Has anyone tried Follow Your Heart vegan cheese (the same company that makes the Vegenaise)? It's great. It comes in mozzarella, cheddar, and montery jack. I don't care too much for the cheddar becuase it's a little too sharp for me. I would say the montery jack is my favorite. The good thing is that they melt pretty well. I put it on pizza and it is great!!! Probably one of my favorite meals. It's also great for vegan macaroni and cheese and layered Mexican dip.
Follow Your Heart vegan cheese
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I tried the cheddar and didn't like it at all. I have a pack of the mozza- but somehow it ended up in the freezer (unopened) and I don't know what it will be like now, so I just left it there, lol.
Anyone ever freeze then thaw it? Any good?
**I have to edit to add that all I did with the cheddar was 'grate' it and add it to pasta-- maybe that was part of the problem?
Anyone ever freeze then thaw it? Any good?
**I have to edit to add that all I did with the cheddar was 'grate' it and add it to pasta-- maybe that was part of the problem?
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I love it! I don't eat it all the time, but I do love it.
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My favorite ones are mozzarella and cheddar. It's a bit expensive, though...
There's a local pizza place that uses their mozzarella as the vegan cheese option.
Oh, and the health food store around here used to keep their Vegan Gourmet cheese in the freezer. It's fine if you want crumbled cheese... But if you want to melt it, it's much better unfrozen.
It kind of acts like tofu. When you freeze it, the texture changes and it toughens up.
My favorite ones are mozzarella and cheddar. It's a bit expensive, though...
There's a local pizza place that uses their mozzarella as the vegan cheese option.
Oh, and the health food store around here used to keep their Vegan Gourmet cheese in the freezer. It's fine if you want crumbled cheese... But if you want to melt it, it's much better unfrozen.
It kind of acts like tofu. When you freeze it, the texture changes and it toughens up.
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Oh- well maybe I would like it better that way anyway. So I just thaw it and use it like normal? Good to know..
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I still cannot uderstand how people say this stuff melts. I have tried every possible cooking method and it just sits there - inert little shreds of cheese colored materiel.
It doesn't even vaguely taste like any cheese product I ever came across... I've tried every single kind and ended up throwing them all out after using less than 1/4 of the block...
And if you knew how frugal I am, you'd realize how very much I dispise the stuff to throw it out rather than try and use it SOMEHOW.
It must fill a niche for someone, obviously. I'm truely glad people like it. I just cannot imagine how or why they do...
It doesn't even vaguely taste like any cheese product I ever came across... I've tried every single kind and ended up throwing them all out after using less than 1/4 of the block...
And if you knew how frugal I am, you'd realize how very much I dispise the stuff to throw it out rather than try and use it SOMEHOW.
It must fill a niche for someone, obviously. I'm truely glad people like it. I just cannot imagine how or why they do...
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It works if you cook it at a super high temperature, like almost 500F. And cover it with foil. Then put it under the broiler for the last few minutes, uncovered.Originally Posted by Tofu-N-Sprouts
I still cannot uderstand how people say this stuff melts. I have tried every possible cooking method and it just sits there - inert little shreds of cheese colored materiel.
It doesn't even vaguely taste like any cheese product I ever came across... I've tried every single kind and ended up throwing them all out after using less than 1/4 of the block...
And if you knew how frugal I am, you'd realize how very much I dispise the stuff to throw it out rather than try and use it SOMEHOW.
It must fill a niche for someone, obviously. I'm truely glad people like it. I just cannot imagine how or why they do...
Quote:
http://store.foodfightgrocery.com/sheese.html
I love blue cheese. This one is a bit sharp but it tastes great with crackers
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YES!Originally Posted by kentauros
For any of these "cheeses" has any of them managed to produce a blue cheese at all? I have yet to see such a thing and would love to try a Stilton![]()
http://store.foodfightgrocery.com/sheese.html
I love blue cheese. This one is a bit sharp but it tastes great with crackers
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I used it in spinach artichoke dip, which was VERY yummy, I've also made mac 'n cheese w/ the cheddar but it just tasted like cheap boxed stuff, I'd rather do the nut. yeast sauce for that sort of thing. I still have half a block in my freezer, I guess I'll just use it next time I need more dip.
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I had that main site in my bookmarks but I haven't looked up vegan cheeses in a while. I also had the Follow You Heart site and was always curious about it's melting capabilities. I'll have to look into them again locally, though I may see what ordering foods that should be kept cold is like
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By the way, the best pizzas are made in wood-fired ovens where the temps get into the 700-800F range. Of course, you can't do that at home (unless you have an outdoor mud oven) but with a baking stone or a kiln shelf you can at least get to the 500F+ range. At those temperatures, a pizza will cook in about 3-5 minutes, crisping the crust while turning the water in the dough to steam and puffing it all up nicely. The ambient oven temperature should melt any cheese with ease
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I see that on the Foodfight site, they are "temp out" of everything but Gouda and Cheddar w/ chives. Oil well...
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Thanks!Originally Posted by Alfiedog
YES!
http://store.foodfightgrocery.com/sheese.html
I love blue cheese. This one is a bit sharp but it tastes great with crackers![]()
I had that main site in my bookmarks but I haven't looked up vegan cheeses in a while. I also had the Follow You Heart site and was always curious about it's melting capabilities. I'll have to look into them again locally, though I may see what ordering foods that should be kept cold is like
By the way, the best pizzas are made in wood-fired ovens where the temps get into the 700-800F range. Of course, you can't do that at home (unless you have an outdoor mud oven) but with a baking stone or a kiln shelf you can at least get to the 500F+ range. At those temperatures, a pizza will cook in about 3-5 minutes, crisping the crust while turning the water in the dough to steam and puffing it all up nicely. The ambient oven temperature should melt any cheese with ease
I see that on the Foodfight site, they are "temp out" of everything but Gouda and Cheddar w/ chives. Oil well...
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Since everyone said the mozza was better, tonight I got the frozen block of it I had out of my freezer, grated it and put it on a pita pizza..
I cooked the pizza as normal at about 300 till the onions, mushrooms and tomatoes were cooked.. but the cheese didn't melt as nice as I had hoped, so I turned the oven to broil and let it go for a few and I came back to a perfect pizza!
And it was fully vegan-- and still great.
I have pizza... good pizza. whoohoo!!
I cooked the pizza as normal at about 300 till the onions, mushrooms and tomatoes were cooked.. but the cheese didn't melt as nice as I had hoped, so I turned the oven to broil and let it go for a few and I came back to a perfect pizza!
And it was fully vegan-- and still great.
I have pizza... good pizza. whoohoo!!
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i've tried the cheddar and mozzarella on nachos and it melted in the microwave pretty well.
But here is something a bit odd - once opened, the mozzarella grew a pink/red blush in my fridge, a little like a crimson mold. i just washed it off and still used the rest of the cheese, and I'm alive to tell the story.
I haven't tried the monterey jack.
But here is something a bit odd - once opened, the mozzarella grew a pink/red blush in my fridge, a little like a crimson mold. i just washed it off and still used the rest of the cheese, and I'm alive to tell the story.
I haven't tried the monterey jack.
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Just melt it in a saucepan over a burner. Then pour it onto pizza right before it goes in the oven.Originally Posted by Lady Clare
Oh- well maybe I would like it better that way anyway. So I just thaw it and use it like normal? Good to know..
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I've only had the cheddar and mozzarella. I didn't like the cheddar at all, but I love the mozzarella. I could just eat it by itself, but I generally put it on a pizza.
It does melt. I bake my pizza at 350 degrees, then when it is done or nearly done I take the pizza out, turn on the broiler and let that heat up for a minute, then stick the pizza back in for one or two minutes and the cheese melts beautifully.
It does melt. I bake my pizza at 350 degrees, then when it is done or nearly done I take the pizza out, turn on the broiler and let that heat up for a minute, then stick the pizza back in for one or two minutes and the cheese melts beautifully.
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I'm one of the FYH haters too I guess. <sigh> I am intrigued though, by 'eggplant's idea of melting it first and POURING it over pizza or whatever - that has possibilities...
Anyone who lives in or near seattle, the vegan grocery in the U-District (Sidecar for Pigs' Peace) carries some unusual vegan cheeses (including blue) that I have not seen anywhere else. I didn't buy them because I had not way of keeping them cold on the 1 hour bus ride home but I will try them next time I'm there. I can't remember the name of the brand but they were vacuum packed with a paper label stuck to one edge of the vacuum.
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Quote:
http://www.scheese.co.uk/
That is probably Sheese that you saw. They make blue and other unusual flavors.Originally Posted by VegAnna
Anyone who lives in or near seattle, the vegan grocery in the U-District (Sidecar for Pigs' Peace) carries some unusual vegan cheeses (including blue) that I have not seen anywhere else. I didn't buy them because I had not way of keeping them cold on the 1 hour bus ride home but I will try them next time I'm there. I can't remember the name of the brand but they were vacuum packed with a paper label stuck to one edge of the vacuum.
http://www.scheese.co.uk/
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