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    You are at:Home»Dairy-Free Recipes»Cheese Subs»Non-Dairy Swiss Style Cheese (Vegan, Gluten-Free)

    Non-Dairy Swiss Style Cheese (Vegan, Gluten-Free)

    11
    By Alisa Fleming on May 21, 2006 Cheese Subs

    This non-dairy Swiss style cheese recipe was adapted from www.veganchef.com

    Special Diet Notes: Non-Dairy Swiss Style Cheese

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, peanut-free, optionally soy-free, vegan, and vegetarian.

    5.0 from 1 reviews
    Non-Dairy Swiss Style Cheese
     
    Print
    Author: The Vegan Chef
    Ingredients
    • 1½ cups water
    • ⅓ cup agar flakes
    • ½ cup raw cashews
    • ⅓ cup blanched almonds
    • 1 tablespoon oil
    • ⅓ cup dairy-free milk beverage
    • ⅓ cup nutritional yeast flakes
    • 3 tablespoons lemon juice
    • 1 tablespoon light or mellow miso (use soy-free, if needed)
    • 1 tablespoon dijon mustard
    • 1 tablespoon onion powder
    • ¾ teaspoon garlic powder
    • ¼ teaspoon sea salt
    Instructions
    1. Place the water and agar flakes in a small saucepan, and simmer over low heat to thoroughly dissolve the agar flakes.
    2. Meanwhile, place the cashews, almonds, and oil in a blender and process for 1-2 minutes, until a smooth paste forms. S
    3. crape down the sides, add the remaining ingredients, and process for 1 minute.
    4. After the agar mixture has simmered for 5 minutes, add it to the blender, and process for an additional 2 minutes.
    5. Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight.
    6. Un-mold the cheese and use sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit.
    7. Store in an airtight container in the refrigerator for 7-10 days.
    3.5.3229
     

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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    11 Comments

    1. SJ on April 22, 2020 10:26 am

      Introductory comments say this is soy free but this is not the case. This has miso which is soy based.

      Reply
      • Alisa Fleming on April 22, 2020 10:34 am

        I will hopefully be updating this post with more information soon. When I do, I will add details about soy-free miso. And it should state “optionally soy free” – I will edit that now. There are soy-free chickpea miso and brown rice miso products available. They work well.

        Reply
    2. Jana on April 7, 2020 6:17 pm

      This is delicious! I really missed Swiss cheese and found the taste from this recipe similar. I used pumpkin seeds because that was what I had on hand. Paired the cheese with a fruit and bread plate.

      Reply
      • Alisa Fleming on April 9, 2020 4:56 pm

        That’s wonderful! Thank you for your feedback Jana and I’m so happy to hear it worked with pumpkin seeds for you!

        Reply
    3. Deborah Taylor on November 10, 2017 6:27 am

      Thank you Miss Meagan. I am so happy to find your wonderful recipie.

      Reply
    4. Aman bhullar on December 9, 2015 12:41 pm

      Hi my son is allergic to soy and cow milk also goat milk
      So what to do
      Really upset

      Reply
      • Alisa Fleming on December 9, 2015 8:26 pm

        Start here Aman – http://www.godairyfree.org/dairy-free-information/new-to-the-dairy-free-diet-start-here

        Reply
    5. Meghan on December 6, 2015 1:05 pm

      My son is allergic to soy…is there a substitute for the miso? Thank you! Excited to try this

      Reply
      • Alisa Fleming on December 6, 2015 1:17 pm

        Hi Meghan, you don’t have to use a soy miso. You can use chickpea, barley or rice miso instead!

        Reply
    6. Brandi on February 12, 2013 12:39 pm

      I think my son is allergic to nutritional yeast. Is it neccessary for the recipe or is it just for flavor?

      Reply
      • Alisa Fleming on February 12, 2013 4:26 pm

        It is pretty necessary – it provides the “cheesy” flavor.

        Reply

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