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Pretty much everyone loves some form of cheese and the most common phrase we hear is, “I could never give up cheese.” Well, even if you don’t, these days it’s getting easier and easier to transition into dairy free with so many great plant-based cheeses available. AND if you’re picky about what you call and refer to as dairy-free cheese (since it’s a hot topic in some countries) you could adopt the name “Gary” as they do in the UK to avoid confusion. No matter what you decide to call it, if it looks, acts, feels and tastes like it and the only difference is it’s not coming from an animal, then we’re good with that.
We love that there are so many options to choose from now. But, be warned, not all dairy-free cheeses are created equal. Some are heavily processed, high oil “cheeses” that are packed with gums, funk and other ingredients we can’t pronounce and refuse to use. Read the ingredient labels and decide what works for you.
The best kind is the kind we make at home and know and control what’s in em, they’re pretty simple to make… and today we’ve got a wicked healthy, RAW cheese recipe that is totally legit and legal and can be made in less than 24 hours.