I though soy kass was good but it's dairy. Who makes the best sliced parve cheese for melting?
Probably daiya- it is also the only one i know of available via a grocery store.
Daiya is the only one remotely approaching passable. But the real answer is change your menu. I'd rather have meat with no fake cheese, or fake meat with real cheese. Fake cheese on meat just ruins a good piece of meat.
The fake meat/real cheese combo is always better.
I'm thinking nachos or meat tacos where the melty cheese can taste fake.
Carlos and Gabby's has some sort of "cheesy" sauce they use on their Philly Steak subs and some other things. I don't think they're even using any sort of fake cheese, though- just some sort of creamy high fat sauce with the right amount of salt.
Nachos and meat tacos are perfect uses for fake meat because you're going for a flavor profile of the spice mix. Great excuse for using real sour cream and cheese.
If it's for nachos or meat tacos, then I heartily recommend this product:
http://www.chicagoveganfoods.com/prod...
It tastes great! I use it to top my vegan bacon-chili-cheese dogs.
It's hechsher is the /cRc\. I order mine from FakeMeats.com
If you do use it, let me know what you think about this product.
I'd say it depends on what kind of meat and what kind of cheese the recipe calls for. If its ground beef and mozzarella or Parmesan, definitely go fake meat/real cheese. If it's steak, like a Philly cheesesteak (where the cheese is supposed to be kind of trashy), I don't see why sparing use of fake cheese would be a bad idea.
On a similar note, I recently had coconut mozzarella at Pardes that was downright delicious. Obviously, they make it in-house, but does anyone know if there is anything like that available commercially?
There's a Chicago company that makes a Vegan "cheese" but I've never tried it.
http://www.welovesoy.com/
Daiya is decent, although some of the slices taste a bit bizarre. The mozzarella flavor is pretty good though. I wouldn't use it anywhere that the cheese flavor is supposed to be significant, but it's good for melting into something which you want to have a vaguely cheesy flavor and texture. I like it a lot in casserole, but I'm a bit eh on it for burgers.
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