Cheese Substitute Made From Yeast Flakes, Cashew Nuts, Plants And Co | Dennispoint Campground MD

Pizza without cheese? Moderate and unnecessary taste: With a substitute for cheese, vegans can also enjoy the Italian specialty with all the trimmings. We present you dairy-free alternatives.


Tasty alternatives: substitute for cheese

It’s not essential for survival, but life is half as good without cheese. Cream cheese, hard cheese, mozzarella, and blue cheese characterize many popular dishes such as fondue, casseroles, pasta, and pizza. Anyone following a vegan diet wouldn’t want to be without culinary delights like these. It doesn’t have to be either, as there are plenty of good cheese alternatives that don’t contain animal products. This does not mean cheap analog cheese that the food industry mixes from fat, water, milk protein, starch and flavor enhancers and adds to finished products. Unlike this artificial cheese, the vegan cheese substitute is made from high-quality natural ingredients such as nuts, yeast flakes and soybeans. This means that almost all types of milk and milk products can be reproduced. Often you can even make the “cheese” yourself. For example, try our vegan macaroni and cheese recipe.

Cheese substitute: this is what the individual varieties are all about

Cheese spread for pizza, gratins, and pasta can easily be made with melted yeast. Simply take yeast flakes and put them in the respective dish. The pungent taste and consistency are similar to cheese. You can make delicious vegan Parmesan cheese yourself from yeast flakes, cashews; also use these two elements to mix our vegan cheese sauce: garlic powder and a little salt. Turn everything in a blender into a fine powder, ready. Alternatively, you can use a ready-made substitute for your vegan recipes, the so-called pizza fondant. It mainly consists of water, coconut oil and starch and is therefore ideal for our vegan pizza snails. Semi-hard vegan cheese is also often made with these ingredients. Silken tofu or a mixture of psyllium husks and sprouted brown rice can be used for vegan mozzarella. Finally, vegan cream cheese is made primarily from nuts and soybeans, while soft cheeses like Camembert are made from tempeh: fermented soybeans. You use soy milk and yogurt to mix our vegan sour cream. If you also want to try conventional yeast variants, you will find various alternatives to yeast substitutes here. We also have instructions for you on how to make vegan cheese fondue.

Vegan cheese substitute as a source of protein

One of the most versatile ingredients for vegan cheese recipes is almond butter, which you also use as a central ingredient in our Tofu Scrambled Rice. By mixing it with water or oatmeal cream, not only delicious sauces can be prepared, but also gratin dishes. To do this, boil the porridge with water, flour and yeast flakes until it forms a hard dough. You can find out how the puree is used in our almond puree recipes. The almond butter, yeast flakes, soybeans and other ingredients in plant-based cheese substitutes also help meet protein requirements, which cannot be met by meat on a vegan diet. You can learn more about how to eat healthy without animal products in our article on the vegan food pyramid.


What is suitable as an egg substitute if I want to cook vegan?

If you want to bake vegan, for example our vegan chocolate muffins or our vegan lemon cake, in most cases you will need an egg substitute to hold the dough together. Plant-based alternatives to chicken eggs include egg substitute powder, applesauce, silken tofu, soy flour, or ground flaxseed.

Fruit purées are very suitable as a vegan egg substitute and are often already available at home. Half a ripe banana, which you mash with a fork and stir into the batter, is about an egg. The same applies to 80 grams of applesauce, which is particularly suitable for muffins and soft, juicy dough variants, for example for our vegan chocolate cake. conducive. Although the apple flavor is almost completely neutralized during baking, you can still taste the banana flavor in the finished batter.

Vegans can also buy ready-to-use egg substitute powder on the market, which only needs to be mixed with water to be used as a binder for different types of dough, like the dough for our vegan rhubarb pie. A teaspoon of replacement powder mixed with about 40 milliliters of water replaces one chicken egg. The powder obtained from vegetable substances such as lupine flour, tapioca, potato or corn starch is particularly suitable for cakes and light pasta.

Soy flour mixed with water also contains a lot of starch and therefore has a similar effect to the ready-to-use powdered substitute. If you want to cook vegan with it, mix one tablespoon of soy flour with three tablespoons of water to replace one egg. However, the flour can be noticed in cakes or pastries with a typical soy flavor. Chickpea flour is also suitable in place of soy flour; however, this egg substitute also has a certain flavor of its own.


Ground flax seeds can also be used as a binder for your vegan cake. For this purpose, commercially available flax seeds are first ground in a hand mortar and then mixed with water. As a substitute for a chicken egg, mix one tablespoon of ground flaxseed with three tablespoons of water.

Part of the superfood movement, chia seeds are also taking over our kitchens. The tiny South American seeds can do more than just give us their valuable omega-3 fatty acids. Shaken in water, they swell to a gel within minutes. If you raise them under a mass, they give this union. 1 tablespoon of chia seeds mixed with 3 tablespoons of water replaces about one egg.

Another vegetable binder is the so-called arrowroot starch. To replace a chicken egg, mix 1/2 tablespoon with 3 tablespoons of liquid. Important: the starch must be mixed cold, otherwise it will gel immediately.

Locust bean gum is also suitable as a binding and thickening agent. To replace an egg, a heaping teaspoon is added to the flour used for baking. Additionally, approximately 40 milliliters of liquid should be added to the batter for each egg replaced. Unlike many other egg substitutes, the locust bean gum and liquid do not need to be mixed together before being added to the batter. Locust bean gum is also found in various finished products as a thickening agent and is marked on the packaging with the E number E410.


The so-called soft tofu or silken tofu originated in Japan and has a smooth and creamy consistency. About 60 grams of soy product is enough to replace an egg. Silken tofu is not only suitable for vegan cuisine, but also as a base for various desserts. It has a slight aftertaste, but it is a particularly moist batter for muffins, bagels, cheesecake or quiches.

If you like the yellow color that the eggs give to the dough when it is baked vegan, you can also substitute it with vegetables. You can do this with saffron, food coloring, pumpkin puree, or turmeric. However, turmeric has a relatively distinct flavor and should therefore only be used for properly seasoned baked goods.

Some types of dough can also be made without eggs as a binder. For example, a vegan shortcrust pastry for cookies or a quiche can be made with wheat or spelled flour, vegetable oil, sugar and baking powder. A yeast dough, on the other hand, can be made with flour, fresh yeast, soy beverage, salt, oil, and vanilla powder.



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