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    You are in: Home / Community Forums / Kosher & Jewish Cooking / Parve cheese
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    Parve cheese

    Esther in Atlanta, GA
    Sat Oct 01, 2011 3:06 pm
    Experienced "Head Chef" Poster
    Hello guy's .
    A question came up, that I do not know an answer to, hope one of you does.
    What is an equivalent to cheese that can be used in meat dishes like lasagna? If anybody knows I would appreciate the answer.

    Thanks in advance
    Esther
    Saralaya
    Sun Oct 02, 2011 7:20 pm
    Forum Host
    Esther in Atlanta, GA wrote:
    Hello guy's .
    A question came up, that I do not know an answer to, hope one of you does.
    What is an equivalent to cheese that can be used in meat dishes like lasagna? If anybody knows I would appreciate the answer.

    Thanks in advance
    Esther


    Esther, hopefully Mirj will come along and have a better answer than I do, but there are vegetarian/vegan cheeses that have NO dairy and are pareve. I don't know how well they melt though......(Tofutti and Smart Beat are ones I'm familiar with) Here is a link that will show you what they look like so you can look for them. I can find them at my health food store and even at my larger Stop&Shop.

    http://www.parkeastkosher.com/kosher.cfm/Dairy-Cheese-Parve--Lactose-Free_206

    I have to say that the few times I've tried these...well... they don't taste much like actual cheese! I pretty much decided to make veggie lasagnes and skip the meat altogether! Good luck!!
    Mirj
    Tue Oct 04, 2011 7:03 am
    Forum Host
    Saralaya basically hit the nail on the head, parve cheese is not that great, and wouldn't melt up nicely in a lasagne dish. I make either all meat or all dairy lasagnes, I never mix the two. I do know of the Tofutti brand cheeses, but don't think they make a melty yellow hard cheese, just the cream cheese and sour cream versions. I use those in parve cheesecakes (and even then it's not "just right").

    I do know of some parve American cheese style cheeses here in Israel, but chalk tastes better. There's also a dairy that makes some lovely parve Cheddar style, which my husband grated on top of his Bolognese sauce and he said it was good. I couldn't bring myself to do it, parve or not.

    icon_cool.gif
    Saralaya
    Tue Oct 04, 2011 8:14 am
    Forum Host
    Mirj wrote:
    Saralaya basically hit the nail on the head, parve cheese is not that great, and wouldn't melt up nicely in a lasagne dish. I make either all meat or all dairy lasagnes, I never mix the two. I do know of the Tofutti brand cheeses, but don't think they make a melty yellow hard cheese, just the cream cheese and sour cream versions. I use those in parve cheesecakes (and even then it's not "just right").

    I do know of some parve American cheese style cheeses here in Israel, but chalk tastes better. There's also a dairy that makes some lovely parve Cheddar style, which my husband grated on top of his Bolognese sauce and he said it was good. I couldn't bring myself to do it, parve or not.

    icon_cool.gif


    Mirj, here in the NY area I've seen some Tofutti and Smart Beat packages of what look like yellow American or white mozzarella cheese.... I tried each once..... and only once...... not worth trying in my opinion. I agree with you that chalk tastes better!
    Esther in Atlanta, GA
    Tue Oct 04, 2011 3:13 pm
    Experienced "Head Chef" Poster
    Thanks guy's the all your answers are great.
    I was hopping for a miracle, but it is not the most important thing ever, so no worries icon_smile.gif , however the question actually came up when I used parve cream for a side dish of "creammed" potatoes for my meat dish, one of my friends was missing cheese on top....and that is how it all started icon_biggrin.gif
    Saralaya
    Tue Oct 04, 2011 3:24 pm
    Forum Host
    Just as an aside.... I recently was turned onto Almond Milk..... which is pareve and can be used in place of milk or cream. Personally I like it much better than soy milk. I used Blue Diamond Original Unsweetened.

    http://store.bluediamond.com/Almond-Breeze-Original--Unsweetened_p_37.html

    I use it for cereal, in coffee etc.... my Diabetic Educator (Registered Dietician) recommended it.... Thankfully I can find it for about $1.99 a quart. When it's on sale for $1.79 I stock up! The aseptic containers have a good shelf life. If you would use more it also comes in refrigerated half-gallons. Sorry to go off topic.....
    Mirj
    Wed Oct 05, 2011 6:48 am
    Forum Host
    Almond milk is delicious, but my husband is deathly allergic (or so he claims, I blogged about it here. So no almond milk in our house.

    I buy a local, organic soy milk with no sugar or salt added. But I also buy the Alpro brands of rice and oatmeal milk. Rice milk is great in coffee.
    foodiefromlondon
    Tue Nov 01, 2011 2:31 pm
    Newbie "Fry Cook" Poster
    Just spotted this discussion.
    .
    Agree that pseudo hard cheese is pretty bad and better to avoid.

    For kosher meat lasagne/moussaka I make a"bechamel" layering sauce from natural Soya Yoghurt (Alpro brand in UK) into which I add beaten eggs and flavourings. I adapted a regular recipe substituting the Soya product for regular yoghurt and in proportions 14oz yoghurt to 3 eggs which produces a nice set.

    As a bonus this is both healthy and very low calorie!
    Esther in Atlanta, GA
    Tue Nov 08, 2011 9:59 am
    Experienced "Head Chef" Poster
    Thank you ...thank you I am going to try it, my comming son in law will hopefully love it icon_biggrin.gif
    foodiefromlondon
    Tue Nov 08, 2011 11:05 am
    Newbie "Fry Cook" Poster
    Hi Esther
    I should have said 3 egg yolks not whole eggs.
    Hope your son-in-law appreciates you.
    Best wishes
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