There was a lot of excitement in the food allergic community when Daiya vegan cheese became available in Canada. I understand from my fans following a dairy free diet that previous cheese substitutes don’t melt, and that Daiya cheese is special because it does melt and stretch. I tasted a sample at the 2011 Canadian Health Food Expo in Vancouver, and it was delicious.
- Cholesterol free
- Trans Fat free
- Dairy free
- Free of all animal products (Vegan)
- Free of common allergens including: Dairy (casein and lactose), soy, gluten, eggs, peanuts and tree nuts
- Free of Artificial Ingredients
- Free of Preservatives
- Free of Hormones & Antibiotics
Through my Facebook group, I interact with people with numerous severe food allergies. During Christmas celebrations this year, a fan’s child had a mild reaction from a mouthful of a casserole made with Daiya cheese. Her father forgot that it contains coconut, one of her major allergens. This should remind us all that even with an allergy friendly product like this, it’s important to remember to read through the full list of ingredients.
Daiya Cheddar Style Shreds contain:
Daiya Mozzarella Style Shreds contain:
Daiya Pepperjack Style Shreds contain:
Filtered water, tapioca flour, palm fruit oil, non-GMO expeller pressed canola and/or pressed safflower oil, pea protein, coconut oil, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavours, gum arabic, lactic acid (vegan, for flavor), annatto, titanium dioxide (a naturally occurring mineral), natural smoke flavour, vegan enzyme.
- 10 inch pizza =110 grams (4 oz)
- 12 inch pizza =160 grams (5.5 oz)
- 14 inch pizza =220 grams (7.5 oz)
- 16 inch pizza=280 grams(10 oz)
- 18 inch pizza=358 grams (12.5 oz)
To bake with Daiya:
- Use Daiya as you would Dairy cheese. For best results (as a topping such as the top layer of a lasagna) add Daiya in the last 5 – 10 minutes (depending on temperature) when baking. This will yield smooth melting properties without excessive browning.
* If you found this post helpful, I would love for you to use the “Sharing Is Caring” bar (below) to share this post via Facebook or Twitter. If you’re reading this as an e-mail message, you need to jump over to my blog first by clicking here.