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Replace Dairy Cheese with Vegan Cheese

Try making some Vegan Cheese


BRIE CHEESE

Yield: 1 wheel (about 2 ½ cups)

1 ½ Cup water

3  T agar flakes

½  Cup raw cashew pieces

½  Cup firm silken tofu

¼  Cup nutritional yeast flakes

¼  Cup fresh lemon juice

2  T tahini 

1 ½  tsp onion granules

1  tsp salt

¼  tsp garlic granules

1/8  tsp ground dill seed

1 - 2  T wheat germ or sesame seeds

Directions:

Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often.

Place the agar mixture in a blender with the remaining ingredients, except the wheat germ, and process until completely smooth.

Pour immediately into a 2 ½ cups round, shallow mold or pie plate that has been lightly oiled and dusted with the wheat germ or sesame seeds. Cool, cover, and chill several hours or overnight. To serve, turn out by inverting the mold onto a large round plate (the wheat germ or sesame seeds will now be on top), and slice in wedges.



DREAM CREAM CHEESE

2 cup Blanched almonds

2 T Agar flakes

2  tsp salt

2 T Lemon juice

3 ½ cup boiling water

Directions:

Blend until very creamy and smooth, Pour into bowl and chill until set.



COLBY CHEESE

Yield: one 3 cup brick

1 ½  Cups water

5  T agar flakes

1/2 cup pimiento pieces drained

½  cup raw cashew pieces or ½ cup soy milk powder

¼  cup nutritional yeast flakes

3  T fresh lemon juice

2  T tahini
2  tsp. onion granules

1  tsp. salt

¼  tsp garlic granules

1/8  tsp. ground dill seed (Optional)

½  tsp mustard powder (Optional)

½  cup cooked rice (Optional)

Directions:

· Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often, place in a blender with the remaining ingredients, and process until completely smooth.

· Pour immediately into a lightly oiled, 3 cup rectangular mold, loaf pan, or other small, rectangular container, and cool. For round slices pack into a small, straight-sided, cylindrical container. Cover and chill for several hours or overnight. To serve, turn out of the mold and slice. Store leftovers covered in the refrigerator.



ZESTY HUMMUS TAHINI

2 ½ Cups cooked garbanzos 

½  Cup tahini (Joyva brand is best)

6  Tablespoons lemon juice

4 Cloves garlic 

1 tea salt 

1 ¼ Teaspoon onion powder

7 Tablespoons garbanzo broth or water

4  oz. can green chilies, chopped (optional)

Directions:

· Blend all together in blender, adding water in the amount needed to the thickness desired. Blend until smooth, about 1 minute.



CHEESE SAUCE  This is my favorite!

1 cup hot water

½ cup washed raw cashews or ½ cup soy milk powder

1 ½ cup hot cooked millet

2 t salt

½ cup pimentos and juice 

1/3 cup nutritional food yeast flakes

3 T lemon juice

1 whole small hot peeled cooked potato

Directions:

· Blend cashews and water

· Add the other ingredients one at a time. 

· Blend until satin-smooth. If mixture is too thick to blend, add a little move water until a small hoe appears on top. Refrigerate up to two weeks



MOZZARELLA CHEESE

1 CUP Soymilk beverage plain

1 cup cooked brown rice

¾ cup water packed tofu

½ cup raw cashews

4 T Agar flakes

4 tsp fresh lemon juice 

1 ½ tsp salt

1 tsp onion powder

¼ tsp garlic powder

Directions:

· In a blender, combine all ingredients and process on high speed, stopping and stirring as necessary, until completely smooth and creamy (3 to 5 minutes), 

· The sauce will heat up and appear shiny. 

· Pour into a container coated with cooking spray. Refrigerate 2 to 4 hours until set. 

· To shred freeze before shredding.



RICOTTA STYLE FILLING

2 tubs water packed tofu, extra firm

3 T Fresh lemon juice

2 ½ Olive oil extra virgin

1 T Ener G Egg Replacer

2 tsp Basil dried

2 tsp Honey

1 ½ tsp garlic powder

1 ¼ tsp Salt

Directions:

· Press excess water out of tofu. 

· Crumble tofu in a large bowl until it resembles ricotta cheese. 

· Stir in remaining ingredients.



RICOTTA STYLE FILLING # 2

½  Cup water

½ Cup cashews

1 Tablespoon nutritional yeast flakes

2 Tablespoon lemon juice

¾ Teaspoon garlic powder

¼ Teaspoon onion powder

2 ¼ Teaspoon salt

Directions:

Blend in a blender until smooth (may take 2 minutes)

2 12.3 oz packages tofu

4 Teaspoons dried basil

Directions:

· Mash in a big bowl tofu and basil

· Pour blended ingredients over tofu

· Ideas: Use as filling in Lasagna or Manicotti, sandwich filling.



TANGY CHEESE SAUCE

1 Cup Water

2 Tablespoons Sesame seeds

3 Tablespoons Nutritional yeast flakes

½ Cup pimiento

2-4 Tablespoons lemon juice

¾ Cup raw sunflower seeds

1 ¼ Teaspoons Salt

½ Teaspoon Garlic powder or 1 clove fresh garlic

¼ Cup rolled oats

½ Teaspoon dill weed

Directions:

· Blend the oats and seeds until powdery

· Add all other ingredients and blend until very smooth

· Put into saucepan and heat until thick, stirring constantly





CRACKER BARREL CHEDDAR

½ Cup sesame tahini

¼ Cup lemon juice

4 Tablespoons Nutritional yeast flakes

½ Cup Pimiento

1 ½ Teaspoon salt

1 Teaspoon onion powder

½ Teaspoon garlic powder

3 Tablespoons Agar flakes dissolved in ½ cup hot water

Directions: 

· Bring additional ½ cup water to a boil

· Place all ingredients, including the agar and boiling water, into a blender

· Blend thoroughly, until mixture is smooth and creamy.

· Pour into a sprayed mold and refrigerate. A small bread pan works great for a mold.

· When thorough chilled and set, turn out onto a dish.



AMERICAN CHEESE

½  Cup pimiento

½ Cup unbleached, white flour

½ Cup Nutritional yeast flakes

1 Cup water

3 Tablespoons sesame tahini

2 Tablespoons lemon juice

1 ½ Teaspoons salt

Directions:

· Pour into a small coated bread pan

· Bake at 350 degrees for 30 minutes, or until firm-looking in the center.

· It will settle and firm as it cools.

· Refrigerate.

· When cold, run knife around other edges of pan and turn cheese out onto a serving plate.

· Slice before serving



FRESH MOSTARELLA

2 Cups water

½ Cup nutritional yeast flakes

1/3 Cup quick cooking rolled oats

¼ Cup tahini

4 Tablespoons arrow root or cornstarch

3-4 Tablespoons lemon juice

1 Tablespoons onion granules

1 Teaspoons salt

Directions:

· Process all the ingredients in a blender for several minutes until very smooth.

· Pour into a saucepan and cook over medium heat, stirring constantly, until very thick and smooth.

· Pack into a lightly oiled, 3 cup rectangular mold, loaf pan, or other small, rectangular container, and cool. For round slices, pack into a small, straight sided, cylindrical container. Cool, cover, and chill overnight. 

· To serve, turn out of the mold and, because of its soft consistency, slice carefully or use as a spread. Store leftovers covered in the refrigerator.


GOODA CHEESE

A dome shaped cheese with a creamy texture and lovely golden color. Slice into wedges for an impressive snack or appetizer.

1 ¾ Cup water

½ Cup carrots, chopped

5 Tablespoons agar flakes

½ Cup raw cashews pieces

¼ Cup nutritional yeast flakes

3 Tablespoons tahini

3 Tablespoons fresh lemon juice

2 Teaspoons onion granules

1 Teaspoons salt

½ Teaspoons garlic granules

½ Teaspoon turmeric

¼ Teaspoon paprika

¼ Teaspoon ground cumin

Directions:

· Place the water and carrots in a saucepan, and bring to a boil. Reduce the heat, cover, and cook for 15 minutes. Remove the lid and sir in the agar flakes. Bring to a boil again. Then reduce the heat and simmer for 5 more minutes.

· Pour the cooked carrots, water, and agar in a blender and add the remaining ingredients. Process until very smooth.

· Pour immediately into a lightly oiled, 3 cup bowl or mold with a rounded bottom. Smooth the top. Cool, cover, and chill several hours or overnight. To serve, turn out of the mold and slice into wedges. Store leftovers covered in the refrigerator.


NUTS AND SEEDS:

Nuts and seeds interchangeable in these recipes. Nuts that are most versatile are raw cashews and almonds because of their mild flavor and light color. If almonds still have their skin on then they will leave brown flecks if the product is blended to a cream. If this is undesirable then blanch the almonds. (To do this drop whole almonds into boiling water for not more than one minute or they will discolor. Pour into a colander and rinse under cold water. Drain. Pop off skins and discard.) Raw sunflower seeds are economical. They are not quite as mild in flavor as cashews and almonds nor are they quite as light in color so the recipe will be a shade darker but they are very acceptable to use. They are an advantage to use if recipe calls for chopped nuts as sunflower seeds need not chopping. Other nuts, such as, walnuts, pecans and brazilnuts are delicious in many recipes but because of their strong flavor it is usually best to leave them out of cheeses, dressings and spreads. Nuts supply tenderness and flavor, often in place of oil.

OF THESE YE MAY FREELY EAT A Vegetarian Cookbook by JoAnn Rachor


SLICEABLE JACK CHEESE

2  Cups cashew nuts

3/8  Cup agar flakes

1 ½ Cups boiling water

2 Tablespoons lemon juice

2 Tablespoons yeast flakes

1 Tablespoons salt

1 Teaspoons onion powder

½ Teaspoon garlic powder

1 Cup cold water

Directions:

· Place all ingredients in the blender except the 1 cup cold water. Turn on and blend for 1 to 2 minutes or until very smooth.

· Add 1 cup cold water, blend briefly and pour into containers of your choice to chill and slice when firm.

Hint: This recipe makes a white cheese resembling Jack Cheese. If you want half of it to resemble American cheese in color, pour half of it into a 1 pint mold and blend the rest with ¼ cup pimientos and 1 tsp. paprika. This can be frozen, so you might want to make a double recipe and keep it handy for future use. Frozen, it shreds very nicely if you do it while still frozen, and makes a great topping for Pizza. To thaw, set out at room temperature for an hour. Don’t try to thaw it in the microwave-it will melt and not be sliceable.


PARMESAN CHEESE

½ Cup yeast flakes

½ Cup ground sesame seeds

2 Teaspoons garlic powder

1 Teaspoon onion powder

1 Tablespoons chicken like seasoning

1 Tablespoons lemon juice

Directions:

· Mix together all ingredients and store in an air-tight container in the refrigerator

Hint: The best way to grind sesame seeds is in a small, electric seed or coffee mill.
 

Learn More

Dairy Cheese is a Health Concern,  it has too much fat and cholesterol to be healthy.  Unless it is organic it probably contains hormones and pesticides.  It can causes hypertension, heart disease, osteoporosis and cancer.  Dairy may be involved in type 1 and 2 diabetes.  It is not a healthy food! 


 

CHEESE AND HEALTH

Cheese is one of American’s favorite foods.  It is versatile, tasty and there are many varieties that appeal to the taste,  from mild and soft to the hard and sharp ones.

But is cheese really safe to eat?  On a number of fronts there are rowing concerns about the health affects of related to eating  cheese. These concerns center around the following:

Many cheeses have significant levels of fat, saturated fat and cholesterol.

Most cheese is high in sodium.

Certain cheese may contain a variety of toxic chemicals

Cheese can be contaminated with a number of microorganisms that can cause significant illnesses.

Cheese and Fat

In the average American diet about 37% of daily calories comes from fat.  Current recommendations call for a reduction in fat intake to about 30% of the calories or less.

Fresh cheese contains 12% fat.

Ripened cheese contain 30% fat.

Cheese marked as part skim contains 50 to 55% fat.

The caloric content of most cheeses is 70 to 75% fat.

Two thirds of the fat in cheese is saturated fat which is know to elevate blood cholesterol levels.

Cheese and Cholesterol

Cheese contains about 20-30 milligrams of cholesterol per ounce.

Creamed cottage cheese has 17 milligrams of cholesterol per one half cup.

One percent fat cottage contains 4-5 milligrams of cholesterol per ½ cup.

Another concern is the breakdown products of cholesterol in cheese.  These products are especially prevalent in cheese containing foods that have been heated at moderately high temperatures.  Scientist have observed that cholesterol can oxidize to produce a variety of cholesterol oxidation products.  Some of these products, even in very small amounts are able to do a lot of damage.

Oxidized Cholesterol

Kills smooth muscle cells in arteries

Reducers elasticity of arteries

Promotes atherosclerosis

Is a know carcinogen

Sources of oxidized cholesterol:  cheese, powdered whole milk, non-fat milk, powdered eggs, dried whey, smoked fish, smoked meat, and smoked sausage, custards, and puddings.

Cheese and sodium

Increased sodium intake has been linked with increased risk of hypertension disease and osteoporosis.

The average amount of sodium in cheese is 250 milligrams per ounce.  Cottage cheese, regular and reduced fat, contain 115 milligrams sodium per 4 ounces.

Cheddar cheese, provolone and Limburger contain 200-250 milligrams of sodium per ounce.

Parmesan and Roquefort contain up to 500 milligrams sodium per ounce.

Cheese and Cancer

French researcher compared 1,010 cases of breast cancer with 1,950 people with nonmalignant disease.  They discovered that the risk of breast cancer was directly related to the frequency of eating cheese and the amount of fat in the milk the subjects used. 

Vegan low Fat Gravies

How to make Vegan Gravies

 Sausage Gravy

1/3 Cup raw cashews
1  15oz. Can Garbanzo beans
2 Tablespoons dried onions
1 Tablespoon McKay Like Seasoning (or your choice)
4 Tablespoons Bragg's Liquid Aminos
1/2 Teaspoon garlic powder
3 Tablespoons cornstarch
3 1/2 Cups water
1/2 Cup Morningstar Sausage Crumbles (Vegan)
Or Homemade Sausage (Crumbled)
Directions:
Place all ingredients except Vegan Sausage Crumbles in blender with 2 cups of the water.   Blend for at least one minute until smooth.  Place in a sauce pan with crumbles and bring to a boil.  Meanwhile rinse blender with the remaining 1/2 cup water and pour into sauce pan.  Serve over bread, homemade biscuits, vegan roasts or patties.  Add Mushrooms if desired.

Chicken Like Gravy
2 1/2 Cups water
1/2 Cup rich soy milk
5 Tablespoons browned flour
2 1/2 Teaspoons chicken style seasoning (see below)
1/4 Teaspoon salt
Directions:
Brown flour by stirring flour in a dry skillet over medium heat until lightly browned.  Dissolve flour in cold liquid in a saucepan.   ring all ingredient to a boil over medium heat and continue to boil 1 minute or until thick and creamy, stirring constantly.


 Brown Gravy
1 1/2 Cups water
1/2 Teaspoon onion powder
1/2 Cup soy milk
 4 Tablespoons browned unbleached flour
1 Tablespoon soy sauce
2/3 Teaspoon lemon juice
1/2 Teaspoon Kitchen Bouquet
1/4 Teaspoon paprika
1/4 Teaspoon salt
Directions:
Brown flour by stirring flour in a dry skillet over medium heat until lightly browned, cool.  Add flour to the soy milk and mix.  In a sauce pan, mix water and all other ingredients and heat to boiling point.  Add soy milk flour mixture and stir constantly until in returns to a boil.
Hint:  Make extra browned flour and store for quick gravy.

Cashew Gravy
1/2 Cup raw cashews
2 Cups hot water
2 Teaspoons arrowroot powder or cornstarch
2 Teaspoons onion powder
2 Teaspoons soy sauce
1 Tablespoon nutritional yeast flakes
Salt to taste
Directors:
Liquefy all ingredients in blender until smooth.   Transfer to sauce and and stir over low heat or in double boiler until thickened.  Yield 2 cups

White Gravy
1 1/2 Cups soy milk
1/2 Cup water
5 Tablespoons unbleached flour
2 Teaspoons chicken style seasoning
1/2 Teaspoon nutritional yeast
1/4 Teaspoon celery salt
1/4 Teaspoon salt
Directions:
Dissolve flour in cold liquid in saucepan.   Bring all ingredients to boil over medium heat and continue to boil 1 minute or until thick and creamy, stirring constantly. 



 Homemade Chicken Style Seasoning (No MSG)
4 Teaspoons celery salt
1 Teaspoon turmeric
4 Teaspoons onion powder'
1/2 Teaspoon garlic powder
1/4 Teaspoon marjoram
4 Teaspoons parsley flakes
Pinch savory
1/4 Cup salt
1 Teaspoon brown sugar
Directions:
Put all ingredients in blender and blend for a few until everything is mixed. 
For 1 cup chicken style broth, add 1 Teaspoon chicken style seasoning to 1 cup water.
 


 

Vegan Gravies are more delicious than traditional gravies with less fat.

Vegan Gravies are more delicious than traditional gravies with less fat.