vegansaurus!

Product review: Galaxy Nutritional Foods’ new vegan mozzarella shreds!  »

Here ye! Here ye! There is a new vegan cheese shred contender! Galaxy Nutritional Foods sent me their new vegan shreds to try and last night I made English muffin pizzas with the 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]

Product Review: Parmela Vegan Parmesan Cheese!  »

There’s a new vegan parmesan cheese on the market and it’s g-d glorious! It’s called Parmela and there isn’t much info on their website but that’s cool, I got your info because I’m good at internet sleuthing. Want proof? Become someone I’m sexually interested in and in minutes I’ll know your great great grandma’s middle name and what color underwear you wear. TO BED. WHAT. Of course, when I see you, I will pretend not to know who you are because that’s how true love works.

Anyway, this parmesan is DYNAMITE, an almond- and cashew-based with the added bonus of fermented soybeans that gives it this umami (yes, UMAMI) flavor that’s cheesy and savory and slightly tangy in a great way and it’s just irresistible. I’ve been putting it on everything—soups, salads, pasta, my fingers, my lova’s fingers, etc. It adds an extra dimension and depth and deliciousness to whatever the dish, and is absolutely worth trying. Plus, it comes in an adorable container that you can use for spices afterwards. Right now, you can buy or order it at a few places below. Uh oh, let’s go CRAZY!

Oh, and apparently a gluten-free version is going to be available in 2-3 months! Holler at it, my Celiac brothers and sisters and those on highly restrictive diets!

Here’s where it’s available currently, I suggest getting all up in it. Sorry you have to Google all of these businesses but I’m just too lazy to link them THEM’S THE FACTS.

In Southern California: 
Figueroa Produce Market in Los Angeles.
Locali in Hollywood
Viva La Vegan in Rancho Cucamonga
Grassroots Natural Foods in South Pasadena
Pacific Coast Greens in Malibu
Beach Tree Health Natural Foods in Long Beach
Irvine Ranch Market in Costa Mesa

In Northern California:
Never Felt Better {Vegan Shoppe} Sacramento

Nationally: 
Four Seasons Natural Foods in Saratoga, NY
Sidecar for Pigs Peace in Seattle, WA
Central Coop in Seattle, WA
Nicholas Markets in Cedar Grove, NJ
Nicholas Market in North Haledon, NJ
Food Fight! Grocery in Portland, OR
New Frontier Natural Foods in Prescott, AZ
Vegan Essentials

Punk Rawk Lab cheeses coming to Rainbow!  »

San Francisco vegans, it’s a big week for us and it’s only Wednesday! IMAGINE WHAT THE REST OF THE WEEK HOLDS. Probably mainly disappointment but JUST IMAGINE! So, word on the streets is that Rainbow will start carrying Punk Rawk Labs vegan cheese next week and than said vegan cheese is like Dr. Cow vegan cheese but only better. And that’s not just us, that’s omni cheesperts (JUST MADE IT UP, PASS IT ON). It’s moister, tastier, and you get twice as much for the same price. That’s the word. Me, I don’t know, I always thought Dr. Cow tasted like a fart but there are lots of people who love the stink and want farts in the mouth, so who am I to judge? But seriously, you’re nasty.

Anyway, anyone tried it? Excited? Look for it next week at Rainbow Grocery!

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? 

Rau Om’s mind-blowing new vegan cheese; you must try!  »

I just tried this Tofu Misozuke cheese from Rau Om spread on some whole grain crackers and it was SO DAMN GOOD.

Well, not that exactly. What had happened was, when it first arrived, I greedily ripped open the packaging, cut off an enormous chunk, and stuffed it straight in my maw. Then, I spit it out because it was DAMN POTENT. I then read the accompanying information and saw that it was supposed to be eaten like CHEESE. My bad!

Finally I came correct with some crackers and it blew my mind one more time. Creamy, pungent, expensive-tasting, “real” cheese. Like, you could serve this to omni guests and they would eagerly wish to learn more about it, and you would be like, “NOT UNTIL YOU GO VEGAN, OK?” and then they would go vegan and BAM! Look at you and your activism, all saving the world and shit via delicious vegan cheese. 

If you want to try this stuff inside the United States, you have two options: You can order from maker Rau Om’s online store; or, find them at Sunnyvale and Palo Alto farmers markets. Also, if you have a minute, read this article to learn tons about this kind of cheese, so that you know more about things than everyone else, and can make other people feel stupid when you talk about it. Like, who doesn’t know about tofu misozuke!? Philistines!! 

Recipes: homemade nacho and Italian-style cheeses!  »

Two recipes, one post! Though I love my vegan cheese in a jar, I also enjoy making my own condiments at home. Both of these cheeses are mostly raw, yet I always end up cooking with them. Added bonus—soy- and gluten-free!

Nacho cheese sauce
Ingredients
1 cup soaked cashews**
1/2 Tbsp. olive oil
1/2 cup water
Juice of half a lemon
1 clove of garlic
2 bell peppers
1 1/2 tsp. salt

Instructions
Blend together until completely smooth. I add a little bit of red chili pepper for some kick. I own a Vita-Mix, which completely pulverizes my cashews in a matter of seconds. This should work with a run-of-the-mill blender or food processor—so snobby! Sorry, I just can’t help it. If you still have chunks of cashews in your cheese, you can always strain it through a nut milk bag.

You can leave it as a raw sauce, or bake it onto something, even just heat it up on the stove and pour over some chips. Add jalapenos if you are so inclined.  My next venture is to leave out the spice and make mac ‘n’ cheese with it. 

I’ve used this cheese sauce on broccoli, Brussels sprouts, and enchiladas.

Cheesy Brussels sprouts!

Cheesy broccoli!

Enchiladas!

Italian-style cashew cheese
Ingredients
1 cup soaked cashews
3/4 cup water
Juice of half a lemon
4 cloves of garlic (you may want to start with 2)
salt and pepper to taste (start with 1/2 tsp. salt and 1/4 tsp. pepper)
1/2 tsp. Italian herbs

Instructions
Put water and cashews into a food processor/blender/Vita-Mix, and blend until smooth. Add the rest of your ingredients, all EXCEPT Italian herbs. Taste. Want more zip? Add more lemon juice. I end up using about a teaspoon of salt, and probably between 1/4 and 1/2 tsp. pepper. Too thick? Add a little more water. Once you get your base right, add Italian herbs. Blend them ever so slightly, just until incorporated; you don’t want them to break down too much and turn your cheese green!

There you have it. Soy-free, gluten-free, fresh vegan mozzarella. Or whatever you want to call it. I LOVE this stuff! I use it on all my veganized “Italian” food—pizza, eggplant “parmesan,” plain old pasta. It is amazing!

The cheese comes out so fancy if you have a squeeze bottle!

My eggplant “parmesan,” or as I like to call it, cheesy Italian eggplant casserole. Want this recipe? I give out all my secrets after a couple rounds of cocktails—on you!

**Soak 3/4 cup raw, unsalted cashews for at least six hours—covered, at room temperature—but best if overnight, in a container with a lid in the fridge. If you are short on time, you can boil the cashews on medium-high for about 15 to 20 minutes, until cashews are soft.

Support local vegans + your love of nacho cheese!  »

Never Felt Better, the adorable all-vegan store in Sacramento that we all love, has a Kickstarter to raise money to put in a !!!!VEGAN NACHO CHEESE BAR!!!!  If you’re reading this blog then I’m assuming you love nacho cheese. If you’re reading this blog and you don’t love nacho cheese then don’t be reading this blog, you feel me? JK PLEASE DON’T LEAVE WE NEED THE HITS TO VALIDATE OUR EXISTENCE/LOVE YOU.

Anyway, the money you’re donating is going to support the ONLY all-vegan store in California and nacho cheese and the vegan economy. If you’re a vegan with a little extra change in your pockets, do a solid and kick them some. Also, please see our coverage of vegan cheese because it’s pretty great, if not poorly tagged. FUCKING TUMBLR. Now, some nachos one time for your mind:
[Photo via the delicious and amazing Vegan Crunk!]

Product review: Nacho Mama’s Vodoo Queso  »

On my quest to try every vegan queso created, I stumbled across Nacho Mama’s, based in Austin, Texas. Creator and chef Alana was gracious enough to send me two jars of her new Voodoo Queso to sample (and then review)! It’s SO TASTY AND DELICIOUS OMG YOU GUYS, GET SOME. The first jar did not last long—I ate more that half of it, straight from the jar, the night of their arrival. Okay, okay, I let my roommate have a spoonful.

What makes Voodoo Queso different from her other flavors is the addition of black beans. It’s like a spicy, cheesy bean dip. Beware—this dip has kick! Definitely not for the faint of heart. I, however, can handle my spice.

I felt like I should make something with it, not only to prove I have self-control but to show everyone an example of how to use it. So, I made a burrito with black beans—kind of unnecessary, since the dip already contains them, but I was HUNGRY and wanted to make the queso last—Voodoo Queso, and avocado. YUM.
Alana, in an email to me, explained “I use it to replace meat in lots of Mexican dishes. Tacos, Tostadas, Enchiladas…but my favorite, aside from on it’s own with chips, is a layered dip with our regular vegan quesos. Snack heaven!!” Yes and Yes. I wish I could make her product last long enough to make all of those things! It’s JUST TOO TASTY!

Seriously, you guys will probably want to pick up two jars. Prepare to be blown away. And consider this—it’s not only extremely delicious, but has no fat, no gluten, no soy, no nuts, no cholesterol and no allergens!

If you live in Texas or the surrounding Southwest states, chances are you can find this at Whole Foods. For now, the rest of us have to get it from Vegan Essentials! Fine by me—vegans helping vegans, yo.