Since becoming vegan, I can honestly say that I don’t miss cheese, unlike many vegans who say that cheese is the hardest thing to give up. Hell, I think that the love of cheese is what prevents many vegetarians from becoming vegan—they just can’t envision a life without it! Knowing that cheese is not healthy for me and knowing where it comes from has pretty much extinguished that old craving of mine for it. But the cheesy flavor is part and parcel of many recipes and can enhance many dishes.
Learning to be more vegan has much to do with successfully finding better substitutes for basics, as well as the foods you love, and making them work. Thankfully there are many wonderful cheese substitutes available to us nowadays in all the stores—made from soy, almond milk, coconut milk, pea protein.They spread, they melt, they sprinkle, they slice!
I’ve learned how to make a parmesan stand-in with cashews and nutritional yeast! But the taste and feel of vegan goat cheese has eluded me thus far…until now. I’ve been experimenting with different recipes and combinations and I think I’ve made 2 kinds of ”goat” cheese that are very easy to make and can be enjoyed in many recipes.
- See more at: http://veganamericanprincess.com/2-recipes-for-smooth-crumbly-vegan-goat-cheese/#sthash.h4n4Pv06.dpu...
Vegan American Princess
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