My daughter has had food allergies from birth. I tried to keep up with her tastes, giving (which meant most often creating) her allergy free versions of many foods.. One day, she asked me what cheese tasted like. (She has also asked me what beef, and peanut butter taste like, much harder to explain.) I told her that cheese tasted a lot like salt. That it could be either a bit sharp (sour) or sweet, but always salty. I figured that I could come up with a recipe that replicated it. Many had told me that nutritional yeast was what most people made it out of – a good vegan cheese sub, but all the nutritional yeasts I could find were x-contaminated with milk. The brand I use is Solgar© Brewer’s Yeast, which is sour, but the added agave nectar it sweetens it. Brewer’s yeast contains none of our major allergens (we are not allergic to yeast) and it also has a lot of iron and other trace elements in it. NOTE: Do not consider giving this to your child under 2 since it does have a lot of iron in it.
Heidi’s Mock & Cheese
©2006 by Heidi Bayer All Rights Reserved
(recipe also appears in the recipe section of kidswithfoodallergies.org by permission)
1/2 pound dry Tinkyada rice shell or elbow pasta
1 tsp margarine
1/4 cup water left over from draining pasta
1 Tbsp Brewer’s Yeast (found in the supplekments aisle at the health food store not nutritional or baker’s yeast)
1 dash turmeric
1 tsp kosher salt
pepper to taste
1/2 tsp xanthan gum
1 tsp agave nectar
1 Tbp rice milk if needed
Bring water to a boil in a medium saucepan. Cook pasta 2 minutes less than time recommended in instructions.
Drain pasta in a colander, setting colander back over the pan to reserve the drained water. Set pasta aside.
In pan, mix 1/4 cup of the drained pasta water with the remaining ingredients (except for the rice milk). Stir and cook on low-medium heat until bubbles appear and mixture thickens, adding rice milk if mixture gets too thick.
Once desired consistency is obtained, add reserved pasta and mix in gently so the pasta doesn’t become mushy.