Cheese is probably the biggest stretch, pardon the pun, for most vegetarians in terms what they have to give up to become vegan. It’s stretchy, it’s bindy, it’s tasty, some even say it’s addictive. I don’t doubt it. So, with all the flavors of cheese in the world, how on Earth can we replicate them all?

Well, to put it simply, we can’t. But we can come up with tasty solutions and substitutes for most cheese flavors. There are several store-bought solutions to use as a substitute in themselves, or even to alter slightly to create other flavors. Additionally, there are homemade “cheese” recipes that can fill in for cheeses.

Nutritional yeast has a cheesy flavor and can be mixed into sauces or used on its own to simulate cheese. Tofu can also be crafted into a cheesesque treat. Like tofu ricotta.

Also, the existing flavors of Daiya Vegan Cheese can be transformed into other flavors with a few simple ingredients. Daiya makes cheese in Mozzarella, Cheddar, and Pepper Jack flavors. Add a bit of liquid smoke to Mozzarella and you have a good simulation of Gouda. Add ground nuts and you can create Gruyere.

Mock Gouda

1/2 cup Daiya Mozzarella

1 teaspoon liquid smoke

Mock Gruyere

1/2 cup Daiya Mozzarella

1 tablespoon nuts (walnuts, hazelnuts or pecans) food processed to about bread crumb consistency

Grated Parmesan

1/2 cup cashews or walnuts

1/2 cup breadcrumbs or crumbled French fried onions (for a tangier cheese)

1/2 cup nutritional yeast

House seasoning, to taste

Italian seasoning, to taste

Pulse in a food processor until finely ground.

Tofu Ricotta

4 servings

Ingredients

• 1 lb extra-firm tofu
• 2 teaspoons lemon juice
• 1 clove garlic
• 1 teaspoon House seasoning
• 1 teaspoon basil
• 2 teaspoon olive oil
• 1/4 cup nutritional yeast

Method

Mash tofu until crumbly. Add lemon juice, garlic, salt, pepper, basil. Mash with hands again until it reaches the consistency of ricotta cheese (2 – 5 minutes).

Add olive oil and stir with fork Add nutritional yeast and stir again.

Refrigerate until use.