Dairy-Free Recipes for Cheese

This basic cheese recipe is incredibly easy to make and can stand in for a variety of cheeses. It can be crumbled and used in recipes that call for ricotta, spread like cream cheese on sandwiches or bagels, sliced and served with crackers or veggies or served warm as a creamy dip. Made with nutritional yeast, soymilk and tofu, this "cheese" is both healthy and tasty.

Best Used to Replace:

Cream Cheese

Mascarpone

Ricotta

This non-dairy cheese is incredibly rich and creamy, standing in well for soft and semi-soft cheeses. It stands well on its own as an indulgent treat, but is also fantastic when added to dishes that need a creamy and melty component, such as dairy-free pizza or Dairy-Free Brie En Croute.

Best Used to Replace:

Brie

Camembert

Chevre

Cream Cheese

Mascarpone

"Melted" Cheeses

Roquefort

This basic cheese sauce is mild enough for classics like Macaroni & Cheese or other children's favorites, but it also works wonderfully for vegetable and potato bakes and casseroles, as well as other pasta dishes. This is also an excellent dip for garlic breadsticks, jalepeno soft pretzels or other appetizers that have a strong flavor. It is by far a healthier option than traditional cheese sauces, as it is packed with B-vitamins and protein, but without the saturated fat and cholesterol of cheese.

Best Used to Replace:

Sauces from mild cheeses, such as mozzarella, moneray jack or "American" cheese

Tahini gives this sauce its body, while vegetable broth powder and prepared mustard add to its kicky taste and texture. This will work well as a substitution for sauces prepared with stronger, sharper cheeses, such as cheddar or Gouda. It can also be a dip for nachos, French fries and veggies.

Best Used to Replace:

Sauces from stronger cheeses, such as cheddar, gouda and swiss

Perfect for parties or everyday snacks and meals, this is one of my favorite dairy-free cheese recipes, as it truly has a texture and flavor similar to that of real cheese. The secret is in its preparation: like traditional dairy-based cheeses, the liquid portion of the soy yogurt is drained from the solid through a cheesecloth, which emulates the extracting of the whey from the "curds" of dairy-based milk. Savory and flavored with fresh herbs, this "cheese" is a casein-free culinary celebration!

While I prefer to eat this cheese with crackers on its own, it can also be used to replace soft herbed cheeses such as brie, blue cheese, chevre, cream cheese and other of softer, creamier textures.

Best used to replace:

Chevre

Ricotta

Many good things in life, do, indeed take time. This wonderful cheese substitute is no exception; while it takes 1-3 days to make, it is by far my favorite dairy-free cheese. The secret in its cheese-like taste and texture is that it is actually made in the same way as traditional dairy cheese, which is by draining the whey from cultured milk and adding an agent to help it ferment. In this instance, miso, fermented soybean paste, is added to unsweetened soy yogurt to contribute to the fermentation process as well as to add a salty flavor. This has a mild but nutty flavor, making it an ideal substitue for soft cheeses and those from goat and sheep milk, but really, I like it for everything!