vegan cheese: Hi all, I am experimenting with vegan recipes and was wondering if anyone had a good cheese recipe. Thanks!|||Here are some links to recipes... Cheese (vegan) http://www.godairyfree.org/Recipes/Sandw… (grilled cheese sandwich) http://vegweb.com/index.php?board=284.0 (lots of general vegan cheese recipes) http://www.vegan-food.net/recipe/317/Bas… (basic seed cheese) http://vegweb.com/index.php?topic=7229.0 (melty cheese, nutritional yeast, almonds) http://www.vegan-food.net/recipe/1055/Ye… (nutritional yeast cheese sauce) http://www.theveggietable.com/recipes/ve… (nutritritional yeast cheese sauce) http://www.vegan-food.net/recipe/469/Nut… (nutritional yeast cheese) http://rubies.articledirectoree.com/reci… (Lessarella cheez) http://rubies.articledirectoree.com/reci… (pimento cheese) http://rubies.articledirectoree.com/arti… (pimento cheese brick) http://rubies.articledirectoree.com/arti… (tofu cheese rarebit) http://rubies.articledirectoree.com/arti… (millet cheese) http://rubies.articledirectoree.com/arti… (golden sauce) http://rubies.articledirectoree.com/arti… (chee sauce) http://rubies.articledirectoree.com/arti… (no cheese spread) http://rubies.articledirectoree.com/arti… (tofu cheese sauce) http://rubies.articledirectoree.com/arti… (savory tofu sauce) http://rubies.articledirectoree.com/arti… (gee whiz spread) http://rubies.articledirectoree.com/arti… (cornmeal cheese pudding) http://rubies.articledirectoree.com/arti… (walnut tofu cheese spread) http://rubies.articledirectoree.com/arti… (soy cheese from soy flour) http://rubies.articledirectoree.com/arti… (nut cheese from nut butter) http://blog.vegcooking.com/2008/02/guest… (cashew chive bourson cheese …can be used in Ravioli) http://www.101cookbooks.com/archives/000… (cashew cheddar cheese) http://www.theveggietable.com/recipes/mo… (mock parmesan cheese from sesame and nutr.yeast) http://www.recipezaar.com/283639 (Almesan Parmesan…from almonds and sesames seeds) http://vegweb.com/index.php?topic=7105.0 ( Parmesan…from almonds and nutritional yeast) http://www.theveggietable.com/recipes/mo… (vegan feta cheese) http://www.ellenskitchen.com/clearlight/… (almond ricotta cheese) http://revver.com/video/210085/raw-vegan… (macadamia ricotta cheese) http://www.boutell.com/vegetarian/manico… (ricotta for manicotti from tofu) http://www.theveggietable.com/recipes/to… (vegan cream cheese) http://www.bbc.co.uk/food/recipes/databa… (vegan cream cheese) http://www.veganrepresent.com/forums/arc… (vegan cheese..forum) http://www.veganrepresent.com/forums/arc… (vegan cheese like nacho or cheddar) http://www.mountainhomebrew.com/browsepr… (vegetable rennet and cheese making supplies) http://www.veganessentials.com/catalog/s… (vegan parmesan to buy) http://www.leeners.com/mozzarella.html (How to make mozarella with vegetable rennet) http://biology.clc.uc.edu/fankhauser/Che… (ricotta making) ************ Macaroni and cheese (vegan) http://www.chezbettay.com/pages/dinners1… (with premade vegan cheese) http://www.101cookbooks.com/archives/000… (with cashew cheddar) http://www.veganrepresent.com/forums/arc… (Bryanna’s Mac and cheese) http://www.veganrepresent.com/forums/arc… (PETAs mac and cheese) http://www.veganrepresent.com/forums/arc… (mac and cheese, vegan) http://www.vegan-food.net/recipe/1054/Ma… (mac n cheese, vegan..2) http://grazingrecipes.blogspot.com/ (best macaroni and cheese..scroll down) http://www.ellenskitchen.com/bigpots/oam… (mac and cheese..ellens cashew) http://www.veganoutreach.org/starterpack… (mac n cheese..yeast) http://allrecipes.com/Recipe/Vegan-Mac-a… (vegan macaroni and no cheese) http://blog.fatfreevegan.com/2007/10/eas… (vegan mac n cheeze) http://letsgetsconed.blogspot.com/2007/0… (new farm mac n cheeze..low fat) http://www.postpunkkitchen.com/forum/vie… (New Farm Mac and cheese regular) http://www.worldpantry.com/cgi-bin/ncomm… (wild mushroom mac n cheese..almond cheese..hemp milk)|||Taken off of vegan.web A sharp, thick, slightly nacho-y sauce. Ingredients (use vegan versions): 3/4 cup canned diced tomatoes 3/4 cup nutritional yeast 3 tablespoons lemon juice 2 tablespoons cornstarch 1 tablespoon chili powder 1/2 tablespoon onion granules 1/2 tablespoon garlic granules 1 teaspoon cumin 1/4 teaspoon cayenne pepper salt and pepper to taste 3 tablespoons cashew butter Directions: Combine all ingredients except cashew butter in a food processor and pulse until well combined. Add the cashew butter and process until smooth and creamy.|||http://vegweb.com/index.php?topic=7580.0 have not tried this one yet.. but i want to.. good luck..|||I hear great things about the Uncheese Cookbook http://www.amazon.com/Uncheese-Cookbook-… but haven't picked it up yet. I have Vegan Deli by the same author and likes a lot of the recipes in that, but they aren't "cheesey" recipes. One of my favorite things to eat is vegan mac n cheeze, this is the recipe I use. http://letsgetsconed.blogspot.com/2007/0… I use a squirt of dijon to give it a little tangy flavor, also black pepper, paprika, and a dash of cayenne, but play with the seasoning to suit your taste.|||Here is one of my current favorites: CASHEW CHEESE 3 C cashews, soaked 10 - 12 hrs and drained 1/4 C rejuvelac * 1/2 t sea salt Process the cashews through the Champion juicer, using the blank plate (alternatively, use a high speed blender, like a VitaMix) In a large bowl, combine all ingredients and mix well. Place mixture in a sieve lined with a double thickness of cheesecloth and placed over a bowl. Drape remaining cheesecloth over the mixture. Place in a warm place to ferment for 12 hours. Remove cheese from cloth. Form into a round, and refrigerate for 24 hours in a covered container, until it becomes firmer. Use immediately, or store in covered container for up to 3 days. MY NOTES: This makes a lot of cheese. With the additions I made, it is very reminiscent of Boursin or Rondele “pub cheese.” or cream cheese. I decided to divide my cheese into 4 parts. Then I mixed in different seasonings in each one – in one, I added sun-dried tomatoes, in the next, I added red bell pepper powder (ground dehydrated peppers) and soaked red pepper flakes with a little garlic, in the third, I added garlic powder, onion powder, and herbs d’provence. I left one plain to see what it would taste like – (I am trying to get close to a tofu sort of thing, but my room-mate says it tastes more like cream cheese) I have seen other recipes that say that you can keep the cheese anywhere from 1 to 2 weeks. *Rejuvelac is a fermented beverage made from sprouted wheat. for more info and recipe: http://snipurl.com/226p2 [prettysmartrawfoodideas_wordpress