I know for a fact that I’m not the only vegan that has hallucinations about eating cheese. Blue cheese, Camembert, aged white cheddar, brie, feta, goat cheese. It can be torturous to think of them. Plus, as far as vegan substitutions go, food science seems to be a bit behind in this area. Cheese. But, since Daiya came on the scene the game has changed.
I am lucky to be one of the vegans who has never lived in a world without Daiya. Up until it was invented, vegans worldwide were forced to live with cheese substitutes that didn’t stretch and didn’t melt. I mean, what is up with that? I can’t count how many times someone has started to tell me about Daiya and said, “AND it MELTS!” And it does.
Daiya is most known for it’s cheese shreds that come in cheddar, mozzarella and pepper jack. And damn do they do the job. The main ingredients in Daiya are a combination of tapioca and arrowroot flours and a mix of canola, coconut and safflower oil. In grilled cheese sandwiches, on nachos, or cheesy potatoes or along with your favourite pizza toppings, it really does the trick. A grilled cheese sandwich made with Daiya just won the dessert category at the 10th Annual Grilled Cheese Invitational.
Now Daiya has ventured into a new frontier, cheese wedges. Sliceable and made in three flavours. I keep seeing rave reviews of the jalapeno garlic havarti and I can’t wait for it to pop up in my local grocery store.
But for now, the cheese shreds are available in most big city grocery stores like Loblaws and of course Whole Foods.
If you have an ingredient you are curious about, tweet me @antiqueappetite or e-mail firstname.lastname@example.org