vegan cheese: http://www.vegfamily.com/vegan-recipes/ enjoy and another http://www.theppk.com/recipes/dbrecipes/鈥?/a>|||Hello,I have a recipe i picked up from the chip isle a couple of days ago.It is a Veggie cheese dip.Here it goes. 1Tbsp-veggie oil 2Cups-cherry tomatoes,quartered 1 1/2Cups-button mushrooms,small chunks 1Cup-fresh corn,kernels(frozen may be substituted) 1-15 1/2 oz. jar Tostitos Reduced Fat Zesty Cheese Dip 1tbsp.roughly chopped fresh parsley Heat oil in non-stick saute pan over medium heat.Add tomatoes,peppers,onions,mushrooms and corn.Cook veggies for approxomately 4 minutes.Remove veggies from pan and place in mixing bowl.Add Tostitos Reduced Fat Zesty Cgeesed Dip & parsley & combine evenly.Pour dip mixture into a serving bowl and serve immediately with Tostitos Multigrain Tortilla Chips and fresh broccoli florets. Serves4-6 people. Here is the link to their website so you can look up more.http://tostitos.com/home.php|||Homemade Vegan Cheese Ingredients: soya flour vegan margarine yeast extract or yeast flakes herbs salt and pepper Method: Melt a measured amount of margarine. Measure out the same volume of soya flour, and stir in to the melted marge gradually. Depending on absorbancy, you may need slightly more or less flour. Mix in dried herbs and yeast extract or flakes to taste (experiment with the flavourings - I tend to use basil and oregano, and sometimes a little tomato puree), and salt and pepper to taste. Press into a greased container (perhaps the margarine tub), cool and refrigerate. Firm margarine will give you a hard cheeze for grating or slicing, and soft margarine will give you a spreading cheeze.