Daiya melts beautifully, even at 500 degrees.

The other day I was in Sidecar and noticed a new addition to the vegan cheese section. I asked the manager what it’s deal was and she casually remarked, “Well, it melts and stretches.” Come Again? Stretches? I snatched a package of the mozzarella style

For real: it stretches.

shreds (I believe the company actually calls it “Italian Blend”) and hurried home. I mixed up a batch of pizza dough and anxiously waited for the dough to rise.  I topped my pizza with some marinara and the Daiya and into the oven it went. Fifteen minuets later I pulled it out and the cheese was bubbling, melting, and most amazing of all, stretching!

While Daiya actually is not that impressive cold (it is really not that good at all), the magic is in the melting. It doesn’t “melt” like other vegan cheeses, either becoming slightly soft after a great deal of coaxing or liquefying into a pool of cheesy oil, it really melts like cheese. You don’t have to fiddle with it or worry about it, just throw it in any recipe like real cheese. In the toaster oven, on a sandwich, a quesadilla, mac and cheese, or even just stirred into pasta before serving, it all works. The flavor also improves quite a deal as it melts, and while not particularly strong, is amazingly cheese like and has no funny aftertaste. Did I mention it is soy free too? Currently Daiya is available in “Italian Blend” and “Cheddar” flavors. Both are excellent.

A grilled cheese with some mushrooms, tofurky, and both types of Daiya.

The bad news is that it is currently only available as a food service product and is not available in retail packaging. You can check their site to see if there are any restaurants in your area using it, otherwise you can get it at Sidecar here in Seattle. If you live elsewhere and want to shell out the dough for shipping, you can get it online from Pangea and Cosmo’s Vegan Shopee. As soon as you have the opportunity I advise you get your hands on some. I have quite a few ideas brewing, so expect to see a few recipes featuring Daiya soon.

Did I mention it stretches?