>The only two cheese substitutes sold in the US that are casien free are
>vegan-rella and soymage.  Both are okay, but not worth writing home
>about.  You sound like you are looking for a mozzarella anyway, which
>is not made by either to my knowledge.
 
My kids get a rumbly tummy (to put it nicely) from soymage.  I have not
tried vegan-rella.
 
>For lasagna, we use Firm Tofu mashed with a potato masher till it looks
>like cottage cheese.  We then follow our favorite lasagna recipe,
>substituting the tofu for the mozz/ricotta mix and checking for
>seasonings before cooking.  It works well and accepts the flavor of the
>spices we mix in with it.
 
What spices do you use for the tofu?
 
>We also use the same trick to make spinach stuffed shells, but then we
>mix the mashed tofu with an egg and wheat germ and, of course, the
>spinach.
 
That's sounds like a good idea, except for the wheat germ (we are gluten
free too).
 
For you southerners out there, we take soft tofu and liquify it in the
blender. We use liquified tofu and canola oil to flavor grits.  I use the
liquefied tofu as a substitute for milk in pumpkin pie and sweet potato pie
recipes too.
 
Tammy G.
 
"A parent's love perceives no limitations."