One concern echoed among Food for Life class participants is, "I can't give up my cheese!" Cheese is addictive; they're right!! When folks learn what cheese does to their arteries, putting them at risk for cardiovascular disease, they might get curious and try these tasty alternatives. The end result - you'll be more than happy to bid adieu to those dastardly artery clogging, saturated fatty, and inflammatory causing cheeses.
Jo Stepaniak is a seasoned vegan cookbook author and chef. Her work of art, 'The Ultimate Uncheese Cookbook" contains fabulous non-dairy cheeses that are easy to create at home. Your family and friends won't believe it's not the real thing. Enjoy and let your arteries keep smiling!
2 cps drained or cooked canned white beans (one 15 oz can)
1/2 cp roasted red peppers (skin and seeds removed) or pimiento pieces (may use canned roasted red peppers that have been packed in water)
6-8 T nutritional yeast flakes
3 T fresh lemon juice
2-3 T tahini or cashew butter
1/2 tsp prepared yellow mustard
1/2 tsp salt
1/4 tsp each: garlic and onion powder
Place all ingredients in a food processor and process until completely smooth and evenly colored (this may take several minutes). Stop processor and scrape down sides of bowl as necessary during processing. Chill thoroughly before serving. Keeps 5-7 days in the frig.
In place of red peppers, use 1/2 cp cooked chopped carrots, or 3/4 tsp paprika, or 2 T unsalted tomato paste
For an 'aged' cheddar flavor, add 1-2 tsps light or chickpea miso.