This week we thought we would share with you our three favorite vegan cheese recipes. Removing dairy from your diet is one of the most important things you can do for your health. As the author of the China Study, Dr. T Colin Campbell states, it is the casein protein in dairy that is directly linked to all sorts of health problems including cancer. It is easier than ever to remove dairy from your diet with many plant based milk and cheese products available in grocery stores. The only thing better than buying plant based dairy replacements is making them yourself at home! Enjoy!
The next is our solid block style Cheese & Crackers Recipe that is also great for sandwiches, and shredding to use for quesadillas or even pizza.
The last but most tasty and versatile cheese is our pourable cheese from our Zucchini Lasagna Recipe which we also pour on the top of enchiladas and pizza.
Hey there plant based foodies! I am Jill Dalton, Host and Chief Flavor Officer for the Whole Food Plant Based Cooking Show. My family is working hard to share with you all our hard earned knowledge about living a plant based lifestyle. I am so pleased you have found our site and hope you will join our growing community!
I love your website and your recipes. Thank you for sharing. It makes my job as a whole food plant based homemaker a lot easier to plan delicious wholesome meals.
Thank you for sharing!!! I am interested in the cheese and crackers recipe, but I noticed your cheese is a different color in this post and video than it is in the recipe you have linked here. Did you change the recipe at all to more of a cheddar-type flavor? Or did you just add tumeric or something similar? Thank you again! 🙂
2 comments
I love your website and your recipes. Thank you for sharing. It makes my job as a whole food plant based homemaker a lot easier to plan delicious wholesome meals.
Thank you for sharing!!! I am interested in the cheese and crackers recipe, but I noticed your cheese is a different color in this post and video than it is in the recipe you have linked here. Did you change the recipe at all to more of a cheddar-type flavor? Or did you just add tumeric or something similar? Thank you again! 🙂