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Vegan cheese without the oils, flours, and chemicals

After Liz Barrett decided to go vegan, she missed Italian-style meals. So she made her own cheeses to fill the void.

Ricotta substitute Fauxcotta.
Ricotta substitute Fauxcotta.

After Liz Barrett of Pawtucket decided to go vegan, she missed lasagna, stuffed shells, and other Italian-style meals. “Many of the cheese alternatives I found had oils, flours, and chemicals,” she says. So she made cheese-like products herself, and three years ago launched Barrett’s Garden. To replace Parmesan, she sells Farmesea, simply prepared with cashews, nutritional yeast, garlic powder, and salt ($7.99 for 5.5 ounces). With a garlicky flavor and texture and savoriness of Parmesan, it’s a delicious vegan option for dusting on pasta, popcorn, or blending with breadcrumbs. To stand in for ricotta, Barrett also prepares a substitute she named Fauxcotta, which combines tofu and nutritional yeast seasoned with oregano, basil, and garlic powder, for a dish or to use as a spread ($8.99 or 16 ounces). They can fill the void for anyone who sticks to a dairy-free diet. Available at many Whole Foods Market stores.

ANN TRIEGER KURLAND

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These vegan cheeses were created in Pawtucket.
These vegan cheeses were created in Pawtucket.Handout

Ann Trieger Kurland can be reached at anntrieger@gmail.com.