Last weekend I made a batch of pizza dough from Vegan With a Vengeance, split it into four, and froze it. The recipe makes enough dough for 2 pizzas, so the idea was to make a different half-sized pizza each Friday during MoFo.
For week 1, I decided to do my own taste test of the two top vegan cheeses on the US market: Teese and Daiya. I split the dough up yet again to make 3 tiny rectangular pizzas: one for the Teese, one for the Daiya, and one for a blend of the two.
CHEESE #1: TEESE VEGAN CHEESE
Price: $5.59 at Healthy Alternatives for 10 oz.
Very slight. Before I started eating it I tore it in half to see how it stretched and saw some strings of cheesiness, but as it cooled off it did not stretch as much.
good, but chemical-y. Not as sweet tasting as the Daiya
Before baking, Teese has a very slimy consistency. However, baking dried it up a bit and it had a nicer look and feel when it came out. Very smooth.
CHEESE #2: DAIYA VEGAN CHEESE
Price: $5.59 at Healthy Alternatives for 8 oz
More so than Teese, and stays stretchy for a wider temperature range than does Teese
sweet, junk food-y
Before baking, Daiya seems dry and crumbly. But don’t let this fool you, because when it melts it gets nice and gooey and you can see a layer of grease on top… just like I remember Domino’s pizza having.
PIZZA #3: HALF & HALF
I thought that this would be the best out of the three, because each cheese brings something a little different to the table both consistency- and taste-wise. However, the first thing I thought when I bit into it was that it tasted like feet. So hey, at least you don’t have to go out and buy two different kinds of cheeses to get the best finished product… you’re better off using just one or the other.
The Daiya is easier to use than Teese, because it is already conveniently shredded and bagged. The Teese comes in a somewhat hard-to-open tube and is a bit of a pain to shred since it is so soft right out of the package. But maybe you don’t want your cheese to be shredded, in which case use Teese because you can slice it up for, say, a fancy-looking white pizza or bruschetta.
I didn’t get a good amount of cheese on the Teese pizza, because I figured that the bigger shreds would spread out more when it baked and they didn’t. That made it a little harder for me to judge the Teese than the Daiya. I prefer the Daiya overall, though both cheeses are really good and I’ve known omnis to love pizza with either. Vegan cheese has come a long way in the past few years.
I still have some of each left over, so stay tuned for the next few days as I test them to see how they compare in other recipes!