Product review: Galaxy Nutritional Foods’ new vegan mozzarella shreds! »
They aren’t just dairy-free, they’re soy-, gluten- and preservative-free, plus they’re non-GMO. The color is not white, like dairy mozzarella; it’s a bit orange. But it smells like mozzarella, and as you can see from the picture above, it totally melts. Like, super-melts—it bubbles and stuff! Very nice consistency. As for flavor, survey says: yum! It’s good! I can’t really deal with Daiya mozzarella anymore so I’ve been off the English muffin pizzas. But now I’m back, baby!
They also sent me the Mexican shreds, so stay tuned, I should have a review later in the week. I’m thinking quesadillas? The mozzarella is so melty, I have high hopes for the Mexican shreds. Maybe quesadillas AND nachos?! Who can say? It’s my world!
As for where you can find these shreds, it’s limited:
They say you should encourage your local store to start carrying them, and you should, because this stuff is hella melty and a great alternative if you aren’t into Daiya. I’m excited for nachos!
NPR wants to “crack the code” of vegan cheese analogs! »
Rachel Estabrook at NPR’s The Salt blog gets into the science of vegan cheese analogs, and poses some interesting questions. Why are we so obsessed with making some vegan cheeses behave exactly like casein-ful animal’s milk cheese? How are food scientists working on replicating this “hold onto itself and then lightly let go and then hold onto itself” action that makes dairy cheese melt? Which company has been the most successful so far, and who else is trying?
That answer is illustrated by this photo of Easy Vegan Info’s mac & cheese pizza with Daiya (here’s her recipe, I know what you really want). Yes, according to vegan cheese code-crackers, Daiya makes the best meltable vegan cheese on the market. Being a hardcore Follow Your Heart fan, I take issue with this assertion as nonsense, but also Daiya is a total gutbomb for me and I don’t eat it.* To each her own!
Maybe this new line of shredded vegan cheeses from Galaxy Natural Foods will be the melting vegan cheese that unites us on such a divisive subject. Has anyone tried it yet? It was supposed to be out in April and it’s already May! Give us our new toy, already.
If you want to discuss your most beloved/despised vegan cheeses here, please feel free. Category is: It melts!
*OK I might make an exception for this beauty.
[photo by Kelly Garbato via Flickr]
New Shredded Vegan Cheese! Exciting?? »
It’s from Galaxy Foods, who, in my very smart and correct opinion, makes pretty shitty vegan cheese. You know the classic vegan cheese that’s the butt of every joke? They make that. BUMMER. But, you know, this is shiny and new and maybe it’s not terrible? And it’s shredded! And Daiya needs someone to come at them, right?? I love Daiya but sometimes it reminds me of what eating Slimer might be like. Just a little. Which isn’t to say it doesn’t have its place and that I don’t really like it but yeah, I WANT MORE. Healthy competition, yo!
Hits the shelves in April, 2012. Everyone watch out?
Product Review: Galaxy Nutritional Foods’ new vegan cream cheese! »
[Totes awesome Instagram pic of the whole operation]
I got a chance to sample Galaxy Nutritional Foods new vegan cream cheese and I give it all my thumbs up! It’s yummy! First I made a bagel with the chive and garlic flavor, complete with tomatoes from my parents’ community garden plot, and it was tasty. I will say that it wasn’t garlicky enough for me—if you tell me it has garlic, it has to be garlicky with a capital HOLY MOLY. But it was good and didn’t have that kind of weird aftertaste some vegan cream cheeses have, you know?
BUT THEN! I decided to take the plain cream cheese they sent me and make vegan red velvet cupcakes with cream cheese frosting! MINI red velvet cupcakes! I made mini bundt cakes too but I can’t figure out how to make them look nice with frosting; they are more glaze-friendly. Now, if there’s one thing I hate, it’s red velvet cupcakes with VANILLA frosting. BLEH! It’s GOT to be cream cheese. I used this recipe and it was good for the cake but I don’t recommend the cream cheese frosting recipe that goes along with it. The frosting recipe doesn’t have any sugar in it and kind of tasted crazy. I looked at every other cream cheese frosting recipe on the internet and they all had two to eight (eight!) cups of confectioners sugar in them, so I added about a cup to my butter-and-cream-cheese mixture. MUCH IMPROVED! My final decision: YUM! Excellent cream cheese frosting! My omni sister loved it too, and my mom said it was delicious and it’s the only red velvet cake she’s ever liked! High praise.
[The only mini cupcake papers we could find in our house were Halloween-themed! SPOOKY!]
The thing I like about this vegan cream cheese is that it’s like kind of tangy—you know how real cream cheese is a bit tangy? Like plain-yogurt-tangy? Yeah, it’s like that. Tofutti and those others totally lack that. Maybe it’s because this is the first vegan cream cheese that’s cultured? Could be! You know how science is! I think this cream cheese would be really good for making those simple cream cheese-based cheese cakes; those should be a bit tangy.
What’s hidden inside those gorgeous little wontons? Restaurant-style crab rangoon, SUPRISE! Meagen of Vegan Food Addict is amazing, I want to live in her kitchen. Just under the table, I won’t take up too much space!
I didn’t even know what crab rangoon was until Meagen sent me this photo and now I want to eat so much of it. Good lord. Meagen made hers with vegan crab and Galaxy Nutritional Foods vegan cream cheese. It’s new!
Did you know there’s a new vegan cream cheese? Has anyone tried it? Man I have got to stop posting food porn on an empty stomach, visions of toasted bagels are dancing in my head.
If you have pretty food, share!