vegan cheese

All posts tagged vegan cheese

Daiya Cheese – Jack Style Wedge

Published May 31, 2012 by Vegan Derby Cat Party

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So… have you tried Daiya’s newest product yet?

This came for me at a time when I had already begun to shun vegan cheese due to it’s inherently processed nature. I’ve been sticking to the old skool, vegan classic, nooch (nutritional yeast) for pizza toppings and cheesy sauces. Then I heard about the wedge, and was mildly curious; so on our last shopping trip, I threw caution to the wind and picked one up.

Impression:


It comes in a handy resealable container, and in a nice block shape. Though it’s an almost creamy textured cheese, it’s still firm enough to cube or slice, but you can spread it on a cracker too.

The taste wasn’t quite what I expected. I mean, I guess I expected it to taste like real jack, which of course, it didn’t, but it didn’t taste like Daiya shreds either. What set it apart is that it didn’t have any of that overly sweet thing going on that the shreds do. While I like them on pizza and in baked Italian food, I can’t imagine just eating a hunk of that. I found that I couldn’t just sit there and eat it by itself at first, but that it made a lovely accompaniment to dried fruits like dates and raisins. In fact you can stuff the dates with it, and eat way too many.

Well, I guess all this taste testing got me used to the flavor because now I can eat a little piece of it, all by itself.

I recommend giving it a try if you haven’t already. I really like the texture, and am now hooked on the flavor. : )

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Cheesy Beefy Vegan Nachos

Published January 29, 2011 by Vegan Derby Cat Party

It’s no secret that my favorite food is mexican. One of the things I totally miss is ordering nachos. I’ve been meaning to make some, and finally got around to it last night since needed a quick dinner and had a big bag of TVP sitting on the counter from my shopping trip this week. The amount of cheese you add is up to you. If you put very little, the cheese will get crisped in the oven. (like real cheese) If you add a bunch, it’ll be nice and melty and gooey. (like real cheese!)

Cheesy Beefy Vegan Nachos

Tortilla Chips
1 recipe for TVP, below
1/2 can diced tomatoes, drained (I used the garlic & onion kind)
1-2 c. of Daiya cheddar shreds
1 c. of shredded lettuce

Beefy TVP:

1 c. of water
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning (I use the recipe from VCF.)
1 c. of TVP

Directions:

1. Turn broiler on. In a small saucepan, heat water, liquid smoke, worcestershire and seasoning to a boil. Remove from heat and add TVP.

2. On a cookie sheet layer tortilla chips, cooked TVP, tomatoes, and cheese. Broil for 5 minutes. Top with lettuce just before serving.

YUMMMMMMMMM!!! I served these with a ramekin full of vegan sour cream. I use the Follow Your Heart brand. I know a lot of people rave about the Toffutti brand, but I think this tastes truer. It has the appropriate tang.

Vegan Cheddar Drop Biscuits

Published August 20, 2010 by Vegan Derby Cat Party

Wednesday, out of nowhere, I had a craving for cheddar cheese. I hadn’t bought any Daiya for awhile, so I stopped by WF & picked up some cheddar style shreds on my way home. It goes without saying that I was also craving bread, because I’m always craving bread. (Always!) And so, I adapted this simple, classic recipe to give you vegan cheddar drop biscuits. I especially like that it doesn’t require any yeast, and ground flax seed does the ole switcharoo for the egg here. Enjoy!

Vegan Cheddar Drop Biscuits

3 c. unbleached all-purpose flour
1 c. whole wheat pastry flour
4 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
3/4 c. cold vegan butter, cut into pieces and chilled
2 c. of vegan cheddar flavor shreds

1 egg equivalent (1 tbsp. ground flax seeds + 3 tbsp. hot water, whisked)

1 3/4 c. vegan buttermilk (1 1/2 tbsp. vinegar or lemon juice + enough soymilk to make 1 3/4 c.)

Directions:

1. Preheat oven to 350*F. Prepare two 12 cup muffin pans. This recipe makes 20 biscuits. Make sure to fill the blank cups with water to prevent your pan from warping! If you only want to make 12 now, you can freeze the rest of the dough for later. (See note at bottom.)

2. In the bowl of a stand mixer, add flours, baking powder and soda, and salt, and stir on low speed with paddle attachment. Add butter, and stir until it resembles coarse crumbs. Add cheese to mixture and stir until combined. Add flax mixture and all but 2 tbsp. of buttermilk. A dough ball will form. Add the last of the buttermilk and scrape up any extra dry mix at bottom.

3. Turn dough out onto a floured surface. It will be very sticky. Gently fold about 8 times and cut dough in half. Divide each half into 10 pieces and place into muffin cups.

4. Bake for 25-30 minutes, or until golden and firm to the touch. Remove from pan and place on a cooling rack to cool slightly. Serve warm.

Note:

I baked 12 for the first batch, and then froze the other 8 for the weekend. They still came out fantastic with the same wonderful light texture as the first time. So feel free to freeze if you’re not going eat all 20 within a couple of days. They are so good, and the cheese is nice and melty straight out of the oven : )

To Freeze: Wrap the dough ball twice in plastic wrap and then pop it in a freezer bag for good measure.

Here is a link to show you how! freezer vegan cheddar biscuits

Daiya vegan cheese!

Published April 1, 2010 by Vegan Derby Cat Party

well, the daiya cheese arrived today! coincidentally, today is the day whole foods is supposed to start carrying it nation wide. very convenient for the future, because these are only 8 oz anyway. from what i can tell the retail packs look like nice 2 c. packages, and they can be frozen.

cheddar and italian

so i decided to heat up some pizza and check out the italian blend.

no cheese, light sauce

with pizza sauce added & italian shreds

results:

after a toaster oven @ 375* for a few minutes

so as you can see, it did melt. not all of it, but i pulled it out because i noticed that some of the cheese was bubbling. it was very melty and good. not as salty as real cheese, and a little creamier. yay! i’ve tried some awful vegan cheeses, so it’s nice to find a winner! : )

can’t wait to make mac & cheese!!

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