Review: Dairy free cheeses

As many of you know, I am lactose intolerant. I’ve written about it here before. I’m constantly on the hunt for dairy alternatives that taste good. On one of my last trips to Whole Foods, I decided I’d grab a bunch of the different offerings and try them out. I was tired of going without just because of my intolerance.

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Starting in the lower left and going clockwise: Treeline treenut cheese in the scallion flavor, Parma! vegan Parmesan, Lisanatti Ricecheeze cheese alternative sticks, Tesse mozzarella log.

Treeline: Made from cashews, this was a nice soft cheese style, very spreadable. I tried this on some pita chips and the scallion flavor was a bit overpowering to start. I let it sit in the fridge a few days before trying it again, which mellowed it out considerably. It wasn’t a favorite, but I’d consider getting it again. With that in mind, I also tried the garlic and herb flavor. That was amazing! It goes really well on chips like a dip. It also mellowed after a few days, but it wasn’t so overpowering to start like the scallion was. The downside, though, is that it’s a bit of a spendy item.

Parma: Holy dairy-free cow, Batman! This is made with walnuts and nutritional yeast, but it hits all the notes of a good hard Parmesan. I add it to basically any noodle dish and it’s instantly tastier. It happens to be really good on EarthBalance’s dairy free mac and cheese. Like crazy good. I’m on my second bottle, and even my mom has started using it (she notoriously dislikes the faux cheese products I have). I cannot say enough good things about this. I works well in red sauce, as any good parm would, as well as on just plain buttered noodles. I can’t believe I’ve gone without this for so long!

Lisanatti Ricecheeze: This rice based string cheese style cheese stick fooled my mom. She couldn’t tell the difference between it and real string cheese. I have to say that it is hands down the best alternative cheese taste I’ve ever had. And it’s such a handy snack! Highly recommend trying this.

Tesse: I always feel a bit bad giving a negative review, but I have to with this one. I don’t remember what this is made out of, but whatever it is tasted horrible. I bought it hoping to grate it for a pizza, especially since it mentions on the packaging that it melts and stretches. It does melt pretty well, and there’s a decent stretch to it, but it’s got the consistency of some kind of chemical putty. Almost like softened silly putty. Very rubbery, and an awful smell to it. I tried it both fridge fresh and heated, both equally bad.

Overall, it was a good taste test. The Parma and Ricecheeze were resounding successes, and the Treeline, while needing a few tweaks, worked out well too. Has anyone found a good dairy alternative cheese that works well to make pizza?

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Exciting new find!

There’s a reason I love bookstores: you can walk in without a book in mind and leave with exactly what you need.

One of the biggest pluses of living outside Portland is easy access to Powell’s City of Books. If you’ve never been, it’s a building that takes up a whole city block, filled to bursting with used and new books. Nirvana.

Yesterday, I spent a few hours there with my friend Jason and found this amazing book:

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The Cheesy Vegan, by John Schlimm.

It has recipes for how to make fifteen different cheeses! Plus recipes for using the cheeses you make. I may be on a budget, but after checking out some of the recipes, it became a must-buy.

Now, since it’s a brand new book for me, I haven’t tried out any of its contents. I have faith, though, that things will work out.

Anybody had any success whipping up their own dairy free/vegan cheeses? Any tips you know? Any would be much appreciated.