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Didn't know flu could be transferred thru meat. I've been vegetarian sort of on accident for a couple months now, guess it's now on purpose.
The main thing keeping me from going vegan is some good cheese substitutes. Love me some parmegiano. Seaweed works for certain tastes, but the Italian ones are hard to replace.
I don't remember recipes off the top of my head, so no measurements:
Parmigiano: Mince some cashews and Nutritional Yeast. Nutritional yeast by itself is often suggested, but the cashews add a new layer. This is more expensive than knock-off "parmesans" but not far off from an artisan Parmigiano.
Ricotta: silken tofu is the key here. Again, cashews and Nutritional yeast. Blitz everything in a food processor, takes like 2 minutes. Great in lasagne.
Mozzarella: heat up cashew milk in a saucepan, add a thickener (usually xanthan gum and tapioca starch). Tbh this was annoying and I never got it right, so I just buy vegan mozzarellas.
-- When buying vegan cheeses, note that they don't really melt like dairy cheese, especially the "shreds". Look for a liquid vegan cheese, or introducing an oil can make it meltier. The shreds work pretty well for quesadillas
Awesome! Thank you so much!