Diary Health and Fitness

Looking to Cut Back on Cheese? TRY THESE ALTERNATIVES

Thinking about cutting back on cheese and looking for delicious alternatives you can use in your recipes? Here is a guide to cheese substitutes, including easy homemade “cheese” recipes and some of the best store-bought vegan cheeses.


If you want creamy, saucy cheese, blended cashews are your go-to.Cashew Cheese Sauce

This cheesy sauce recipe tastes like nacho cheese and is perfect on tacos, pasta, or as a dip.

1 1/2 cups raw cashews (soak in filtered water overnight)
2 garlic cloves
1/4 cup nutritional yeast
1 1/2 cups unsweetened almond milk
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1/2 teaspoon onion powder
1 teaspoon salt, to taste

1. Add all ingredients to a high-powered blender.
2. Blend until a thick sauce comes together. If you want a thinner sauce, add a bit more almond milk.
3. Taste and adjust seasonings to your preference.


Sliced tofu is a great substitute for mozzarella or provolone on sandwiches or with crackers. It mimics the texture of cheese and is very satisfying.Tofu-Based Mozzarella Cheese

1 block (396 grams) firm tofu, drained
1 teaspoon salt
Juice of 1 lemon
4 tablespoons tapioca starch
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons nutritional yeast
1/2 cup of water (adjust as needed to resemble thick cake batter)

1. Blend all ingredients on high until creamy and smooth.
2. Pour into a non-stick saucepan and heat on medium heat.
3. Stir with a spatula for 3-4 minutes. The sauce will start to curdle and separate.
4. Keep stirring until the mixture looks like melted mozzarella cheese.
5. Serve immediately.

Sweet Potatoes

Potatoes are a favorite ingredient because they create a creamy, rich base with a flavor that can easily be manipulated by using other ingredients and spices.Vegan Mac n’ Cheese

2 cups sweet potatoes, peeled and cubed
1 medium carrot, chopped
1 medium onion, peeled and quartered
1/2 cup cashews
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
2 tablespoons nutritional yeast
1 lb. elbow macaroni, cooked, for serving

1. Add the vegetables to a large pot of boiling water. Cover and simmer until the potatoes are fork-tender. Remove the boiled vegetables and save about 1 1/2 cups of the cooking water.
2. Add the cashews, boiled vegetables, garlic powder, onion powder, salt, reserved cooking water, and nutritional yeast to a blender. Blend until smooth.
3. Pour the sauce over the macaroni and stir to coat.
4. Serve immediately.

If you are newly transitioning to plant-based cheeses, it might be easier to experiment with some store-bought vegan cheese to satisfy your cravings. Whether you follow a vegan diet or want to cut back on dairy, you can’t go wrong with these tried-and-true vegan cheeses.

Here are some of our favorites:
1. Follow Your Heart Cheese Mozzarella Shreds: delicious dairy-free mozzarella that is versatile and a must-have among vegans.

2. Tofutti’s Milk-Free Better Than Ricotta Cheese: if you are craving comfort food like lasagna, this nut-free ricotta alternative is delicious and is extremely similar to ricotta in texture.

3. Good Foods’ Plant-Based Queso Style Dip: with its cauliflower base, it can be used for everything from crackers and tortilla chips to sliced veggies.

4. Violife’s Just Like Mature Cheddar Slices: the perfect alternative to sliced cheese that melts. You can easily use it on your plant-based burgers or in your grilled cheese sandwiches.

5. Kite Hill’s Everything Almond Milk Cream Cheese Spread: perfect on your bagels or spread on crackers. It mimics the same creaminess in regular cream cheese.


From Poosh

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