Daiya wedges review

It’s no secret that I am not Daiya’s biggest fan. A better description is that I appreciate Daiya– it’s broadening availability, it’s ability to hold pizza ingredients together, the familiarity of a cheese-like substance. But compared to other brands, namely, my beloved Heidi Ho Organics, it doesn’t hold a candle.
On a whim, I thought I would give Daiya a second chance, and bought the jalapeño garlic-style Havarti wedge.
Welcome to Five-Dollar Mistake. 
It tastes like the pasteurized cheese wedges you get in Christmas gift baskets, doesn’t have the same freshness found in Heidi Ho, and still has that weird, rubbery texture that will simply NOT melt (even though Daiya claims it does.)
Daiya wedges are tolerable, but only because I like jalapeños. I will finish this block of plastic, but I am definitely looking forward to the day I place my order at Heidi Ho for more Chipotle Cheddar, Feta, Monterey Jack, and Smoked Gouda.  Their cheeses cost $6.00 plus shipping, but it’s worth every penny.
Heidi Ho is made with hazelnuts, not palm fruit oil and tapioca.  In fact, I polished off the Gouda block last night– I can’t say I have ever done that with any other vegan cheese.  It’s literally that good… And AMAZING on enchiladas.  
The packaging prevents you from seeing what’s actually inside.  I wonder why.
Oh, I see.  Because it looks like soap.  Or scary pasteurized Christmas cheese.  Maybe a Regretsy version of pasteurized Christmas cheese-inspired “natural” soap.
Daiya did NOT pass the straight-off the block test, unlike Heidi Ho, which is amazing by itself, straight out of the fridge.  I didn’t bother melting it, because I know it won’t.  Heidi Ho melts pretty well.
Daiya left sticky residue on my knife… Heidi Ho leaves a completely clean blade… not even a trace of oil.

2 responses to “Daiya wedges review

  1. I haven't tried wedges yet because they aren't in Canada yet… But the shreds DO melt. Say what you will about flavour etc, but they do melt. Maybe you are missing something?

  2. Haha! Perhaps I am missing something… Many folks really enjoy Daiya. I'm just not one of them. :P

    It is true that Daiya melts at certain temperatures. But if you cook it on a pizza, like Papa Murphy's, it turns semi-rubbery and semi-crunchy. Not appealing. If you microwave it on a tortilla or something, it works pretty well.

    But given the quality of other vegan cheeses out there, I wouldn't settle for Daiya. It upsets my stomach and my boyfriend's and the ingredients aren't as high quality as those of Heidi Ho.

    The ingredients of Heidi Ho's Chipotle Cheddar are: Filtered Water, Hazelnuts, Lemon Juice, Tahini (sesame seeds, cold-pressed safflower oil), Roasted Red Peppers, Agar, Nutritional Yeast, Paprika, Dijon (vinegar, mustard seed, sea salt, nutmeg), Chickpea Miso (chickpeas, rice koji, sea salt, koji spores), Sea Salt, Onion, Garlic, Chipotle, Naturally Sourced Citric Acid.

    Daiya's cheddar wedge has: Filtered water, tapioca flour, palm fruit oil, non-GMO expeller pressed canola and/or pressed safflower oil, pea protein, coconut oil, salt, inactive yeast, vegetable glycerin, xanthan gum, vegan natural flavours, gum arabic, lactic acid (vegan, for flavor), annatto, titanium dioxide (a naturally occurring mineral), natural smoke flavour, vegan enzyme.

    Overall, I'm way more impressed with Heidi Ho's choice of ingredients, the taste of their cheese, and the overall “melt-ability.” Heidi Ho has never upset my stomach the way Daiya does.

    I am grateful that Daiya is becoming more widely available as a cheese substitute for vegans and those who are lactose intolerant… But… I still have to go with Heidi Ho. :P

    Thanks for stopping by, Madison! I hope you'll find Daiya on Canadian shelves soon. Many people here really like that Havarti. :)

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