Daiya Plant-Based Cheese Shreds (Cheddar, Mozzarella & Pepper Jack)Ī roundup of vegan shreds wouldn’t be complete without special mention of Daiya.

The cheddar is tangy and salty, my new go-to for baked potato skins. The brand’s mozzarella is mild and creamy, with only the slightest tartness. A lot of vegan cheeses taste cheese-like in a nondescript way. What I like most about the Moocho cheeses is that they’re flavor-forward. And it, too, offers meltiness as a selling point. Its spinoff brand, Moocho, has quickly become a favorite in my home. Just this year, the Tofurky company, maker of the famous vegan holiday roast, dipped its toes into plant-based cheese. Moocho Foods Dairy-Free Shreds (Cheddar, Mozzarella & Fiesta Blend) To have a store-bought vegan cheese that does what cheese is supposed to do texturally is opening up new recipes for me, from baked ziti to homemade cheese sauce. What makes these shreds so special is they do melt, not only when they’re sandwiched between hot layers (as in a grilled cheese), but also when they’re put on a pizza or flatbread and popped into the oven. The mozzarella shreds are a little milder.

I haven’t sampled the Colby Jack yet, though to be honest, I don’t taste a huge flavor difference between cheddar and mozzarella. Violife shreds come in cheddar, Colby Jack, and mozzarella varieties. The first is shredded cheese from the Violife brand. Violife Shreds (Cheddar, Colby Jack & Mozzarella) For your pizzas, your nachos, your casseroles, and your lasagnas, I have two recommendations.

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