Making Plant Based Milk & Vegan Cheese

It’s Friday in continued quarantine, and that means more vegan cooking! Today’s focus is making plant based milks and cheeses.

Who has ever said, “I could never be vegan, because I couldn’t give up cheese.” 🙋‍♀️ I’m not going to lie to you–store bought vegan cheese is quite different. Some are good and others, not so much; certain ones are acquired tastes.

We have tried many different brands and flavors of vegan cheese, and Chao is the only brand I now buy. Their cheese slices are amazing!

Homemade vegan cheese is completely different. They really are delicious and have a more appetizing texture. Plus no additives and over-processing!

The homemade vegan cheeses I have included in this article are my absolute favorites! Many are from vegan cookbooks, so I have included similar recipes on my Pinterest page.

Plus, the good news with vegan dairy products: no cholesterol, no saturated fat, and no senseless animal suffering. 🙌

The Addictive Nature of Cheese

Have you ever wondered why cheese is so addicting? Proteins found in dairy, called casomorphins, attach to the same brain receptors as heroin and other narcotics. Essentially, they act as mild opiates. 

It takes 10 pounds of milk to make one pound of cheese. Therefore, cheese is 10 times more concentrated with casomorphins, fat, and cholesterol than milk. As a result, eating cheese produces a “tiny hit of dopamine.”

Animal Welfare

Putting aside the fact that cheese is horrible for your cholesterol and acts on your brain like an opiate, let’s address the treatment of cows. These are the realities of factory farming, which comprises 99% of all farmed animals in the United States.

In order to produce milk, a cow must either be pregnant or a few months postpartum. The cows live in extremely confined spaces, rarely (if ever) see the light of day, and endure intense suffering.

They are artificially inseminated to keep the milk flowing. Newborn calves typically spend up to 3 days (or even just a few hours) with their mothers before they are separated. Male calves are sold to the meat and veal industries. Female calves typically become dairy cows.

Dairy cows are made to produce over four times the amount of milk they normally would for their calf. In order to increase milk production, cows are injected with bovine growth hormone, a genetically engineered hormone. Udders become bloody and chapped from milking machines, and mastitis is a common occurrence. They are pumped full of antibiotics to treat mastitis and other infections.

Claiming that it improves hygiene (a false claim), factory farm cow tails are usually removed. This process is done by either cutting it off with a sharp instrument or by placing a tight rubber ring around the tail until it falls off. All without anesthesia or painkillers. 

Non-factory farm cows have a lifespan of about 20 years. Once milk production slows, cows are considered “spent.” Factory farm dairy cows are usually slaughtered for low-grade meat when they are about 4 years old. 

And yet, there’s more

By the way, these startling facts are just the tip of the iceberg.

Read about the undercover investigations conducted by animal rights groups at dairy farms across the country. The stories are gut-wrenching. We should be angry and protest dairy and meat industries! And yet, this continues to occur–as standard practice. These are not isolated incidences. This occurs every single day, all over the world.

So instead, let’s make some vegan dairy products that are healthy and cruelty free! 🌱

Almond Milk

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I don’t buy almond milk from the store, and I rarely buy raw almonds because of the toll it takes on the honeybee community. In my opinion, I think there are so many other plant based milks that taste better anyway.

The cons: yield is not great, and it is most definitely not cheaper than store bought. 😬

The pros: almond milk (or any other nut milk) is easy to make. It’s healthy, has no additives or preservatives, and you know exactly what the ingredients are. And it ended up being the most delicious almond milk I have ever tasted.

I made three different flavors: vanilla, cinnamon, and maple syrup.

Hemp Milk

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Extremely easy to make and requires no straining. It has a nuttier flavor and was the most unique plant based milk I’ve ever tried. 

I added about ½ tablespoon of cacao powder and 1-2 tablespoons of pure maple syrup. It certainly doesn’t taste like traditional chocolate milk, but you’re getting tons of protein, fiber, and nutrients from the hemp seeds (and even the cacao powder, which is also rich in antioxidants).

Instant Nut Milk

It really doesn’t get much easier than this. In a blender, mix nut butter and water. That’s it. (Make with less water for a thicker consistency.)

I used a combination of cashew and peanut butters. Drink plain or use to make oatmeal. For a peanut butter and jelly-type snack, I liked blending in a little strawberry jam. 😋

Queso

If you go into this expecting vegan queso recipes to taste the same as “normal” queso, you’re going to be disappointed. Just be open-minded and willing to try new recipes.

There are a wide variety of recipes available on Pinterest, and I have tried a multitude of them. None of them taste like cheesy queso, but they do have great flavors and are far healthier. And that’s good enough for me. 😊

Raw cashews are the base for a lot of vegan cheeses and creamy sauces. Soak overnight in water for the best results. Absorbing the water, the cashews soften and are easier to process. In a high-powered blender or food processor, the nuts are pureed to form a creamy base. (The longer you blend, the smoother it gets). Forgot to soak the cashews overnight? Soak in boiling water for at least 15 minutes.

Nutritional yeast is the key ingredient to get that “cheese” flavor. Some of my favorite vegan cheese sauces have a white potato and cashew base. For heat, I like adding Tabasco, canned green chiles, or salsa.

Parmesan

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I admit, I didn’t like nutritional yeast the first time I tried it. But I didn’t give up and tried cooking with it in different ways. Now, I crave nutritional yeast. I can’t imagine pasta without a homemade vegan parmesan. Trust me, it gets easier. Just don’t be afraid to experiment.

The next party we host (whenever that may be!), the following 3 cheeses will most definitely be served on the appetizer “cheese” tray. 🤗

Tofu Chevre

From the book But I Could Never Go Vegan by Kristy Turner, this tofu chevre does not disappoint. I added roasted garlic cloves and thyme then sprinkled with fresh basil. I had to force myself not to eat it all in one sitting! 🙈

A tofu press is a great tool to drain excess water from tofu. I use mine all the time!

Feta

I cannot even put into words how deliciously flavorful this homemade tofu feta is! Like oh my gosh good! We couldn’t stop eating it.

This would be great in a Greek salad, on top of pizza or pasta, or even plain on a vegan charcuterie board with olives, veggies, and flatbread.

Cashew Cheese

According to my husband, this recipe now needs to be included in our weekly regimen. It is so, so yummy–we devoured it in about 2 minutes. 🙊

Serve with crackers or fresh vegetables.

I topped each one with a different herb, and I loved them all! Chives, cilantro, basil, dill, oregano, parsley, coriander; or try a little curry and cumin or fresh garlic and crushed red pepper flakes–your options are endless!

This recipe can be found in the book The Vegan Way by Jackie Day.

Persevere! I know you can do it! 😊

Here’s the thing about converting to a plant based diet: don’t give up the first time something fails. Or even the second, third, or fourth time. Your first attempt at making tofu and it becomes chewy; the first time you try vegan cheese and don’t like the texture; or even the first time you try a new vegetable. Don’t give up. Keep trying. Our taste buds have this amazing ability to change! 🌱

Trust me, it gets easier. Don’t throw in the towel. Keep your eye on the end goal: all of the amazing health benefits to your body. And, the well-being of planet earth, and the welfare of other living beings. ❤️

Check out my Pinterest board for more inspiration! What is something “veganized” that you tried and were pleasantly surprised by? Or something that you didn’t like but are willing to give it another chance? Subscribe to the mailing list and leave your comments below. 🥰