Dairy Free “Cheese”

Yields 2 cups “cheese”
Preparation time: 5 minutes
Contains soy

2 to 3 cloves garlic
1 pound soft tofu (press out water)
3 tablespoons unrefined olive oil
3 tablespoons ume plum vinegar
4 tablespoons nutritional yeast
¼ teaspoon sea salt
Optional 3 tablespoons fresh basil or rosemary

In a food processor, mince the garlic. Add tofu, olive oil, vinegar, yeast, and salt. Process until smooth and creamy. Taste and add more salt or garlic if desired. Add optional fresh herbs and pulse until they are well combined. This tofu “cheese” works great in the gluten-free lasagna recipe or in the calzones. To create dairy-free pizza, I suggest trying some of the dairy free “cheese” blocks that are available in PCC. Some are made of soy and others with almond or rice. You can grate them just like regular cheese. Many of my patients that are dairy-sensitive are able to tolerate goat cheese. It actually digests much more easily than cow dairy. Consider this as an alternative when making recipes that call for cheese.

Recipe adapted from Jean Duane, Alternative Cook LLC

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