as a replacement for white cheese in a salad or as a topping for pasta. The flavor and texture are different than regular cheese but tasty.
What you need
- 160 g unroasted almonds, soaked overnight and drained
- 160 ml of water
- 2.5 tbs of lemon juice
- 0.5 clove of garlic
- Three tbs of olive oil
- 1.25 tsp of salt
How to make it
- Put all ingredients into a blender and blend on high until you have a smooth mixture. If it is too thick and not blending, add more water.
- Remove the mixture from the blender and put it into a small sieve lined with fine cheesecloth. Place the sieve over a pan to catch the draining water and refrigerate overnight, which will allow the flavors to merge.
- The next morning you carefully remove the cheesecloth. Put the drained cheese onto a lightly oiled baking sheet and bake at 180˚C for 30-40 minutes for a crumbly yet creamy cheese, or at 165˚C for 25-30 minutes for spreadable cheese.
- Let the vegan cheese cool down and store it in the refrigerator in an airtight container.
Image by: Tetiana Bykovets, Unsplash
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Vegan Cheese With Nutritional Yeast
Because of its richness in B-complex vitamins and its strong flavor that can be described as cheesy, nutty, or creamy, nutritional yeast is a popular ingredient in vegan cheeses. It is a deactivated yeast that is sold in the form of yellow powder or as flakes, which can be used as a critical ingredient in cheese substitutes (I like it most as an alternative to parmesan). You can find nutritional yeast in most natural food shops.
What you need
- 4 tbsp nutritional yeast
- 75 ml of water
- 200 ml coconut- or almond milk
- 1.5 tsp paprika powder
- 1.5 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp kurkuma
- One pack of agar agar (a plant-based alternative for gelatin)
How to make it
- Put the spices, milk, and nutritional yeast in a little pan.
- When it starts boiling, you add the agar agar and let it simmer for a while. Stir to prevent it from burning.
- The mixture will get thicker and look like melted cheese. If it is too thick, add a bit of water (max. 75 ml) a let it softly simmer for at least 4 minutes.
- Take the mixture off the fire and pour it into a baking dish or bowl. Put it away in the fridge for 45 minutes.
- Turn the solidified cheese upside down and put it on a plate. This vegan cheese is delicious on a pizza or pasta, or in a toasted sandwich. Refrigerated the cheese will last 1 to 1.5 weeks – that is if you don’t finish it before.
Before you go!
Recommended: Eating insects Is Healthy, Tasty, And Cool: the United States.
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