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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Food Guide > Cheese Alternatives CHEESE ALTERNATIVES Introduction Buying and storing Preparation tips Nutritional highlights References Cheese alternatives are available in a range of flavors, including mozzarella, cheddar, and more. Cheese alternatives mean that strict vegetarians and those with lactose sensitivities can still have pizza, nachos, and other cheesy treats. Dairy cheese is often made with rennet or rennin, an enzyme derived from the stomachs of calves. Cheese alternatives use microbial enzymes or vegetable enzymes instead of rennin, so they’re free of animal products. Some cheese alternatives contain casein or calcium caseinate, a milk protein used to add texture; therefore, read labels carefully, and look for cheese alternatives marked “vegan.” Varieties Cheese alternatives are made from soy, rice, nuts or seeds, or a combination thereof. They’re available in a range of flavors, including mozzarella, jack, cheddar, cream cheese, Parmesan, and others. Buying and storing tips Look for cheese alternatives in the refrigerated or dairy sections of natural foods stores and grocery stores. Refrigerate cheese alternatives in a zip-lock bag to preserve moisture and freshness. Store for up to two weeks. Availability Cheese alternatives are available year-round. Preparation, uses, and tips Grate a cheddar cheese alternative over broccoli; layer slices of mozzarella cheese alternative into lasagna; and stir finely grated jack cheese alternative into polenta. Nutritional Highlights Cheese alternative (mozzarella, soy-based), 1 oz. (28g) Calories: 80 Protein: 6.0g Carbohydrate: 3.0g Total fat: 5.0g Fiber: 0.0g *Good source of: Calcium (100mg), Iron (1.8mg), and Vitamin A (500 IU) *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.

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