From the cheese lover

[Guest guest]

I've been on a nice long run with no dairy cheese and I hope to keep it that

way. I had an amazing mac and cheez yesterday, a thrown together version of a

recipe from the uncheese cookbook--olive oil, nutritional yeast, soymilk, salt,

and garlic powder. The key to satisfaction was amping up the garlic powder and

adding enough soymilk so that it really did get creamy. It was so savory and

cheese-like, even better than the recipe that inspired it.

 

Also, there's an outstanding recipe in Veganomicon for tofu-cashew ricotta that

will knock your socks off in a lasagna. It calls for garlic and lemon juice. The

cashews make it very rich and BETTER THAN real ricotta. My husband thought it

was cheese. I wil post the recipe when I get a chance.

 

For me, finding good substitutes has been the ticket to making dietary changes.

 

Sierra

[Guest guest]

Sounds delicious!

 

-Valerie

 

--- On Mon, 5/4/09, snowdrift52003 <snowdrift52003 wrote:

 

snowdrift52003 <snowdrift52003

From the cheese lover

 

Monday, May 4, 2009, 4:38 AM

 

 

 

 

 

 

 

 

I've been on a nice long run with no dairy cheese and I hope to keep it that

way. I had an amazing mac and cheez yesterday, a thrown together version of a

recipe from the uncheese cookbook--olive oil, nutritional yeast, soymilk, salt,

and garlic powder. The key to satisfaction was amping up the garlic powder and

adding enough soymilk so that it really did get creamy. It was so savory and

cheese-like, even better than the recipe that inspired it.

 

Also, there's an outstanding recipe in Veganomicon for tofu-cashew ricotta that

will knock your socks off in a lasagna. It calls for garlic and lemon juice. The

cashews make it very rich and BETTER THAN real ricotta. My husband thought it

was cheese. I wil post the recipe when I get a chance.

 

For me, finding good substitutes has been the ticket to making dietary changes.

 

Sierra