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mystic

Dairy free Pizza cheese alternatives?

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My research shows that Chao cheese is the best tasting alternative for dairy-free option but it's very expensive, what do you guys use which comes closest to cheese taste and texture please?

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4 minutes ago, mystic said:

My research shows that Chao cheese is the best tasting alternative for dairy-free option but it's very expensive, what do you guys use which comes closest to cheese taste and texture please?

Califlour foods plant crust is like a flat bread pizza grain free and dairy free, I top it with my own homemade cheese sauces or sometimes go cheap and use daiya cheese on it. I did a post with various dairy free alternatives for cheeses. The recipe section here has a recipe for making a flat bread grain free crust, a cauliflower crust, a recipe for using upside down protabello mushrooms for mini pizza/bagel pizza alternatives, my cheese sauce recipes, etc. Heck recently fell in love with a new cheese spread by LeafCusine which has just a few ingredients, dairy free, and epic, there is also spread like kitehill. and I have used that Califlour crust last week with mashed avocado.

Dairy Free Alternatives to Dairy Foods

https://www.bluediamond.com/brand/almond-breeze
^ Almond, cashew, coconut, blends etc.

https://silk.com/products
^ More Almond, cashew, coconut, blends, they also offer yogurt and icecream alternatives.

http://sodeliciousdairyfree.com/products
^ They offer many coconut options, Yogurt, cheese, milks, icecream pints, icecream bars.

http://malkorganics.com/products/
^VERY high end minimally processed almond milk, one the the best

https://www.ripplefoods.com/products/
^ NUT FREE, Dairy Free options of a rich milk alternative from yellow peas (legumes)

http://goodkarmafoods.com/products/
^Flax Based milk alternatives

http://www.leafcuisine.com/raw-vegan-food-dairy-free-probiotic-cashew-spreads/
^ BEST and least processed cheese spreads, cream cheese etc. I can eat these without any issues

https://daiyafoods.com/
^Offers Vegan cheese slices, cheese blocks, cheese shreds, pizza, CHEESE CAKES!, yogurt, s

https://followyourheart.com/products/
^ Diary free and vegan, cheese, spreads, dips, dressings, condiments

https://winkfrozendesserts.com/collections/wink-frozen-desserts-pints
*^ICE CREAM by the pint AND THEY SHIP IT TO YOU, Dairy free, soy free, sugar free, PERFECT bliss I suggest getting the gluten free pastry pack


PIZZA

https://www.califlourfoods.com/collections/plant-based-vegan-cauliflower-pizza-crusts

https://www.simplemills.com/collections/all/products/almond-flour-pizza-crust-mix
https://julianbakery.com/product/paleo-pizza-crust-mix-gluten-grain-free/

 

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Thanks a million, I will look into all of those links tomorrow. The crust is not an issue and I can simply use mushrooms for topping, I don;t eat pizza regularly, it's on the diary-free cheese is the issue, of all the options yo have given, can you tell me is your fav or which option would give the closest taste to regular dairy cheese please?

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Found this https://www.godairyfree.org/product-reviews/dairy-free-soy-free-cheese-alternatives
 

 


I must say daiya while it does have a bunch of stuff in it melts the best in the oven. Raw...not so good shred wise, I do like their blocks like jalapeno havarit and smoked gouda. I have some others I like and really prefer my cheese sauces but it works in a pinch, I also found it works best with my garlic cheesy knots. There are some other newer ones out there that I can not try due to corn or soy in them. I heard the so delicious shreds that came out recently melted crazy good. But alas they use corn starch in them -_- Not worth the fever and blood blisters from my allergy lol.

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The Daiya cheese also has good reviews, if the Chao should not turn out to be as the reviews state, for me, then I will try the Daiya.

Yes I too have to keep away from corn products

 

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9 minutes ago, mystic said:

The Daiya cheese also has good reviews, if the Chao should not turn out to be as the reviews state, for me, then I will try the Daiya.

Yes I too have to keep away from corn products

https://fieldroast.com/product/creamy-original-chao-slices/

THEN hold your horses the chao has corn. Look at the ingredients,

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Yes I overlooked checking the ingredients since it was a vegan product "modified corn and potato starch, potato starch"

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On 11/27/2017 at 1:34 PM, Ennis_TX said:

I must say daiya while it does have a bunch of stuff in it melts the best in the oven. Raw...not so good shred wise,I heard the so delicious shreds that came out recently melted crazy good. But alas they use corn starch in them -_- Not worth the fever and blood blisters from my allergy lol.

Yes Ennix, you are very accurate with this [thanks!], raw it packs a punch but tasted great on toast with butter.  I got the Bob's gluten-free pizza crust mix so this w/e I will try it out with just ths cheese and mushrooms, will report back.  I can eat a regualr cheese sandwich with this cheese though, just with maybe half a slice.

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48 minutes ago, mystic said:

Yes Ennix, you are very accurate with this [thanks!], raw it packs a punch but tasted great on toast with butter.  I got the Bob's gluten-free pizza crust mix so this w/e I will try it out with just ths cheese and mushrooms, will report back.  I can eat a regualr cheese sandwich with this cheese though, just with maybe half a slice.

I found something called leaf Cuisine cheese spread this year...VERY few ingredients, gluten free, and has a nice cheezy tang to it of a fresh cultured cheese. The Smoked Gouda and Pepper Jack Spreads are my favorite over bread, try it on some toasted (I use my grain free versions akin to Julian Bakery that I make) with some meat lettuce and tomato...OMG. I just did some on a piece of toast then morning with TJ Salmon Bacon with my scrambled eggs whites and protes chips (migas) this morning. PS I do mix mine as I like the smokey flavor with the pepper jack.

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Great thanks, I will definitely try that too, I see they have dairy free options so that if gluten-free will work for me.

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On 2/5/2018 at 8:04 AM, Ennis_TX said:

I found something called leaf Cuisine cheese spread this year...VERY few ingredients, gluten free, 

I want to order the classic Plain version which shows "dairy alternative", would anyone be able to know if that is totally dairy free please? I had written to them asking this question about a week ago with no response.

Also the Bob's Pizza crust mix was a dud or maybe the way I made the dough, as mentioned I am not good at baking so will need to try to find a crust but the reviews on cauliflower crust is not encouraging.  Also the Daiya cheese did not melt so tasted too dry, I would need another gluten-free Dairy free option. I used to order pizza which came with a mix of cheese and ranch dressing I think, was a great option since I can't use tomato sauce, if I can find something like that and a good pizza crust then I would be all set.

So that's where I'm at regarding pizza,

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18 minutes ago, mystic said:

I want to order the classic Plain version which shows "dairy alternative", would anyone be able to know if that is totally dairy free please? I had written to them asking this question about a week ago with no response.

Also the Bob's Pizza crust mix was a dud or maybe the way I made the dough, as mentioned I am not good at baking so will need to try to find a crust but the reviews on cauliflower crust is not encouraging.  Also the Daiya cheese did not melt so tasted too dry, I would need another gluten-free Dairy free option. I used to order pizza which came with a mix of cheese and ranch dressing I think, was a great option since I can't use tomato sauce, if I can find something like that and a good pizza crust then I would be all set.

So that's where I'm at regarding pizza,

Leaf Cusine is TOTALLY dairy free. Diaya....I am going to be honest, the stock I have is from over a year ago. They changed formula to add in xantham gum, and I bought a several cases and deep freeze them...stuff keeps for years in the freezer. SO either my different formula melts better or my freezing then, defrosting, then using them broke them up to melt better.
If you want anything and everything to TASTE like pizza....Flavor God makes a seasoning that does that.....bit too salty and expensive for my liking but I used it a bunch last year (used to be $6.99 a bottle they now want almost $10)
I also used to use lisanatti years ago but around 2 years ago they added in casiain protein -_-
There is So Delicious cheese shreds but they changed out potato starch for corn starch awhile back and alas my corn allergy.....
OH there is one thing I found Kite Hill Ricotta is dairy free, corn free, and gum, free....unsure about pizza but OMG it is great in scrambles with meat subs  and marinara sauce with eggs....>.> like raviolis.
I heard the Simple mills pizza crust and Julians were good...but I have just been using Califlour Foods....bit crips and more flatbread like but works. I make one with coconut flour and egg whites also but it......is very much not a pizza crust.
http://leafcuisine.com/products-info-page/#dairy-free-spreads


 

PS the dairy alternative....if your talking about the NOT cream cheese.....that is a cream cheese alternative. Pizza the Garlic Herb, and Pesto are good the smoked gouda is a awesome twist on everything.

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35 minutes ago, Ennis_TX said:

Leaf Cusine is TOTALLY dairy free. 
If you want anything and everything to TASTE like pizza....Flavor God makes a seasoning that does that.

OH there is one thing I found Kite Hill Ricotta is dairy free, corn free, and gum, free....unsure about pizza but OMG it is great in scrambles with meat subs  and marinara sauce with eggs....>.> like raviolis.


I heard the Simple mills pizza crust and Julians were good..

Thanks for all the info, noted on the Leaf Cuisine and yes Garlic and herb will work for me.

Looking at the flavor God recipes, something like this if I can get ready made might work for fish?

https://flavorgodrecipes.com/recipe/kale-chimichurri-sauce/

As a pizza sauce alternative to tomato sauce, anything gluten-free and dairy free out there?

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1 hour ago, mystic said:

Thanks for all the info, noted on the Leaf Cuisine and yes Garlic and herb will work for me.

Looking at the flavor God recipes, something like this if I can get ready made might work for fish?

https://flavorgodrecipes.com/recipe/kale-chimichurri-sauce/

As a pizza sauce alternative to tomato sauce, anything gluten-free and dairy free out there?

LOL I should have linked you flavor god the spice company....they have a spice that makes EVERYTHING taste like pizza, they put tomato powder etc in it so it is like the sauce, spices, etc minus the cheese. I was using it in omelettes and on veggie fries I have found some flax chips from GoRAW that also taste a bit like pizza, https://flavorgod.com/shop/product/pizza-seasoning/#813327020299

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What if I were to put that Herb and Garlic cheese spread on a gluten-free pzza crust then bake, would work similar to having regular cheese on a pizza? I mean melt into the crust?

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9 minutes ago, mystic said:

What if I were to put that Herb and Garlic cheese spread on a gluten-free pzza crust then bake, would work similar to having regular cheese on a pizza? I mean melt into the crust?

Flavor probably,,,texture no. The thing that gives non dairy cheese that stretchy melty goodness is normally tapioca starch.  When I make non dairy cheese at home, and I used to want it super stretchy I added tapioca starch. MY gut is iffy with the stuff now days and not made my super stretchy cheese in awhile. The Leaf Cuisine does not contain any starches so it will not stretch. The flavor is great but think of it like a spreadable cheese not a melty one. Heating it up on a crust the entire time will dry it out. If using it on a pizza, prebake your crust then add it at the end spread over the top with your other ingredients and finish for 5ish mins.

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20 hours ago, mystic said:

Yeah I did some checking daiya changed recipe, they now make a new style that is for pizza called cutting board that is more stretchy/melt. It comes in Mozzarella, cheddar, and pepper jack. The plain shreds do not melt like they used to, and now have the added xantham gum. 
I went to the store yesterday and found another cheese called veganmoz by miyoko which is supposed to melt really good according to the store rep.
As for crust, this being italian food month....I got a simple meals grain free pizza crust mix...I am dying to try putting it in a spring form pan and make a chicago style deep crust pizza.
https://daiyafoods.com/our-foods/shreds/mozzarella-cutting-board-shreds/
https://miyokoskitchen.com/collections/vegan-mozz

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Great, they sell the Daiya cheeses at a local Stop and Shop here, will check it out this w/e and get the cutting board version thanks!

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On 2/13/2018 at 8:27 AM, Ennis_TX said:

The Leaf Cuisine does not contain any starches so it will not stretch. The flavor is great but think of it like a spreadable cheese not a melty one. Heating it up on a crust the entire time will dry it out. If using it on a pizza, prebake your crust then add it at the end spread over the top with your other ingredients and finish for 5ish mins.

Can you tell me where you purchased the Leaf cuisine please? I've tried contacting them directly but never get a response and I am not finding this for sale online.

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2 hours ago, mystic said:

Can you tell me where you purchased the Leaf cuisine please? I've tried contacting them directly but never get a response and I am not finding this for sale online.

4 of the wholefoods I visit in the area all have them, they also have that miyoko I was talking about. Along with some new kind of nut cheese I have not tried due to xantham gum....and a whole bunch of others I want to try but are cost prohibitive.....side note I got some KiteHill Ricotta out of date for free yesterday....stuff is awesome in a scramble with marinara sauce lol.

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There is a wholefoods store here too, I will check thanks. Strange though that their site doesn't have any info on where their products are being sold and non-existant customer service, oh well.

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The wholefoods store here did not have it, can't find it on their website either, anywhere else I can try please?

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31 minutes ago, mystic said:

The wholefoods store here did not have it, can't find it on their website either, anywhere else I can try please?

Talk to the dairy manager or who ever is in charge of that section and have them order you some, if one store has it then it is in their system. You can ask them and give them a UPC code and they can look it up and order a case of it. I recently due to your questions went on a bit of a cheese quest, found a nice scallion spread from Tree line,,,their plain cheese was bad but the scallion spread was great, I got some Vegan Mozz from miyoko to play with, and got a simple mills pizza crust mix I plan to have some fun with.

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    2. Tani T, Sakai Y. Stuttering after right cerebellar infarction: a case study. J Fluency Disord. 2010 Jun;35(2):141-5. Epub 2010 Mar 15.
    3. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    4. Jäncke L, Hänggi J, Steinmetz H. Morphological brain differences between adult stutterers and non-stutterers. BMC Neurol. 2004 Dec 10;4(1):23.
    5. Kell CA, Neumann K, von Kriegstein K, Posenenske C, von Gudenberg AW, Euler H, Giraud AL. How the brain repairs stuttering. Brain. 2009 Oct;132(Pt 10):2747-60. Epub 2009 Aug 26.
    6. Galantucci S, Tartaglia MC, Wilson SM, Henry ML, Filippi M, Agosta F, Dronkers NF, Henry RG, Ogar JM, Miller BL, Gorno-Tempini ML. White matter damage in primary progressive aphasias: a diffusion tensor tractography study. Brain. 2011 Jun 11.
    7. Lundgren K, Helm-Estabrooks N, Klein R. Stuttering Following Acquired Brain Damage: A Review of the Literature. J Neurolinguistics. 2010 Sep 1;23(5):447-454.
    8. [No authors listed] Case records of the Massachusetts General Hospital. Weekly clinicopathological exercises. Case 43-1988. A 52-year-old man with persistent watery diarrhea and aphasia. N Engl J Med. 1988 Oct 27;319(17):1139-48
    9. Molteni N, Bardella MT, Baldassarri AR, Bianchi PA. Celiac disease associated with epilepsy and intracranial calcifications: report of two patients. Am J Gastroenterol. 1988 Sep;83(9):992-4.
    10. http://ezinearticles.com/?Food-Allergy-and-Stuttering-Link&id=1235725 
    11. http://www.craig.copperleife.com/health/stuttering_allergies.htm 
    12. https://www.celiac.com/forums/topic/73362-any-help-is-appreciated/
    13. Ford RP. The gluten syndrome: a neurological disease. Med Hypotheses. 2009 Sep;73(3):438-40. Epub 2009 Apr 29.
    14. Hadjivassiliou M, Gibson A, Davies-Jones GA, Lobo AJ, Stephenson TJ, Milford-Ward A. Does cryptic gluten sensitivity play a part in neurological illness? Lancet. 1996 Feb 10;347(8998):369-71.

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    However, researchers really don’t have much data regarding the frequency and significance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. Such data could provide useful comparison information for patients with RCDII, among other things.
    To that end, a research team recently set out to try to get some information about the frequency and importance of clonal T cell receptor (TCR) gene rearrangements (TCR-GRs) in small bowel (SB) biopsies of patients without RCDII. The research team included Shafinaz Hussein, Tatyana Gindin, Stephen M Lagana, Carolina Arguelles-Grande, Suneeta Krishnareddy, Bachir Alobeid, Suzanne K Lewis, Mahesh M Mansukhani, Peter H R Green, and Govind Bhagat.
    They are variously affiliated with the Department of Pathology and Cell Biology, and the Department of Medicine at the Celiac Disease Center, New York Presbyterian Hospital/Columbia University Medical Center, New York, USA. Their team analyzed results of TCR-GR analyses performed on SB biopsies at our institution over a 3-year period, which were obtained from eight active celiac disease, 172 celiac disease on gluten-free diet, 33 RCDI, and three RCDII patients and 14 patients without celiac disease. 
    Clonal TCR-GRs are not infrequent in cases lacking features of RCDII, while PCPs are frequent in all disease phases. TCR-GR results should be assessed in conjunction with immunophenotypic, histological and clinical findings for appropriate diagnosis and classification of RCD.
    The team divided the TCR-GR patterns into clonal, polyclonal and prominent clonal peaks (PCPs), and correlated these patterns with clinical and pathological features. In all, they detected clonal TCR-GR products in biopsies from 67% of patients with RCDII, 17% of patients with RCDI and 6% of patients with gluten-free diet. They found PCPs in all disease phases, but saw no significant difference in the TCR-GR patterns between the non-RCDII disease categories (p=0.39). 
    They also noted a higher frequency of surface CD3(−) IELs in cases with clonal TCR-GR, but the PCP pattern showed no associations with any clinical or pathological feature. 
    Repeat biopsy showed that the clonal or PCP pattern persisted for up to 2 years with no evidence of RCDII. The study indicates that better understanding of clonal T cell receptor gene rearrangements may help researchers improve refractory celiac diagnosis. 
    Source:
    Journal of Clinical Pathologyhttp://dx.doi.org/10.1136/jclinpath-2018-205023