These are non-dairy cheezes made with nuts, grains, seeds, and vegetables. The first cheeze I made was cashew cheeze from a recipe given to me. Soon I was experimenting to see what other nuts I could use and what filler would add extra nutrition.
I read a lot about protein sources and how to use different foods to provide the protein without eating meat of any type. That means not eating anything with a face. Some people think fish and chicken are not meat. This site has a list that helps me a lot. I refer to it to help me decide which foods to use for a recipe. The cheezes usually have a grain and a legume, or nut, seed, vegetable so as to be a complete protein(set of amino acids) source food. The vitamin B-12 is only one not available in a vegetarian diet so I take it in pill form.
Try these cheezes and let me know if you liked them or not.Sunmilo Cheeze by Gayle Schwartz for www.GayleArt.com This makes about a cup which is good amount for testing the recipe, and it fits my small food processor. If you like the recipe then double it. Into food processor put 1/2 cup cooked millet 1/2 cup raw sunflower seeds, soaked 3-4 hours and rinsed Pulse process to mix to dough texture Add: 2 Tbsp. nutritional yeast 3 Tbsp. lemon juice or to your taste 1 tsp. onion powder 1/2 tsp. garlic powder 1/2 tsp. sea salt Pulse process again to mix until smooth. Add water or lemon juice if mixture is too thick to mix. Spoon into small container and keep in refrigerator or freezer. It will keep for a few days. Makes about 12 ounces I use 3 oz containers, keep them in the freezer, and take out a container when needed. |
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Camilo Cheeze by Gayle Schwartz for www.GayleArt.com This cheeze is orange in color to look like cheddar. Into food processor put 1/2 cup cooked millet 1/2 cup raw cashews, soaked 3-4 hours and rinsed Pulse process until dough-like Add: 1 Tbsp. lemon juice (add more if mixture too thick to mix) 2 Tbsp. nutritional yeast 1/2 tsp. garlic salt 1/2 tsp. onion powder 1 Tbsp. extra virgin olive oil( more oil will firm up the texture) Pulse to mix until smooth Add: 1/2 of a red bell pepper for orange color Process until smooth. If you like the recipe then double it.. Put the cheeze into container(s) and keep in refrigerator or freezer for a week. If firm enough can be made into cheeze ball by rolling in wheat germ or almond meal. |
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| Bemial Cheeze by Gayle Schwartz for www.GayleArt.com Makes about a cup and fits a small food processor. Good size for testing the recipe. Into food processor put 1/2 cup cooked red beans, soft 1/2 cup brown rice, moist, not dried out 1/2 cup almond meal Pulse process to mix into dough. Add: 1/4 cup nutritional yeast 2 Tbsp. lemon juice, more may be needed 1 tsp. raw apple cider vinegar 1 tsp. garlic sea salt 1/2 tsp. liquid smoke-optional Pulse process to mix until smooth. Put the cheeze into container(s) and keep in refrigerator or freezer for a week. |
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