Cheese in many regions is regarded with the reverance attributed to other foods that require a great deal of time and artistry to create, like a fine wine. For this reason, cheese is often hard to substitute; prepared non-dairy cheeses often don't melt correctly or at all, while others really cannot capture the subtle sweet and savory flavors of the dairy product. These recipes will help guide you to making delicious dairy-free cuisine that traditionally uses cheese as a main component.
Basic Dairy-Free Cheese Recipe
© [2007] [Ashley Skabar] licensed to About.com, Inc.
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
Brie Round Recipe
© 2007 Ashley Skabar, licensed to About.com, Inc.
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
Creamy & Mild Cheese Sauce
© 2007 Ashley Skabar, licensed to About.com, Inc.
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
Easy Cheese Sauce
© [2007] [Ashley Skabar] licensed to About.com, Inc.
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
Non-dairy Ricotta Cheese
© 2008 Ashley Skabar, licensed to About.com, Inc.
Best used to replace:
- Chevre
- Ricotta
Yogurt Cheese
© 2007 Ashley Skabar, licensed to About.com, Inc.
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!
