Kamil Perry
There are many alternatives to cheese, which is often made with plant-based ingredients instead of animal milk. Some substitutes are designed to be spread on crackers or sandwiches, such as hummus, tahini, avocado, or cashew cheese. Other substitutes can be melted, such as the shredded cheese Daiya, or the stretchy, pull-apart Violife. Some substitutes are sauces, such as pesto, sweet potato sauce, or sour cream. Some people even make their own cheese at home.
| Characteristics | Values |
|---|---|
| Cheese substitutes | Pesto, Sour Cream, Hummus, Sweet Potato Sauce, Cashew Cheese, Tahini Spread, Avocado, Vegan Cheese, Cream Cheese |
| Cashew Cheese | Made of blended cashews, water, nutritional yeast, and seasoning |
| Sweet Potato Sauce | Made by mashing sweet potatoes, adding carrots, onions, lemon juice, white beans, and seasoning |
| Tahini Spread | Made of sesame seeds and olive oil |
| Vegan Cheese | Made with plant-based ingredients instead of animal milk |
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Sweet potato sauce
Sweet potatoes are a great base for a cheese substitute, providing a creamy texture and subtle sweetness. They are also packed with vitamins, minerals and protein, making them a healthier alternative to traditional cheese sauces.
To make a sweet potato sauce, start by peeling and dicing a medium-sized sweet potato. You can use any colour, but white sweet potatoes are particularly good for achieving a creamy texture and nutty flavour. Boil the sweet potato with a quarter of a cup of diced carrots and onions. Drain the vegetables, but remember to reserve a cup of the broth.
Transfer the vegetables to a blender with the broth, half a cup of white beans, four tablespoons of nutritional yeast flakes, a tablespoon of lemon juice or apple cider vinegar, and salt and pepper to taste. Nutritional yeast is key to achieving that classic cheesy flavour, while lemon juice or apple cider vinegar provides the acidity and bite of a traditional cheese sauce.
Blend until smooth and creamy, adding more water as needed to reach your desired consistency. This sauce can be stored in an airtight container in the fridge for up to five days, or frozen for up to three months.
This sweet potato cheese sauce is a delicious, dairy-free alternative that can be used in a variety of dishes. It's perfect drizzled over pasta, used as a dip for veggies, or slathered on nachos. You can even use it in place of cheese sauce in mac and cheese or on pizza.
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Cashew cheese
To make cashew cheese, cashews are soaked in water for at least 3-4 hours or overnight. They are then drained, placed in a food processor or high-speed blender, and seasoned. The cashews are then pulsed and scraped down the sides of the blender or food processor. Water is added gradually until the desired consistency is achieved. Fresh herbs, garlic, and other spices can be added to taste. Nutritional yeast can also be added for an extra "cheesy" flavour.
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Tahini spread
Tahini is a paste or spread made from grinding sesame seeds. It is a staple in many cuisines, especially in the Mediterranean and the Middle East. It is vegan and gluten-free, and has a nutty and creamy taste with a slight bitterness. Tahini is used as a condiment in cooking but can also be used as a base in some recipes. It is a key ingredient in hummus and baba ghanoush and is also used to make various dips, salad dressings, and sauces.
Since tahini is made from sesame seeds, people with sesame seed allergies may need to find an alternative. Some good substitutes for tahini include:
- Sunflower seed butter: This is a great alternative to tahini as it is also a seed-based spread and has a similar consistency. It is thicker than tahini and has a slightly different nutritional profile with more protein, calories, and fats. However, it can be used in a 1:1 ratio as a substitute in most recipes.
- Almond butter: Almond butter can be used as a 1:1 substitute for tahini and is a good option for people with sesame seed allergies. It has a similar texture and colour and a subtly bitter nuttiness reminiscent of tahini. However, it is less bitter and slightly sweeter than tahini, so you may need to adjust the other ingredients in your recipe.
- Cashew butter: Cashew butter has a smooth consistency and subtly bitter nuttiness, making it a seamless substitute for tahini.
- Other nut or seed butters: Peanut butter, macadamia nut butter, Brazil nut butter, and ABC butter (which contains almonds, Brazil nuts, or cashews) can also be used as substitutes for tahini.
- Greek yoghurt: Greek yoghurt can work well as a substitute for tahini in dips and sauces as it has a creamy texture. However, it has a different texture and a milder flavour than tahini, so it may dilute the flavour of the dish. It also tends to curdle in hot applications, so it is best to use it in room-temperature or chilled recipes.
- Sesame oil: Sesame oil can be a good substitute for tahini, especially if you are looking to capture the signature sesame flavour in marinades and salad dressings. However, it is a liquid, so it won't replicate the creamy texture of tahini. It also has a stronger flavour and higher oil content, so you may need to use less of it.
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Homemade cream cheese
Next, prepare for straining. Run an 18x18-inch piece of finely-woven cheesecloth or butter muslin under water, then squeeze out the excess moisture. Lay the cheesecloth in a single layer in a fine-mesh strainer and fit it over a large bowl. Gather up the sides of the cheesecloth into a bundle, twist it a few times, and tie it closed with kitchen twine. Suspend the bundle over the now-empty bowl, ensuring it does not touch the bottom (you can do this by tying the bundle to a chopstick and laying the chopstick across the top of the bowl). Refrigerate until no more whey drips and the cheese has reached your desired consistency, which should take about 1 1/2 to 2 hours.
Finally, season the cream cheese. Transfer the cheese to a small bowl and add 1/4 teaspoon of kosher salt, stirring to combine. Taste and season with more kosher as needed. This homemade cream cheese can be used right away or refrigerated until ready to serve—it will thicken in the refrigerator and keep for 7-10 days.
Note that you can experiment with the type of milk used. Combining milk and cream in equal parts or using only heavy cream will result in a richer and creamier product, but it will also increase the fat levels. Additionally, avoid ultra-pasteurized milk or cream, as it will not curdle properly. You can also customise your cream cheese with herbs, pepper, sweet chilli, or other ingredients for a variety of sweet or savoury purposes.
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Hummus
Chickpeas, also known as garbanzo beans, are the star ingredient in hummus. Canned chickpeas are convenient, but cooking dried chickpeas from scratch by soaking them overnight and then boiling them until cooked through will result in an even creamier texture. Tahini, a key ingredient in hummus, is a rich, nutty paste made from toasted hulled sesame seeds. It adds an earthy, slightly bitter taste to the hummus. The quality of the tahini will impact the flavour of the hummus. Olive oil, lemon juice, and garlic complete the classic hummus flavour profile. For an extra smooth hummus, the skins can be removed from the chickpeas before blending, although this is time-consuming. Ice water or the aquafaba (the water from the chickpea can) can be added to improve the texture.
There are many variations of hummus that can be made by adding different ingredients. For example, red pepper hummus can be made by blending in roasted red peppers and smoked paprika. Pesto, parsley, cilantro, basil, or spinach can be added for an herbaceous dip. For a sweet and smoky hummus, baked sweet potato, maple syrup, and chili powder can be blended in. Spices like sumac, cumin, and smoked paprika can be added to the classic recipe for extra flavour.
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Frequently asked questions
Cheese substitutes are alternatives to cheese that are usually made from plant-based ingredients instead of animal milk.
Some examples of cheese substitutes include cashew cheese, hummus, pesto, sweet potato sauce, and tahini spread.
Cashew cheese is made of blended cashews, water, nutritional yeast, and seasoning.
Tahini spread is made of sesame seeds and a bit of olive oil.
Sweet potato sauce is made by mashing cooked sweet potatoes with carrots, onions, lemon juice, white beans, and seasoning.
