I have been trying to make dairy free cheese. Well I have made one with cashews. It tasted like fermented cashews. But I have read 3 books and searched many websites and videos trying to learn. I think I like this book the best: The Art of Plant-Based Cheesemaking: How to Craft Real, Cultured, Non-Dairy Cheese (Urban Homesteader Hacks) Kindle Edition
by Karen McAthy (Author)
5.0 out of 5 stars 5 customer reviews
See all 2 formats and editions
Does anyone else have any experience doing this. I really don’t tolerate dairy at all.
Making dairy free cheese
Gale_Dacalio
(Gale Dacalio)
#1
Bellyman
(Brian)
#2
Have made cashew cheese before. Wouldn’t know where to look for the recipe anymore. But what I made was more like “pimento cheese” than a regular slicing type cheese. With the pepper and garlic and a few other things in there, it did help to mask the cashew flavor a bit but it was still never something that I would have thought tasted just like the real thing.
One thing to maybe keep in mind about cashews, they do have some carbs. One ounce of cashews, which works out to maybe 16 - 18 cashews, is about 9g of carbs. That doesn’t mean you can’t have any, just be aware that a mega helping of them, or an equivalent in the cashew cheese, can take you up close to or even past your daily allotment of carbs if you’re shooting for 20g or less. You may have already known that, don’t mean to preach if you did.
Good luck!
Gale_Dacalio
(Gale Dacalio)
#3
Yep, unfortunately they are high in carbs. Thats why I still have 90 percent of that cheese ball a couple of months in. I ordered some macadamia nuts ( oh I miss Hawaii when y husband worked at Mauna Loa Mac Nut and we got hem free) Also coconut cream and even veggies can be used. I think it will be a fun project.'Any ideas will be appreciated…
I have made plenty of non-dairy (vegan) cheeses using the recipes in Skye Michael’s “Non-Dairy Evolution Cookbook” (available from his website) for our vegan children. The so-called “block and wheel” cheeses are quite easy to make and pretty tasty. Even non-vegans seem to like them.
The recipes do require some tapioca flour (1/4 cup on average per cheese) and of course soy or nut milk, so there would be some carbohydrates there, but the rest of ingredients are flavourings, the emulsifier (kappa carageenan), and the refined coconut oil. Here’s a link to recipes available on his website, including a couple of cheeses and (unbelievably) vegan “bacon grease”!
Good luck!
Virginia
#5
I used to follow AIP and found the zucchini cheese recipes to be pretty tasty, considering what they are. Try googling “aip zucchini cheese” and try one or two of the higher-rated ones. Great way to use up mounds of zukes if your neighbors are secretly leaving bags of it on everyone’s doorstep.
Gale_Dacalio
(Gale Dacalio)
#6
Thanks so much. I will check that out. Actually I am thinking a lot of those carBS will disappear when fermented. A.d I will only eat a litthe bit a day anyway.