Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  

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Vegan Baking Product Reviews
Written by Mattie    
I have loved cheese my whole life. I finally gave it up to go vegan. I wanted to like Daiya but I can't get past how it smells and tastes like plastic. I've only tried the cheddar flavor so maybe the other flavors are better. I'm puzzled as to why it's so popular. I understand taste buds are different, but I can't help but wonder why it's used so often in some vegetarian restaurants where I live in the US. I understand vegan cheese won't taste exactly like dairy cheese, but why bother with it at all if it's going to taste and smell like plastic? The smell seriously made me nauseous. I've been substituting avocado / guacamole for cheese in Mexican and tofu "egg" dishes and that has worked great to help me not miss the cheese. I'd prefer to find natural substitutes for cheese in dishes that way, such as using nutritional yeast flakes instead of sprinkling parmesan cheese on popcorn or pasta, for example. If a decent tasting & smelling vegan cheese is available that isn't composed of a laundry list of ingredients, then I'm all for trying it! I am looking forward to trying the nut cheeses posted in the comments below. Thanks to those posting the products they've tasted and liked, and thank you VeganBaking.net for your review!
RitaT3Aces Commented by RitaT3Aces September 08, 2013
Last updated: September 08, 2013
Top 500 Reviewer  -   View all my reviews (1)

New Vegan

I have loved cheese my whole life. I finally gave it up to go vegan. I wanted to like Daiya but I can't get past how it smells and tastes like plastic. I've only tried the cheddar flavor so maybe the other flavors are better. I'm puzzled as to why it's so popular. I understand taste buds are different, but I can't help but wonder why it's used so often in some vegetarian restaurants where I live in the US. I understand vegan cheese won't taste exactly like dairy cheese, but why bother with it at all if it's going to taste and smell like plastic? The smell seriously made me nauseous. I've been substituting avocado / guacamole for cheese in Mexican and tofu "egg" dishes and that has worked great to help me not miss the cheese. I'd prefer to find natural substitutes for cheese in dishes that way, such as using nutritional yeast flakes instead of sprinkling parmesan cheese on popcorn or pasta, for example. If a decent tasting & smelling vegan cheese is available that isn't composed of a laundry list of ingredients, then I'm all for trying it! I am looking forward to trying the nut cheeses posted in the comments below. Thanks to those posting the products they've tasted and liked, and thank you VeganBaking.net for your review!

Owner's reply

Thanks RitaT3Aces! I agree with you about being puzzled about Daiya's popularity. I think it's two things: 1) Vegans end up forgetting what real cheese tastes like and decide that Daiya is close (OMG it melts!), and 2) They have the most effective marketing machine of all the non-dairy cheese companies. Their marketing strategy enabled them to approach pizzerias and get many of them to offer Daiya which no one had really done before. I predict that we're in the extremely early stages of vegan cheese and something minimally processed is probably just around the corner. It better be anyways!!

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