Cheeses

"Provolone Bean Cheese is a mild, firm cheese, similar in form and texture to the Mozzarella Bean Cheese, but with a slightly different flavor. It makes a good sliced filling for sandwiches. David Gabbe's [not] Salami Cheese is similar but more highly seasoned."---Susan

Susan says, "This is the best vegan nacho sauce I've tried. I found that it tastes better when it's still warm (or warmed after chilling), but try it in other applications where you want a cheese sauce--it has the right texture."

A rich-tasting hard cheese that can be sliced or melted. This recipe takes some time: the rejuvelac takes 2 days to make, and then the cheese needs 1 to 3 days of aging to develop the sharp flavor. Betsy assures us that it's worth it! That tempting loaf of bread in the photo is a rye that includes leftover sprouts from making the cheese: Rye Sprouts Bread

Here is a very easy recipe for soy-yoghurt-cream cheese. I found it in the German vegan blog " ...schlemmen ohne muh und mäh" ( "...gourmandize without muh and mäh" ). Muh and mäh are the German expressions for cows and sheep voices.

Here is the source, with a photo of another serving suggestion: http://tierfrei-mampfen.blogspot.com/2010/08/alles-kase-oder-so-ein-quar...