Sarah Van Sciver, Author at Allergy Free Menu Planners

Recipe for Sliceable Dairy-free and Casein-free Cheese

Sliceable Dairy-Free Cheese

I found this recipe for sliceable dairy-free cheese a while back on a forum and finally made it the other day. It seemed like every time I looked at it, it just seemed too complicated but I think that was just a first impression. It is actually very simple and tastes pretty darn good. It is soft but still sliceable and resembles a white, mild cheese like Montery Jack.

The great thing about it is it is free of casein (milk protein), which many of the commercial dairy-free cheeses contain. The only cheese I have found that is actually free of casein is from Galaxy Foods.

It does contain cashews, so it won’t work for people who are nut-free. And there are a few changes I would make based on my first experiment with it. It seems as though I can never follow a recipe exactly so I also made some changes as I made it. I’ll add these changes below in the recipe.

I made chicken burritos the night I made the cheese and it was really great on them! It really added some nice creaminess and cheesiness to the burritos!

I haven’t tried this yet but the recipe says you can freeze the cheese and then shred it for pizza cheese.

Another tip from the recipe is for making the cheese to resemble American or cheddar cheese: blend in 1/4 cup pimentos and 1 tsp paprika to the recipe. (see tips below)

The original recipe is called Sliceable Cashew Cheese and it is from Best Gourmet Recipes from the chefs of Five Loaves Deli and Bakery by Neva Brackett. This is the original recipe with my changes:

Best ever chocolate or carob cupcakes that happen to be dairy-free, gluten-free, sugar-free, soy-free, corn-free and egg-free

Allergen-friendly chocolate cupcakes

Do you ever feel like you have to forgo almost everything that looks delicious because of your very limited diet? If you’re like me, you may look longingly at a thick piece of chocolate cake at the grocery store and wish you could eat it.

Well, now you can. Thanks to my friend Penelope at Two Frogs Healing Center who introduced me to this recipe, I feel like I have finally found that moist, chocolaty goodness. And the great thing is, if you are on a very limited diet and are gluten-free, wheat-free, soy-free, egg-free, sugar-free, or corn-free, you can still eat these delicious babes. They are even potato-free which is a problem for many people. You can even make them with carob and make them chocolate-free!

And the best part is they are extremely easy. With only a handful of ingredients and only one flour (I used rice flour), they are quick and very easy to make.

The original recipe comes from the Ecological Kitchen Cookbook but my friend adapted it to be gluten and wheat free. The original recipe is for carob cake, so if you’re allergic to chocolate, you can use carob and it is just as good! Stay tuned, I’m going to try these with quinoa or blanched almond flour and see if they work just as well. That would make them grain-free as well!