Tuesday, November 9, 2010

Mo Betta Chedda


I am now on a quest to find the best vegan cheddar available on the market.

Here's what I picked up today (all at one market!):
mo betta chedda

Clockwise from the top:
Galaxy Rice Vegan Cheddar, Daiya Shredded Cheddar (I may also add in a review of the block Daiya Cheddar as well), Follow Your Heart Vegan Gourmet Cheddar, Vegan Rella Cheddar, Teese Cheddar, Wayfare Cheddar, Galaxy Vegan Soy Cheddar

Still needed:



Dr. Cow doesn't have a "cheddar" per se, so they won't be tested in this round, although I have had the Aged Cashew and Crystal Manna Algae Cheese and it is so good, so I thought I'd mention it here.


I am going to judge the different cheeses according to the following criteria:
Taste: Cold, alone, right out of the package on a cracker.
Taste: Cold sandwich with Tofurkey or Yves Slices and Vegenaise
Taste: Hot on a simple grilled cheese with Earth Balance
Meltability: On pizza of course!
Stretch: On same pizza
Mixability: In mac and cheese
Availability and Cost: Is it easy to find and is it a good value for your hard earned buck?
Overall Performance and Taste

So, with all of these cheeses to taste and test, it may be a week or 2 before I post the final results, but until then, save your money and make your own cheese!  Home made tastes better than ANY of the store bought ones anyhow, right?

Nutty Cheese
Appears in 500 Vegan Recipes:

Nutty Cheeze


*Soy Free
*Gluten Free
Nonstick cooking spray
1 ounce (28 g) agar flakes or powder
3 cups (705 ml) water
2 cups (275 g) raw cashews, finely ground into a powder
3 tablespoons (45 ml) fresh lemon juice
2 tablespoons (30 ml) sesame oil (olive oil will work too)
1/4 cup (30 g) nutritional yeast
2 teaspoons fine sea salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Prepare a loaf pan (or other deep rectangular container) by lightly oiling or spraying with cooking spray.
Place agar in water and bring to a full boil, boil for 5 minutes. Whisk regularly.
Place all other ingredients into a food processor and blend smooth.
Pour into the water-agar mixture and mix until creamy and smooth, remove from heat. Quickly pour into an oiled loaf pan and refrigerate until hardened.

Yield: 1 loaf

Variations: Add fresh herbs and spices to the mix. If you want a Mediterranean flavored cheese, add about 8 chopped sun dried tomatoes and 5 or 6 chopped leaves of fresh basil. If you want a Mexican flavored cheese, add one teaspoon of cumin and 6 or 7 chopped up pieces of nacho sliced, jarred jalapenos. If you want a smoky cheese, add a little bit, 1/4 to 1/2 teaspoon, of liquid smoke flavoring. It’s limitless!

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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni