Have you thought, “I could be plant-based except I can’t imagine giving up cheese?” If you have, you are not alone. I hear this all the time and I was where you are not that long ago.
Cheese is delicious and found in so many dishes. But it comes at a cost. Not only is dairy cheese bad for your health, its production is also bad for the environment and of course the animals. (I’m not going to get into the animal element in this post, but you can read this article to learn more.)
That’s the bad news.
The good news is there are TONS of plant-based options that you can make yourself or purchase in a store which we will explore. Now you can enjoy your favorite cheeses, pizzas, nachos and more without the guilt.
Let’s start with what is found at retail.
There are a growing number of plant-based cheese manufacturers, and you may wish to try a few brands to see which one(s) you prefer.
Some examples are: Violife (they make a good mozzarella that I used to doctor up a lasagna); Kite Hill cream cheese -one of my friends prefers it to dairy cream cheese, though I actually prefer Tofutti brand; among a variety of cheeses, Miyokos makes fun party cheese wheels (see photo to the left) and many other cheeses including mozzarella (see top image), Parmela Creamery makes a sliced cheddar that is good, Philadelphia brand just launched a plant-based cream cheese… the list goes on. Of course, your local supermarket or co-op may carry different brands but, you can check them out (or see what you can find online).
Next, I was blown away when I made my first plant-based cheese in a cooking class. I assumed that it would be a long and laborious process and it was anything but. A few ingredients (softened cashews, nutritional yeast, a bit of coconut oil and some herbs) in the blender, pour into a dish, refrigerate and voila, cheese. Is it exactly the same as dairy cheese? No way. But it is delicious and when I share it with omnivore friends comments range from: “this is yummy” to “who even needs dairy if I have this.” I’m not sure I would have attempted it the first time without the cooking class, but I’m glad I attended the class because it gave me the confidence to do it on my own.
Cashew allergies or aversions? No problem! Carleigh Bodrug from Plant You just posted a video with a cheese recipe using pine nuts. She substitutes pine nuts for cashews. Pine nuts are technically seeds, but some people who cannot tolerate cashews can tolerate pine nuts. You may be one of those people, but please do your due diligence. (Her method is similar to the description above by tossing everything into a blender then pouring into a dish or a small mold and then chilling. I haven’t tried it yet, but it’s on the list!)
Lastly, for now, are plant-based artisan cheeses that you can either find in a specialty retailer or have shipped to you. The brand I’ve had and love is Peaceful Rebel based in Colorado. I tried a few of their flavors and they are all unique. These cheeses are made from tofu, so they have a different consistency than cashew-based cheeses. The creator of Peaceful Rebel is so darn creative with their flavors and textures. Their website has recipes and suggestions too. So check it out and try some Peaceful Rebel cheese for yourself. Great to bring to parties!
I also just learned of another company called Rebel Cheese (not to be confused with Peaceful Rebel) based in Austin, Texas. I have not tried their cheese, but they do offer subscription boxes which could be fun.
Have you tried any plant-based cheeses? Have you made any yourself? I’d love to know your favorites!