Cheeses for Vegetarians and Vegans?!
HI! i am vegetarian & am finding it hard finding info on cheeses appropriate for vegetarians/vegans!. I was wondering if anyone can list what cheeses DON'T have rennet in it for example does parmesan!.!.etc!?!?!? i have heard about rice cheeses and stuff & i want to find out a bit more! i'm new to do this so any help would be great :) Thank you!Www@FoodAQ@Com
Answers:
Vegetarian Cheeses
Vegetarians may eat cheese, but not all cheeses are vegetarian! The problem for vegetarians arise from a material used during the manufacture of many hard cheeses, called rennet!. Traditional rennet is derived from the intestine of slaughtered calves, and is used to make the cheese firm!. Cream, or soft, cheeses are therefore usually suitable for vegetarians!. Many manufacturers have now begun to use an alternative vegetable-derived rennet, making some hard cheeses suitable for vegetarians!. These are usually well labelled, and can be found in all the major supermarkets and health food stores!. Some small cheese producers also produce high quality products without the use of animal rennet, and can be found in good food markets or your local Farmers' Market!.
Vegan Cheeses
Vegans do not eat cheese, so what is a vegan cheese!? Vegan cheeses are non-dairy products which are designed to be used as a cheese substitute!. They may be made from soya, rice or some other vegetable protein!. They vary in flavour and suitability for different uses!. Spreadable cheeses, hard cheeses and sliced cheese suitable for unwrapping and placing straight in a burger bun are all available, usually from health food stores!. It is worth checking the ingredients carefully, as some cheeses which are labelled as dairy-free are not suitable for vegans, as they contain ingredients derived from casein, a protein obtained from milk!
Many vegan cheeses do not melt well, so their use in cooking is limited!. However, new and improved products are arriving on the market all the time!.
Cheese By-Products
Whey is a by-product of the cheese-making process!. This is turned into whey powder, which unfortunately is added to many processed foods, such as bread, margarine and biscuits!. Sometimes the ingredients will specify that a "vegetarian whey powder" was used, which is derived from a vegetarian cheese, but any products containing whey powder are not suitable for vegans!.
KISS,
MAGGIWww@FoodAQ@Com
Vegetarians may eat cheese, but not all cheeses are vegetarian! The problem for vegetarians arise from a material used during the manufacture of many hard cheeses, called rennet!. Traditional rennet is derived from the intestine of slaughtered calves, and is used to make the cheese firm!. Cream, or soft, cheeses are therefore usually suitable for vegetarians!. Many manufacturers have now begun to use an alternative vegetable-derived rennet, making some hard cheeses suitable for vegetarians!. These are usually well labelled, and can be found in all the major supermarkets and health food stores!. Some small cheese producers also produce high quality products without the use of animal rennet, and can be found in good food markets or your local Farmers' Market!.
Vegan Cheeses
Vegans do not eat cheese, so what is a vegan cheese!? Vegan cheeses are non-dairy products which are designed to be used as a cheese substitute!. They may be made from soya, rice or some other vegetable protein!. They vary in flavour and suitability for different uses!. Spreadable cheeses, hard cheeses and sliced cheese suitable for unwrapping and placing straight in a burger bun are all available, usually from health food stores!. It is worth checking the ingredients carefully, as some cheeses which are labelled as dairy-free are not suitable for vegans, as they contain ingredients derived from casein, a protein obtained from milk!
Many vegan cheeses do not melt well, so their use in cooking is limited!. However, new and improved products are arriving on the market all the time!.
Cheese By-Products
Whey is a by-product of the cheese-making process!. This is turned into whey powder, which unfortunately is added to many processed foods, such as bread, margarine and biscuits!. Sometimes the ingredients will specify that a "vegetarian whey powder" was used, which is derived from a vegetarian cheese, but any products containing whey powder are not suitable for vegans!.
KISS,
MAGGIWww@FoodAQ@Com
look out for the 'suitable for vegetarian' sign on the cheese pack!. most supermarkets will only use this sign if rennet has not been used!.
if rennet has been used in production of the cheese - you will not find any 'V' mark or any emblem saying suitable for veg - so steer clear !
most parmesans do have rennet, although sainsburys do a special parmesan which is suitable for vegetarians!.
good luck!. Www@FoodAQ@Com
if rennet has been used in production of the cheese - you will not find any 'V' mark or any emblem saying suitable for veg - so steer clear !
most parmesans do have rennet, although sainsburys do a special parmesan which is suitable for vegetarians!.
good luck!. Www@FoodAQ@Com
I am a former chef and and now a lacto-ovo vegetarian, cheese's like ricotta, parmesan, cream cheese and mozzarella are rennet free, as the use acids to coagulate the milk and heat it higher to make a finer curd!.
The fellow from the UK is correct, and even in North America they make cheese with a veg based rennet type mix, it is made with an extract from the Stinging Nettle plant and is all natural and no animal rennet is used, they are mildly more pricey but worth the cost, I like uncoloured white cheddar made this way it has a far better flavour than the other types around!.Www@FoodAQ@Com
The fellow from the UK is correct, and even in North America they make cheese with a veg based rennet type mix, it is made with an extract from the Stinging Nettle plant and is all natural and no animal rennet is used, they are mildly more pricey but worth the cost, I like uncoloured white cheddar made this way it has a far better flavour than the other types around!.Www@FoodAQ@Com
You'd be better off quitting cheese (and dairy) altogether, remember animals still get killed by the dairy industry!.!.!. Tesco labels cheeses that are vegetarian!. also the Vegetarian Society might have helpful info, chekc their site or e-mail them!.
Today you can get vegan cheeses (from soya), vegan ice cream, dairy free yoghurt, dairy free chocolate!.!.!.!. There's really no reason to eat dairy productsWww@FoodAQ@Com
Today you can get vegan cheeses (from soya), vegan ice cream, dairy free yoghurt, dairy free chocolate!.!.!.!. There's really no reason to eat dairy productsWww@FoodAQ@Com
I can't answer your question directly but I don't eat cheese or much dairy at all!. Milk is for babies!. Its designed to make little cows into big cows or people into big cows!.
You can get all the calcium you need from a good diet!. Www@FoodAQ@Com
You can get all the calcium you need from a good diet!. Www@FoodAQ@Com
A list of rennet-free cheeses by brand:
http://cheese!.joyousliving!.com/CheeseLis!.!.!.
A list of rennet-free cheeses by type:
http://cheese!.joyousliving!.com/CheeseLis!.!.!.Www@FoodAQ@Com
http://cheese!.joyousliving!.com/CheeseLis!.!.!.
A list of rennet-free cheeses by type:
http://cheese!.joyousliving!.com/CheeseLis!.!.!.Www@FoodAQ@Com
I really like Vegan Gourmet cheese, but only in the monetary jack which actually tastes like mozzarella!. It melts well when broiled and is great on casseroles, grilled "cheese' and pizza!.Www@FoodAQ@Com
Vegitarians=can have cheese
Vegans=cant have cheese
To my knowledgeWww@FoodAQ@Com
Vegans=cant have cheese
To my knowledgeWww@FoodAQ@Com
Tillamook cheeses are animal rennet free!. Except for the aged Cheddar!.Www@FoodAQ@Com
http://www!.livestrong!.com/thedailyplate/!.!.!.Www@FoodAQ@Com
I personally eat Mozerella!.Www@FoodAQ@Com
all the cheeses you wont eat!Www@FoodAQ@Com
You might try almond cheese, it's quite delicious!.
Italian-style Hot Pepper Almond Cheese
water
1/3 cup raw almonds
1 1/2 cups water, divided
3 T!. cornstarch
3 T!. lemon juice
2 T!. safflower oil
4 t!. nutritional yeast flakes
1 t!. garlic powder
1 t!. onion powder
3/4 t!. sea salt
1/4 cup Cubanelle pepper, destemmed, deseeded, and finely diced
1 T!. freshly chopped basil
1 T!. freshly chopped parsley
1/2 t!. crushed red pepper flakes
Begin by blanching the almonds: In a small saucepan, place 2 inches of water, and bring to a boil!. Add the almonds and cook for 1 minute to blanch them!. Remove the saucepan from the heat and set aside for 3 minutes to cool!. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5-10 minutes to dry and cool!. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them!. Scrape down the sides of the container!. Add 3/4 cup water and process for 1 minute to combine!. Add the remaining water, cornstarch, lemon juice, safflower oil, nutritional yeast flakes, garlic powder, onion powder, and salt, and continue to process the mixture an additional 1-2 minutes or until very smooth and creamy!.
Transfer the mixture back to the small saucepan and place it over medium heat!. Cook the mixture, while whisking constantly, for 3-5 minutes or until the mixture becomes very thick!. Remove the saucepan from the heat, add the remaining ingredients, stir well to combine, and set the mixture aside to cool for 10 minutes!. Pour the cheese mixture into a 2-cup (16 oz!.) plastic container, cover, and chill the cheese for several hours or until firm!. Unmold the cheese and use slices on sandwiches or in place of commercially made cheese in your favorite recipes, or as a spread with crackers, breads, or fruit!. Store in an airtight container in the refrigerator for 5-7 days!. Note that this is a semi-soft style cheese, not a brick style cheese, so it can not be shredded!.
Yield: One 2-cup loaf of non-dairy cheeseWww@FoodAQ@Com
Italian-style Hot Pepper Almond Cheese
water
1/3 cup raw almonds
1 1/2 cups water, divided
3 T!. cornstarch
3 T!. lemon juice
2 T!. safflower oil
4 t!. nutritional yeast flakes
1 t!. garlic powder
1 t!. onion powder
3/4 t!. sea salt
1/4 cup Cubanelle pepper, destemmed, deseeded, and finely diced
1 T!. freshly chopped basil
1 T!. freshly chopped parsley
1/2 t!. crushed red pepper flakes
Begin by blanching the almonds: In a small saucepan, place 2 inches of water, and bring to a boil!. Add the almonds and cook for 1 minute to blanch them!. Remove the saucepan from the heat and set aside for 3 minutes to cool!. Remove the almonds from the water, squeeze each almond between your thumb and forefinger to remove the skin, and set them aside for 5-10 minutes to dry and cool!. Place the almonds in a blender or food processor and process for 1-2 minutes to finely grind them!. Scrape down the sides of the container!. Add 3/4 cup water and process for 1 minute to combine!. Add the remaining water, cornstarch, lemon juice, safflower oil, nutritional yeast flakes, garlic powder, onion powder, and salt, and continue to process the mixture an additional 1-2 minutes or until very smooth and creamy!.
Transfer the mixture back to the small saucepan and place it over medium heat!. Cook the mixture, while whisking constantly, for 3-5 minutes or until the mixture becomes very thick!. Remove the saucepan from the heat, add the remaining ingredients, stir well to combine, and set the mixture aside to cool for 10 minutes!. Pour the cheese mixture into a 2-cup (16 oz!.) plastic container, cover, and chill the cheese for several hours or until firm!. Unmold the cheese and use slices on sandwiches or in place of commercially made cheese in your favorite recipes, or as a spread with crackers, breads, or fruit!. Store in an airtight container in the refrigerator for 5-7 days!. Note that this is a semi-soft style cheese, not a brick style cheese, so it can not be shredded!.
Yield: One 2-cup loaf of non-dairy cheeseWww@FoodAQ@Com