Cheeses
Teese Cheddar Vegan Cheese: For sandwiches, paninis, and grilled cheeses
Follow Your Heart Vegan Gourmet Cheddar: A good cheese for baking (quiches and casseroles)
Tofutti Better Than Cream Cheese: A great substitute for cream cheese on bagels, or in baking (cheesecake)
Daiya Mozzarella Shreds: Great for pizzas and baked pastas
Follow Your Heart Vegan Gourmet Cheddar: A good cheese for baking (quiches and casseroles)
Tofutti Better Than Cream Cheese: A great substitute for cream cheese on bagels, or in baking (cheesecake)
Daiya Mozzarella Shreds: Great for pizzas and baked pastas
Other Dairy Substitutes
Vegenaise - Also by Follow Your Heart. A great substitute for mayo on sandwiches and in baking
Earth Balance - A great substitute for butter
Earth Balance - A great substitute for butter
Dairy Substitute Recipes
Here are some recipes that I planning on trying:
Non-dairy brie - Ashley Skabar (About.com)
Makes one 8" round
Prep Time: 10 minutesCook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 T Egg Replacer powder
- 3 T warm water
- 16 oz. dairy-free cream cheese, such as Tofutti
- 1½ T nutritional yeast
- 1 t. prepared stone-ground mustard
- 1 T. honey or agave (if vegan, use agave!)
- 3 T sweet white miso, lower sodium variety
1. Preheat oven to 350 F. Lightly oil an 8-inch round cake pan or two deep soufflé dishes and then line with parchment. Set aside.
2.In a small bowl, combine the Egg Replacer powder with the warm water until well combined. Set aside.
3. In a medium-sized mixing bowl with an electric hand mixer on medium speed, mix the cream cheese, mustard, nutritional yeast, honey and miso until fluffy and well-combined, about 4 minutes. (If you skimp on the whipping time, your cheese will be dense and not as creamy.)
4. Add the Egg Replacer mixture and whip for 3 minutes more on medium-high speed. Spread cheese mixture into prepared pan and bake for about 30 minutes or until cheese is golden-brown in spots and has puffed up. Set on a cooling rack to cool. Turn out onto a serving plate and serve warm, at room temperature, or cold. (Leave it in round pan as long as possible and unmold just before serving. This will help this soft cheese keep its shape.)
Honey & Cashew Thumbprint Cookies - Ashley Skabar (About.com)
Makes about 24 cookies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients:
- 2 cups oat flour
- 1 cup finely ground cashews
- ¼ t. salt
- 2/3 cup honey
- ½ cup canola oil, olive oil or nut-based oil
- Fruit preserves or jam of choice
Preparation:
1. Heat oven to 325 F. Line a baking sheet with parchment paper and set aside.
2. In a medium-sized mixing bowl, combine the flour, ground cashews and salt. In a small bowl, whisk the oil and honey until well combined. Fold the wet ingredients into the dry until the mixture forms a dough that just holds together. (Dough should be drier than that of most cookie doughs but should not crumble.)
3. Form into 2" balls and flatten slightly, making a small well or "thumbprint" in the center of the cookie. Fill with jam or preserves of choice (I like mine with a lot, but to each her own) and bake for 15-20 minutes, or until cookies are golden brown.
2. In a medium-sized mixing bowl, combine the flour, ground cashews and salt. In a small bowl, whisk the oil and honey until well combined. Fold the wet ingredients into the dry until the mixture forms a dough that just holds together. (Dough should be drier than that of most cookie doughs but should not crumble.)
3. Form into 2" balls and flatten slightly, making a small well or "thumbprint" in the center of the cookie. Fill with jam or preserves of choice (I like mine with a lot, but to each her own) and bake for 15-20 minutes, or until cookies are golden brown.
