Close Login
Register here
Forgot password
Forgot password
or
or

Close
Close Inspiration on environmental sustainability, every month.

Currently 5,988 people are getting new inspiration every month from our global sustainability exchange. Do you want to stay informed? Fill in your e-mail address below:

Close Receive monthly UPDATES ON ENVIRONMENTAL SUSTAINABILITY IN YOUR MAILBOX EVERY MONTH.

Want to be kept in the loop? We will provide monthly overview of what is happening in our community along with new exciting ways on how you can contribute.

Close Reset password
your profile is 33% complete:
33%
Update profile Close

Food food Vegan

Give vegan cheese a try with these 100% dairy-free recipes

Share this post
by: Annette Lavrijsen
give vegan cheese a try with these 100  dairy free recipes

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 since a couple of years I'm also trying to limit the dairy I consume on a daily base by replacing them by plant-based alternatives such as coconut yoghurt and almond- and oat milk. However, until very recently some of my most beloved foods remained untouched.

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 easier. 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 tasted, and I recommend them to anyone who would like to give vegan cheese a try. 

Creamy almond cheese

This cheese is great as a replacement for white cheese in a salad or as a topping for pasta. The flavour and texture are different than normal cheese, but tasty.

What you need

160 g unroasted almonds, soaked overnight and drained

160 ml water

2.5 tbs of lemon juice

0.5 clove of garlic

3 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 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 flavours 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 a spreadable cheese.
  • Let the vegan cheese cool down and store it in the refrigerator in an airtight container.
    Glass yer laying with almonds rolling out

Image by: Tetiana Bykovets, Unsplash

Vegan cheese with nutritional yeast

Because of its richness in B-complex vitamins and its strong flavour that can be described as cheesy, nutty or creamy, nutritional yeast is a popular ingredient in vegan cheeses. Basically it is a deactivated yeast which is sold in the form of a yellow powder or as flakes, which can be used as a key ingredient in cheese substitutes ( personally 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 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

1 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 week ­– that is, if you don’t finish it before.

https://www.whatsorb.com/solution/food/recipy

Updates on environmental sustainability, every month in your mailbox!
sign up
More like this: Annette Lavrijsen
signup
Updates on environmental sustainability, every month in your mailbox!
sign up
More like this: Annette Lavrijsen
Get updates on environmental sustainability in your mailbox every month.

Whatsorb

Whatsorb info

whatsorb whatsorb whatsorb whatsorb@example.com