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Cooking Without Cheese

Cheese is often the very last animal product a prospective vegan dispenses with. However, giving it up need not be traumatic as there is now a growing selection of vegan cheeses available. While some people don't want to replace an animal product such as cheese or milk with something that looks and tastes very similar, others find these products a useful and interesting addition to their diet.

Where can I buy vegan cheese?

Vegan cheeses are normally only available from wholefood or healthfood shops, and some branches of Sainsbury’s. However, with the huge interest now being shown in animal-free foods, it shouldn't be long before we see them more widely available. If you are having problems obtaining these products, we have provided a list of names and addresses of manufacturers at the end of the sheet so you can enquire about suppliers in your area. If there are no suppliers in your area, ask your local shop to place an order for you.

What are vegan cheeses made from?

Vegan cheeses are normally made from soya protein. There are a variety of types available - hard or firm varieties that can be grated and sliced; soft or spready versions that can be used in sandwiches or rolls; and even a mozzarella that can be sprinkled on top of pizzas. There are also lots of different flavours available e.g. Cheddar, Gouda, Stilton or Edam.

How do I use vegan cheese?

Vegan cheeses can be used in a similar way to cheese made with cow's milk. However, it must be pointed out that most do not stretch and melt in exactly the same way. There is one which melts like cows’ cheese called ‘Super Melting Cheezly’ and made by Redwoods. It comes in a variety of flavours and is ideal for dishes like pizza and cheese on toast. Vegan cheese can be grated or sliced and used in scones, lasagnes, pizzas, sauces, sandwiches, rolls or baked potatoes.

Nutritional Yeast Flakes

Useful for cheese flavourings and toppings, nutritional yeast flakes (not brewers yeast powder, which is a different product) are yellow flakes that have a sweeter more cheesy taste than brewers yeast. They can be used on top of lasagnes and pizzas or mixed with mashed potato and cooked in the oven as a Cheese & Potato Bake. They are available from independent health food shops, or failing that, contact Marigold Health Foods, Tel: 020 7388 4515.

Recipes using Vegan Cheese and Nutritional Yeast Flakes

Quick Lasagne

1 tbsp vegetable oil for frying
1 onion finely chopped
1 courgette finely chopped
1 small tin kidney beans drained
1 x 400g tin tomatoes
2 oz (50g) dried TVP (optional)
9-12 sheets pasta
1-2 x 455g jars of pasta sauce
10½ oz (300g) plain firm tofu
1-2 tsp mustard powder
1 tsp salt
11 fl oz (300ml) soya milk
2 tbsp nutritional yeast flakes
large oblong casserole dish (approx 33cm x 25cm , 15cm deep).

1. First make the filling: fry the onion and courgette in vegetable oil until just cooked. Add kidney beans, tomatoes and TVP (which has been cooked in a little water and drained). Heat gently.
2. Place 3-4 slices of pasta in the bottom of a greased dish. Add a layer of filling. Repeat and finish with pasta.
3. Place the tofu, mustard powder, salt and soya milk in a liquidiser. Liquidise until smooth. Check taste and add extra flavouring if necessary. Pour on top of the pasta.
4. Sprinkle with nutritional yeast flakes and bake for 35-40 minutes at 400ºF/200ºC/Gas 6 until brown on top. Serve with green vegetables. Makes 6 large servings.

Quick Pizza

2 tbsp vegetable oil for frying
1 onion sliced into rings
½ red pepper, sliced
½ yellow pepper, sliced
2 oz (50g) mushrooms, sliced
1-2 oz (25g-50g) vegan cheese (optional)
1 x 250g jar pizza topping
2 large ready-made pizza bases
Parmesan cheese or 2 tbsp nutritional yeast flakes (optional).

1. Gently fry the onions until transparent. Place aside. Gently fry peppers until cooked. Place aside. Do the same with the mushrooms.
2. Mix grated cheese with pizza topping and spread half a jar evenly on each pizza leaving a space of 1cm at the edge.
3. Layer onions, peppers and mushrooms on top of the pizzas. Sprinkle with nutritional yeast flakes or Parmesan cheese (optional).Bake for 15-20 minutes at 400ºF / 200ºC / gas mark 6. Serve with salad.

Cheese Scones

8 oz (225g) flour - wholemeal or mixture of wholemeal & white
2 tsp baking powder
1 tsp paprika
1 tsp salt
2½ oz (75g) vegan margarine
2 oz (50g) vegan hard cheese, grated
4½ fl oz (125 ml) soya milk.

1. Sieve the flour, baking powder, paprika and salt into a bowl. Rub in margarine to resemble breadcrumbs. Mix in the cheese.
2. Add the soya milk and lightly mix into a soft dough. Roll out and cut into 12-16 scones. Bake for 10-15 minutes at 350ºF / 180ºC / gas mark 4.
3. Cut in half and serve with vegan margarine. Best eaten warm on the same day. Makes 12-16 scones.

Creamy Cheese Sauce

4 tbsps oil
1 large leek, washed and sliced
½ tsp cumin
1½ oz (45g) brown rice flour or plain flour
14 fl oz (400 ml) soya milk
14 fl oz (400 ml) water
½ tsp mustard
1 heaped tsp yeast spread
½ block of vegan cheese, grated
1½ oz (40g) engevita yeast flakes
salt and pepper
1 large cauliflower

1. Fry the leeks gently in the oil until just cooked (10-20 minutes).
2. Add the flour and ground cumin. Cook for about 1 minute stirring continuously.
3. Take off the heat and add the soya milk and water. Add a bit at a time, stirring in completely each time. Put back on a medium heat and gently bring to the boil. If there are any lumps whisk the sauce to get rid of them.
4. Add the mustard, marmite, vegan cheese and yeast flakes and bring slowly to the boil. Simmer very gently for a few minutes until the vegan cheese has melted. Season to taste with salt and pepper. Makes 4 servings.

Parmesan Cheese

1 oz (25g) nutritional yeast flakes
½ oz (12½g) blanched almonds
1 tsp salt

1. Grind all ingredients in coffee grinder or food processor until they resemble fine breadcrumbs. Use as parmesan cheese. Can be stored in an airtight container in the fridge.

Hard White Cheese

11 fl oz (300 ml) water
2 tsp agar agar powder
3½ oz (100g) cashew nuts
½ oz (12.5g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
¼ tsp salt
1 tsp garlic granules.

1. Boil the water and sprinkle agar agar powder on top. Stir and simmer for around 3 minutes.
2. Place in a food processor together with the remaining ingredients. Blend until smooth. Place in a mould e.g. margarine tub.
3. Chill in fridge overnight.

Suppliers of vegan cheeses

Hard Cheeses

Biddy Merkins 01248 422011
Vegerella

Bute Island Foods 01700 505117 www.buteisland.com
Sheese: Cheddar Style, Cheddar w Chives, Hickory Smoked Style, Edam Style, Gouda Style, Mozzarella Style, Cheshire Style, Blue Flavour, Emmental Flavour

Redwood Wholefood Company 01536 400557 www.redwoodfoods.co.uk
Cheezly: Mature Cheddar Style, Feta Style, Nacho Style, Garlic & Herb Flavoured, Smokey Style w added bacon style pieces, Mature Cheddar Style with Cranberries

Florentino 01322 337711 www.mhfoods.net
Parmazano

Spready & Cream Cheeses

Bute Island Foods 01700 505117 www.buteisland.com
Spready Sheese: Original, Cheddar Style, Chives, Garlic and Herbs, Mexican Style 

Fayrefield Foods 01270 589311 www.fayrefield.co.uk
Swedish Soft: Original, Garlic & Herb

Redwood Wholefood Company 01536 400557 www.redwoodfoods.co.uk
Cream Style Cheezly: Original, Garlic & Herb Flavour, Sour Cream & Chive Flavour

Tofutti 020 8861 4443 www.tofutti.com
Soft Cheese: French Onion, Garlic & Herb, Herb & Chives, Original (only those produced in the UK are suitable, check the packet)