Pizza without cheese? Tastes moderate and doesn’t have to be: With a cheese substitute, vegans can also enjoy the Italian specialty with all the trimmings. We present alternatives without dairy products.
Tasty alternatives: cheese substitute
It’s not essential for survival, but life tastes only half as good without cheese. Cream cheese, hard cheese, mozzarella, and blue cheese characterize many popular dishes such as fondue, casseroles, pasta, and pizza. Anyone who eats a vegan diet would not want to do without culinary delights like these. This is not necessary either, because there are many good cheese alternatives that do not contain any products of animal origin. This does not mean the cheap analogue cheese that the food industry mixes together from fat, water, milk protein, starch, and flavor enhancers and adds to finished products. In contrast to this artificial cheese, vegan cheese substitute consists of high-quality natural ingredients such as nuts, yeast flakes, and soy. This means that almost all types of milk and milk products can be reproduced. Often you can even make the “cheese” yourself. For example, try our recipe for vegan mac n cheese.
Cheese substitute: This is what the individual varieties consist of
Spread cheese for pizza, gratins and pasta can easily be made from melted yeast. Simply take yeast flakes and put them on the respective dish. The tangy taste and consistency are similar to cheese. You can make delicious vegan Parmesan yourself from yeast flakes, cashew nuts – you also use both of these to mix our vegan cheese sauce – garlic powder and a little salt. Process everything in a blender to a fine powder – done. Alternatively, you can use a ready-made substitute product for your vegan recipes, the so-called pizza melt. It consists mainly of water, coconut oil and starch and is therefore ideal for our vegan pizza snails. Vegan semi-hard cheese is also often made from these ingredients. Silken tofu or a mixture of psyllium husks and sprouted whole grain rice can be used for vegan mozzarella. Finally, vegan cream cheese mostly consists of nuts and soy, while soft cheeses like Camembert are made from tempeh: fermented soybeans. You use soy drink and yoghurt to mix our vegan sour cream. If you also want to try variants of conventional yeast, you will find various alternatives for yeast substitutes here. We also have instructions for you on how to mix a vegan cheese fondue.
Vegan cheese substitute as a source of protein
One of the most versatile ingredients for vegan cheese recipes is almond butter, which you also use as a central ingredient in our tofu scrambled rice. When mixed with water or oat cream, you can not only prepare delicious sauces, but also dishes au gratin. To do this, boil the mush with water, flour, and yeast flakes to form a tough mass. You can find out how the puree is used in our almond puree recipes. Almond butter, yeast flakes, soy, and the other ingredients for plant-based cheese substitutes also help to cover the protein requirement, which in a vegan diet cannot be covered with meat. You can find out more about how to eat a balanced diet without animal products in our article on the vegan food pyramid.
What is suitable as an egg substitute if I want to bake vegan?
If you want to bake vegan, for example, our vegan chocolate muffins or our vegan lemon cake, you will need an egg substitute in most cases to bind the dough. Plant-based alternatives to chicken eggs include egg substitute powder, applesauce, silken tofu, soy flour, or ground flaxseed.
Fruit purees are well suited as a vegan egg substitute and are often already available in the household. Half a ripe banana, which you mash with a fork and stir into the batter, corresponds to about one egg. The same applies to 80 grams of applesauce, which is particularly suitable for muffins and moist, juicy dough variants, for example for our vegan chocolate cake. suitable. While the apple flavor is almost completely neutralized during baking, you can still taste the banana flavor in the finished pastry.
Vegans can also buy ready-made egg substitute powder on the market, which only needs to be mixed with water to be used as a binder for various types of dough, such as the batter for our vegan rhubarb cake. A teaspoon of replacement powder mixed with about 40 milliliters of water replaces a chicken egg. The powder obtained from vegetable substances such as lupine flour, tapioca, potato or corn starch is particularly suitable for cakes and light pastries.
Soy flour mixed with water is also very starchy and therefore has a similar effect as the ready-made substitute powder. If you want to bake vegan with it, mix one tablespoon of soy flour with three tablespoons of water to replace one egg. However, the flour can be noticeable in cakes or pastries with the typical soy taste. Chickpea flour is also suitable instead of soy flour – however, this egg substitute also has a certain taste of its own.
Ground flax seeds can also be used as a binder for your vegan cake. For this purpose, the commercially available flax seeds are first ground in a hand mortar and then mixed with water. As a substitute for a chicken egg, mix one tablespoon of ground flaxseed with three tablespoons of water.
As part of the superfood movement, chia seeds are also conquering our kitchens. The small South American seeds can do more than just give us their valuable omega-3 fatty acids. Stirred in water, they swell into a gel within minutes. If you lift them under a dough, they give this binding. 1 tablespoon of chia seeds mixed with 3 tablespoons of water replaces about one egg.
Another vegetable binding agent is the so-called arrowroot starch. To replace a chicken egg, mix 1/2 tablespoon with 3 tablespoons of liquid. Important: The starch must be mixed cold, otherwise it will gel immediately.
Locust bean gum is also suitable as a binding and thickening agent. To replace an egg, a heaping teaspoon is added to the flour used for baking. In addition, about 40 milliliters of liquid must be added to the batter for each egg replaced. Unlike many other egg substitutes, the locust bean gum and liquid do not need to be mixed together before adding them to the batter. Locust bean gum is also contained in various finished products as a thickening agent and is marked on the package with the E number E410.
The so-called soft tofu or silken tofu originally comes from Japan and has a soft, creamy consistency. About 60 grams of the soy product is enough to replace one egg. Silken tofu is not only suitable for vegan baking, but also as a basis for various desserts. It has a slight aftertaste, but gives a particularly moist dough for muffins, bagels, cheesecake, or quiches.
If you value the yellow color that eggs give the dough when baking vegan, you can also replace it with vegetables. You can do this with saffron, food coloring, pumpkin puree or turmeric. However, turmeric has a relatively distinctive taste of its own and should therefore only be used for appropriately spicy pastries.
Certain types of dough can also be made without eggs as a binder. For example, a vegan shortcrust pastry for cookies or a quiche can be made from wheat or spelled flour, vegetable oil, sugar, and baking powder. A yeast dough, on the other hand, can be made from flour, fresh yeast, soy drink, salt, oil, and vanilla powder.