October -- Vegan Cheese

The controversy of cheese.  Is it bad or good for you?  There are many articles that state cheese is healthy to eat and many articles that state cheese should not be ingested.

Milk is quite nutritious but the composition varies between the different types of dairy.  Grass-fed or pasture raised cows contains more fat soluble vitamins and beneficial fatty acids than cows raised in a different environment.  Dairy products seem to improve bone density in children but can also increase osteoporosis in older adults.  

The biological purpose of cow’s milk is to feed a rapidly growing calf.  Human adults do not need to grow!  Many studies show that 75% of the world’s population is unable to break down lactose as adults.  This is called lactose intolerance.  Cows are typically given steroids and antibiotics which in turn impact human’s delicate hormonal balance.  Much of the food that cows ingest have pesticides.  Dairy products are mucous forming and can contribute to respiratory disorders and seasonal allergies.

Everyone needs to make their own decision on what is best for their health.  Here are some vegan options for the adventurous ones who want to try an alternative!

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Easy Cheesy Vegan Parmesan   (karissasvegankitchen.com)
Ingredients:

• ⅓ cup raw unsalted cashews
• 1 ½ Tbsp nutritional yeast
• ½ tsp onion powder
• ½ tsp garlic powder
• ¼ tsp salt

Instructions:

1. Using a food processor or spice/coffee grinder, blend all ingredients together into a powder.
2. Store in the fridge for up to 3-4 weeks
   

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Non-Dairy Parmesan Cheese   (Five Loaves Deli & Bakery)
Ingredients:

• ½ cup yeast flakes
• ½ cup ground sesame seeds
• 2 tsp Garlic powder
• 1 tsp onion powder
• 1 Tbsp chicken like seasoning
• 1 Tbsp lemon juice

Instructions:      Mix together the ingredients and store in an airtight container in the fridge.

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Baked Tofu Feta  (frieddandelions.com)
Ingredients:

• 1 block firm tofu
• ¼ cup water
• Juice of 1 lemon (about 3 Tbsp)
• 2 Tbsp apple cider vinegar
• 1 tsp dried oregano
• 2 tsp salt
• 1 Tbsp nutritional yeast
• 2 Tbsp olive oil
• 1 clove minced garlic

Instructions:

1. Press the block of tofu (in a press, or wrapped in paper towels, in between plates and weighted down)
2. Combine all of the marinade ingredients in a small container (large enough to eventually fit the tofu)
3. Cut the tofu into small ½” cubes  Place the tofu cubes into the marinade and gently mix to cover all of the tofu.
4. Marinate in fridge for at least 4 hours but preferable overnight, turning it a few times to make sure the marinade coats all of the tofu.
5. After the tofu marinates, drain it, discarding the marinade.
6. Spread the tofu out onto a baking pan lined with parchment.
7. Bake in a 200 degree oven for 2 hours, turning tofu every 30 minutes.
8. Remove from oven and use wherever you would normally use feta.
9. Store in the fridge for up to a week.

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Pesto Feta Cheese  (Native foods celebration cookbook)
Ingredients:

• 1 cup silken tofu, extra firm & crumbled
• ½ cup silken tofu, firm & crumbled
• 3 Tbsp lemon juice
• ½ cup basil pesto
• 2 Tbsp parsley, chopped
• 1 tsp salt
• ½ tsp ground black pepper

Instructions:

1. Mix everything together in a bowl.
2. Chill for 30 to 35 minutes before serving.

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Smoky Jalapeno Cheddar Cheese  (mydarlingvegan.com)
Ingredients:

• 1 ½ cup raw cashews, soaked 4-6 hours
• 3 Tbsp sun dried tomatoes, soaked 30-60 minutes
• ¼ cup + 2 Tbsp nutritional yeast
• 1 Tbsp tahini paste
• 1 tsp white wine vinegar
• 1 tsp spicy mustard
• 1 tsp onion powder
• 1 tsp salt
• ½ tsp turmeric
• ½ tsp smoked paprika
• ½ cup coconut oil, melted
• 1 jalapeno, minced
• ⅓ cup almond slices, crushed

Instructions:

1. Drain & rinse cashews.
2. Place them in a food processor along with tomatoes, nutritional yeast, tahini, vinegar, mustard & spices.  Blend until smooth.  With the motor running, slowly add coconut oil until completely incorporated.
3. By hand stir in the minced jalapenos and transfer to an airtight container.  Refrigerate for at least 4 hours, until the cheese is form enough to mold.
4. Shape the cheese into a ball or rectangle, coat it in crushed almonds, and serve
5. Store in the fridge up to 5 days.

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Vegan Nacho Cheese  (karissasvegankitchen.com)
Ingredients:

• 1 ½ cup potatoes peeled and cubed
• ⅔ cup carrots peeled and cubed
• ⅓ cup olive oil
• ¾ cup plant based milk (soy or almond work best)
• 1 Tbsp lime juice
• 1 Tbsp tomato paste
• 1 ½ tsp arrowroot flour or corn starch
• 2 Tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tsp chili powder
• ½ tsp cumin
• ½ tsp salt or more to taste

Instructions:

1. Add potatoes and carrots to a pot of water.  Bring to a boil, and let boil for 10 minutes.  Strain and add to a blender.
2. Blend together the potatoes and carrots.  They don’t have to be perfectly blended - just break them down a little.
3. Add remaining ingredients for the nacho cheese and blend until smooth and creamy!
4. Drizzle over tortilla chips, in a bean burrito, or whatever your heart desires and enjoy!

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Roasted Jalapeno Vegan "Queso"   (from minimalistbaker.com)
 
Ingredients

• 1 1/2 cups (180 g) raw cashews, soaked for 6 hours or overnight in cool water or 1 hour in very hot water
• 1-2 small jalapeños (2 for spicier queso, 1 small pepper for less spicy)
• 1/3 - 1/2 cup (20-30 g) nutritional yeast (for cheesy flavor + yellow color)
• 1/2 cup (120 ml) filtered water
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• Optional: dash of hot sauce or red pepper flake

​Instructions

1. Be sure to soak your cashews overnight in cool water or in very hot water for at least 1 hour before starting this recipe. Drain and then proceed with recipe.
2. Preheat oven to medium broil and add jalapeños to a baking sheet. Broil on the top oven rack for 4-7 minutes or until slightly blackened on the outside. Wrap in foil to steam for a few minutes. Then carefully peel outside skin away and remove any seeds/stems. (Note: Be sure to wash your hands after peeling to avoid getting any lingering heat on your skin or your eyes.)
3. Add soaked, drained cashews and jalapeños to a blender along with nutritional yeast, water, chili powder, cumin, garlic powder, salt, and hot sauce (optional).
4. Blend, adding more water as needed to create a creamy, pourable cheese sauce. Scrape down sides as needed.
5. Taste and adjust flavor as needed, adding more nutritional yeast for depth of flavor and cheesiness, remaining jalapeńo, chili powder or hot sauce for heat, cumin for smokiness, salt for saltiness.
6. Serve immediately. Will be fine at room temperature for several hours. Store leftovers covered in the refrigerator up to 5 days. Reheat on the stovetop or in the microwave.

Makes about 2 cups

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