Comments on: I’m dyin’ for Daiya!

By: Riley

Riley — Thu, 16 Sep 2010 19:53:45 +0000

I thought I’d offer an update – this is staple food now. I make nachos each week, use the stuff for mac’n'daiya, top casserole dishes with it, and I had my daiya quesadilla-style a couple nights ago (which was totally awesome). I have not yet tried making a grilled-daiya sandwich yet, but I’ll bet that comes out great, too. Lora Jean grew up on broiled tomato-and-cheese sandwiches, so I am planning on surprising her with a special treat this weekend. Thanks again for the great tips!

By: Sioux

Sioux — Sat, 14 Aug 2010 06:44:07 +0000

We love love love the cheddar — on nachos, tacos, fajitas, bean dip, toasted cheese sandwiches, ahh, it’s lovely to enjoy those with that stretchy cheddar tang…

By: Sioux

Sioux — Sat, 14 Aug 2010 06:38:53 +0000

I have to say, Riley, that I concur a bit. I personally love the cheddar Daiya, but it’s nice to have pizza again. Why do we need an Italian vegan chef to do our work for us?! I see you going all mad scientist in your kitchen…

By: Riley

Riley — Wed, 14 Jul 2010 22:46:31 +0000

I liked the Daiya mozzarella fine, although there is a flavor, a bit of an after taste, that seems unavoidable with such products. Veganrella’s mozzarella was originally made with a Brazil-nut base and I really liked that taste, but like Vitasoy-brand soymilk, it is no longer produced. Tlk I think we need to find an Italian vegan chef to come up with a better match for mozzarella.

By: JeanB

JeanB — Wed, 14 Jul 2010 18:36:56 +0000

trying it right now, like…it’s in the oven as I type. We found it at ION in Middletown, both flavors..Mozz & Cheddar.

By: Riley

Riley — Tue, 13 Jul 2010 18:09:01 +0000

This cheese alternative is excellent – thanks for passing along the information. The cheddar flavor is awesome melted or as-is. And we’re making a “cheese” pizza tonight!