Jump to content

  • Welcome to Celiac.com!

    You have found your celiac tribe! Join us and ask questions in our forum, share your story, and connect with others.



  • Celiac.com Sponsor (A1):

    Celiac.com Sponsor (A1-M):

  • Get Celiac.com Updates:
    Support Our Content
    eNewsletter
    Donate

Need A Substitute For Cheese

ArtGirl

Recommended Posts

ArtGirl Enthusiast
ArtGirl
Posted

There are several good casserole recipes that, unfortunately, call for cheese. I'm off dairy and soy, so any immitation cheeses are out. I was wondering if maybe mayonnaise would work as a replacement - does it do okay cooked?

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


AndreaB Contributor
AndreaB
Posted

I have a recipe for cashew cheese. It calls for emes kosher gel but you could use gelatin instead I imagine. It needs to be frozen and you just grate what you need. It has good flavor but of course doesn't work like regular cheese. I would think it would work in casseroles, you may want to decrease liquid a tad.

lorka150 Collaborator
lorka150
Posted

The book I mentioned, the Uncheese Cookbook, has many things that 'melt' perfectly and work well in casseroles. Pending the recipe, you might be able to go cheeseless, add some nutritional yeast, and go from there.

AndreaB Contributor
AndreaB
Posted

Lorka,

Does the uncheese cookbook have a lot of different recipes that don't use soy? What types of ingredients do they use?

lorka150 Collaborator
lorka150
Posted

most of them are based on nutritional yeast - some with cashews, agar agar for texture. they also have cheese recipes in it (not just cheese itself), but meaning soups, stews, casseroles, et cetera. it ranges from fake block cheese to cream cheese to nacho cheese to cheeze whiz.

Nancym Enthusiast
Nancym
Posted

That is interesting, I'll have to look for those. When giving up dairy I decided stuff like casseroles was pretty much impossible, so I have been cooking more along the lines of SE asian things. Which is great, love their food!

lorka150 Collaborator
lorka150
Posted

nancym - i mentioned in another post that i got the book from ebay for about 5$ instead of buying it brand new. either way, it is worth every penny. :)

Celiac.com Sponsor (A8):
Celiac.com Sponsor (A8):

Celiac.com Sponsor (A8-M):


emcmaster Collaborator
emcmaster
Posted

If you can handle casein (which, of course, is dairy), Rice Shreds makes good rice milk-based cheese. I can't handle dairy whatsoever, but the casein in this rice cheese doesn't seem to bother me.

Mongoose Rookie
Mongoose
Posted
There are several good casserole recipes that, unfortunately, call for cheese. I'm off dairy and soy, so any immitation cheeses are out. I was wondering if maybe mayonnaise would work as a replacement - does it do okay cooked?

I think it depends on the role that cheese plays in the recipe.

Is it sprinkled on the top for flavor and color? If so, then chopped red pepper, chopped olives, gluten-free cracker or bread crumbs, etc., might play the same role. In fact, bread crumbs were the traditional topper for casseroles in decades past.

Is it an essential ingredient in the casserole itself, to help stick the ingredients together? I haven't done this yet but have been contemplating trying nut butters or seed butter (such as tahini). Nut butters are terribly expensive to buy, but can be made at much less cost in minutes in a food processor. Just process nuts with a little oil (experiment to find out how much by adding a tablespoon at a time) until butter forms. Add salt and/or sugar if desired.

I'm not big on casseroles, but have fond memories of savory rice patties (cakes?) made from cooked rice, cheese, herbs, etc., and then sauteed and served with a sauce. Hmm. This is making me hungry. I've got a couple of recipes like this that call for wild rice ... maybe pecan butter could replace the cheese :)

As for your question on mayo -- yes, that might work, and we do some cooking with it too, mostly to add flavor, not so much for its sticky quality. Another binder is eggs -- one or two beaten eggs added to your casserole would help it stick together.

mmaccartney Explorer
mmaccartney
Posted

If you can tolerate Soy...

We use two kinds of soy cheese.

My children like Tofutti slices, but they haven't ever had milk cheese. I don't like it much.

We also use Follow Your Heart Vegan Gourmet Cheese Alternative. This stuff I really like. They have a Monterey Jack, Nacho, Chedder and Mozzarella. I haven't tried the nacho or chedder yet. We use it on pizza, macaroni and cheese, and many other things. Check out their website: Open Original Shared Link I get it at Wild Oats!

ArtGirl Enthusiast
ArtGirl
Posted
  • Author

Thanks for all the tips. I'll give some a try (except for those with soy) and will try to find the cookbook.

(I found I had forgotten to "track" this thread so didn't think there was anymore activity on it - oops!)

AndreaB Contributor
AndreaB
Posted

I just got the uncheese cookbook on ebay. If you decide to do that, watch for shipping to see if it is fair. Amazon also has it. I haven't checked Barned & Noble or Borders.

Archived

This topic is now archived and is closed to further replies.

Go to topic listing

  • Get Celiac.com Updates:
    Support Celiac.com:
    Join eNewsletter
    Donate
  • Celiac.com Sponsor (A17):
    Celiac.com Sponsor (A17):



    Celiac.com Sponsors (A17-M):



  • Recent Activity

    1. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      @rei.b, I understand how frustrating starting a new way of eating can be. I tried all sorts of gluten-free processed foods and just kept feeling worse. My health didn't improve until I started the low histamine AIP diet. It makes a big difference. Gluten fits into opioid receptors in our bodies. So, removing gluten can cause withdrawal symptoms...
    2. captaincrab55
      - captaincrab55 replied to lmemsm's topic in Gluten-Free Foods, Products, Shopping & Medications
      11

      Finding gluten free ingredients

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal. My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet. I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free...
    3. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and...
    4. knitty kitty
      - knitty kitty replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long? DGP IgG antibodies are produced in response to a partial gluten molecule. This is different than what tissue transglutaminase antibodies are produced in response to. TTg IgA antibodies are produced in the intestines in response to...
    5. rei.b
      - rei.b replied to rei.b's topic in Celiac Disease Pre-Diagnosis, Testing & Symptoms
      14

      High DGP-A with normal IGA

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
  • Celiac.com Sponsor (A19):


  • Member Statistics

    • Total Members
      132,132
    • Most Online (within 30 mins)
      7,748
    Exhausted-momma
    Newest Member
    Exhausted-momma
    Joined
  • Celiac.com Sponsor (A20):

  • Forum Statistics

    • Total Topics
      121.5k
    • Total Posts
      1m
  • Celiac.com Sponsor (A22):



  • Celiac.com Sponsor (A21):


  • Who's Online (See full list)

  • Upcoming Events

  • Posts

    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      @rei.b,  I understand how frustrating starting a new way of eating can be.  I tried all sorts of gluten-free processed foods and just kept feeling worse.  My health didn't improve until I started the low histamine AIP diet.  It makes a big difference.   Gluten fits into opioid receptors in our bodies.  So, removing gluten can cause withdrawal symptoms and reveals the underlying discomfort.  SIBO can cause digestive symptoms.  SIBO can prevent vitamins from being absorbed by the intestines.  Thiamine insufficiency causes Gastrointestinal Beriberi (bloating, abdominal pain, nausea, diarrhea or constipation).  Thiamine is the B vitamin that runs out first because it can only be stored for two weeks.  We need more thiamine when we're sick or under emotional stress.  Gastric Beriberi is under recognised by doctors.  An Erythrocyte Transketolace Activity test is more accurate than a blood test for thiamine deficiency, but the best way to see if you're low in thiamine is to take it and look for health improvement.  Don't take Thiamine Mononitrate because the body can't utilize it well.  Try Benfotiamine.  Thiamine is water soluble, nontoxic and safe even at high doses.  I thought it was crazy, too, but simple vitamins and minerals are important.  The eight B vitamins work together, so a B Complex, Benfotiamine,  magnesium and Vitamin D really helped get my body to start healing, along with the AIP diet.  Once you heal, you add foods back in, so the AIP diet is worth doing for a few months. I do hope you'll consider the AIP diet and Benfotiamine.
    • captaincrab55
      Finding gluten free ingredients

      By captaincrab55 · Posted

      Imemsm, Most of us have experienced discontinued, not currently available or products that suddenly become seasonal.   My biggest fear about relocating from Maryland to Florida 5 years ago, was being able to find gluten-free foods that fit my restricted diet.  I soon found out that the Win Dixie and Publix supper markets actually has 99% of their gluten-free foods tagged, next to the price.  The gluten-free tags opened up a  lot of foods that aren't actually marked gluten-free by the manufacture.  Now I only need to check for my other dietary restrictions.  Where my son lives in New Hartford, New York there's a Hannaford Supermarket that also has a gluten-free tag next to the price tag.  Hopefully you can locate a Supermarket within a reasonable travel distance that you can learn what foods to check out at a Supermarket close to you.  I have dermatitis herpetiformis too and I'm very sensitive to gluten and the three stores I named were very gluten-free friendly.  Good Luck 
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      Okay well the info about TTG-A actually makes a lot of sense and I wish the PA had explained that to me. But yes, I would assume I would have intestinal damage from eating a lot of gluten for 32 years while having all these symptoms. As far as avoiding gluten foods - I was definitely not doing that. Bread, pasta, quesadillas (with flour tortillas) and crackers are my 4 favorite foods and I ate at least one of those things multiple times a day e.g. breakfast with eggs and toast, a cheese quesadilla for lunch, and pasta for dinner, and crackers and cheese as a before bed snack. I'm not even kidding.  I'm not really big on sugar, so I don't really do sweets. I don't have any of those conditions.  I am not sure if I have the genes or not. When the geneticist did my genetic testing for EDS this year, I didn't think to ask for him to request the celiac genes so they didn't test for them, unfortunately.  I guess another expectation I had is  that if gluten was the issue, the gluten-free diet would make me feel better, and I'm 3 months in and that hasn't been the case. I am being very careful and reading every label because I didn't want to screw this up and have to do gluten-free for longer than necessary if I end up not having celiac. I'm literally checking everything, even tea and anything else prepacked like caramel dip. Honestly its making me anxious 😅
    • knitty kitty
      High DGP-A with normal IGA

      By knitty kitty · Posted

      So you're saying that you think you should have severe intestinal damage since you've had the symptoms so long?   DGP IgG antibodies are produced in response to a partial gluten molecule.  This is different than what tissue transglutaminase antibodies are  produced in response to.   TTg IgA antibodies are produced in the intestines in response to gluten.  The tTg IgA antibodies attack our own cells because a structural component in our cell membranes resembles a part of gluten.  There's a correlation between the level of intestinal damage with the level of tTg antibodies produced.  You are not producing a high number of tTg IgA antibodies, so your level of tissue damage in your intestines is not very bad.  Be thankful.   There may be reasons why you are not producing a high quantity of tTg IgA antibodies.  Consuming ten grams or more of gluten a day for two weeks to two months before blood tests are done is required to get sufficient antibody production and damage to the intestines.  Some undiagnosed people tend to subconsciously avoid lots of gluten.  Cookies and cakes do not contain as much gluten as artisan breads and thick chewy pizza crust.  Anemia, diabetes and thiamine deficiency can affect IgA antibody production as well.   Do you carry genes for Celiac?  They frequently go along with EDS.
    • rei.b
      High DGP-A with normal IGA

      By rei.b · Posted

      I was tested for celiac at the same time, so I wasn't taking naltrexone yet. I say that, because I don't. The endoscopy showed some mild inflammation but was inconclusive as to celiac disease. They took several biopsies and that's all that was shown. I was not given a Marsh score.
×
×
  • Create New...

Important Information

NOTICE: This site places This site places cookies on your device (Cookie settings). on your device. Continued use is acceptance of our Terms of Use, and Privacy Policy.