I have tried and tried all the cheeses you all told me about and they don't taste anything like cheese to me.maybe its just that I havent been vegan for long enough for the vegan cheese to taste good or like real cheese yet.I'm not going to eat real cheese but boy do I miss it!

I missed chocolate also but found vegan chocolate.

Vegan cheese is so expensive I'm keeping a list.

Has anyone else had such a hard time finding vegan cheese that tastes like cheese?

I've never found one that really satisfied me. However, there is one that people rave about called vegan gourmet http://www.imearthkind.com/ I haven't tried it yet because I'll have to buy it through the mail.



Now if you want some recipes that normally have some cheese in them that turn out tasty, even if not exactly like cheese, try the Uncheese cookbook. There is a mozzerella sauce made from cashews and a recipe for stuffed shells that I find satisfying even if not exactly like cheese.



I think cheese is a difficult one for the food scientists. Part of it may be the psychoactive properties it has. If the substitute doesn't contain them, it won't satisfy the same way no matter how good it tastes.

"does anyone have a hard time finding vegan cheese that tastes like cheese?"



Yes. That's why I've given up completely on the thought of finding good vegan cheese. They all either taste vile or they taste repulsive and IMO, they're not worth the money.



But there's a good cookbook called The Uncheese Cookbook by Joanne Stepaniak. The recipes in there is the "only" way a person's going to get good vegan cheese.

I find the parmesan ones to be allright.... and some of the other ones are allright if you try and melt it on a sandwich or something. I usually am dirt poor though, so I don't usuallly splurge on the substitutes.



Maybe that's why they taste so good to me when I can get it.

I went straight from real cheese to VeggieSlices and VeggieShreds. I found them to be good to the point where I wonder if my husband would notice the difference, at least with the slices. However, at $3 for a package of 12 slices and $3.something for the shreds, it's not cheap. However, the grocery store I frequent has been having the shreds on sale for $2.50, so I've been treating myself. However, I have several packages of real shedded cheese in my freezer that I bought before I was smarter, and I figure I may as well eat it anyway.



I thoght I read in a cheese thread that stores like Trader Joe's have a list of rennet-free real cheese. If I'm right, somebody please elaborate. If I'm wrong, somebody correct me and elaborate. Thanks.



HTH

you tried vegan gourmet? which type? i've decided i really like the mozzarella melted (must be melted) on sandwiches. it's not exactly like cheese, but i think it's the closest there is.

I just don't think that we'll ever again really know the taste of cheese, especially the out of the ordinary ones ( I used to love Brie), but I can't eat it knowing what the coes are put through to produce it.

I suspect that there probably are many small and humane dairy farms in Europe that produce good cheese, but you'd have to be there to buy it.

I never ate any of the "sliced" cheeses anyway - they all looked like orange plastic, so they scared me.. hehee I'm happy enough without trying to substitute, I think that's just easier.



My children, on the other hand, are exhaustingly picky...



I have tried truely every kind of 'fake' cheese - even ones with casien in them - that I can find and they can tell the difference in a HUGE way... (*falls on the floor - brain explodes*)...



They do like several of the recipies from the Uncheese Cookbook, so that's good at least.



My kids aren't actually vegan anyway, and since vegan cheeses ARE expensive, I struggle with them for a while and then I go back to buying them reg. cheese, then try the vegan thing again when I get sick of buying them cheese - it's a continuous cycle...



So - there ya go - yeah, no help at all, am I?

How is Vegan Rella cheddar-style? I bought it to make nachoes with on my vacation because everyone else will be eating nachoes. Does it melt? Should I not microwave it?

I haven't found a *vegan* cheese taste like dairy cheese, but a soy moon, which contains casein, is really good.



Bottom line. Its not cheese. Once you realize you won't be having cheese anymore, you'll be a lot happier.

I've tried several vegan cheeses and I can't stand any of them. At this point, I've given up trying to find vegan cheese I like. I allow myself to cheat one meal a week and that's when I get my cheese fix.



I'm sure that in time we'll get better cheese options, but for now I'm not seeing anything worth buying.

My husband has some Kraft Singles in the fridge. A couple of weeks ago, I "snuck" one. Eh. Once I kill what's in the freezer, that's it for me, unless I buy the rennet free stuff at Trader Joe's.

I like Veggie Slices and Veggie Shreads. They do have casasin in them, but, my little one can't tell the diff in a grilled cheese sammich.

I've only tried one type of vegan cheese so far, but I thought it was very similar to cheese. I purchased some more Cheesly vegan chesse today, so I'm hoping that this one is similar to cheese....



peace and love amy-jane xx

I made vegan enchiladas for my wife and i using "Follow your heart" Vegan Gourmet 'shreds' fiesta blend today. I found them almost revolting! The "cheese" tasted like dirt. AND it was more pricey than the prices I've seen posted on here. Pretty sure I spent almost $5 USD. extreme waste of money. I've come to realize there probably isn't a vegan cheese worth getting. I've had one that was put on a vegan pizza that wasn't bad - I should find out what brand it was. Besides that one its just been not worth it.

Wow, what a difference ten years make!

I like Daiya and Chao slices. Very cheese-like.


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I didn't even try vegan commercial cheese the first two years I was vegan. Then I finally tried Daiya shreds (tried chedder ones, mozzarella, and pepper jack), Daiya cream cheese, and Daiya slices. I was amazed at how good they were! and they melt!

For the most part though, I don't eat commercial vegan cheese because it is expensive, hard for me to find, and really doesn't add a lot of nutritional value. I was never a fan of cheese, and dairy used to make me really sick so I avoided it for years before even becoming vegan so keep in mind this is where I am coming from. However, my omnivore husband loves daiya as well (but he likes Tofutti cream cheese better than Daiya). I have done the following for "cheese" like substances:

parmesan: I use my high speed blender (a coffee grinder works too) to grind blanched almonds or sunflower seeds with nutritional yeast flakes and spices like garlic powder or marjoram to make a texture much like parmesan, though the taste is more nutty.

Sauce (to pour over baked potatoes, use for mac and cheese etc): I peal and steam a large sweet potato (russet potato works too but I like the slight sweetness that a sweet potato adds), then add it to my blender with 1/2 cup nutritional yeast, 1/4 cup or more almond milk, spices like turmeric, garlic powder, marjoram, nutmeg, salt and pepper etc. If I want it extra thick and creamy I add a block of extra firm silken tofu as well and a little more almond milk, then blend all. Or I add a little bit of starch (cornstarch, potato starch etc) instead of tofu.

Slices: Don't have the recipe at the moment but I use blanched almonds or cashews, agar flakes, almond milk, nutritional yeast etc to make sliceable nut based cheese. It tastes nothing like dairy cheese but is lovely in its own way and provides a nice bite when added to sandwiches, or alone with homemade crackers or fruit/veggie tray.

The first time I tried to go vegan, I tried the Daiya shredded cheddar cheese and the Amy's dairy-free frozen mac and cheese (made with Daiya) before I had eliminated dairy cheese from my diet. Big mistake. It doesn't taste like cheese. This was back in 2012, and it was a failed vegan attempt.

This time, thinking that vegan cheese is disgusting, I planned not to use it (though luckily I did have several recipes for creamy pasta dishes sate some cravings.) After the first two weeks, I made enchiladas, and they just seemed to be missing something. So, I decided to try Daiya again. I used just a tiny bit, and it was I think more of a psychological satisfaction than a physical satisfaction, but it was good! I also found Chao slices to be very good on a veggie burger loaded up with other condiments and toppings.

I went to Whole Foods and stocked up on Daiya. I love it in my burritos. I haven't tried to make a pizza with it though.

Daiya shredded cheeses work great in many recipes.

I use silken tofu, nutritional yeast, onions, and mustard to make cheese sauce for pasta. Sometimes I process baby spinach with it. My kids love the "weird" green cheese.

I'm going to try the parmesan idea above. Looks great.

I tried Veggie Shreds without reading the ingredients. There was enough milk protein in them to send me to the doctor. I was sick for almost a week.

Edit: the only vegan cheese I like by itself is Daiya brand havarti-style jalapeno block.
Then again, I don't have many options in my area.

What's wrong with lactose free cheese :P

Put my vote in for Chao. Chao is the real deal. You cannot convince me it is not a perfect replica of cold cut cheese--and I'm from Wisconsin, baby.

For hot cheeses, I just make my own from scratch. The recipe works for nachos, Mac and cheese, grilled cheese, pizza, you name it. Just google "potato carrot vegan cheese" and you will find it. You can reduce the nooch as you please if you are not a fan of nooch--personally I do this because the onion, garlic, and lemon juice do enough to make me think it is cheese.

Alternatively you can blend up silken tofu and add boiled carrots or boiled butternut squash for coloring, along with onion and garlic.

Former cheese addict, so yeah, I'm basically a vegan cheese doctor. (Just kidding.)

It often contains casein, a protein derived from animal milk. Products that contain dairy are decidedly non-vegan.

Intolerance to dairy isn't all about lactose. Casein and lactose can both cause serious digestive problems.

Adding nutritional yeast to dishes gives it a cheesy flavor. Also you can make cashew cheese with it, which I was just eating, so yum! I'm not sure if I can give you the link, I found it on a site nutritionstripped.

Basically it's 1 cup pre soaked (4 hours) cashews, 1 tbsp apple cider vinegar, 1/4 cup nutitional yeast, 1/4 cup water, 1 tbsp dijon mustard, juice of 1 lemon and about 3 garlic cloves - blend and you have a creamy cheesy spread, it really is delicious

From what I understand, most cheese isn't even vegetarian because it contains rennet.
https://www.vegsoc.org/cheese
There are however, some vegetarian acceptable cheeses without rennet from a cows stomach:
http://cheese.joyousliving.com/

When I was an omnivore, I couldn't tolerate most cheese and all milk. Even lactose free made me sick with cramps, gas, constipation and diarrhea. The only dairy I could tolerate was plain Greek yogurt and very very occasionally mozzarella in small amounts but even that would sometimes cause a reaction. My Dad can not tolerate dairy either so it must be a genetic thing for me. I was more than happy to give it up completely though when I went vegan.

I try them when they are on sale. they are all horrible to me and turn into doggie treats, except for Chao.

Yum that sounds great, I am going to give it a try!

That sounds really good. A long time ago I made a vegan mac and cheese and it was amazing. I am trying to stay away from processed foods, but do use nutritional yeast to season my food. It seems to be fairly healthy.

I'm sure you won't be disappointed, I make it just about every week since finding the recipe, it really is that good

The NEW Follow Your Heart cheeses are wonderful. We like the American and Provolone slices and the Mozzarella Block. Now these are not the same Follow Your Heart cheeses that have been around for years and are spongy, funky blocks of weird flavor. But unfortunately the new cheeses and the old cheeses have similar packaging and share shelf space. Only buy the hard ones.

If you're willing to do the work making it, Artisan Vegan Cheese by Miyoko Schinner is probably gonna be your best bet. I've made a bunch of the recipes and they've satisfied my cheesaholic husband for almost a year. Plus there's a support forum for when you end up with issues for some reason or another.