The Uncheese Cookbook, or similar recipes?
#357441 - 04/06/10 11:59 AM
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Heather
Reged: 12/09/02
Posts: 7799
Loc: Seattle, WA
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Has anyone played around with a variety of homemade nondairy "cheese" sauces and dishes? I have this cookbook, which looks great, but haven't really used it.
I'm intrigued by the cheese sauces using nuts as a base, and some of the tofu ones as well. Has anyone had good luck with this type of thing? Any specific recipes or dishes that worked well?
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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I have never tried to cook this way but I am very interested in the posibilities.
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Janey
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Actually, we've had really good luck making cheese sauces with nutritional yeast. I found a macaroni and cheese recipe on the awesome Fat Free Vegan Kitchen blog ( here ). We like to make this with green peas or kale and the Field Grains Chipotle sausage - YUM! There's also a fantastic cookbook I got for Christmas called "Vegan Yum Yum" that has a great alfredo sauce recipe in it. I believe it uses both nutritional yeast and cashews for the base of the sauce, which tastes fantastic paired with the Field Grains apple sage sausage. I haven't been brave enough to try the tofu based sauces. 
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Lisa, IBS-C (Vegan)
Stable since July 2007!
Mommy to Rhiannon Marie (Dec. 13, 2008)
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I ran across a recipe for non-dairy brie on About.com and made it and thought it turned out pretty good! I would definitely save this recipe for a party and plan to make it again during the holidays! I was pretty excited to find a non-dairy substitute for brie. It looked very similar to brie and tasted very good. Was really great on french bread. What I like about it best is that it was chock full of healthy ingredients as well! You can check out the recipe by typing in: non-dairy brie on About.com
Edited by VanLynn (04/08/10 12:08 AM)
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I like how they add a bit of miso - that would give the umami flavor that cheese has. What a good trick.
I've had good results using all kinds of soy subs for dairy but I haven't played around much with using nuts (am a little worried about having too much fat in there).
I've got to get this book out again and start playing around with it.
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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that uses nuts (mostly almonds)and finely grated vegetables as a basis for cakes/scones and other goodies. The fat content of the recipes are tolerable especially if you eliminate the egg yolks and butter icing. Also not all the recipes involve nuts. it's a little more effort than usual the end product is really worth the effort.
You can find it on amazon.co.uk. The measurements are in grams and some of the recipes require translation (courgettes are zucchini and you can subs baking potatoes for Maris Pipers)but it's still a excellent book.
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Stable IBS D
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