Cheese seems to be the hardest to let go of when someone decides to go vegan. For me, it really wasn’t, because I never ate much cheese, except for the occasional mozzarella, goat cheese, and Parmesan. It is, however, one of the biggest complaints I hear: “I can’t give up cheese”. So, then let’s figure out how to make vegan cheese, because anything can be veganized, really anything. 🙂
If you’d like to skip to the recipe, please scroll down 🙂
If You Like Cheese, Then Why Give it Up?
I could give you several reasons, the biggest ones being health and animal cruelty.
Science has proven a link between dairy and breast cancer. Skin issues such as acne can be decreased or avoided when dairy is eliminated from your diet. Cheese is also high in artery-clogging saturated fat and salt, which can lead to high cholesterol and high blood pressure; and it might increase the risk of cardiovascular disease.
Are you addicted to cheese?
The truth about this “addiction”? Research has suggested that casein – a protein found in dairy products – releases opiates called casomorphins when it is being digested. These hormones can signal comfort to the brain.
The other “addiction” could also be due to the salty flavor. Moreover, if you have a habit of eating cheese at a certain time of the day, that may turn into an “addiction”. So, it is a good idea to be aware of repeated eating patterns.
Although it is a well-known and extensively documented fact that meat factory farms are cruel, the dairy farms are even more so.
The lifespan of a free cow living a natural life is between 18 to 22 years. A dairy cow lives between 2,5 and 4 years. When she is 2 she is ready to calve and at that stage she is forcibly impregnated over and over again, because the only way that a cow can produce milk is by being pregnant (like us, like all mammals, basically). The bull’s seed is forced down her vagina through a metal tube (nice, isn’t it?).
When the calf is born, it is stolen from its mother who cries for her baby for days on end. The calf is either fattened up for a few months to be sold as veal or it is discarded like trash to die alone and miserable, crying for its mother. The milk that was intended for the calf is then sold to the public.
After all that heartbreak and after the cow has no more milk left, she is impregnated again and forced to go through the same gut wrenching process once more, and more, and more, and more, and more … until she can no longer produce any milk, and that’s when she is carted off to the slaughterhouse.
That is where cheese comes from … That is the cruelty of the dairy industry. This is why many have opted to buy the cruelty-free plant-based versions.
And you can also make your own cheese and add your own flavors al gusto.
The recipe is super easy and it doesn’t take much time.
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- A blender
- 1 cup cashews
- 1 small fresh ripe lime (yellow or greenish yellow) (peeled)
- 8 pitted green olives
- 3 stalks celery
- Peel lime and add it to the blender
- Add chopped celery and olives and blend for a bit
- Add the nuts to the blender last and blend
- Once the nuts start blending in, you may need a dash of water to help it along.
- Optional: you can add whatever spice and herb you prefer for flavor and experiment with it.
- Possible variations:
- dried or fresh herbs
- sundried tomatoes
- red Bell pepper
- fresh tomato
- Possible variations:
And that’s it. I have made it with curry, salt and pepper, basil, and sometimes I have also created a version with chili. That’s the beauty of it, you can add your own style and flavor, just the way you want it. This cheese is great for bread spread, on salt crackers, canapés, sandwiches, or anything else you like.