I would hazard a guess that "cheese substitutes" are probably marketed to people recently diagnosed with lactose intolerance and are having a hard time giving up cheese, so are desperate! Dairy does not agree with me very well, (nor my father so this is probably a genetic inheritance) so I briefly experimented with some cheese substitutes, because I just LOVE, LOVE cheese! Well, they were a complete waste. I have however, found that soy milk is a fine substitute for regular milk for most of my uses, and since I was never a milk fan anyway, I don't miss it. There are whole cuisines that are very shy on milk and cheese and the beef that goes along with a cow-centered agriculture. Japan and India spring to mind . . . and India has close to a billion people. They don't think soy and other legume products are weird or a sign of deprivation, they have been part of their culture for hundreds and hundreds of years. And in Japan, their repertoire of fish and sea vegetables is vastly greater than what we would be used to eating. So anyway, I think the whole "substitute" nomenclature comes from trying to reach people who for various health reasons have to cut out the foods they are accustomed to and like. I don't think this is a totally bad idea, some substitutes are good and who knows what some people will like or not. But I think it also helps to embrace a totally different style of eating, and to explore different types of dishes you may have never been exposed to but find out you like. It's always better in my experience to embrace something new and joyful than to try and deprive yourself. I have a friend who had to change his circle of friends and take up jogging to quit smoking, but that was easier for him than to tell himself he had to give up cigarettes. Whenever he had a craving for a smoke he took a run! I know lots of people who have experimented with veganism (I work at a college and that is a time when young people try out new things since they start living on their own). If you just get a notion to "give up meat and diary" to become a vegan, and don't embrace a totally new way of eating and cooking, well you're bound for health problems. And if you're like some of my friends that just cannot abide by vegetables and vegetable products, then probably best to just skip the whole idea! I became a vegetarian 34 years ago, when I was 18 and started cooking everything on my own. That's how I developed a life-long interest in food and cooking, I had to seek out new ingredients and new cooking techniques. Just as a reflection of how truly "odd" our own American culture is, many, many of those foods and techniques had actually been mainstream 100-200 years before, or were mainstream in another culture. It's amazing how many of those ingredients and techniques have become mainstream again nowdays. Back when I started you had to join a food co-op to get any type of whole grain and other plant products. Now they are on the shelf of most larger grocery stores! No one had heard of gadgets like a bread machine and food processor! Now I'm longing for the day when locally produced food returns to the mainstream! We're getting there!

Dairy products provide great nutrition for baby cows. Approximately 75% of adult humans are lactose intolerant. I fear "the average" human is "under nourished". I've been vegan for nearly 35 years. I became vegan for many reasons, but from the outset studied every bit of nutritional information I could. So, not under nourished. The suggestions of various milk alternatives are all great. Depends on personal preference and nutritional objectives. Regarding "cashew cream", I soak organic, raw casews overnight in a vacuum sealed mason jar. Drain and put in the Vita Mix with just enough water to cover. Wiz till, literally, creamy. With the Vita Mix be sure not to let it cook the cream. It freezes wonderfully. Makes great "cream soups" and a base for "Alfredo" like pasta sauce. Also great added to a marinara type sauce, added at the end of cooking. Depending on flavor profile you want, peanuts or almonds are great for this as well. And nutritional powerhouses.

Angel, I too have been busy lately and haven't spent a lot of time of my computer. Here's the recipe for the cookies that I made. Enjoy! :) Chocolate Drops Makes 3 dozenÂEgg- & Dairy-free Ingredients 1 cup walnuts (6 oz.) 3/4 cup unbleached all-purpose flour 3/4 cup whole-wheat pastry flour 2 tsp. baking powder 3/4 tsp. ground cardamom 1/2 tsp. salt 1 cup pure maple syrup 3/4 cup unsweetened cocoa powder 3/4 cup vegetable oil 1/2 cup soy milk 1 Tbs. vanilla extract 2 tsp. ground flaxseeds 1/2 cup dairy-free semisweet chocolate chips Preheat oven to 350°F. Spread walnuts on baking sheet and bake until lightly toasted, 8 to 10 minutes. Remove from oven, cool slightly and chop coarsely; set aside. Lightly brush three baking sheets with oil or line with parchment paper; set aside. In large bowl, mix both flours, baking powder, cardamom and salt; set aside. In food processor, combine maple syrup, cocoa, oil, soy milk, vanilla and flaxseeds and process until well blended. Add maple mixture to flour mixture and stir until well blended. Stir in chocolate chips and chopped walnuts. Drop dough by level tablespoonfuls onto prepared baking sheets, spacing about 2 inches apart. Bake until set, about 15 minutes. Transfer cookies to wire racks to cool. PER cookie: 124 CAL; 2 G PROT; 8 TOTAL FAT (1 SAT. FAT); 13 G CARB.; 0 CHOL; 35 MG SOD.; 1 FIBER from: www.vegetariantimes.com

could you just substitute rice milk for the dairy products in a standard egg nog recipe. delete the eggs and thicken the nog with cornstarch, arrow root or tapioca starch, use whatever sweetener you like and then add your choice of rum, brandy or whiskey to it and season with nutmeg? since sammonella has take place, i've normally made a custard with eggs, sugar and milk and cornstarch. then thinned it with rum and then folded in whipped creamm to make my egg nog. you could also use almond milk and flavor your nog with ammaretto. diggerb