Cheese Substitute?

tarynopolis
tarynopolis Posts: 17 Member
in Food and Nutrition
Hi everyone, I'm new here. I've been vegetarian for about 10 years. Although I eat pretty healthy already, cheese has been a huge setback in maintaining my ideal weight and as a guilty pleasure. I have tried "mimic" cheeses, but they just don't do it for me. I was wondering if anyone had any options for a substitute for cheese that can curb any cravings?

Replies

  • AJ_G
    AJ_G Posts: 4,158 Member
    edited February 2016
    tarynopolis wrote: »
    I was wondering if anyone had any options for a substitute for cheese that can curb any cravings?

    It doesn't exist. Just eat cheese in moderation, don't try to replace it.

    Side note: you have beautiful eyes.
  • TeaBea
    TeaBea Posts: 14,517 Member
    I'm not aware of anything to substitute for cheese. Lower fat (2%) - but nothing else comes to mind.

    Lifestyle changes for me. I've lost weight and regained it. This time I won't give up anything to lose weight, that I won't give up for a lifetime. I need to manage cravings sooner or later.
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    Most cheese substitutes have similar calorie counts to cheese. So I don't think you would see a difference in your weight from substituting.
  • williams969
    williams969 Posts: 2,528 Member
    Yes, no good cheese substitute for cheese. I do find if I buy a more robust, aged cheese (aged cheddars are my loves), a much smaller serving is just as satisfying (even more satisfying) than some $2 mild cheese (but I wouldn't turn that down, either, lol).
  • KSnow78
    KSnow78 Posts: 37 Member
    I eat cheese in moderation. Also, I go for full fat cheese as low fat or fat free has too much sugar and other preservatives. They dont taste nearly as good either. So if I am going to eat cheese, I go for it and i go all the way. I ensure I have the caloric budget for it and i log it :)
  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    Nope. I love cheese - the fake stuff is nasty.
  • tarynopolis
    tarynopolis Posts: 17 Member
    Damn... The struggle is so real, lol. I'll literally put cheese on everything. What is this moderation you speak of? :(
  • arditarose
    arditarose Posts: 15,573 Member
    I use Laughing Cow. I can't really have a good wedge of cheese just lying around. I pick too much. But having to open each wedge separately is helpful. I mostly use it to make creamy sauces when cooking or on sandwiches so I think it's pretty good.
  • snowflake930
    snowflake930 Posts: 2,188 Member
    One thing that seems to work for me, is using a cheese planer. It shaves the cheese and a serving size looks like a lot of cheese. You can use a potato peeler as well. That works really well on hard cheeses like parmesan. Eat it. Enjoy it. Log it. Change eating habits that you can maintain for a lifetime. No food off limits. All things in moderation.
  • Francl27
    Francl27 Posts: 26,371 Member
    I use the low fat stuff (mozzarella, American, and cheddar only) in hot dishes, where cheese is just there to add some flavor. Otherwise, I go full fat, I just have less of it. Just can't replace cheese.
  • chunky_pinup
    chunky_pinup Posts: 758 Member
    Are you cutting it out because you have issues with dairy? Or do you want to cut calories? Because most substitutes are pretty equivalent, as others have said. Also, what are you looking for a substitute for? Nachos? A Sandwich? A main ingredient? Different things can "mimic" textures depending on what you are wanting a sub for.
  • rosecropper
    rosecropper Posts: 340 Member
    Nothing can replace real cheese for flavor!
    However, I do use puréed butternut squash and nutritional yeast to make a vegan sauce for "mac & cheese" and "broccoli cheddar" soup. It's smooth and cheese colored and good for you.
    Silken tofu can be puréed as a substitute for ricotta in lasagna or in recipes like spinach dip. It's nothing like actual cheese but it tastes pretty good if it's seasoned with lots of garlic & spices.
  • williams969
    williams969 Posts: 2,528 Member
    tarynopolis wrote: »
    Damn... The struggle is so real, lol. I'll literally put cheese on everything. What is this moderation you speak of? :(

    It IS real, lol. I'm in a cheeseless wasteland, formerly from Wisconsin, land of cheese heaven. Okay, not cheeseless, just not good stuff.

    Moderation is easy for me, as what I want isn't readily available. So when I get my hands on a wedge of artisan cheese, I make it last (plus, it's expensive, sigh...). A cheese plane helps make portions lighter, but still "look" big.
  • mochapygmy
    mochapygmy Posts: 2,123 Member
    Usually hard cheeses have less fat than soft cheeses and thus lower calories.

    Try also using smaller amounts of a stronger cheese. Friends brought me some extremely pungent blue and I used half the normal serving and didn't miss out because it was so flavorful.
  • Need2Exerc1se
    Need2Exerc1se Posts: 13,575 Member
    I just eat less and go for reduced fat on most of it.
  • lantana411
    lantana411 Posts: 99 Member
    I agree about strong cheese. Recently I switched from buying sliced cheese to getting wedges. NowI take a piece of picante Provolone and grate it over my food. I'm amazed at how much a half ounce makes! And it has a lot of flavor so you taste even a small bit. And use good cheese - Monchego, Grana Padano aged parmesan cheese, etc. so you get the most from your calorie buck!
  • WholeFoods4Lyfe
    WholeFoods4Lyfe Posts: 1,518 Member
    snowflake930 wrote: »
    One thing that seems to work for me, is using a cheese planer. It shaves the cheese and a serving size looks like a lot of cheese. You can use a potato peeler as well. That works really well on hard cheeses like parmesan. Eat it. Enjoy it. Log it. Change eating habits that you can maintain for a lifetime. No food off limits. All things in moderation.

    This is a brilliant idea!

  • lmrebert
    lmrebert Posts: 1 Member
    There is no good sub for cheese... I'm a vegan and I've tried a couple of things to satisfy some of the reasons we love cheese... it's savory and creamy and comforting. I will sub avacado say in a sandwhich... and don't miss the cheese. I've made cheesy pasta dishes with cauliflower, and nutritional yeast with a vitamix. This does not taste like mac and cheese but it does satisfy that comfort food thing, and still tastes good, and I've made vegan lasagne (1 cup approx 317 cal due to cashews) with cashews, oregano, salt, pepper, and nutritional yeast in vitamix that replaces ricotta extremely well.... now if it's calories... just eat cheese in moderation, don't deprive youself
  • ladipoet
    ladipoet Posts: 4,180 Member
    The only couple of cheese substitutes that I am aware of are Nutritional Yeast and "cheeses" made from nuts. I've had nutritional yeast (it's one of the ingredients in my favorite kind of kale chips) but I've not yet tried / tasted any nut cheeses so I've no idea how they might taste. Not sure what part of the country you are in, but if you have Whole Foods stores there, I believe they carry some nut cheeses.
  • mjwarbeck
    mjwarbeck Posts: 699 Member
    janejellyroll wrote: »
    Most cheese substitutes have similar calorie counts to cheese. So I don't think you would see a difference in your weight from substituting.

    many also have added casein...really have to go vegan...and I find them horrible. Not that I am vegetarian, but we discovered this when we were identifying my son's Cow Milk Protein Intolerance. Casein is everywhere (hot dogs, chicken nuggets, veggie cheese, sausages)...really caused a problem for my niece who had the most severe reactions (blistering and bleeding).
  • lantana411
    lantana411 Posts: 99 Member
    In the movie Knife over Fork, they cite a study where lab mice were given casein (milk protein). The group that got 20% casein developed cancer and the 5% group did not. When they took the mice with cancer and alternated their casein intake every 3 weeks, the cancer reduced during the time they had 5% milk protein instead of the 20%.

    I also learned that milk protein causes acid in the body and the body uses its alkaline -bone calcium- to combat it. So I think I can do better when it comes to protein choices.

    I cut back on mik protein after I saw the movie (2 weeks ago). I usually have 5-6 cheeses for us to snack on. Now I have 2 and they're both used as a flavoring and not an entrée. I don' t see us returning to a high fat/high calorie, possibly unhealthy, food. We both have low cholesterol and triglycerides, but still, it seems that a whole plant based diet - or any shade of one - is better than a animal-protein-heavy one.
  • mrsthompson662
    mrsthompson662 Posts: 16 Member
    Ohhhhh....hello...I'm a vegan previous cheese lover this was a big issue for me. Ones for you to try which all my non vegan friends love. Kite Hill is very yummy get the chive cream cheese flavor...the others are ok bit this one on a bagel is very good. The other is Treeline I love every one of the cheese I have tried with them. Love Late July chips dipped in this. Calories and fat way below regular cheese. As far as melting cheese....well....havent found one that's gonna be close to regular cheese. So I biy both the above from Wholefoods sometimes Natural grocery.
  • Cynsonya
    Cynsonya Posts: 668 Member
    I just eat cheese. Quite a bit actually. I generally have at least two types a day. I love cheese! As far as I'm concerned it's it's own food group and I need 2-3 servings a day ;)
  • jgnatca
    jgnatca Posts: 14,464 Member
    michelle172415 wrote: »
    snowflake930 wrote: »
    One thing that seems to work for me, is using a cheese planer. It shaves the cheese and a serving size looks like a lot of cheese. You can use a potato peeler as well. That works really well on hard cheeses like parmesan. Eat it. Enjoy it. Log it. Change eating habits that you can maintain for a lifetime. No food off limits. All things in moderation.

    This is a brilliant idea!

    Yes, brilliant! I'm borrowing it.

    - Buy very good, old, sharp cheese.
    - Pre-cut in to reasonable portions, wrap, and put in the freezer. Take out your daily portion.
    - Moon cheese!
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    tarynopolis wrote: »
    Damn... The struggle is so real, lol. I'll literally put cheese on everything. What is this moderation you speak of? :(

    Can you use smaller amounts of a strong tasting cheese? I use lots of feta -- it's strong enough that a little makes a difference, and it's pretty low cal for cheese.

    I also eat other cheeses, but tend to save them for a treat and savor them rather than just adding them to everything like I used to (or eating an insane amount as a snack).
  • Squeaksfriend
    Squeaksfriend Posts: 9 Member
    Many vegans use nutritional yeast as a substitute for parmesan cheese.
  • pinggolfer96
    pinggolfer96 Posts: 2,248 Member
    Love me nutritional yeast(:
  • Strawblackcat
    Strawblackcat Posts: 944 Member
    edited February 2016
    I use Daiya and nutritional yeast, but that's because I'm lactose intolerant -- not because of calorie cutting reasons. Daiya is comparable to regular cheese as far as calories and fat go (and has far less protein,) and nutritional yeast is also comparable once you've mixed it with enough oil or nuts to make a passable cheese substitute out of it.

    If you can eat real cheese, just do that and limit your portion size. It tastes better, is cheaper, and is way easier to prepare.
  • Sued0nim
    Sued0nim Posts: 17,456 Member
    your very thread title made me sob

    I buy extra mature cheddar, grate it and keep it in a Tupperware in my fridge - 5 or 10g to top eggs or veg stews etc is not a big calorie burn

    as for cheese boards - nope .. can't do it ... put a cheese board in front of me and it will be gone - in like 4 minutes, and I will be sitting there pretending it wa'nt me (a la Shaggy)

    so I only keep cottage cheese, laughing cow light and grated mature cheddar, oh and leerdammer light slices, oh and edam slices for toasties .. in my fridge

    cheese-fiend

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