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From: Leslie (
Subject: Re: Tofutti cream cheese and vegan cheese
Date: January 16, 2005 at 8:58 pm PST

In Reply to: Tofutti cream cheese and vegan cheese posted by Christina on December 31, 2004 at 2:19 pm:

I used to use soya kaas too, but quit doing that, now I don't miss cheese at all, but here;s an idea for you for grilled cheeze sandwiches. I find that the things I make at home are the best tasting and you know what's in them!

For grilled cheeze, nachos, quesadillas, pizza, etc., try this:

Melty Pizza Cheeze (Bryanna's recipe)

In a blender, blend until smooth:

1 cup water
1/4 cup nutritional yeast*
1/4 cup Soymage parmesan - optional but really good
2 T. cornstarch
1 T. flour
1 t. lemon juice
1/2 t. salt
1/4 t. garlic granules

Pour the mixture into a pan on the stove, stir over med. heat until thickened. Remove from heat, add 2 T water and 1 T. canola oil.

Whisk again, use on your nachos, pizza, etc.

*About nutritional yeast, if you're not familiar with it, it's a wonderful product that tastes really cheesy -- don't confuse it with Brewer's yeast which is awful and bitter, nut. yeast is yellow, I use the flakes, it's full of B vitamins, the Red Star brand has B-12, important for vegans.

There is one good cheese out there, it's called Follow Your Heart cheeze and it tastes really good, says it melts but I can't get it to actually melt, that said, I still prefer this recipe for nachos and quesadillas, try it in a flour tortilla, fold over, put some on top and stick in the toaster oven, cover with salsa, YUM!

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