Daiya Chocolate Cheezecake

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

First, happy National Cheese Lovers Day (who knew?). We are glad to be able to celebrate with such delicious, healthy, and compassionate options, and we hereby thank all those who are bringing such delicious vegan cheeses to the marketplace.

And, since we’re celebrating: Chocolate Cheesecake.

A while back we reviewed Daiya’s New York Style cheezecake, and we loved it. We couldn’t wait to sample the chocolate version, which we’re happy to report is even better (we didn’t think it was possible).

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This chocolate version has the same rich, delectable creaminess — along with the amazingness of chocolate.

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Remember these come frozen, so you need to give them at least 6 hours to thaw (it’s very disappointing when you don’t remember in time, as I have learned). After a few hours in the fridge, this beautiful cheesecake is ready to go…and it’s not likely to last long on the plate.

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This is a dessert any omnivore would love — it would be gorgeous drizzled with vegan chocolate, and impossible to tell from the “real thing.”

Soledad Truffle Oil, Garlic, and Dill

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

Of the cheeses we’ve sampled from the Sanctuary at Soledad Goats, this one is my personal favorite.

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This Truffle Oil, Garlic and Dill spread was a bit watery (likely because the cheeses had arrived late and we’d had to freeze them before tasting), but it did freeze quite well and has a light, creamy texture.

IMG_1560This cheese is bursting with dill and truffle oil  … so if you’re a fan of these flavors, you’ll love this variety. It’s and rich and savory enough to be served plain on crackers and crusty bread — and yet it’s light enough to be used as a cream cheese replacement on bagels.

IMG_1559The cheese ordering website still appears to be a work in progress, but if you’re feeling adventurous (and patient), this is a flavor worth sampling. And, best of all, you’ll be able to support the sanctuary’s great work.

Daiya Cheezy Mac

Midge Raymond

Midge Raymond is a co-founder of Ashland Creek Press. She is the author of the novel My Last Continent and the award-winning short story collection Forgetting English.

Latest posts by Midge Raymond (see all)

When we saw this easy-to-prepare Daiya Cheezy Mac on sale at the local grocery, we couldn’t resist.

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This mac-and-cheese is so easy, in part, because it doesn’t require any vegan butter or plant milks to prepare — all you need is in the box.

And, for anyone with food sensitivities, this product is not only vegan but gluten and soy free. The pasta (be careful not to overcook; it takes only 8 minutes!) is nice and chewy, not rubbery as many gluten-free pastas can be.

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And the cheese sauce is thick, cheesy,  rich, and has a sharp-cheddar taste — but it has a slightly chemical smell and flavor as well. (This should probably be expected of something that comes in a foil package.)

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Obviously, nothing comes close to good, homemade vegan mac-and-cheese (and Miyoko’s cheesy cheddar sauce tastes a lot more fresh), but this is pretty good, and insanely convenient, if you must have a packaged variety. And the fact that all the ingredients are in this little box and that it takes about 10 minutes to prepare, start to finish, makes it a good product to keep handy.