You hate cheese-I have recipe swaps for that. I really had forgotten that my friend hates this item. Not sure what she uses instead. But, it made me stop and think. I have another friend that looks for recipes that include cheese, because it is his favorite.
He found a Pineapple Cheese recipe that is really simple and he thoroughly enjoys it. He used 2 tablespoons of sugar, a pinch of salt (1/4 teaspoon), white vinegar 1/4 teaspoon, an 8-oz of cream cheese and 10 oz of crushed pineapple (drained) and added pimento for looks. All mixed with a hand mixer and refrigerated.
My own taster likes cheese, so I am okay with it being used in any recipe. So, for my friend that hates cheese, here’s what I found that are real swaps for dishes many people assume are cheese-dependent.
The All-time Favorite of Mac and Cheese
Mac and Cheese is probably the first thing I learned to cook in the kitchen. It is an easy dish, even if you don’t have the handy box of it. I did this just the other day from scratch. The swap for mac and cheese is a cashew cream method. It’s a 30-minute wait for the cashews and you will need a blender. If you don’t have a blender, then find the store-bought sauces for your needs.
Base Cashew Cheese Sauce Recipe (Source: Claude AI)
Ingredients:
- 1 cup of raw cashews. Soak in hot water for 15 to 30 min after a quick boil. Overnight in cold water. Then drain.
- 3 to 4 tablespoons nutritional yeast
- 1 clove garlic. Or use 1/4 or 1/2 teaspoon garlic powder.
- 1/4 teaspoon turmeric. This is mainly for color if the yeast doesn’t give you that yellow on its own.
- 3/4 to 1 cup water or unsweetened plant milk. Add gradually with 3/4, then a bit more to loosen.
- 1 to 2 tablespoons lemon juice. This will brighten and cut the richness of the sauce.
- 1/2 teaspoon salt, to taste.
Method: Blend everything until completely smooth. A high-speed blender gives a silky result. But a regular one is okay when your cashews soak long enough. You can thin with extra water, a tablespoon at a time, until it’s the consistency you want.
Results: This makes roughly 1.5 cups. It’s enough to coat about a pound of pasta generously.
Add-Ins: 1/2 teaspoon smoked paprika, a small jalapeño for a nacho-style direction or a teaspoon of Dijon mustard for a sharper cheddar-like tang.
It takes time to make this and a bigger recipe can be found here.
Another Favorite is Pizza
You can skip it and try garlic oil and herbs on your pizza. A second recipe swap is the melting vegan cheeses. Here you want to be cautious and read that label. What you need to look for is everything that is plant-based ingredients.
Plant-based means cashews, soy, almonds, nutritional yeast, coconut oil, potato starch and tapioca. Sometimes, the “lactose-free” gets to sit with this item, but it isn’t actually vegan. The milk protein, Casein, is contained in the lactose-free items. This makes it non-vegan, but a dairy-adjacent alternative. So, vegan is more accurate, since it legally excludes animal products (including casein). No “cheesy strings” to worry with, either.
One of My Favorites is Lasagna
Taking time in the kitchen for lasagna is a labor of love. I did a lot of substitutes the last time I did lasagna because I forgot to check what I had on hand. If you have time for this Tofu Ricotta recipe using a food processor, go for it. Remember that nutritional yeast is strong, so add it gradually and taste as you go along. It makes about 2 cups, just the right amount for the 9×13 lasagna layer.
Tofu Ricotta (Source: Claude AI)
Ingredients:
- 1 block (14 to16 oz) firm or extra-firm tofu and pressed to remove excess water.
- 3 tablespoons nutritional yeast.
- 2 tablespoons lemon juice.
- 1 clove garlic, minced (or 1/2 tsp garlic powder).
- 1 tablespoon of olive oil.
- 1/2 teaspoon salt.
- 1/4 teaspoon black pepper.
Optional:
- 1 tablespoon white miso.
- 2 tablespoons chopped fresh basil or 1 tsp dried herbs.
Method: Crumble tofu and yeast and all spices into a food processor. Pulse to a ricotta-like texture. Fork-mash-by-hand will give you a chunkier version.
Results: 2 cups, one layer of 9×13 lasagna
After cooking my lasagna, I had enough leftovers to freeze some for later. That was my bonus for my time in the kitchen.
Classic French White Sauce, Bechamel
A second recipe swap could be the classic French white sauce, Bechamel.
Method: Made from butter, flour and milk. You may want to season it with a little nutmeg, salt, and pepper to make it taste as if it came from a real Italian restaurant.
Results: Best for lasagna is 2 tablespoons butter + 2 tablespoons flour per 1 cup milk. If you’re using plant-based milk, make sure to add small amounts slowly to thicken.
My mother always had the best-tasting white gravy and she never told me about this sauce. You could easily add a chicken flavor to this recipe and make it more as a gravy. (Daddy always fried the chicken on Sunday, too.) I think this is what she always did, but she never told me her secret. I think I just found her secret.
Last but not Least, Grilled Cheese and Quesadillas
Grilled Cheese (Source: Claude AI)
This is where personal choice matters for your grilled cheese sandwich. Layer the sandwich with refried beans as the starter. Here are your mix-in options with the warmed refried beans:
- 1/4 teaspoon cumin and 1/4 teaspoon chili powder
- A small squeeze of lime juice
- A dash of hot sauce or a pinch of cayenne
Layer Method: A. Sliced avocado or a smear of guacamole, B. sliced jalapeños or a spoonful of salsa, C. Sautéed onions or roasted red peppers and D. A vegan cheese shred. Butter or oil both outer sides of the bread and grill it in a pan.
Results: The results are a dressed up grilled substitute sandwich, just like you like it.
Quesadillas (Source: Claude AI)
Quesadillas are made with tortillas, either flour or corn. They are folded in half, with the filling inside. Go North and you find flour tortillas, go South and you discover corn tortillas. The corn tortillas are usually warmed beforehand to keep from cracking.
Method: Cooked inside the quesadillas: sautéed first, vegetables; sautéed first, mushrooms; corn-fresh, grilled, or canned (drain this first); spinach, wilted down first and roasted or sautéed first, zucchini.
Flavor Boosters: sautéed first, jalapenos; spoonful pickled jalapenos; salsa or pico de gallo (drained); fresh cilantro; a squeeze of lime right when it comes off the pan
Protein and Bulk: black beans; refried beans; seasoned crumbled tofu; jackfruit (shredded, seasoned); hummus
Toppings: These go outside of the quesadillas: shredded lettuce; diced fresh tomatoes; sliced avocado; dollop of guacamole; sour cream (or a dairy-free sour cream); extra salsa
Results: A very flavorful quesadilla full of protein and tastes great. Enjoy!
Why Some People Just…Hate Cheese
Why do some people just hate this item? In my family, it is lactose intolerance. This means your milk choice is probably goat milk. Or, you may ask your doctor for something to keep from having your body react to the lactose. It could be more with genetics, rather than just lactose intolerance. That subject was “checked out” in 2016 at this study.
Either way, there are many people that say “I hate cheese” and “Cheese hates me”. It followed from my Mother to her grandson, who said, “Gee, thanks.” Now, you open his refrigerator and see the goat milk carton. It’s not your taste buds, it’s your ancestors who are responsible.
The MVP Ingredient of Nutritional Yeast
Nutritional yeast is a deactivated form of yeast. It is grown and processed specifically to be a food seasoning, not a leavening agent. It’s processed into yellow flakes or powder. Glutamate is released from the breakdown of the yeast’s protein. It’s responsible for the umami flavor associated with MSG, but it is not MSG. Glutamate’s savory taste is used in aged cheese, soy sauce and mushrooms for flavor with a natural nuttiness. If you are sensitive to glutamate, go easy on it or skip it.
The nutrition of fortified nutritional yeast (nicknamed “nooch”) gives more than 300% of the recommended daily value of vitamin B12. This is found mostly in animal meat, fish and dairy products. The outstanding pluses of glutamate include it being a complete protein source, low in sodium and gluten-free.
It can be used on popcorn, pasta (in place of parmesan), roasted or steamed veggies, scrambled eggs or tofu scramble, avocado toast, mixed into salad dressing or sprinkled on top of salads. Add it at the end of cooking soups and even on baked potatoes. You could have nutritional yeast instead of the parmesan on your pizza.
You Hate Cheese
Then, there is my friend who hates cheese. In any form. I wanted to know what else was available, since I had a recipe that called for cream cheese and she said that she needed a substitute for it, since she hates it. She doesn’t care for the taste. Perhaps, I think, I have an answer for her here.
In addition, I learned a lot about food swaps. What swap have you decided to try for yourself?
Ready for a quick dessert? It’s right here.
Thank you for visiting Nola’s Global Skies!
Curiosity brought you here and there is always more to discover. Whether you are exploring health, travel, beauty, or building something new for yourself, this community grows with you. When you are ready to connect, Contact Us and let’s find out what is possible together. More is waiting inside when you are ready.