Cheese Rehab: Recipes to Get You Through

June 23, 2011

Avocado and Tomato Sandwich

These days, I don't think about cheese all that much.  At this point, the smell grosses me out and when I do occasionally have a bite, I'm left disappointed.  However, the first few months were a different story.  So if you are looking to take the plunge into dairy-free living, I recommend being prepared with substitutes!  Daiya is the best vegan “cheese” I've ever tried - it really melts and works well for quesadillas, pizza, and grilled cheese cravings.  Otherwise, avocado actually has a similar texture to melted cheese! I often use it on sandwiches or in burritos to mimic the creaminess of cheese.  Nutritional yeast is also handy to sprinkle on pastas or scrambled tofu or add into chili -- I even add it to my pesto!

Avocado Tomato Sandwich
This is my favorite quick and easy sandwich!

2 slices of fresh Italian bread (The “good stuff” tastes best but, really, any bread will do)
1 Avocado, pitted peeled and sliced
1 Tomato, sliced

Pre-heat oven to 350 F
Layer the avocado and tomato onto bread. Bake for a few minutes until toppings are warm and bread is crispy.
Sprinkle with salt.  Enjoy!

Vegan Queso
Use for dipping or using in gooey quesadillas!

1/3 cup Nutritional Yeast
1/4 cup flour
1/4 tsp paprika
1 tsp salt
1 tsp cumin
Sprinkle of garlic powder
Chili powder, to taste
1 cup water
2 tbsp vegan butter (like EarthBalance)
1 10-ounce can tomatoes
2 tsp mustard

Combine all ingredients in a small saucepan and bring to a boil over medium heat, stirring constantly. Continue to cook and stir until the sauce thickens, 5-10 minutes. 
Optionally substitute salsa for the tomatoes for an extra kick!

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Anne's picture

I've been thinking about giving up dairy and since I am obsessed with avocados, maybe it won't be so hard after all. Good recipes, my dear!