Recipe for Sliceable Dairy-free and Casein-free Cheese

Sliceable Dairy-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:

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Fresh herbs from the farmer's market and Beet and Fennel Recipe

Tuna Tahini Salad with Farmer's market herbs and strawberries

There is something so wonderful about going to the Farmer’s market and looking at all the beautiful, home-grown produce, herbs, plants and flowers for sale.  If you can’t have your own garden, I think this is the closest you can get to incredibly fresh and beautiful food.

A couple of weeks ago  when I went to the market, I spotted some fresh herbs, some of which I had never used before.  The man at the organic herb stand told me that the chive flowers, featured above in the salad, were all the rave with the local chefs. I tried it fresh in my salad and it was, oooooooooh, spicy!  (I ate the whole flower in one bite).  If you like onion flavor, this would be a great herb for you.  But I would recommend cutting them up a bit instead of devouring them whole like I did.  You can also saute these flowers and the chopped stems, and use them in vegetable or meat dishes.

I also decided to try the “Anise Hyssop” herb, just right of the salad in the picture above.  If you like licorice or anise flavor, this herb is for you.  It is quite strong but has a very lovely flavor and can be added to salads fresh or chopped up and used in fish, chicken or vegetable dishes.

I decided to put the anise hyssop in a dish I created with golden beets and fennel.  Now, these two vegetables may not be favorites of some people.  But again, if you like licorice or anise flavor, you will like this dish even if beets aren’t your favorite vegetable.

Golden Beets and Fennel with Anise Hyssop

Golden Beets and Fennel with Anise Hyssop

Here is the recipe:

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