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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: tips for stopping cheese
Date:	December 11, 2009 at 10:55 am PST

In Reply to: tips for stopping cheese posted by Talley on December 11, 2009 at 8:35 am:

Cheese is always the hardest-- trust me! My husband still struggles with it. It's so pervasive in North American cooking. If you email me at the link with my name, I can email you a file of my homemade cheese subs. Vegan bechamel sauce is a must, as it can be used in and on casseroles instead of melted cheese (this is actually traditional in many Italian lasagne) for that creamy quality.

If you prefer to use commercial ones, Galaxy Foods vegan Soy parmesan is very good, though it only comes in tiny shakers. There is a new vegan cheese (made with pea protein!) called Daiya that tastes good, melts, and stretches! It is not that easily available in retail yet, but many vegan vendors online (in the US and Canada) carry it. Other good ones are Vegan Gourmet (Earthkind) and Sheese. There are also a couple of vegan cheeses from the UK that are available online -- I haven't tried them yet. If you email me and tell me where you live, I can point you in the right direction. Tofutti makes a good vegan creme cheese, available in lots of places.

When I beame a vegan, there were very few cheese subs available and they were AWFUL (so were most of the recipes for subs)! So I got used to most foods without cheese or cheese subs, until I invented some of my own. I often make pizza without cheese-- it's delicious if you have a good crust, a good sauce, you use lightly-sauteed vegetables and a drizzle of good olive oil. And, as i said, a vegan bechamel sauce can make all the difference!

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