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Eat Smart: Non-dairy cheese please

There are a wide variety of vegan cheeses and they're great alternatives to dairy. They boast of delivering bold, rich flavor without much of the cholesterol found in conventional cheese.
There are a wide variety of vegan cheeses and they're great alternatives to dairy. They boast of delivering bold, rich flavor without much of the cholesterol found in conventional cheese.

Healthy Chef owner and chef, Jennifer Gieseke, stopped by NBC 6 News Today to share a few vegan cheese ideas & recipes.

Below are three of the recipes she shared, and you can visit Healthy Chef Meals' website for more information on all the amazing things Jennifer cooks up!

Cheese Sauce







2 1/2

cup

soy milk


1

cup

water


1/2

Tbs

mustard


1 1/2

Tbs

sea salt


1/4

cup

Cornstarch



1 1/2

cup

daiya Cheddar shreds






Earth Balance Margarine


1/2

cup

nutritional Yeast


1 1/8

tsp

lemon juice




Boil soy milk and water. Whisk in mustard and salt. Thicken with cornstarch slurry (mixed with water).
Add cheddar shreds and yeast and mix well. Let cool.


Use this recipe to make Mac & Cheese or as a base for Queso.

 
Raw Vegan Dill Cream Cheese





1 1/4

cup

soaked cashews


1

Tbs

fresh finely chopped dill


3

Tbs

fresh lemon juice



1

Tbs

Apple Cider Vinegar


1/3

tsp

sea salt







To soak your cashews place them in a bowl; submerge cover with water by 1/2”. Let stand for about 4-6 hours.
Place all ingredients in a blender or food processor and turn the speed up slowly to incorporate. Occasionally stop to scrape down the sides, and possibly add a tablespoon of water if you aren't getting a smooth consistency. Once you see the texture of regular cream cheese, you are good and done. Store in a mason jar, and refrigerate.

 

Vegan Parmesan Cheese


This won’t melt, but it will toast up and get a nice color.





3/4

cup

raw cashews


3

Tbs

nutritional yeast



3/4

tsp

salt


1/4

tsp

garlic powder







Whirl all ingredients together in a food processor or blender until a fine meal or powder is formed. Don’t over-process or it will begin to get clumpy. Set aside. Will keep covered in the fridge for about a month.

 

Vegan Cheddar Cheese Ball



1 1/2 cups  raw cashews, soaked in water for 4-6 hours, drained
4-5                dry sun dried tomato halves, cut into small pieces, soaked in hot water, drained
1/4    cup    nutritional yeast
1        Tbs    dry sherry (optional)
1        tablespoon   tablespoon white miso
1        Tbs    Apple Cider Vinegar
1        tsp     sea salt
           1        tsp onion powder
1/2    tsp     dry ground mustard powder
1/2    tsp     smoked paprika
1/4    tsp     turmeric
           dash cayenne
1/2    cup    refined coconut oil





Place the cashews and the tomatoes in a food processor or high powered blender and pulse until they start to form a paste, scraping down the sides as necessary. Add all of the seasonings and pulse until thoroughly combined. Add the coconut oil. Blend or process until the mixture is completely smooth, scraping down the sides occasionally. Scrape the soft cheese into a container. Cover with plastic wrap directly on the surface of the mixture and refrigerate for 4-6 hours or until quite firm. Scrape the cheese out of the container and place onto a clean surface. With your hands, form the cheese into a ball.


The cheese ball can be served as is or rolled in any variety of chopped nuts and or herbs.  Sliced almonds, walnut or pecan pieces work well, as well as fresh minced herbs.
The cheese ball gets softer as it reaches room temperature, so it’s best if it’s kept chilled until immediately before use

 
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