Thursday, April 7, 2011

The Gluten-Free Vegan Pizza Project

I wrote about this over at Wine Among Friends today, and thought I would share the link here as well. The hardest thing about becoming vegan, for me, has always been giving up cheese. (There were entire days in my 20's when I existed on red wine, french bread, chocolate and cheese.) But I'm feeling hopeful about leaving it behind in the near future. Cheri Smith just wrote an excellent post about her experience giving up mac & cheese over at crazysexylife that made me feel like if she could do it, I could too.

In the meantime, I'm looking for good substitutes. For last week's vegan pie we went with Daiya mozzarella, which has a great texture and really melts (so much so that we're still tweaking the amount -- you need way less than cow's milk mozz), but is still a processed food. This week I'm going to try a secret recipe for homemade ricotta that our friend the Happy Herbivore is letting me test.

What about you guys? Any good cheese substitutes to share?


  1. The pizza looks gorgeous.
    My favourite substitute is the nutritional yeast sauce:

  2. Yes, I wholeheartedly agree with you regarding cheese being a vital food group in and of itself. My favorite vegan blogger Vegetabull ( found some amazing nut cheeses that she raves about.