MAKE MY CHEESE VEGAN

In spite of the fact that cheese is everywhere—in salads, on vegetables, on sandwiches and on meat, I think the evidence is strong that cheese is not a healthy food. Cheese does have high calcium, but it has more artery-clogging saturated fat than any other food.

Aflatoxins are produced in food products by molds, which produce dangerous toxins for both animals and human beings. Aflatoxins can be readily spotted on moldy grain and nuts, but ripened cheese may have invisible mold toxins, which makes it risky to eat.  

Dr. Agatha Thrash explains that in the fermentation process, waste products are formed which cause irritation to parts of the body, and amines are produced which influence mental processes and affect the blood vessels, often causing high blood pressure.

It is obvious cheese is not a health food, because it is made from milk and everything in the milk will be concentrated in the cheese. It takes ten pounds of milk to make one pound of cheese. That means the herbicides, pesticides, dioxins and antibiotics, which are abundant in milk, will be multiplied ten times in cheese. Milk also contains copious amounts of blood, pus, feces, bacteria and viruses, which will be multiplied ten times in cheese. The hormones from the Insulin-Like Growth Factor (IGF-1), widely used to make cows give more milk, will greatly increase the hormone content of milk. The medical world calls hormones a fuel cell for cancer.

Cheese may taste delicious to many people, but if they will remember that it is a high-fat and high-cholesterol food that influences our obesity, heart disease, cancer, allergies, diabetes, and much other illness, it will be easier to omit  

Really, no one has to give up cheese. SIMPLY STOP BUYING DAIRY CHEESE AND MAKE A TASTY SUBSTITUTE  WITH PLANT FOOD! 

NONDAIRY PARMESAN CHEESE
1/2 c nutritional yeast flakes
1/2 c ground sesame seeds
2 t garlic powder
1 t onion powder
1 t chickenlike seasoning
1 T lemon juice
Combine all ingredients except lemon juice. Place in
blender. Add lemon juice and blend until smooth.
Store in refrigerator in airtight container. 

CASHEW PIMENTO CHEESE
1 c cashews
1 c water
1/2 c pimentos
1/4 c yeast flakes
1/4 c sesame seeds
1/4 c lemon juice
1 t salt
1 t onion powder
1/4 t garlic powder
Blend all of the ingredients until smooth. To use as
a spread bake for 1 hour at 350 degrees. When using
for lasagna, macaroni or pizza just add the blended
ingredients to the dish and then bake. 

PIMENTO CHEESE W/GARBANZOS
1/3 c cashew nuts
2/3 water more or less depending on desired consistency
2 oz chopped pimento
1 t onion salt
1 t garlic powder
1 t paprika
1/4 t savory
1/8 t cumin
1 t frozen orange juice concentrate
1 t lemon juice
1 1/2 cooked garbanzos, millet or rice
Blend cashews, pimento, seasonings, lemon and orange
juice with 1/2 c garbanzos, rice or millet. Allow just
enough water for blending. Add remaining garbanzos,
rice or millet and enough more water to make of
spreading consistency.
COOKED VERSION
Replace 1 1/2 c cooked garbanzos, millet or rice in original
recipe with 1 c uncooked garbanzos that have been soaked
for 24 hours. Combine all the other ingredients in a blender.
Add soaked, uncooked garbanzos, a few at a time. Place in
oiled loaf pan and bake at 400 degrees for one hour or until
knife may be inserted and come out clean. This will slice
nicely or crumble for cheese. 

PIZZA OR LASAGNA CHEESE
1 c cold water
1/3 c barley flour or other flour
1 1/4 onion salt
1/4 c yeast flakes
1/2 c pimentos
(or 1/2 c cooked drained tomatoes and 1/4 t turmeric)
2/3 c sunflower seeds or nuts
2 T lemon juice
1/4 t garlic powder
Blend all ingredients but the flour together until very
creamy. Stir in flour. Use on a pizza or between the
layers of lasagna. For grilled cheese sandwiches,
spread a generous layer of the cheese on slices of
bread and bake at 400 degrees for 25 minutes,
approximately. Omit the flour and it makes a nice
cheese for baked macaroni.