For some reason, almost all of the kosher soy cheeses in my area (Toronto) are designated "kosher dairy". This is a problem because the rest of my household eats meat and I can't serve dairy products at the same table (or heat them in the same oven).
Anyone know how to make a vegan Monterrey Jack cheese? I'm planning to use it in enchiladas, so I'm hoping for something I can shred and melt.
Also, I've heard that nutritional yeast can sub for Parmesan. Is this true, and do I need to do anything with it?