Non-Dairy Cheese and Egg Alternatives
There are many well documented, well-researched benefits for going dairy free, including: a reduction in the risk of hormone-related cancers including ovarian, breast, and prostate cancer as well as colon cancer; a reduction in chronic illnesses and immune related diseases; a reduction in heart disease; fewer documented digestive problems and symptoms; a reduction in exposure to antibiotics and antibiotic-resistance and hormones; less cholesterol and saturated fat; freedom from common dairy allergens (dairy casein, lactose, soy, gluten) that cause health concerns; a reduction in the risk of osteoporosis, bone fractures and weaker bones (caused by dairy consumption); a significantly lower overall environmental footprint; and most importantly — going dairy-free means less cruelty and suffering for dairy cows and their offspring.
There are also many well-documented benefits for going egg-free, including: a reduction in cholesterol (eggs are the single largest source of cholesterol) and saturated fat; a significant decrease in artery clogging and carotid artery plaque buildup; a notable decrease in the risk of coronary heart disease; less overall calorie consumption; a significantly lower overall environmental footprint; and most importantly — going egg-free means less cruelty and suffering for egg-laying hens.
These dairy-free cheese and egg alternatives are available at local health food stores, larger grocery stores and online.
Dairy-Free Plant-Based Cheese Substitutes
Here are some dairy-free, plant-based cheese substitutes that have the same or similar texture, stretch and flavor of cheese, and are also great for cooking. These products don’t have the cholesterol, saturated fat, and allergens that cheese has, and they are humane!
Available in slices, wedges, cream, and shredded cheese and cheese pizza. Products are soy free, gluten free, have no trans fat, no cholesterol, free of artificial ingredients and preservatives, free of all animal products, and are free of hormones and antibiotics.
Makes shredded and regular cheese options. All are vegan, natural, gluten free, Kosher, casein free, non-GMO, are made with expeller-pressed canola oil and plant-based sources, and some products may contain soy.
Available in cream cheese, shredded, block, or cheese toppings. The Go Veggie! products are plant-based, lactose free, dairy free, soy free and have 50% less calories and fat than animal dairy cheese has. They have no cholesterol and are free of saturated fat. The protein is equal to dairy cheese, and the calcium level is higher than dairy cheese. These products have the texture of cheese, and melt and stretch just like cheese.
These are some of the best gourmet vegan non-dairy cheeses you will ever taste! All products were created by Miyoko Schinner, who embarked on a mission to recreate the range of flavors and textures she had once enjoyed from dairy cheeses before becoming vegan. Artisan products range in textures from delicate and creamy to pungent and hard, and a range of flavors including: Classic Double Cream Chive, Double Cream Sun Dried Tomato Garlic, High Sierra Rustic Alpine, Fresh Loire Valley in a Fig Leaf, Double Cream Garlic Herb, Mt. Vesuvius Black Ash, Country Style Herbes de Provence, French Style Winter Truffle, Aged English Sharp and Aged English Smoked Farmhouse. All products are free of dairy, gluten, egg and are non-GMO. All are made from organic ingredients.
Tofutti makes a wide variety of soy-based cheeses, including slices, cream, ricotta-style, and shredded. All are vegan, dairy free, Kosher, gluten free, lactose free, cholesterol free, and are non GMO.
Tofu is a great replacement when you need cottage and ricotta cheeses, just crumble and season to replace dairy cheese.
Plant-Based Egg Replacements and Substitutes
These options work best in baked goods such as cookies or cakes, but can also be used in most recipes calling for eggs.
Made by Hampton Creek Foods, Beyond Eggs is a commercial product to be used in baking large batches of products. In addition to being vegan, it’s also gluten-free and cholesterol free.
Used strictly for baking. Made from potato and tapioca starch. 10 calories per serving. Free of gluten, wheat, casein, dairy, animal protein, yeast, egg, soy, nuts and has low/no sodium. Also there’s no cholesterol, no fat, and no trans fat. The product mimics what eggs do in baking.
Made from chia seeds and garbanzo beans, an all-natural egg replacement that is easy-to-mix. 100% vegan, soy free, gluten free, non-GMO. Just add water and Neat Egg together. Used mainly for baking.
A 100% plant-based egg yolk replacement. It uses only natural ingredients, and has the texture and taste of egg yolks. It is fat free, cholesterol free, soy free, GMO free, high in vitamin B-12, vitamin A, and is Kosher. To be used for egg-based recipes.
Tofu is great to use when you have a recipe that calls for a lot of eggs, like frittatas, egg salad or quiches. It creates an egg-like texture and one egg is the equivalent to puréeing 1/4 cup soft tofu.
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