Cashew cheeses are better if you let them sit around for a bit (like a week or so) because they start to ferment, which makes them go from "tangy cashew paste" to "unmistakably cheese of some variety". It is kind of like goats' cheese more than it's like cow cheese.
The soy-free Cheezly is pretty good, or at least better than the other Cheezly varieties. Sheese tastes like air-dry modelling clay, in my opinion. But then again, so does Caerphilly, and most sheep cheeses, so if that's what floats your boat, go for it.
Oh, and to any non-Americans intrigued by daiya: I found it profoundly disappointing. It tastes cheese flavour. Or cheese flavour flavour. Like wotsits or quavers but melty snot instead of crispy crisps.
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