Daiya Cheese Shreds 8 oz.

QTY

205

NEW FLAVOR AVAILABLE!
A true breakthrough in vegan cheeses! Pangea is proud to offer the FIRST cheese alternative that actually melts into a stretchy consistency like that found on dairy-cheese pizza. It makes amazing vegan pizzas and offers authentic dairy-cheese consistency when melted in just about any recipe. Awesome! And for those of you who already eat soy products 10 times a day, this product is not soy-based, for a change. No MSG. Kosher. Available in 8 oz (225 g) bags in Mozzarella, Cheddar, and NEW Pepperjack!
Storage: Always keep refrigerated. For optimum quality, use Daiya within 1 week of receiving it. It may also be frozen upon arrival to extend its shelf life.
Handling Instructions: Use Daiya in the same way you would use regular cheese shreds.
Pizza: It is important to use the optimum amounts of Daiya on pizza for best performance. 10 inch= 4 ounces; 12 inch= 5-6 ounces; 14 inch= 8 ounces; 16 inch= 10 ounces; 18 inch= 12 ounces
Baking with Daiya: For best results (as a topping such as the top layer of a lasagna) add Daiya in the last 5 - 10 minutes (depending on temperature) when baking. This will yield smooth melting properties without excessive browning.
Tip: Try adding Daiya at the very end after baking is finished, by sprinkling a shredded layer on top of oven-hot food and covering for a few minutes.This preserves the most nutrients and maintains optimum resilience.
The product ingredients do not contain common allergens including soy, wheat, barley, corn, rice, gluten, and nuts. Made in facility free of animal products, milk, egg, soy, peanuts, and tree nuts.
Ingredients:
Mozzarella: Filtered water, tapioca and/or arrowroot flours, non-GMO expeller-pressed canola and/or non-GMO expeller-pressed safflower oil, coconut oil, pea protein, salt, vegan natural flavors (derived from plants; no MSG), inactive yeast, vegetable glycerin, sunflower lecithin, calcium citrate, xanthan gum, citric acid, vegan bacterial cultures.
Cheddar: Filtered water, tapioca and/or arrowroot flours, non-GMO expeller-pressed canola and/or non-GMO expeller-pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegan natural flavors (derived from plants; no MSG), vegetable glycerin, sunflower lecithin, calcium citrate, xanthan gum, citric acid, annatto, vegan bacterial cultures.
Pepperjack: Filtered water, tapioca and/or arrowroot flours, non-GMO expeller-pressed canola and/or non-GMO expeller-pressed safflower oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavors, vegan lactic acid, spices, garlic, titanium dioxide (a naturally occurring mineral).
Nutritional Facts:
(Italian):
Serving Size: 28g (1 oz)
Servings: 8
Calories: 90
Total Fat: 6g
Saturated Fat: 2.5g
Trans Fat: 0g
Cholesterol: 0mg
Protein: 1g
Sodium: 280 mg
Carbohydrates: 7g
Fiber: 1g
Sugars: 0g
Nutritional Facts:
(Cheddar):
Serving Size: 28g (1 oz)
Servings: 8
Calories: 90
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Protein: 1g
Sodium: 250 mg
Carbohydrates: 7g
Fiber: 1g
Sugars: 0g
Nutritional Facts:
(Pepperjack):
Serving Size: 28g (1 oz)
Servings: 8
Calories: 90
Total Fat: 6g
Saturated Fat: 2g
Trans Fat: 0g
Cholesterol: 0mg
Protein: 1g
Sodium: 300 mg
Carbohydrates: 7g
Fiber: 1g
Sugars: 0g
SHIPPING THIS ITEM: This item is perishable and requires that your order include a cold pack and insulated container ("FREEZY"), as well as fast enough shipping.
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Write a Review

Amaazing!
April 30, 2011 | Allie

This stuff tastes delicious and melts well. I love frying it with avocado in tortillas for quesadillas, or just melting it with some vegan butter/milk for mac & cheese. It stays gooey once it's melted though, even when it gets cold.

Pepperjack is good
May 13, 2011 | Christina

I really like the pepperjack flavor and really like to put it on my pizzas.

Pepperjack
May 27, 2011 | Helen Gift

I love Daiya, but I have to say the pepperjack is not "pepperjack" enough; that is, not nearly enough heat. It still tastes good, though.

Cheese crisps!
March 27, 2013 | k

My son adores this cheese! It tastes good melted, plain; if you put a small handful in a frying pan mash flat and cook a few minutes on each side you have a cheese crisp. Sooo good.

A Must-Have Kitchen Item
April 4, 2013 | Ken

I will have to try that cheese crisp idea. I might even throw in a pinch of flour or corn starch and smoked paprika for crispness & browning. I buy this product regularly (especially the Mozzarella) to finish my tofu scrambles. It binds everything together without me having to adjust the color or flavor. Then my scramble more closely emulates the texture of slightly scrambled eggs. Plus, thanks to the Daiya shreds, the mixture holds well enough not to fall out of your "sausage & egg" (vegan hot dog & tofu scramble) sandwich! Also a great topping for Vegan hot dogs & burgers, other types of sandwiches, pasta & rice dishes, and salads.