They lack the depth of flavour, creamy texture and more-ishness of the original. There’s something about a dairy cheese that a non dairy cheese simply can’t imitate.Case in point, the other day I was at a picnic with a friend.
Before him, was some real cheese.
Before me, was this very recipe.
My friend ate a piece of real cheese, and then a spoonful of my spreadable cheddar and the difference was pretty plain.
“It’s not cheese. It’s cheese-LIKE, but it’s definitely not cheese.”
So yeah, on a taste by taste basis, this recipe doesn’t compare to the real thing. But regardless of your reasons for forgoing dairy you can make some pretty tasty “cheese-like” substitutes.
This one in particular, is not only as tasty as fake cheese could possibly be, but it’s also highly nutritious as it contains over 100% of your RDI for most B vitamins and 20% of your folate RDI.
Compared to real cheese, it’s also got less calories and fat but the same amount of protein, and contains 4.5g of fibre (of which cheese has 0g).
So all things considered – if you’re going to eat fake cheese – eat this stuff!
I think of it as a “spreadable cheddar” (or as I like to call it – SHREDDAR!!).
You can use this as a dip, as a condiment or sauce for veggies and pasta (cauliflower cheese, or vegan alfredo anyone?) or as a sauce which you could substitute for bechamel in a lasagna or a topping for an eggplant moussaka.
- 2 tablespoons of coconut oil
- 4 tablespoons of nutritional yeast
- 50g (1/2 cup) of lupin flour
- Water, and
- Salt and seasoning to taste
Melt the coconut oil in a small saucepan and then add all other ingredients with about 1/2 a cup of water. Whisk continuously until the mixture has thickened and takes on a velvety, smooth texture. Take off the heat and leave to cool at room temperature before refrigerating until set.
Nutritional info per serve:
Fat: 7.5g fat
Protein: 6g protein