I'll have to check this out....thanks...

me to try a smear a couple of months ago.

Here is a link to Miyoko's products. http://miyokoskitchen.com/products-miyoko/

I brought four to a party over the holidays. I wasn't trying to fool anyone and announced that they were vegan cheeses but they all went over really well and the vegans were very very happy!

[font color="navy" face="Verdana"]I had the opportunity to try some of Miyoko's cheeses over the holidays. The textures are just right and they're delicious!

My remaining steps towards real veganism are cheese, Greek yogurt, and occasional eggs and sardines. Now there are some incredible egg substitutes and cheeses. Haven't had the chance to try making almond milk Greek-style yogurt yet, and I'm not quite sure what to do about the occasional treat of a can of sardines split with my cats.

Oh... and honey. I may never be a "true" vegan because I just don't get the point of giving up honey and don't like any of the alternatives. It's unique in its flavors & health benefits (raw local), and it does no harm to the bees. In fact, the process of bees making honey is beneficial, both for them and the environment, so I see no good reason to give it up.

or wholesale is cheddar. I'm going to try to make it from the recipe. One thing I miss when I give up dairy cheese is grilled cheese and stewed tomatoes. (I prefer my grandma's broth stewed tomatoes over creamy tomato soup any day.)

[font color="navy" face="Verdana"]I didn't know about that... will have to check it out.

You get a link instead.

http://www.amazon.com/Artisan-Vegan-Cheese-Miyoko-Schinner/dp/1570672830/ref=sr_1_1?ie=UTF8&qid=1354818488&sr=8-1&keywords=artisan+vegan+cheese

The roasted broccoli adds a lot of flavor, too.

http://detoxinista.com/2011/01/move-over-kraft/

I might be crazy. But, I think it tastes better than the real thing.

Have you tried both? Which is your fave? Have you used a different type of nut? I'm thinking maybe blanched almonds. Hubby loves mac-n-cheese & even liked the Daiya version, although I didn't. Thanks for the link! I'm going to try it soon.

mom and brothers and niece liked it when I made it for Chanukah. I always use cashews. I wouldn't try anything else because it works.

I'm not a big fan of Daiya I'd rather have pizza with no cheese than daiya cheese.

It was awesome. I added chipotle powder to spice it up.

I'm making this, this afternoon.

http://detoxinista.com/2013/01/healthy-queso-dip-dairy-free-soy-free/

Healthy Queso Dip

Oh my, I remember my first taste of soy milk back in the mid-80s. Retch.

How interesting:

I love almond milk! I can drink it plain, no sweetener, no flavor. It's wonderful for cooking, too. No aftertaste & thick & creamy!

I make a pretty good vegan Parmesan & a few weeks ago & made a great tasting vegan Alfredo with almond milk, but it was too runny. Got some ideas for how to fix that next time by adding arrowroot. My husband likes the Daiya cheddar shreds, but I'm not fond of them. I would love a non-soy ricotta replacement. Looking forward to seeing these almond cheeses at my local Whole Foods. Thanks for posting!

I've thickened it arrowroot and it worked fine but my favorite way to thicken a vegan sauce is homemade cashew cream.