Nutritional Yeast "Cheese"
Sour 'Cream' (no milk)
'Cream Cheese' (no milk)
"Cream Cheese 2" and Tasty Variations (no milk)
Sweetened Condensed 'Milk' (no milk)
Sweetened Condensed Soy or Rice Milk (quick method) Sweetened Condensed Soy or Rice Milk (slow method)
Nutritional Yeast "Cheese"

This has become one of my comfort foods, over macaroni, and with ketchup of course.

Pour this over veggies, or make macaroni, cheese and weiners. I end up adding about 1/2 cup of extra rice milk along with the oil at the end to make it a little thinner. One of the original ingredients was 1 tsp of mustard (wet mustard), but I didn't like it like that so I took it out.

You can find nutritional yeast at health food stores (make sure it's 'nutritional' yeast though). It has a nice cheesy flavor. This recipe can also be made with 1/4 cup margarine instead of the oil, or olive, sunflower or other oil. By using full fat soy milk, you will pack a lot of calories into one meal though.

1/2 cup nutritional yeast flakes
1/2 cup flour
1 tsp. salt
1/4 - 1/2 tsp. garlic powder
2 cups full fat enriched soy milk or enriched rice milk
1/2 cup canola oil

Mix dry ingredients in a saucepan. Whisk in the soy/rice milk. Cook over medium heat, whisking, until it thickens and bubbles. Cook 30 seconds, then remove from heat, whip in the oil. It will thicken as it cools but will thin when heated, or add rice or soy milk to thin it. Variation: For a richer, stretchier sauce that's good on pizza, substitute for the flour: 1/4 cup corn starch and 2 tbsp. flour. Add as much as 1 cup of darifree at the end, or as needed to make a thick, smooth sauce that pours easily. Pour it on pizza and for the last few minutes of baking, put pizza under broil to form a stretchy, golden brown topping.


Sour 'Cream'

1 package silken tofu
3 tbsp lemon juice
2 tbsp canola oil or mild olive oil
1 1/2 tsp maple syrup or sugar
1/8 tsp sea salt
2 to 3 tbsp plain soy milk (as needed)

Place the tofu in the bowl of a food processor or blender, and blend until smooth. Add the vinegar, oil, salt, and 1 tbsp of the soy milk. Blend. Add the remaining soymilk one tbsp at a time until the proper consistency is reached. Store in the refrigerator

'Cream Cheese'

1 cup firm tofu
2 tbsp oil
3 tbsp fresh lemon juice or vinegar
1 tbsp sugar
1/2 tsp salt
Combine ingredients in a blender or food processor, and blend until smooth. Scrape the sides often with a rubber spatula, pushing the tofu towards the center of the blender. Pour into a dish and chill.

"Cream Cheese 2" from http://www.vegan-food.net

1 cup extra firm silken tofu
1 ½ tbsp fresh squeezed lemon juice
½ tbsp brown rice syrup, or 1 t pure maple syrup
1 ½ tsp low-sodium tamari
¼ tsp ground nutmeg (Nutmeg is rather strong, so you may choose to avoid this ingredient)
½ tsp nutritional yeast flakes

Wrap the tofu in a clean kitchen towel and allow to rest for 30 minutes (to draw out extra moisture). place all ingredients in the bowl of a food processor and blend until completely smooth. refrigerate overnight to allow flavours to blend, and thereafter store in the fridge.

Variations:

Herbed Cream Cheese

Add:
1 clove minced garlic
¼ tsp dried dill
¼ tsp dried rosemary
¼ tsp dried thyme
¼ tsp parsley flakes

Caraway Cream Cheese

Add:
1 finely minced clove garlic
1 tbsp chopped capers
2 tsp ground caraway seed

Date & Nut Cream Cheese

Add:
¼ cup toasted, chopped walnuts
¼ cup chopped pitted dates

Pineapple Cream Cheese

Add:
¼ cup well drained unsweetened pineapple

Veggie cream cheese

Add:
1 scallion, minced
1 clove garlic, crushed
1 small carrot, finely grated
¼ cup bell pepper, minced
¼ fresh parsley, chopped

Herb & Tomato Cream Cheese

Add:
3 Tbsp tomato paste
1 tsp onion powder
½ tsp garlic powder
¼ tsp dried thyme
¼ tsp paprika
1/8 tsp ground dill seed
pinch of cayenne

Sweetened Condensed 'Milk' (replaces Eagle Brand) From http://www.vegweb.com

1 cup instant soy milk powder
2/3 cup white sugar
3 tbsp margarine
1/3 cup boiling water

Mix the soya milk powder and sugar in a bowl. Melt the margarine into the water. Add the wet ingredients to the dry and beat with an electric mixer 2 minutes. Refrigerate overnight. Keeps 1 week refrigerated.

Makes the equivalent of 1 can of sweetened condensed milk. This can replace sweetened condensed milk in any recipe and it works amazingly! Don't forget to make it at least the night before it's needed.

Sweetened Condensed Soy or Rice Milk (quick method)

Prepare 2 cups soymilk or rice milk made from powdered mix, using triple the powder called for. Add 3/4 cup sugar or equivalent. Cook over medium-low heat, stirring constantly, until sugar is dissolved. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

For Evaporated 'Milk: Use only double the powder. Omit sugar.

Sweetened Condensed Soy or Rice Milk (slow method)

Put 3 cups liquid soy milk or rice milk in a saucepan, and add 1/2 cup sugar or equivalent. Cook over medium-low heat, stirring constantly, until volume is reduced to 1 cup. Add vanilla to taste, and a pinch of salt. Cool. Store in fridge.

For Evaporated 'Milk': Omit sugar, and cook until volume is reduced to 1 & 1/2 cups.

Back to Recipes