|HubPages Device ID||This is used to identify particular browsers or devices when the access the service, and is used for security reasons.|
|Login||This is necessary to sign in to the HubPages Service.|
|HubPages Traffic Pixel||This is used to collect data on traffic to articles and other pages on our site. Unless you are signed in to a HubPages account, all personally identifiable information is anonymized.|
|Remarketing Pixels||We may use remarketing pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to advertise the HubPages Service to people that have visited our sites.|
|Conversion Tracking Pixels||We may use conversion tracking pixels from advertising networks such as Google AdWords, Bing Ads, and Facebook in order to identify when an advertisement has successfully resulted in the desired action, such as signing up for the HubPages Service or publishing an article on the HubPages Service.|
What is your best recipe for vegan cheese or cheese substitute?
Trying to get away from all dairy now due to a sinus infection that we can't shake loose. Dairy aggravates it and I am looking for good recipes for cheese substitutes. I wanted to try Daiya but alas they don't sell it anywhere near me and it's WAY too expensive to ship it. Any good vegan cheese recipes?
I got this link from my friend who writes on reciperenovator.com
Make shredded vegan cheese in about 1 pound (450 g)
1 C. (112 g) raw cashews
1-1/2 C. (375 ml) filtered water, plus extra for soaking
2 T. (10 g) agar flakes*
1/4 C. (12 g) nutritional yeast
1/4 C. (60 ml) lemon juice
1 T. (5 g) onion powder
1 t. (2 g) smoked sea salt
1/2 t. (1 g) garlic powder
Soak the cashews in filtered water (covering with an extra inch or so) at least 4 hours or overnight. Rinse and drain the cashews.
Bring the water to a boil in a small saucepan and add the agar flakes. Boil for one minute, stirring constantly. Turn down the heat to simmer and cook another 5 minutes, stirring constantly until the agar is dissolved completely.
Put the drained cashews into the blender with all the remaining ingredients. Pour in the agar mixture, put on the lid and hold down the lid with a hot pad or towel. Blend on high until very smooth.
At this point you can stir in other flavorings like minced dill, jalapenos, or cracked pepper.
Pour into a glass dish that has been oiled or sprayed with vegetable oil. Refrigerate until firm. Remove the cheese by running a knife or spatula around the edge and it will pop out of the container. Store in an airtight glass or plastic container in the refrigerator and use within 5 days, like any fresh food.
Grate this cheese using a box grater. It’s soft, so it might not hold up to grating in a food processor.
by thisisoli8 years ago
I was just wondering if any vegans out there had a favourite vegan recipe?Mine is currently vegan Yorkshire puddings, love those things!!
by Sarah5 years ago
What are some helpful hints or information to tell someone (me) who is new to veganism?
Copyright © 2018 HubPages Inc. and respective owners.
Other product and company names shown may be trademarks of their respective owners.
HubPages® is a registered Service Mark of HubPages, Inc.
HubPages and Hubbers (authors) may earn revenue on this page based on affiliate relationships and advertisements with partners including Amazon, Google, and others.