Vegan Cheese - Vegan Month

It’s Vegan Month and we thought we could offer some thoughts on tackling an ingredient that can cause a few issues when deciding to lead a vegan lifestyle: and that’s cheese. It seems to be the one thing that can hold some vegetarians back from taking that final step, but it can be easy to never look back at.

Many of us have grown up with melted cheese on various things, grated cheese, cheese sandwiches, cheese sticks, cheese sauce and a number of dessert options at restaurants so it can be a flavour and texture hard to remove from your diet. However, deciding you are making that final transition, should be a celebration, it’s a positive choice full of wonderful ingredients so maybe taking on board a few helpful tips maybe useful.

• You could either go completely “cold turkey” (sorry, “cold turfu” may be more appropriate) and decide to just remove it from your shopping list altogether. This requires a lot of will power and hard work if you really felt deeply for your cheese though. However, some of us can manage these changes much better when there is no temptation in the way, nothing in the fridge to catch you at a weak moment.

• You could use the reduce it gradually method to move on from cheese and start replacing cheese-based meals you had regularly been eating with new favourites. This is a great way to explore new ingredients and fall in love with new dishes as it is all too easy to reach for meals we have grown up on.

• How about learning a little about food and dishes from different countries and being totally distracted by them? If you were to visit Vietnam, Thailand or Cambodia for instance, and ate traditional meals there, you wouldn’t even see a piece of cheese and if you fall in love with their lemon grass, coconut, lime and ginger favours, cheese will in fact be the last thing you could imagine eating! There are a number of world cuisines that don’t use cheese, explore them!

• One other way to manage removing cheese from your diet and not feel like you are missing out, is to view vegan cheese in a different way. Some people feel a little disappointed when trying vegan cheeses, as they are expecting a pretty similar product to dairy ones (and may add “ooh, that tastes nothing like cheese” when trying it). However, you could view vegan cheese as something simply delicious in its own right? Some of them are wonderfully flavoured, with different herbs and spices. Some are made from nuts and provide a great source of minerals and proteins. Some are creamy, easy to spread, simple to cut and taste like a whole new product and maybe shouldn’t even be labelled as cheese?

Having said all this, we do sell a number of vegan cheeses which do have cheesy tastes. With new cooking methods and ingredients being developed all of the time, vegan cheeses are getting more a like dairy ones and some can behave like them too. Melting and grating is now possible and can be quite similar to what we have been used to.

Vegan Month is a great time to consider a short cheese break, just one month! You never know, you may just surprise yourself and never look back.

Some examples of products you can buy from Daily Bread below:-

Violife Vegan Cheese Creamy Original 200g

Violife Creamy Original with its mild flavour & velvety texture is the perfect match for all your dairy-free sweet & savory recipes. Try it in a Passion Fruit New York Cheesecake or as a topping for baked potatoes, otherwise.....simply spoon it out of your container!

Violife Greek White Block Cheese 200g

We’ve looked to our Greek heritage for inspiration with this flavour, toss in a crispy salad with olives and cherry tomatoes or melt into a Portobello mushroom for a delicious snack.

Cheesy Stars

Gluten free and vegan


Cheesy Stars

100 grams Ground almonds
60 grams Oat flour
1/2 tsp Xanthan gum
1 tbsp Nutritional yeast
1/2 cup Dairy free “cheddar” style cheese, grated
1/2 tsp Garlic powder
1/4 tsp Salt
70 grams Dairy free butter, cubed

To Sprinkle

2 tbsp Dairy free milk
1 tbsp Poppy seeds
1 tbsp Nutritional yeast

Cheesy Stars Directions

Pre-heat the oven to 200°C/Gas Mark 6 and grease or line a baking tray.

Place the ground almonds, oat flour, xanthan gum, nutritional yeast, grated “cheese”, garlic powder and salt into a bowl and stir to combine.

Tip the cubed dairy free butter into the dry ingredients and using your finger-tips, rub the butter into the flour to create a mix that resembles bread crumbs (tip – if a small child is doing this, try and make sure the dairy free butter is very cold, as it will be less sticky).

Depending on how soft your butter is, you may be able to just squeeze the mix together to form a dough, if not, stir in a little water to help.

Roll the dough out to about ½ cm thick and using a star shaped cookies cutter, cut out shapes and place on the baking tray.

Using a pastry brush, brush over a little of the dairy free milk and sprinkle over the poppy seeds and extra nutritional yeast.

Place in the oven and cook until just golden.

Nutrition facts


Per Serving

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