How To Make Non-Dairy Cheese: A Recipe by Markus Rothkranz

Cheese is possibly one of the most beloved foods in the world and for those on a vegan and vegetarian diet they may be a bit forlorn that they can no longer enjoy their friend cheese. However, one doesn’t have to end their relationship with cheese and they can enjoy it on salads, tofu burgers, or all by itself. Cara Brotman shows us how to make non-dairy cheese and the best part is it’s home made so you know where it’s coming from, all the ingredients, and most importantly no animals will be harmed when making it.

Cara starts off by telling us the cheese is made with almonds and Irish moss in a blender, then she adds a little water, truffle oil, chives, sea salt, pepper, and nutritional yeast. Cara molds or shapes the cheese then leaves it in the refrigerator for a bit until it’s hard enough to slice. Cara says that a good comparison of the cheese would be a cross between mozzarella and feta. Cara can’t help but take a bite and tells us that it tastes so good and that’s it’s so good for you. She tells us that you can add celery, red onions, or even olive oil instead of truffle oil but the main ingredients are Irish moss and peeled almonds mixed together in the blender.

You can even skip leaving it in the refrigerator for a long time and use it as a spread, or a dip, maybe even a salad dressing.

One thought on “How To Make Non-Dairy Cheese: A Recipe by Markus Rothkranz

  1. Chris Post author

    Once the mixture is out of the blender you mix in just a bit of water and add all the other ingredients you’d like. Some people get creative and add sun dried tomatoes and green chilies. It also goes without the mention that could also give reasons why they have not yet given up.


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