tomatoes
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Post by tomatoes on Jan 27, 2018 12:41:24 GMT 10
As cheese, butter and other dairy products are not easy to store long term without refrigeration and are foods many would miss, I thought I’d post links to diy dairy substitutes that I use. They are not exactly like their dairy equivalent but taste good and can be used in similar ways. It is like comparing cereal beverage and coffee - I quite like both but cereal beverage is not like coffee, and if I tried to tell someone it was, I wouldn’t expect them to like it. It can be drunk when you might drink coffee but it is quite a different drink, yet nice in its own right (not saying you all have to like it!).
Most of the recipes need a good blender, and therefore, power to run it. My aim has been ingredients that store reasonably.
Anyway, I have a few to post but may take a little while over it - will use separate posts for each. Would love to hear of any that others know of.
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tomatoes
Senior Member
Posts: 1,065
Likes: 1,089
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Post by tomatoes on Jan 27, 2018 12:46:57 GMT 10
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tomatoes
Senior Member
Posts: 1,065
Likes: 1,089
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Post by tomatoes on Jan 27, 2018 13:12:19 GMT 10
White sauce I used this cauliflower based recipe instead of white sauce on a veg lasagne the other night and it was delicious. Again, not the same as white sauce but served the purpose well and tasted good. For a lasagne qty I used a whole cauliflower, which meant I multiplied the recipe by about 3. Although I love garlic I didn’t multiply that by three just by accident and it was still pretty garlicky, so I think I’d always do a little less. Useful recipe if you’re able to grow cauliflower. www.blendtec.com/blog/vegan-cauliflower-alfredo-sauce/Edited to add - made this sauce again for just on pasta (like Mac cheese) and not so fond of it that way. I think it needs all the other flavours of the lasagne. |
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tomatoes
Senior Member
Posts: 1,065
Likes: 1,089
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Post by tomatoes on Mar 6, 2018 11:58:53 GMT 10
I made this nut based mozzarella style “cheese” the other day.
It was a little bland but as it was suppose to imitate mozzarella I guess that’s appropriate. Made whole meal bread dough, rolled it out into a rectangle, spread it with straight garlic, added slices of this mozzarella in a few rows (that is, it didn’t completely cover the dough) then layered on some chopped spinach. Rolled it up into a loaf size and put it into a normal bread tin to rise and bake. We didn’t get to it until the next day, so it was cold, but it was delicious. Needed quick easy lunch in the car so we just took plain, even unbuttered, slices of this loaf and it was good. Cooking the “cheese” with the garlic was great. Also had some slices on a veg pizza.
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Post by ziggysdad on Mar 7, 2018 22:55:41 GMT 10
I store shelf stable cheese (Velveeta and Kraft/Dairylea), cases of Red Feather Butter, UHT milk, powdered milk and Kraft Parmesan cheese (in bulk).
Between that and our VAST supplies of Macaroni & Cheese (several different varieties), we won’t be missing dairy for quite a while.
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