The initial blood tests said K3 could have hard cheese and yogurt… but no other products containing dairy or whey.
We have since moved to absolutely nothing containing any milk product.
K3 really likes cheese.
It was incredibly difficult to find cheese that didn’t have some source of milk in it. All those soy cheeses have milk protein… finally we landed on Tofutti American Cheese slices. I think they are disgusting. K3 seems to like them and that’s what matters.
My vegan co-worker has recently let me in on a secret called nutritional yeast. Evidently this little wonder works great as a cheese sub to make sauces and gravies. Huh. I found some in the bulk foods section at the natural food store. I’ll let you know what she thinks. We are trying this recipe first:
The Farm Vegetarian cookbook, ISBN 0-913990-18-3, 1978 on page 59 has this great recipe for those having cheese cravings.
- 1 cup nutritional yeast flakes
- 1/3 (third) cup white flour (I’m substituting GF flour mix)
- 1 tsp salt (Kosher of course)
- 2 cups water
- 1/4 – 1/2 cup margarine (we will use soybean margarine)
- 1/2 tsp garlic powder (optional)
- 2 tsp wet mustard (optional)
Mix dry ingredients in a saucepan.
Gradually add water, stirring with a whisk , making a smooth paste and then thinning with the remaining water.
Place on heat and stir constantly until it thickens and bubbles.
Let it bubble for about 30 seconds and remove from heat.
Whip in the margarine (and mustard).
The sauce may get thick if it sits for a while.
If so, heat it up and whip in a small amount of water.
For a richer, stretchier sauce that’s good on pizza, substitute for the flour 3 Tbsp cornstarch and 1 Tbsp flour, whip in 1 cup oil instead of margarine, add as much as 1 cup more water at the end, as needed to make a thick, smooth, pourable sauce.
Pour it on your pizza and for the last few minutes of baking, put it under the broiler (grill for those in the UK), until it forms a stretchy, golden-brown speckled skin.