One of my recent amazing product discoveries is this new Cheezly cheese which is soya and dairy free/vegan. How do they do that? I hear you ask. Well, I have no idea, but it actually tastes really good. I would eat this just on its own as slivers or slices of cheese because it really does tastes so good. I’ve tested it on a few ‘dairy guzzling’ friends and one said she thought it was quite nice but with a slightly strange texture. Another said it was a bit bland, like mild cheddar.
Water, non hydrogenated vegetable fats and oils, pea protein, potato starch, thickeners: carrageenan, locust bean gum, salt, dried yeast, natural flavouring, spirit vinegar, tricalcium phosphate, sodium citrate, sugar, natural colour: annatto.
The cheese has quite a good consistency too and could be sliced or grated and melted really well into my chilli and jacket potato meal this week. We used it recently on the Cookability Gluten, Dairy, Egg and Nut free cookery course I attended in London. We used this cheese in a quiche, some savoury flap jacks and in the bread we baked. It works well in baking but I’m not sure how it would cope in a sauce or lasagne. Any tried this?
I’ve taken another picture of the actual cheese too so you can see what it looks like. It’s red in colour, a bit like a red leicester and I bought the cheddar style variety. I’m not sure if they do other varieties. It slices really well and is a little but crumbly but not quite a crumbly as the original cheezly soya cheese.
It works well on crackers with chutney, melted on meals or pizza, in baking and most importantly, just eaten straight out of the packet. You do need to keep refridgerated and the packet says to consume with five days. That shouldn’t be a problem for me since I seem to have some every time I eat a meal as it’s such a treat, but it obviously doesn’t last as long as normal cheese.
I’ll tell you what it does remind me of. Does anyone remember those cheesy footballs you used to have a parties? It’s kind of a bit like those I think in the texture, and tastes just like a soft mild cheddar.
I’d love to hear from anyone else who has tried this and if you haven’t tried it yet go out and buy some. It really is the best dairy free cheese I’ve ever tried, and it just happens to be soya free as well which is an added bonus if you are unable to eat dairy or soya.
Special thanks to Venetia Cameron-Rose of Cookability who introduced me to this cheese on her Cookability gluten, dairy, egg and nut free cookery course, which I would highly recommend to any other allergy peeps out there.