Guest guest Posted December 28, 2008 Report Share Posted December 28, 2008 Most vegan " cheeses " are usually high in fat, cost, and/or sodium. After a binge period (before interviewing Esselstyn), I would use them occasionally. However, no more (not for two years come late February). There are a couple of cookbooks that cover some reasonable alternatives: " No-Cheese Cookbook " by Stepaniak, many of Bryanna Clark Grogan's books, and others. Check out this webpage for some reasonable recipes: http://www.godairyfree.org/Table/Recipes/Cheese-Subs/ And do keep in mind: you CAN lose the taste for fat or gooey cheese fat. Doing the commercial vegan cheeses won't help you in that fashion, at all. I now consider them a bit of a crutch and having lost my taste for fat (after around 14 wks., as Essy said would happen), avoid them as an ex-alcoholic might avoid alcohol of any kind (or amount). FYI, Mark Quote Link to comment Share on other sites More sharing options...
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