You have by now heard of my trials and tribulations of getting vegan cheese to really melt. I’ve carried on and on about how it never really does, no matter what I do. That is, until now.
I found the new Daiya Cheese Wedges at my local Whole Foods. On sale no less. Packaged as a block shape, it comes in 3 flavors: Cheddar Style Wedge, Jack Style Wedge and Jalapeño Garlic Havarti Style Wedge. As only the first two were on the store shelf, I went with Cheddar.
First order of business is a grilled cheese sandwich, like the kind I had as a kid where it’s plain – no butter, spreads or anything fancy, just bread and melted cheese. Since I’m in the Bay Area, my choice of bread is a locally-made, crusty-on-the-outside, fluffy-on-the-inside loaf of rustic sourdough.
Patiently heated on a cast iron skillet until it’s all toasted and melted, it’s got the same salty, Cheddar-cheesy tangy flavor, and Velveeta-like texture as I remembered. I’ve been eating them all week, an indulgent blast to the past.
The taste and texture is also very good straight out of the package, virtually unthinkable with some other brands. I can’t wait to get my grubby little hands on the other two flavors. I see a veggie cheeseburger happening in my near future.