Daiya tested & approved
1. Preheat oven to 400 F and roll out both sheets of puff pastry.
2. Mix together egg replacer and lightly brush over both sheets of puff pastry.
3. Pulse the mozzarella shreds in a food processor so that they are more finely grated.
4. Mix together oil and garlic powder and brush lightly over one of the sheets of pastry.
5. Sprinkle the mozzarella over top of the pastry that has been brushed with oil.
6. Place the other sheet of puff pastry over top of the filling, 'egg' side down and firmly press the two sheets together.
7. Cut into narrow strips, twist, and brush with garlic olive oil.
8. Sprinkle with finely chopped parsley.
9. Bake approx. 10 min at 400 F, or until golden and puffed.
Allow to cool slightly before serving.
Preheat oven to 350°. Clean mushrooms and remove the stems. Place mushrooms on a baking sheet or in a muffin tin, which holds them well for stuffing purposes, and set them aside while you make the stuffing.
Finely chop shallots and garlic. Melt butter in small pan and sauté shallots and garlic until soft and slightly browned. Cut lemon in two and squeeze the juice into the pan, and cook a little longer.
Remove pan from stove and put shallot mixture in a small mixing bowl, using some of the liquid but not too much. Let that cool and then add the Daiya Shreds, chopped parsley and some pepper to taste. Mix together and stuff the mushroom caps, mounding them slightly. Place in oven and cook for 12 to 15 minutes, until the mushrooms are cooked through and the cheesy stuffing is slightly browned.
Serve and enjoy.
Cut up a Daiya Jack Style Wedge into small cubes (approximately ½ inch cubes) and set aside.
Wash and dry cherry tomatoes and basil. Pick 2 basil leaves from the bunch. Poke the tip of 1 basil leaf through the skewer. Then take a cherry tomato and poke it through the skewer so it’s touching the basil. Take the other end of that basil leaf and poke it back through the skewer so that it is now weaving around the cherry tomato.
Repeat with this process using a cube of the Jack Wedge instead of a tomato.
Keep repeating this process, alternating between tomato and Daiya until the skewer is filled up.
Place all finished skewers onto a plate and drizzle with balsamic reduction.
1 bottle of balsamic vinegar
1/2 teaspoon of sugar
Pour your bottle of vinegar in a small pot or saucepan. Heat the vinegar over high heat until it begins to boil. Reduce temperature of burner to medium heat and add sugar. Whisk the vinegar and sugar until it is dissolved. Continue simmering until the vinegar has evaporated and thickened. Remove from heat and cool.
Place all ingredients into food processor and mix until fairly smooth.
Serve with pita crisps or baguette.
1. Preheat oven to 400 degrees.
2. In a large bowl, whisk together flour, salt, pepper, cayenne pepper, garlic powder, and baking powder. Add Daiya Cheddar Style Shreds and toss to coat.
3. In a food processor, blend the onion and mushrooms until finely minced.
4. Add sausage, onion & mushroom paste, and olive oil to the bowl.
5. Stir everything with a large spoon until well combined.
6. With your hands, roll mixture into 1-inch balls and place on a parchment-lined baking sheet.
7. Bake until balls are golden and cooked through, about 25 minutes.
8. Serve warm.
Chop mushrooms into coarse chunks.
Saute chopped mushrooms in skillet until glazed with coconut oil
Add coconut milk and Daiya Jack wedge to skillet
Heat to low boil to melt Daiya. Mix until it is all melted and mixed in.
Place green beans into casserole dish
Cover with mushroom cheese sauce
Cover casserole with fried onions
Bake at 350 for 30 mins
Preheat oven to 400 F.
In a blender or food processor, blend the cashews and water until smooth.
Add silken tofu, cornstarch, nutritional yeast, salt, pepper, and tarragon to the blender and blend until smooth and uniform.
Saute the finely chopped mushrooms and onions for approx. 5 min.
Mix the tofu mixture, sautéed vegetables, and Daiya shreds in a large mixing bowl. Finely chop the parsley and stir in the mixture.
Fill the tart shells with filling and bake at 400 F for approx. 20-30 min or until filling is set.
Allow to cool slightly before serving. This dish reheats well in the oven, so you can freeze leftovers for a later date.
Mix your dairy-free milk alternative with apple cider vinegar and set aside. In a large bowl, combine the first five ingredients. Cut in margarine until the mixture resembles coarse crumbs. Stir in ‘buttermilk’ until crumbs are moistened. Next, gently fold in your Daiya Cheddar Style Shreds and diced apple. Place dough onto a generously floured surface and knead until dough is a smooth consistency and no longer sticks to your hands. Divide dough into two equal sized portions and place onto a baking sheet lined with parchment. Pat each ball into circles about ¾ in. thick. Score rounds into 8 pie-shaped pieces and sprinkle with sugar. Bake at 400° for 20 minute or until golden brown.
Bring a large pot of salted water to a boil. Add pasta and and splash of vegetable oil, cook about 6 minutes or until al dente. Drain the pasta - do not rinse.
On medium heat, in a saucepan, melt the Earth Balance. Next, whisk in the nutritional yeast and paprika. Then add in the garlic powder, onion powder, mustard powder and almond milk. Stir until combined and the liquid starts to thicken. Add in the Daiya and whisk. The sauce will begin to thicken even more, which is good. Continue to stir the sauce on medium heat until smooth. Lastly, add a little salt and pepper to taste.
Add the pasta to the saucepan of cheesy goodness and mix until combined. Enjoy!
Preheat oven to 375°F.
Generously grease a 9 x 9-inch pan or baking dish. Mix ground flaxseed with water and let sit to congeal. Finely chop green onion and Daiya Jalapeno Garlic Harvarti cheese.
Place entire package of cornbread mix in large mixing bowl.
Add 1 1/2 cups milk substitute, flax seed mixture, 1/3 cup oil, diced green onions and Daiya wedge.
Mix until all ingredients are incorporated. Pour into pan and bake for 25 minutes or until nicely browned.