Чем заменить сыр?

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Часть первая - Чем заменить молочные продукты?
На сайте Go Dairy Free, который в основном предназначен для людей, которые не употребляют молочные продукты по причинам здоровья (лактозная непереносимость), собран неплохой список рецептов для замены привычных многим молочных продуктов.
Cheese Sauce Substitutes (Сырные соусы)
 Bold & Raw “Cheese” Sauce (Vegan, Gluten-Free, Nut-Free)


Altered from "May All be Fed" by John Robbins Ingredients:

• 1-8 ounce package firm tofu, crumbled
• 1/3 cup Lemon Juice
• 1/3 cup Nutritional Yeast Flakes (see our Product List)
• 1/3 cup Raw Tahini (see our Product List)
• 3 Tablespoons Wheat-Free Tamari or Low Sodium Soy Sauce
• 3 Tablespoons Water
• 1 teaspoon Dried Basil
• 1/8 teaspoon Turmeric
• 1 Garlic Clove, minced
• ¼ teaspoon fresh Ground Black Pepper or Paprika.

Directions: Combine all ingredients in a blender and puree until smooth. Best served at room temperature or heated a bit. Very bold flavor, a little goes a long way.
Cashew Pimiento "Cheese" Sauce (Vegan, Gluten-Free, Soy-Free)


We aren't sure where this one came from, but it sounds interesting.  It is recommended for use with the Zucchini Spinach Lasagne recipe. Ingredients:

• 1 cup raw cashews
• 2-3 tablespoons lemon juice
• 2 teaspoons onion powder
• 2-1/2 cups water
• 4 oz jar of pimientos
• 2 teaspoons of salt
• 1/8 teaspoon of garlic powder

Directions:
Whiz above ingredients in blender until smooth.
Healthy Nacho Cheez Sauce (Vegan, Soy-Free)


This cheez with Mexican food appeal comes from Chef Alex Bury Ingredients: 

• 1 cup flour
• 1 cup nutritional yeast
• 2 tsp salt and 1/2 tsp pepper
• 1 tsp garlic powder
• 2 cups water
• ½ cup safflower oil
• 1 Tb wet mustard
• 1 Tb cider vinegar

Directions:

Mix dry ingredients well, with a whisk in a heavy sauce pot.
Whisk in water and oil. Add mustard and vinegar.
Cook until thickened.
Melty “Cheese” I (Vegan, Gluten-Free, Nut-Free, Soy-Free)


Ingredients:

• 2 cups Water
• ¼ cup Diced Tomatoes
• ¼ cup Raw Almonds, Cashews, or Sunflower Seeds (for nut-free)
• ¼ teaspoon Garlic Powder
• ½ teaspoon Onion Powder
• ½ Tablespoon Sea Salt
• ½ Tablespoon Lemon Juice
• 2 Tablespoons Cornstarch or Arrowroot Powder
• ¼ cup Nutritional Yeast Flakes

Directions: Combine all ingredients in a blender and process until very smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it becomes thick. Recommended on macaroni, vegetables and potatoes.
Melty “Cheese” II (Vegan, Gluten-Free)


Ingredients:

• 1-16 ounce package of Silken Tofu
• ½ cup Nutritional Yeast Flakes
• ½ cup Raw Cashews
• 1 cup Rice, Oat, Nut, or Soy Milk
• 2 Tablespoons Vegetable Shortening
• 1 Tablespoon Lemon Juice
• 1 teaspoon Honey or Sugar
• 1 teaspoon Prepared Mustard
• ½ teaspoon Sea Salt

Directions: Combine all ingredients in a blender and process until very smooth. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it becomes thick. Spice it up to serve on nachos, use it as a dip, in a casserole, or smothered on potatoes and vegetables.

Cottage Cheese or Ricotta Substitutes (Творог)


Tofu Ricotta (Vegan, Gluten-Free, Nut-Free)


Another dairy free favorite from Chef Alex Bury Ingredients:

• 1 box Mori-Nu silken tofu
• 1 lb firm, fresh tofu
• 1/4 cup olive oil
• 1 Tb chopped garlic
• 2 Tb nutritional yeast
• 1 Tb salt
• 1 tsp pepper
• 2 Tb herbs (basil, parsley, oregano, etc)
• ¼ cup lemon juice

Directions:
Puree in a food processor with the “s” blade, but not too well-ricotta has a little bit of texture, it’s not completely smooth. You can also make in a bowl with a potato masher. Taste and adjust seasonings to your own personal tastes. Bake in a lasagna or on polenta.
Cream Cheese Substitutes (Мягкий сыр)

Tofu Cream Cheese Alternative Recipe (Vegan, Gluten-Free, Nut-Free)


Ingredients:

• 1 cup Firm Silken Tofu
• 2 Tablespoons Olive or Vegetable Oil
• 3 Tablespoons Lemon Juice or 2 Tablespoons Vinegar
• 1Tablespoon Sugar
• ½ teaspoon Sea Salt

Directions: Combine all ingredients in a blender and process until smooth. Pour into a bowl and chill.

Tofu Cream Cheese Alternative Recipe II (plus flavors) (Vegan, Gluten-Free, Nut-Free)


Adapted from www.vegan-food.net Ingredients:

• 1 cup Extra Firm Silken Tofu
• 1½ Tablespoons Lemon Juice
• ½ Tablespoon Brown Rice Syrup or 1 teaspoon Maple Syrup or Honey
• ¼ teaspoon Ground Nutmeg
• ½ teaspoon Nutritional Yeast Flakes (see our Product List)

Directions: Allow tofu to sit wrapped in a kitchen towel or paper towel for 30 minutes to draw out excess moisture. Combine all ingredients in a blender and process until smooth. Pour into a bowl and chill. For some flavored variations, try mixing in the following:

• Herbed - 1 clove Minced Garlic, ¼ teaspoon Dried Dill, ¼ teaspoon Dried Rosemary, ¼ teaspoon Dried Thyme, and ¼ teaspoon Dried Parsley.
• Caraway - 1 clove Minced Garlic, 1 Tablespoon Chopped Capers, 2 teaspoons Ground Caraway.
• Date & Nut - ¼ cup Chopped Pitted Dates or Raisins, ¼ cup Chopped Walnuts, ¼ teaspoon cinnamon, may add a touch of additional maple syrup for a sweet variety.
• Pineapple - ¼ cup drained, crushed pineapple.
• Veggie - 1 clove Minced Garlic, 1 Minced Scallion/Green Onions, 1 Small Carrot, Finely Grated, ¼ cup Minced Red Bell Pepper, ¼ cup Chopped Fresh Parsley.
• Herb & Tomato - 3 Tablespoons Tomato Paste, 1 teaspoon Onion Powder, ½ teaspoon Garlic Powder, ¼ teaspoon Dried Thyme, ¼ teaspoon Paprika, 1/8 teaspoon Ground Dill, Pinch of Cayenne Pepper.
• Fish substitute flakes - ¼ cup Flakes, 2 Tablespoons Minced Scallion/Green Onions or ¼ teaspoon Dill

Hard or Sliceable Cheese Substitutes (Твёрдый сыр)


Lessarella Cheez (Vegan, Nut-Free, Wheat-Free, Soy-Free)


The following recipe came from the 5 star "Country Life Vegetarian Cookbook" by Diana Fleming. 
 Ingredients:

• 2 cups water
• 3 Tbs lemon juice
• 1/2 cup Nutritional Yeast
• 1/3 cup quick oats
• 1/4 cup arrowroot or cornstarch
• 1 Tbs onion powder
• 1/4 cup tahini (if you don't have tahini, you can use sesame seeds - tahini is sesame seed paste)
• 1 1/2 tsp salt

Optional: You can also add 1/2 chopped red bell pepper if you want to make the cheese more orange coloured. I like to do this. Also, if you are not going to set the cheese, you can leave out the cornstarch. The oats are enough to thicken the cheese for pizzas and other savoury cheese dishes.

Blend all ingredients on high for one minute. Pour into saucepan and cook on medium, stirring constantly until thickened. Put into loaf pan or other mold. Chill overnight. Remove from mold and slice. Delicious on crackers, pizza or in sandwiches. For pizza or fondue, use half the amount of arrowroot.

You can use this cheese on pizzas, to make lasagna, macaroni cheese, on the top of mashed potatoes when making a beanshepherd's pie, on toast with tomatoes. You can make it thick and set it and cut it the next day or you can make it thinner and pour it over vegetables as a cheese sauce. I use this recipe most frequently as it has no nuts or seeds which makes it cheaper. However, if you can afford them, the recipes with nuts and seeds are so good for nutritional value.
Mexican Spice Seed Cheese (Vegan, Gluten-Free, Soy-Free)


Janet L. Doane, released Almond Essence in August 2005.  It is a unique cookbook of dairy substitutes focused on almonds and other nuts and nut milks.  Her collection spans ice cream to kefir to bisques.  She has provided a few sample recipes, such as the following, from her book:  Ingredients:

• 1/2 cup pumpkin seeds, soaked 4 - 6 hours
• 1/2 cup sunflower seeds, soaked 4 - 6 hours
• 1/4 teaspoon chipotle powder
• 1 teaspoon cumin powder
• 1 small clove garlic, peeled, and minced
• 1/2 teaspoon sea salt
• 1/4 cup almond milk (page 40), water, or kefir (page 46)
• 2 tablespoons lemon or lime juice

Pumpkin seeds add a smoky flavor - always great for Mexican food. Soak seeds in glass container, covered with pure water. Remove skins from seeds using the method described in the previous recipe. Drain off all excess water. Put seeds in blender or food processor with lemon juice, spices, and almond milk, water, or kefir. For blenders, mix on low speed (it works better) until seed cheese is as smooth as possible, adding tiny amounts of liquid as needed to keep the mixture moving. If using a food processor, stop machine several times to scrape down sides as needed. Serve immediately, or store in refrigerator, tightly covered for 2 - 3 days.

Non-Dairy Swiss Style Cheese (Vegan, Gluten-Free)


Adapted from www.veganchef.com Ingredients:

• 1½ cups Water
• 1/3 cup Agar Flakes (see our Product List)
• ½ cup Raw Cashews
• 1/3 cup Blanched Almonds
• 1 Tablespoon Vegetable Oil
• 1/3 cup Rice, Soy, or Oat Milk
• 1/3 cup Nutritional Yeast Flakes (see our Product List)
• 3 Tablespoons Lemon Juice
• 1 Tablespoon Light or Mellow Miso
• 1 Tablespoon Prepared Dijon Mustard
• 1 Tablespoon Onion Powder
• ¾ teaspoon Garlic Powder
• ¼ teaspoon Sea Salt

Directions: Place the water and agar flakes in a small saucepan, and simmer over low heat to thoroughly dissolve the agar flakes. Meanwhile, place the cashews, almonds, and oil in a blender and process for 1-2 minutes, until a smooth paste forms. Scrape down the sides, add the remaining ingredients, and process for 1 minute. After the agar mixture has simmered for 5 minutes, add it to the blender, and process for an additional 2 minutes. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight. Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.

Pimento “Cheese” (Vegan, Gluten-Free, Nut-Free, Soy-Free)


Adapted from the “Country Life Vegetarian Cookbook" Ingredients:

• 1½ cups Water
• 5 Tablespoons Agar Flakes
• ¾ cup Cashew Pieces, may substitute Sunflower Seeds  for nut-free
• 2 Tablespoons Sesame Seeds or 1 Tablespoon Tahini (see our Product List)
• 1¼ teaspoons Sea Salt
• 2 teaspoons Onion Powder
• ¼ teaspoon Garlic Powder
• ¼ cup Nutritional Yeast Flakes
• ½ cup Diced Red Pepper or Pimentos
• 2½ Tablespoons Lemon Juice

Directions: Put the first two ingredients into a small saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 minutes, stirring frequently. Place the agar mixture and the remaining ingredients in a blender. Blend all ingredients on high 1 - 2 minutes until creamy, stopping the blender once or twice to stir the contents and scrape down the sides. Pour the “cheese” into a mold and chill overnight. Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7-10 days.
Variations: To make different flavors, fold in one of the following before pouring cheese into mold:

• ¾ cup finely Chopped Olives
• 2 Tablespoons Toasted Sesame Seeds
• 1½ Tablespoons Caraway Seeds
• 2 Tablespoons Dill Weed Powder
• or 1 Tablespoon plus 2 teaspoons Onion Flakes and 2¼ teaspoons Dill.

Parmesan or Romano Substitutes (Пармезан)


Vegan Parmesan (Vegan, Gluten-Free, Soy-Free)


Submitted by Bearhouse5 - I make this a little different every time - all depending on my mood. If you use sesame seeds, just throw all the ingredients into a food processor and give it all a quick whizz.
Equal amounts of:

• Almond meal or ground sesame seeds
• nutritional yeast flakes

Any or all, to taste:

• salt
• pepper
• chicken-style bouillon powder
• garlic powder
• onion powder

Mix all ingredients together and use on pasta, lasagne or anything that calls for parmesan cheese.

Basic Parmesan Substitute (Vegan, Gluten-Free, Soy-Free)


Altered from The Uncheese Cookbook, by Joanne Stepaniak Ingredients:

• 1 cup Nutritional Yeast Flakes
• 1 cup Raw Almonds, Blanched and Peeled
• ½ teaspoon sea salt

Directions: To blanch and peel the almonds yourself, soak them in boiling water for 5 minutes. The skins should pop off easily. Pat the almonds dry to remove excess moisture. Place all ingredients in a food processor or blender, and reduce to a fine powder. Store in the refrigerator for a fairly long shelf life.