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Dairy free without soy? - Page 3

post #41 of 48

Are you wanting to be free of all animal milks or just cow milk products? My dh is lactose intolerant for cow milk products but just fine with goat's cheese and foods baked or cooked with goat's milk.

post #42 of 48
Thread Starter 
Quote:
Originally Posted by Shantimama View Post

Are you wanting to be free of all animal milks or just cow milk products? My dh is lactose intolerant for cow milk products but just fine with goat's cheese and foods baked or cooked with goat's milk.


i hadn't really thought about that. i guess just cow milk products for now. i'm more concerned with the protein than sugar.

i got myself all worked up and confused over the cheese for a protein snack and didn't think of anything else. i can use that daiya cheese for recipes that call for cheese, right?
post #43 of 48

Daiya doesn't act exactly like dairy cheese - I don't put it IN things, but use it as a topping, and usually add it at the last on something baked. If a recipe calls for cheese, I use about half the amount it calls for when using Daiya. A little goes a LONG way, and if you use too much, you get a greasy blob of waxy yuck, but if you use the right amount, it's great. In a quesadilla with an 8 inch tortilla, I use one ounce (and load it with beans and veggies), on a 14 inch pizza, 8 ounces is plenty. I tend to think of it like mayonaise - an accent, not a focus.

post #44 of 48
Thread Starter 
Quote:
Originally Posted by catnip View Post

Daiya doesn't act exactly like dairy cheese - I don't put it IN things, but use it as a topping, and usually add it at the last on something baked. If a recipe calls for cheese, I use about half the amount it calls for when using Daiya. A little goes a LONG way, and if you use too much, you get a greasy blob of waxy yuck, but if you use the right amount, it's great. In a quesadilla with an 8 inch tortilla, I use one ounce (and load it with beans and veggies), on a 14 inch pizza, 8 ounces is plenty. I tend to think of it like mayonaise - an accent, not a focus.


well, i thought of subbing daiya after i saw it in a frozen pizza at the health food store. too bad the pizza crust was made with wheat flour.
post #45 of 48
Quote:
Originally Posted by catnip View Post

Daiya doesn't act exactly like dairy cheese - I don't put it IN things, but use it as a topping, and usually add it at the last on something baked. If a recipe calls for cheese, I use about half the amount it calls for when using Daiya. A little goes a LONG way, and if you use too much, you get a greasy blob of waxy yuck, but if you use the right amount, it's great. In a quesadilla with an 8 inch tortilla, I use one ounce (and load it with beans and veggies), on a 14 inch pizza, 8 ounces is plenty. I tend to think of it like mayonaise - an accent, not a focus.



Personally, I don't like the taste of Daiya, it tastes chemically to me. Although we allow our daughter to eat it, we only serve it when she asks for it as it has some sort of yeast that is a glutamate (essentially MSG.)

post #46 of 48

I've generally found that if you mix it into something, like the inner layers of a lasagna or mixed into a potato-veggie skillet for example, it sort of vanishes, though I've had good luck making biscuits with it mixed in. It does pretty well as a pizza topping, as long as you don't use too much. There's a chart on the website that recommends the right amount for different sizes of pizza, don't use more than that.

 

It does not taste like a good dairy cheese, no, more like Kraft singles. Nor does it really have any nutritional value. But I can eat it without getting sick from it, and when I find myself missing cheese, it's better than nothing at all.

 

post #47 of 48
Thread Starter 
Quote:
Originally Posted by catnip View Post

when I find myself missing cheese, it's better than nothing at all.

 


This is what I'm hoping for because there seem to be a lot of recipes that just wouldn't work without cheese.
post #48 of 48
Quote:
Originally Posted by MarineWife View Post

I also like to sub yogurt for mayo.

Homemade mayo is super healthy as long as the egg yolks are from local chickens who weren't eating un-chicken food.  It's awesome...doesn't keep and I have to make it each time I eat it, but still, it's awesome.

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