Cottage cheese - I haven't seen a commercial substitute for this, but I have seen recipes for mashed tofu with some salt and maybe nutritional yeast. Cream cheese - Tofutti cream cheese is ok - the hydrogenated kind supposedly tastes better. I don't buy the non-hydrogenated . Most of the time I spread hummus, peanut butter, or canola oil spread (spectrum brand) on bagels. Sour cream - I don't really use sour cream, but there are a few commercial varieties available. Or, you can use plain soy yogurt (make sure it doesn't have much sugar added, or it will taste sweet). There are also recipes to make sour cream from silken tofu and lemon juice, if you google. Yogurt - Lots of options available - soy, almond, coconut. Whole Soy is my favorite brand. Amande and Almond Dream are good almond yogurts. Parmesan - I like to use a sprinkling of nutritional yeast and seasoned salt. You can also find vegan parmesan substitutes pre-made. There are also recipes you can make from scratch using almonds or sesame seeds as a base.
So funny that I would just read your post after seeing a substitution chart elsewhere. Check it out at http://support.pcrm.org/site/DocServer/sus titution_chart_PCRM__3.pdf?docID=1301& autologin=true&AddInterest=1401
Eva - Portland, Oregon USA
Pounds lost: 19.6
Fitness Minutes: (74,671) Posts: 1,402 5/13/12 12:44 P
Jules I just kind of wing it in terms of the quantities. You generally need quite a bit of water as the oatmeal will soak up lots. Sometimes even add water on day 2 as it seems to keep thickening up. You can use (if you wish) any kind of reasonably benign liquid instead of water, i.e. rice milk, soy milk, etc. I'd suggest making your own soy yogurt. These days you can get capsules or tablets from a pharmacy that contain live lactobacillus. Just empty the capsule contents or grind the tablet into a powder and add it to warmed soy milk. How warm? Warm it until it's hot enough that sticking your (clean!) finger into it is uncomfortable. Stir the culture powder through and pour into an insulated container, like a thermos. Keep warm for at least 10 hours. It might take longer, it's not an exact science. Taste it and see if it's gone yoghurty. If not, it needs longer. The level of sweetness/sourness depends a lot on how much sugar content was in the soymilk you used as your base. As far as I know no-one has ever had success trying to make yoghurt from rice milk. I suspect it might work okay with oat milk. You can't even get hemp milk in Australia so I've never tried that. Actually soy milk is more 'friendly' to yoghurt making than cow's milk as I used to do both before I went vegan. It's hard to go wrong with soy.
Here is a plain tasting yogurt recipe using silken tofu. It is not real yogurt because it does not contain any cultures but the reviews say it is very good. It contains a banana but does not taste banana-y.
BILBY4, Do you add a cup of water for 1/2 cup of oatmeal or more or less? Thank you for this great idea! I used to use fage and severly miss it when I make taco salad. There is fully soy yogurt out there, but I am unable to track down a plain soy yogurt. Coconut milk yogurt is ok, but it is a little sweet. I am excited to try this.
This probably won't help you but I just stopped eating those things. I found other recipes and foods that i like just as well. I used to love cottage cheese and peaches, now I just eat the peaches.. I used to like sour cream and butter on my baked potato, now I use salsa. (By the way, eliminating those things helped me lose weight without really having to try that hard.)
current weight: 113.4
Fitness Minutes: (182,881) Posts: 2,105 5/12/12 4:37 A
Depends what you want to do with the cottage cheese, cream cheese, etc. I make a fermented, hence sour, cream (for want of a better word) out of oatmeal (or steel cut oats, whatever you have). Just stir some water into the oats and allow to sit in an uncovered jar at room temperature for a few days. Stir when you remember. Taste occasionally, when it's as sour as you want it, your yoghurt is ready. Eat it all straight away or put in the fridge.
I actually just wrote a blog post about my first successful attempt at making vegan parmesan cheese. If you have a food processor, I recommend making it yourself, as it's super simple.
Ingredients: 1/2 cup slivered almonds 3 TBS nutritional yeast (I bought mine at Whole Foods) 1/2 tsp salt
Just stick the almonds in the food processor until they're the texture of parmesan cheese. Then mix with salt and nutritional yeast, and voila - cheese! It tastes a bit odd by itself (not bad, just noticeably not cheese), but I've found that when you add it to pasta, you can't really tell it's not real. Even my mother, who's usually very anti-fake cheese, said she probably couldn't have told the difference if she hadn't known what it was.
I'll have to check out the other suggestions, though, as I still haven't found a good substitute for other cheese. Tofutti makes "sour cream" that's really good. I have to admit I wasn't that fond of the Daiya cheddar cheese, but I'm hoping it'll taste better the second time I try it. :)
Hi there, I am just going through the grocery list for my first week and I have been transitioning to a vegan lifestyle. Of course I've substituted soy milk for milk, and vegan margarine for butter, but my list contains some items I was hoping y'all might know substitutes for.
SparkPeople, SparkCoach, SparkPages, SparkPoints, SparkDiet, SparkAmerica, SparkRecipes, DailySpark, and other marks are trademarks of SparkPeople, Inc. All Rights Reserved.
SPARKPEOPLE is a registered trademark of SparkPeople, Inc. in the United States, European Union, Canada, and Australia. All rights reserved.