Difference between revisions of "Existing vegan cheeses"
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Patrik: I found the appearance to be particularly unappetizing. It's a grayish hockey puck of a slighty dried out and shrunken undefined substance. Taste was so-so. Not sure if anyone would eat it, if it wasn't for the salt. | Patrik: I found the appearance to be particularly unappetizing. It's a grayish hockey puck of a slighty dried out and shrunken undefined substance. Taste was so-so. Not sure if anyone would eat it, if it wasn't for the salt. | ||
Rachel: Like if cashew butter and halvah had a very salty baby. Decent on a cracker. Didn't remind me of cheese so much. | |||
= Daiya = | = Daiya = | ||
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Information on ingredients, based on http://soulveggie.blogs.com/my_weblog/2009/04/daiya-responds-re-vegan-cheeses-ingredients.html : | Information on ingredients, based on http://soulveggie.blogs.com/my_weblog/2009/04/daiya-responds-re-vegan-cheeses-ingredients.html : | ||
: Purified water, natural whole ground cassava and/or arrowroot flours, high oleic sunflower and/or safflower and/or identity-preserved high oleic canola oil, coconut oil and/or palm fruit oil, pea protein, salt, inactive yeast, vegetable glycerin, natural vegan flavors (derived from plants), xanthan gum, sunflower lecithin, natural vegan enzymes, natural vegan bacterial cultures, citric acid, natural color. Kind regards, Greg Blake, Daiya Consumer Relations | : Purified water, natural whole ground cassava and/or arrowroot flours, high oleic sunflower and/or safflower and/or identity-preserved high oleic canola oil, coconut oil and/or palm fruit oil, pea protein, salt, inactive yeast, vegetable glycerin, natural vegan flavors (derived from plants), xanthan gum, sunflower lecithin, natural vegan enzymes, natural vegan bacterial cultures, citric acid, natural color. Kind regards, Greg Blake, Daiya Consumer Relations | ||
==Opinions== | |||
Rachel: I couldn't eat any dairy or soy for about a year and a half, so I ate Daiya. Like a whole bunch of Daiya. I found it pretty icky raw, but it did "melt and stretch" when heated...vegan cheese gold. Came off as vaguely cheese-like melted on pizza or salsa-y quesadillas, but, for me, it was less successful in contexts without a lot of masking ingredients. | |||
= Follow Your Heart: Cheddar Vegan Gourmet Cheese Alternative = | |||
http://followyourheart.com/cheesekarma-gourmet/ | |||
Ingredients: (vegan, gluten-free, dairy-free, non-gmo) Filtered Water, Expeller-Pressed Canola Oil, Inulin (Chicory Root Extract), Soymilk Powder (Soybeans), Soy Protein, Agar Agar, Sea Salt, Natural Flavor (Plant Sources), Carrageenan, Lactic Acid (Vegetable Source). Contains: Soy - See more at: http://followyourheart.com/products/cheddar-3/#sthash.kfaH2RFl.dpuf | |||
==Opinions== | |||
Maria: We had several members try this at a meeting and no one found it very palatable. Texture wise it resembles a soy product like a firm tofu and the texture is a bit grainy. | |||
Latest revision as of 18:33, 7 October 2014
Treeline Classic Artisanal Treenut Cheese
Described as "a delicious creamy non-dairy cheese made from fine cultured and aged cashew nuts with a hint of mesquite smoke for a captivatingly tangy flavor".
We tasted this at the August 18th real vegan cheese meeting.
- Ingredients: Cashew nuts, filtered water, non-dairy L. acidophilus, salt, barley malt flour, mesquite flavor, tricalcium phosphate (anti-caking agent, less than 0.05%).
- Price: $10 for 3.9 oz ($41 per pound) at the local cheese shop.
Opinions
Marc: It's the best vegan cheese I've ever tasted. It's salty and has a good texture. The taste is definitely different from cheese, but it actually works with crackers as a substitute for something like aged gouda (though I'd still much prefer the aged gouda).
Patrik: I found the appearance to be particularly unappetizing. It's a grayish hockey puck of a slighty dried out and shrunken undefined substance. Taste was so-so. Not sure if anyone would eat it, if it wasn't for the salt.
Rachel: Like if cashew butter and halvah had a very salty baby. Decent on a cracker. Didn't remind me of cheese so much.
Daiya
Information on ingredients, based on http://soulveggie.blogs.com/my_weblog/2009/04/daiya-responds-re-vegan-cheeses-ingredients.html :
- Purified water, natural whole ground cassava and/or arrowroot flours, high oleic sunflower and/or safflower and/or identity-preserved high oleic canola oil, coconut oil and/or palm fruit oil, pea protein, salt, inactive yeast, vegetable glycerin, natural vegan flavors (derived from plants), xanthan gum, sunflower lecithin, natural vegan enzymes, natural vegan bacterial cultures, citric acid, natural color. Kind regards, Greg Blake, Daiya Consumer Relations
Opinions
Rachel: I couldn't eat any dairy or soy for about a year and a half, so I ate Daiya. Like a whole bunch of Daiya. I found it pretty icky raw, but it did "melt and stretch" when heated...vegan cheese gold. Came off as vaguely cheese-like melted on pizza or salsa-y quesadillas, but, for me, it was less successful in contexts without a lot of masking ingredients.
Follow Your Heart: Cheddar Vegan Gourmet Cheese Alternative
http://followyourheart.com/cheesekarma-gourmet/ Ingredients: (vegan, gluten-free, dairy-free, non-gmo) Filtered Water, Expeller-Pressed Canola Oil, Inulin (Chicory Root Extract), Soymilk Powder (Soybeans), Soy Protein, Agar Agar, Sea Salt, Natural Flavor (Plant Sources), Carrageenan, Lactic Acid (Vegetable Source). Contains: Soy - See more at: http://followyourheart.com/products/cheddar-3/#sthash.kfaH2RFl.dpuf
Opinions
Maria: We had several members try this at a meeting and no one found it very palatable. Texture wise it resembles a soy product like a firm tofu and the texture is a bit grainy.