healthy swops to adopt
All the OOE+GOO
without the MOO+coo 
©
Swop out dairy and eggs with plant-based options
The list of brands and cheese options are constantly expanding. Dairy-free cheese manufacturers are significantly advancing in replicating taste, texture, and melting points.
Purchase or prepare your own plant-based cheese or try adding cheese substitutes to your favorite recipes
Cheese adds fat and flavor to a recipe.
Consider the use when you swop out dairy cheese for a plant-based alternative:
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Do you need a plant-based ingredient similar to dairy cheese?
A non-dairy cheese block, slice, shred, spread or melt
OR
Would a cheese like substitute do the trick
Mimic cheese flavors
CHEESE SUBSTITUTES
Swop into your favorite recipes
CHEESE-LIKE SAUCE
Pour over pasta, tacos or nachos
Swop: Tofu, White Beans or Coconut Milk
Blend up a brick of tofu, can of white beans or
coconut milk. Add nutritional yeast and spices or flavorings.
Experiment with combinations of salt, garlic powder, onion powder, smoked paprika, dried oregano, basil or thyme.
Sour flavor - add lemon or vinegar
Spicy flavor – add chipotle or cayenne pepper
Unami flavor – add miso paste, tamari or soy sauce
MELTY, STRETCHY SAUCE
For grilled cheese or pizza
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Swop: Tapioca Starch/flour
Made from the cassava root, tapioca develops a stretchy and melty texture. Blend tofu, non-dairy milk, garlic, onion, lemon, salt, and tapioca starch
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NON-DAIRY PARMESAN
Sprinkle parmesan flavor on pasta, pizza, popcorn, potatoes, etc.
Swop: Hemp seeds + Nutritional Yeast
Hemp seeds, nutritional yeast, garlic powder, onion powder, dried herbs
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BLUE-CHEESE STYLE DRESSING
Use both silken and medium tofu, nutritional yeast, apple cider vinegar, white miso paste, onion and garlic powder, dried dill
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Recipe page 19 cheese swop word doc
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IDEAL FOR SLICING, SPREADING, SHREDDING
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The list of brands and cheese options is constantly expanding. Dairy-free cheese manufacturers are significantly advancing in replicating taste, texture, and melting points.
Purchase or prepare your own plant-based cheese. If you purchase, read the labels closely as manufacturers often fortify with added nutrients, sugars, or animal-based casein or rennet.
Make your own plant-based cheese, and you will be in control of the ingredients.
Commonly used plant-based cheese making proteins:
Almonds
Brazil nuts
Cashews
Coconut oil
Macadamia nuts
Nutritional yeast
Peas
Potatoes
Sweet potatoes.
Tapioca
Soy milk
Tofu
The ingredients of dairy-free cheese depend on the style of cheese and its use.
Firmer cheeses for blocks, shreds, and slices often include oils, starches, nut milk, lactic acid, and natural flavorings. The key to producing a solid texture that will also melt is perfecting the balance between the starch and oil content.
Artesian and Soft-style cheeses like brie, feta, mozzarella, or chevre are often made with a blend of cashews, oil, cultures, and spices. Cashews provide the creaminess.
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All the OOE+GOO
without the MOO+coo 
©
Swop out dairy and eggs with plant-based options
NON-DAIRY CHEESE LIKE SPREADS + SHREDS
Start out making these simple dairy-free cheese creations
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CAMEMBERT OR BRIE STYLE CHEESE
Use: AGAR-AGAR
Derived from seaweed, agar-agar creates a soft, spreadable texture without using cashews. The process of cooking and cooling to activate and set the mixture may be a little time consuming but it’s worth it.
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COTTAGE OR RICOTTA STYLE CHEESE
Use: Tofu and Cashews
Puree-soaked raw nuts and crumbled tofu together until combined. Season with salt. Lacks flavor profile and melting properties of dairy version but is similar in texture.
TANGLY GOAT STYLE CHEESE
Use: Cashews
Create a tangy, rich, spreadable plant-based cheese with goat cheese-like flavors. Combine cashews, lemon juice, water, refined coconut oil, salt, garlic powder, and Dijon mustard
Melty + stretchy Sauce
Parmesan-like without the Romano
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SOFT + SPREADABLE
Tangy Goat-Style
Cottage or Ricotta like
Brie and Camembert like
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SEMI-HARD TO SLICE + SHRED
Cheddar like
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