3 Vegan Recipes for (Former) Cheese Lovers (2024)

Good news! You don't have to give up delicious, gooey cheese to live a healthy vegan lifestyle. Just take a cue from actress Mayim Bialik's new book, Mayim's Vegan Table, which is filled with more than 100 vegan recipes—including several cheesy ones.

What's Mayim's secret to finding the perfect (vegan-approved) cheese? "I like to make my own cheese that can be eaten with crackers and on pizzas," says Bialik. "The nut-based cheese that I make in my book is pretty versatile; it can be made into a ricotta or even used as a base for pesto. So foods like lasagna aren't impossible to eat for vegans."

MORE: Beyoncé May be Behind a Rise in Temporary Vegans

But it's not necessary to whip up your own non-dairy cheese—plenty of stores now sell good versions. "The vegan cheese market has sort of exploded, and there are many more options out there," says Bialik, who cites the Daiya brand in particular as one of her favorites. "I wanted to provide recipes that I love making in a way that everyone—vegans and non-vegans alike—will enjoy."

So whether you're a seasoned vegan, a part-time vegan, or just want to add some delicious new recipes to your repertoire, you'll love these three options from Mayim's new book.

Courtesy Mayim's Vegan Table

Cheese Melt
Serves 1

2 slices whole-grain bread
2 tsp vegan margarine
2 slices non-dairy cheese, Daiya preferred
Sliced tomato or sun-dried tomatoes
Sliced pickles
Sliced fresh or sautéed onion (see kitchen tip)
A leaf of kale, spinach, or any lettuce

1. Spread the margarine on both sides of the bread, about 1 tsp per slice.Top one slice with the cheese, tomato, pickles, onion, and the leafy green. Add the second slice of bread.

2. Over medium heat, grill the sandwich on both sides until the cheese melts and the bread is lightly browned.

Kitchen tip:For sautéed onions, cook a thinly sliced onion in a skillet in 2 tsp of vegetable oil over high heat, stirring frequently, until the onion starts to brown.

Courtesy Mayim's Vegan Table

Zucchini Pie
Serves 6

For the crust:
1 cup whole-wheat flour
1/2 tsp salt
6 Tbsp vegan margarine
2 Tbsp cold water
1 Tbsp olive oil
1 onion, chopped
4 medium-size zucchini, coarsely grated
Egg substitute equivalent of 2 eggs
1 cup non-dairy cheese, mozzarella style, Daiya preferred, grated
1 Tbsp Dijon mustard (optional)

1. Preheat the oven to 350° F. Place the flour and salt in a large bowl. Add the margarine, cutting it in until the dough is crumbly. Add the cold water. Mix lightly, and form into a ball.

2. Press the ball of dough into an 8-inch pie pan until it covers the bottom and sides up to the top of the pan.

3. Heat the oil in a large skillet over medium-high heat. Sautée the onion until soft, about 5 minutes.

4. Spread the mustard on the bottom of the pie shell. Mix the zucchini, onion, vegan cheese, and egg substitute together in a large bowl, and pour over the crust.

5. Bake for 45 minutes to one hour, until the crust starts to brown and the cheese starts to set.

Courtesy Mayim's Vegan Table

Daiya-Style Pizza
Makes 2 pizzas; serves 4

For the crust:
1 (0.25-ounce) package regular or quick-acting active dry yeast
1 cup warm water
2 1/2 cups all-purpose flour
2 Tbsp olive oil, plus more for oiling pan
1/2 tsp salt
Cornmeal, for sprinkling toppings (see variations)
Your vegan sauce of choice
1 (8-ounce) package Daiya cheese
1/4 cup olives (optional)
1/2 cup onion, sliced, or bell pepper, seeded (optional)
2 tsp garlic, minced (optional)

1. Dissolve the yeast in the warm water in a medium bowl (you should notice it foaming after a few minutes; if it doesn't, your yeast is probably bad). Stir in the flour, 2 Tbsp of the olive oil, and the salt. Beat vigorously, about 20 strokes. Cover, and let rest for 20 minutes in a warm spot.

2. Preheat the oven to 425° F. Grease two cookie sheets or 12-inch pizza pans with olive oil, and sprinkle with the cornmeal.

3. Remove the dough from the bowl. Place half of the dough on a clean, floured countertop. With floured fingers, pat into an 11-inch circle. Repeat with the other half of the dough, and transfer each circle to one of the prepared pans. Prick each dough circle all over with a fork. Bake for 10 minutes on lower rack, or until just starting to brown.

4. Remove the pans from the oven. Add your desired sauce and toppings, and bake for 10 to 15 more minutes, until the cheese melts.

Variations:
–Mushrooms, sun-dried tomato, and olives
–Mushrooms, pineapple, and caramelized onion
–Arugula, figs, and cashew cheese
–Vegan sausage, peppers, and onion

Kitchen tip:For a thick-crust pizza, let the dough rise, covered, for 30 to 45 minutes. Cut in half, and pat into two 8-inch square pans. Add your desired toppings, and bake at 375° F until just beginning to brown, about 20 minutes.

MORE: Vegan Gingersnap Cookies That So Don't Taste Vegan

From Mayim's Vegan Table: More Than 100 Great-Tasting and Healthy Recipes from My Family to Yours by Mayim Bialik with Dr. Jay Gordon. Reprinted courtesy of Da Capo Lifelong Books.