Tastiest soy cheese?

Question

I am trying to cut out cow/sheep/goat milk cheese from my diet-the soy cheeses I've tried range from terrible to mediocre (I've only tried 3 flavors of 2 brands). I really love cheese-can anybody tell me one that's good?

Answer 1

All the answers for the vegan gourmet, followyourheart, imearthkind are correct (even the person that said it's nasty). It's OK if you melt it *exactly* following their directions, otherwise it's nasty!

If you aren't in the US I hear great things about Redwood foods vegan cheeses but their product isn't legal in the US(weird).
Tofutti now has vegan friendly slices that aren't bad at all 'raw' and can hold up to *some* heating. Their cream cheese must be good because I hate it as much as the real thing and cream cheese eaters I've foisted it on like it.

The best replacements are still the ones you make yourself from cashews, tahini or sunflower seeds. Try the ones at aboverubies.com as they're the best (in my experience) and are widely copied across the web.

BTW; I don't support the uncheese cookbook (and the website recipe listed) since they both are largely 'swiping' recipes developed by others! The melty nutritional cheese recipe is a direct swipe from "The Farm Vegetarian Cookbook" which is still in reprint as "The new Farm Vegetarian" cookbook and Louise Hagler is the real originator of that recipe (over 30 years ago)!

Edit:

I'm not picking on the people that posted info about the book or recipe, I picking on the people that have slapped their names on work done by others!

Answer 2

I've tried several vegan cheese's and am sorry to say i would not eat most of them again. I finally found one however that's actually pritty good. It's called vegan gourmet and it's the only one i know of that melts. You can find it at imearthkind.com, and if there is an Earth Fare close to you they should have it. I will tell you the first time i ate it it made me sick to my stomach, but I desided to give it another try. The second time I melted it first. It takes it a little while to melt and you think it's not going to but it finnally does and then it taste just like real cheese(or as close as your going to get). If you want cold cheese, just melt it and then put it back in the fridge, but it needs to be melted first.

Also, watch out when your picking out cheese's. Lot's of them that don't have milk still aren't vegan, and they have Casinate which is a milk protien in it.

Answer 3

I have tried a few of the really bad tasting soy cheeses (probably the same ones you have tried), and one good brand. Follow Your Heart's Vegan Gourmet "cheese" seems to be the best. It is available in mozzarella, monterey jack, cheddar and nacho. So far I have only tried the first three flavors.They taste good and actually melt.

You also might want to try making your own. I just bought a book called the "Uncheese Cookbook", but haven't had a chance to make any of the "cheese" recipes yet. Overall they look pretty good, and probably taste better than TofuRella.

Good luck!

Answer 4

This Site Might Help You.

RE:
Tastiest soy cheese?
I am trying to cut out cow/sheep/goat milk cheese from my diet-the soy cheeses I've tried range from terrible to mediocre (I've only tried 3 flavors of 2 brands). I really love cheese-can anybody tell me one that's good?

Answer 5

I like Follow Your Heart/Vegan Gourmet mozzarella and Monterey jack. However, when I first tried these, I did not like them. It would be about a year later until I tried the mozzarella again and realized that I did like it.

If you spend your time comparing omnivorous versus vegan cheeses, you probably won't have much luck. If you enjoy the food for what it is, vegan cheese, then, you might like it better. There is no comparison to make, unless you want to account for cruelty and healthiness. The flavors are unique and different.

Answer 6

I like the Redwood melting cheeses. Some people prefer Bute Island, but I find it too dry. Perhaps it's a case of getting used to it as much as personal taste - but the melting stuff works fine on pizzas so for me I wouldn't bother with anything else, particularly as you can get it in Edam, Cheddar, Mozzarella, Gouda etc flavours, so virtually any taste is catered for.

Answer 7

Melty Pizza Cheese

Recipe By :Bryanna Clark Grogan
Serving Size : 5 Preparation Time :0:10
Submitted by: Susan Voisin

I love this recipe. I follow the variation at the bottom to make a cheddar "cheese sauce" and pour it over baked potatoes topped with broccoli for a great no-fat meal. Another thing I do is make a nacho cheese dip by following the variation, but instead of using non-dairy milk, I use Rotel spicy tomatoes. Goes great with baked tortilla chips!

One more variation I've recently invented: add cooked or frozen chopped spinach to the prepared cheezy sauce. This tastes wonderful on baked potatoes. I call this Cheeze Florentine!

As always, eliminate the salt if you are strictly following the Fuhrman or McDougall programs.

1 cup water
1/4 cup nutritional yeast
2 Tablespoons cornstarch
1 Tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder

Place all the ingredients in a blender, and blend until smooth. Pour the mixture into a small sauce pan, and stir over medium heat until it starts to thicken, then let it bubble for 30 seconds. Whisk vigorously. Whisk in 2 T water. Drizzle immediately over pizza or other food, and broil or bake until a skin forms on top. Alternatively, refrigerate in a small, covered plastic container for up to a week. It will become quite firm when chilled but will still remain spreadable. You can spread the firm "cheese" on bread or quesadillas for grilling, or heat it to spread more thinly on casseroles, etc. This makes great grilled "cheese" sandwiches!!!

VARIATION: To make a cheddar cheesy sauce for pouring over vegetables or baked potatoes, use 1/3 cup nutritional yeast and add 1/4 tsp. EACH paprika and mustard powder. Use only 1/4 tsp salt and add 1 Tbsp light miso to the blended mixture. Then whisk in 3/4 cup non-dairy milk to the finished "cheese" and heat thoroughly.

Source: 20 Minutes to Dinner
Yield:
"1 1/4 cups"
Start to Finish Time:
"0:10"

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Per serving: 54 Calories (kcal); trace Total Fat; (0% calories from fat); 6g Protein; 9g Carbohydrate; 0mg Cholesterol; 215mg Sodium

Answer 8

I like Toffuti brand Cream Cheese and Sour Cream. I also like Silk yogurt and silk in my coffee.

However, that's all. I tried vegan cheese once and it was the NASTIEST crud in the world....besides meat. Not fit for human consumption.

Cheese is the only thing I miss from the animal based diet.

Answer 9

I really love SoySation cheese! I use it for grilled cheese sandwiches, quesadillas and anything else that uses regular cheese.

I buy it at Trader Joe's... Try it and let us know if you like it!

Answer 10

There is no such thing as good tasting soy cheese. If there were, the companies that make real cheese would go out of business. Try fat free cheese.