“How can you govern a country which has 246 varieties of cheese?”― Charles de Gaulle

I mean how can you? And how does he, or did he, know it was 246? Eh, regardless, today is National Cheese Lovers Day and though both Eric and I follow a plant-based diet, cheese is one of those things that we just can’t step away from. Not entirely. There are some vegan options we use and highly recommend:

• Cream cheese: Kite Hill almond milk cream cheese
• Sliced cheddar: Field Roast chao slices
• Shredded cheddar:  Daiya cheddar style shreds
• Feta: Violife just like feta
• Mozzarella: Miyokos cultured vegan mozzarella

And I do make this amazing cashew “Parmesan” that is perfect for sprinkling on finished dishes: think pizza, pasta, salads, soups etc., but admittedly it doesn’t pass the taste or the texture test when used in place of Parmesan when cooking. But, if we’re really craving cheese, we usually reach for a wedge (or two) of real cream, French Camambert or Brie or occasionally smoked Gouda. 

Yea, yea. I know. We’re heathens.

But hey, like I’ve said a million times over, it’s all about balance and 98 percent of the time, what we eat and what we cook is plant-based. So there you go.

DISCLAIMER: Our recipes are just that, ours. Some are modified versions of dishes we’ve had elsewhere or old-favorites that contained animal proteins that we replaced with plant-based options, while others are a concentrated effort of trial and error. But all are intended to be altered by you and made to suit your tastes. So if you want more garlic or none at all, go for it. You do you ; ) Now for the serious part … periodically this site does offer health, nutrition and exercise information. The information provided is not intended as medical advice and is for informational purposes only. It is not a substitute for medical advice given by a licensed physician or other health-care professional. If you have any concerns or questions about your health, consult your physician and never delay obtaining medical or health related advice from your health-care professional because of something you may have read on this site. The use of any information provided on this site is solely at your own risk.