— Cindi Eckert

Uh, the ones that, that you see at the grocery store, um, all I want you to do is read the label of ingredients, and then I want you to look at the nutritional data and look at grams of fat and look at sodium calories and other things. And you're going to see that they're not that nutritious. Um, you know, cheese is like one of those foods that, um, is difficult to replicate to what your flavor buds remember. Um, I make a, um, um, a fake Parmesan and, um, I make, I can either make it with nuts or nut free. So I would use ground sunflower, nutritional yeast, garlic powder. And then at the end, I throw in about two tablespoons of panco breadcrumbs because the panco to me kind of gives it the texture that you would have found in a high grade, uh, Parmesan reggiano, little crystals of salt, whatever. Um, but I, uh, don't use any cheese substitutes because they just, um, uh, don't coincide with my own values. However, uh, there are many on the market and I would suggest to, um, read their labels. And, you know, uh, they're available everywhere. They're at Aldi, they're at conventional grocery stores, they're at Whole Foods. They're online. They're also very expensive.