Do you know what makes it a lot easier to eat a vegetable-heavy, alkaline vegan diet? Cheese. Isn’t that what you are missing deep in your soul each time you enjoy a salad or an Italian style meal? You’re not alone. One of my sisters (the lactose-intolerant one…) is always sending me pictures of dishes she has made using my recipes (which I love, btw), often with the comment ‘except I added some cheese’. In fairness, she lives in a part of the world that people travel to for the cheese alone, but I do think a simple nut-based cheese recipe might be a good thing to have in our back pockets no matter what part of the world we live in.
Dairy on a whole, whether we are lactose intolerant or not, is high on the list of things to avoid if we are fighting or preventing cancer. For starters, it is often highly processed and full of hormones and antibiotics, which can upset our own hormone balance and digestive health. It is also acid-forming, which is not good when we are striving for an alkaline, disease-free body. I don’t love to stress the negative with ‘bad foods’ and create guilt when you do indulge, because then you’re eating cheese and guilt, which is worse than just cheese. If you are going to have a bit once in a while, make sure it is really good, eat it slowly, sitting down, and enjoy every morsel.
For the rest of the time (the majority of the time), I have new cheese for you. Faux cheese. Raw, nut-based, vegan cheese. If this sounds about as exciting to you as a toothbrush in your trick-or-treating pillowcase, be prepared for a pleasant surprise.