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    You are in: Home / Cookbooks / NO Cheese, please!
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    19 recipes in

    NO Cheese, please!

    As a vegan, I choose to leave the diary out of my diet, and cheese off of my plate :>

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    This is a DELICIOUS spread that is great for vegetarians, those trying to incorporate more soy in to their diet or those who just want a healthy snack! This is a very healthy alternative to mayo on sandwiches, cream cheese on bagels, etc. This is fabulous as a pizza or pasta sauce too! I also love putting it on crackers as a healthier and tastier alternative to cheese! Enjoy!

    Recipe #272937

    From Veganomicon - The Ultimate Vegan Cookbook. Many vegetarians who decide to take the leap to VEGANISM, find it hardest to give up cheese. While I feel that most the FAKE cheese products out there are trying to mimic something that they just CAN'T, this version of grated parmesan comes pretty darn close to that nutty, salty topping that grated parmesan or other hard cheeses gives to a dish of pasta! This recipe is great too, because you can make it in seconds right in you kitchen instead of shelling out 3 times as much for the pre-made vegan grated cheese they sell in the store. The original recipe calls for 1/8 tsp salt, I use closer to 1/4. Use your taste.

    Recipe #283639

    I always have a batch of this on hand to sprinkle over pasta dishes. Great over red sauce or creamy white sauces too. This recipe has its roots in Recipe #283639, but then I kept tweaking it until it became what you see below! I actually use my (clean) coffee grinder for this because the oil from the almonds sometimes makes them get stuck in the bottom crevice of my blender!! I have made this without the lemon zest as well, and it turns out just as good :)

    Recipe #413778

    Quick, easy, and healthy. I'm really excited to try this! I LOVE cream cheese but I try not to eat it much as it's not the healthiest. Hoping this will be a wonderful substitute! Another recipe from Neva and Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. If you want this meal to be completely vegan for you, don't use honey but use sugar instead. I personally use honey, but it's not vegan. Enjoy!

    Recipe #247810

    From "The Farm Vegetarian Cookbook."

    Recipe #225433

    A variation of Basic Vegan Cream Cheese Spread by Neva and Jim Brackett's 7 Secrets Cookbook to lose weight, lower cholesterol, and reverse diabetes. If you want this meal to be completely vegan for you, don't use honey but use sugar instead. I personally use honey, but it's not vegan. Enjoy!

    Recipe #247776

    From Veganomicon

    Recipe #284547

    This is the simplest and best tasting vegan cheese sauce recipe we've found. We got it from our cousin Diana P. who got it from who knows where. We like it best for nachos. It works well for mac'n'cheese as well as enchiladas or any recipe that calls for a cheese sauce.

    Recipe #145464

    This spread is an amazing, versatile, whole food that is remarkably fast and simple to prepare. It's great on crackers and sandwiches or in almost any recipe that calls for dairy cheddar cheese. Spread it on buns for cheez burgers, or add a few spoonfuls to your favorite soup or sauce to turn them into cheezy delights. Adapted from The Ultimate Uncheese Cookbook by Jo Stepaniak.

    Recipe #326682

    From my nutritional yeast cookbook, this is a thick, luscious vegan faux cheese sauce meant to be more of a cheddar substitute for mac and cheese, baked potatoes, nachos, cheese fries, and casseroles. It yields about 1 1/2 cups, six 1/4-cup servings. I like this recipe as it doesn't require agar, pimentoes, or beans of any kind like I've seen in other vegan cheese recipes. I'm also including the variations the author added!

    Recipe #448694

    This is something I just put together today. I was craving something creamy, but wanted to keep it vegan and this is what I came up with. I got some of the ideas for the sauce from other recipes in the Micheff Sister's Cookbook. I think next time I will use this pasta mixture in a casserole baked with bread crumbs covering the top.

    Recipe #241451

    3 Reviews |  By Prose

    A super easy weeknight meal that tastes like fattening comfort food, but is actually quite healthy. Also very adaptable.

    Recipe #325289

    Our family loves this vegan cheese sauce. We're not usually that excited with fake cheeses, but this one has been the exception. Tastes great over nacho chips, baked potatoes, in vegetarian tacos, etc. This recipe has helped us enjoy more vegan meals in our home. We got this recipe from our friend Connie Yroc after she shared this wonderful cheese sauce with nachos with our family one day. After almost losing the recipe last week I realized I must post it right away, because we make it so frequently! Hope you enjoy it. Thanks Connie!

    Recipe #296110

    From my new FAVORITE cookbook: Veganomicon. This is an amazing vegan filling for stuffed shells, manicotti, lasagna or topping pizza or pasta. Simple to make, possibilities are endless!! The best tools for this one are clean hands. They are the most effective for squishing the tofu to "ricotta-like" consistency. The recipe listed below is enough for one(1) layer in a 9x13 lasagna pan. Can be doubled if you like more "cheese" in your lasagna layers.

    Recipe #279343

    This is a block cheese that has a creamy texture and pretty golden color! Slice it into wedges for a delicious snack or appetizer. For smoked gooda, add a few drops of liquid smoke or a pinch of hickory salt while blending. Add to gravies, stuffed veggies, soups, sauces, sprinkle over potatoes, slice and melt on veggie burgers, mix with hot grains, well, you get the idea! Adapted from the Ultimate Uncheese Cookbook! A little info on block uncheeses: Block cheeses are among the most challenging to convert to dairy free versions. This is largely because homemade uncheeses are comparatively low in fat-specifically saturated fat, which stays hard and solid at room temperature. Saturated fat is what keeps dairy cheeses firm, sliceable, and easy to great. Consequently, uncheese blocks generally are much softer than their dairy counterparts and require a lighter touch and more gentle handling when being sliced or grated. One way around this is to freeze uncheese blocks and grate them when they are partially thawed. However, once fully thawed, the texture and consisntency may be altered a bit, depending on the particular cheez. For this reason, it's a good idea to freeze only the amount you know you will be grating and using shortly. Melting has been a challenge with uncheeses from the outset. This is why so many maufacturers add dairy derived casein to their uncheese products-it improves meltability and achieves the "stretch" that is characteristic of dairy cheese. Fortunately, homemade, dairty free uncheeses will melt, although you might need to nudge them a bit in the process. Covering uncheeses during cooking or baking keeps in heat and moisture and helps promote more even melting. To brown uncheeses after melting, uncover and place under the broiler. Misting with oil will also help to promote better browning and melting. When simmering agar flakes or powder, be sure the agar is dissolved completely before adding the mixture to the food processor. To soften agar, which will help it dissolve, let it soak in the water for 5-10 minutes before bringing to a boil. For richer tasting cheez, use soymilk instead of water and a tbls. or two of milk vegetable oil while blending.

    Recipe #324732

    Found this somewhere on the 'net but can't figure out where, so someone else deserves the credit for it but I'm not sure who. Omnivores in my life love this stuff too, so it's a good alternative to dairy for more than just vegans.

    Recipe #72527

    I got this in my email today from The Veggie Table, and it is a recipe adapted from one credited to the cookbook, "How it all vegan!" I haven't tried this one.

    Recipe #118182

    My hubby has never been a fan of vegan cheese recipes, but when he tasted this one, he said it was a keeper. It's one of our favorite recipes and it's very easy to make. Guilt-free comfort food.

    Recipe #66497

    Perfect for topping a Greek-style salad, or a spinach and olive pizza! Leftover marinade makes a great base for a Greek-style salad dressing

    Recipe #448742


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