<p>hmm, when I look on their website I don’t see hunter’s cheddar. I see seriously sharp, extra sharp, sharp, vintage choice, private stock, classic, flavored and light. Maybe I’m missing something. Or are they all great? I’ll try to find the sharpest I can, no more tasteless mild cheddar cheese!</p>
<p>Busdriver
[Beecher’s</a> Seattle](<a href=“http://www.beechershandmadecheese.com/locations/seattle.aspx]Beecher’s”>http://www.beechershandmadecheese.com/locations/seattle.aspx)
Their frozen Mac & cheese is like crack.</p>
<p>I am baking breaded chicken tonight and serving it with stuffing and some leftover dairy-free macaroni and cheese.</p>
<p>Carb heaven. We had a stressful week and it’s cold and rainy today. Going out at lunch to get the chicken, planning this one on the fly. My kitchen counters are still covered with stuff that needs to be put away from the move and I’m not sure we’ve unearthed any of my bakeware yet, but I’m feeling ambitious.</p>
<p>emeraldkity, I know!!! I love, love, love that stuff. And if you get it at their Pike Place store, it is even yummier than the frozen stuff. Plus sometimes Whole Foods sells it in their prepared food section. But if I buy it, I will eat it for breakfast, lunch and dinner, and it is evil. I buy the flagship cheese all the time, a little less evil than adding the noodles.</p>
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<p>No kidding! I think I’d need an insulin shot after a meal like that-I’m not diabetic, but my dog is, so I know where to get some. :D</p>
<p>Sounds wonderful.</p>
<p>Given the coming storm, I’m not going to the grocery store this weekend and going to only cook items in my freezer. Last October we lost power for 4+ days and I had a freezer full of food. </p>
<p>Tonight will be pumpkin seafood risotto. Tomorrow will be salmon.</p>
<p>Baked ziti, artichokes and big glass of wine.</p>
<p>What is dairy-free cheese? The Cabot cheese is no longer called Hunter’s. It is just seriously sharp. Shelburne Farms makes really good sharp cheddar too.</p>
<p>Dairy free cheese is soy based.</p>
<p>Most of the dairy free cheeses that I use are soy or nut based, some are little more than nutritional yeast, some spices, and some water. What I use depends on the recipe I am making… I make a really good nutritional yeast and cashew based cheese sauce that is to die for and super thick and creamy, but today I am using “teese.” It’s a soy-based product I buy from whole foods. Easy, quick, and not bad. Melts like a dream, which is the issue with most dairy free cheeses.</p>
<p>The taste isn’t exactly the same, but it’s close enough to satisfy a craving for the real thing when you’re allergic to dairy. BF eats real cheese like it’s his job and even he likes the pasta and “teese.” If I served it to you, properly, you would probably know something is a little different but not be sure what it is.</p>
<p>The most popular dairy-free cheese right now is actually made of Tapioca flour.</p>
<p>[Our</a> Story | Daiya Foods](<a href=“http://www.daiyafoods.com/about-daiya/our-story]Our”>http://www.daiyafoods.com/about-daiya/our-story)</p>
<p>I actually haven’t really liked any of the melty vegan cheeses I’ve tried, so I tend to just leave cheese off or use something homemade like the cashew nutritional yeast sauce Emaheevul describes, but I know tons of people (omnivores included) that love Daiya. Sometimes I wonder what I’m missing, since so many people don’t seem to taste a difference between that and actual cheese.</p>
<p>My favorite commercial vegan cheeses are softer (not intended to melt) and based on nuts or (of all things) oats. </p>
<p><a href=“http://www.wayfarefoods.com/content/products[/url]”>http://www.wayfarefoods.com/content/products</a></p>
<p><a href=“Dr-cow.com”>Dr-cow.com;
<p>“It is just seriously sharp.”</p>
<p>I have this in my frig along with some pepper jack. :)</p>
<p>Ordering Indian food. DD is home for fall break and it is her fav. And I like just being lazy. DH is traveling and due home very late. No cooking tonight. It’s good.</p>
<p>Seriously considering ordering Emerald’s Beehcer’s mac 'n cheese. For the holidays. To share, of course. Not like I’d just inhale it all by myself. :)</p>
<p>^^It is probably the best mac and cheese I’ve ever had. They also have a spicy version of it called Beechers Mariachi Mac and cheese that is delicious. Don’t even take the first bite when you’re hungry, it’s dangerous.</p>
<p>I detest the daiya cheese and can’t imagine why anyone likes it! It has the funky soy taste to it and it tastes like cheese corn to me, yuck. I eat galaxy nutritional foods american cheese slices (from soy only, not the rice version) if I am making grilled cheese, teese cheddar sauce for mac and cheese or homemade sauce, and teeze mozarrella for pizza (or I just go cheeseless). Anything else I make myself. I make a lot of dairy free cheesy dishes from scratch, even my own goldfish crackers. I just can’t stand the daiya, and so many products and restaurants are using it! yuck. I used to tolerate follow your heart block cheeses to melt over pasta or pizza but the teese is much, much more palatable to me… not so much “funky” soy taste. </p>
<p>It’s kind of the same with milk. I use soymilk in most of my recipes when I cook from scratch but I’d never drink the stuff. Sometimes almond milk is a better choice depending on what it is, I use almond milk a lot for desserts and things where a slightly nutty taste might be desirable. I have rice milk with riced based cereals, and would sooner put water in any other kind of cereal before id use any milk substitute ive yet tried.</p>
<p>eireann: have you tried the tofutti cream cheese everyone loves so much? I think it tastes like play-doh. I do love the galaxy cream cheese from whole foods, though, and will gladly eat that straight from the tub. 
I’d like to try more nut-based products… I don’t eat a whole lot of substitutes because I tend to prefer the soy versions and I try to limit my soy intake. I’ve never tried oat-based and am intrigued by that, too! I am DYING for a good vegan lasagna recipe if you have one.</p>
<p>Ema, I am so happy to hear you say you don’t like Daiya. I feel like I keep seeing people loving it and saying it’s the same as dairy cheese and it isn’t! I’ve given it a chance in my cooking twice and pretty much made my food inedible both times. I don’t have money to waste like that! Maybe I’ll give Teese another try. I only tried it a very long ago and I think they’ve changed the product since then.</p>
<p>I’m okay with Tofutti cream cheese but I prefer Galaxy (which is sold repackaged and cheaper at Trader Joe’s). I just don’t think the Tofutti has much flavor at all. If I am making lasagna, I would put a mixture of half tofu, half cashews in the food processor and season it with lemon juice, garlic, basil, salt, maybe nutritional yeast and use that as the ricotta layer. You could use all cashews or all tofu and you can get some pretty good recipes by googling “cashew tofu ricotta” – I can’t link to any of them because they’re all on blogs. Veganomicon is supposed to have a really good lasagna recipe, but it doesn’t seem like you can view all of it in amazon or google books previews – but maybe somebody reposted it on their blog or it’s available at your library? I don’t want to tell you to buy a $16 book just for that, but it’s a great cookbook with delicious recipes and very few processed substitutes. You’re also making me realize that I haven’t had lasagna in a while, and I should make it!</p>
<p>I tend to buy almond milk the vast majority of the time, but I don’t really drink any milk by the glass.</p>
<p>Pizza tonight, I don’t feel like cooking. Since the whole region’s in “Freak Out” mode, there’s an hour and 20 minute wait. Oh well, I’m in no hurry. Time for a cocktail.</p>
<p>I do have a whole chicken that I will roast tomorrow.</p>
<p>Cabot is my fave, I’m partial to the Vermont Sharp Cheddar. Having some on a Triscuit right now.</p>
<p>Fridays are our grocery shop, unwind from a school week day. We usually grab something quick and easy for dinner on these nights. Tonight it was take home Chinese.</p>
<p>Fried rice made with with edamame (from TJ) and some excellent andouille sausage, plus a side of local ****ake mushrooms sauteed in a little butter, sprinked with truffle salt - wow the mushrooms were awesome!</p>
<p>^^^^^BTW I’ve had Beechers and totally agree its to die for (heart attack good) - and I’ve made it using a recipe online (google beechers Mac & cheese recipe). The recipe is easy and just as delish as I remember the original!</p>
<p>The last two nights have been big hunks of steak tips on the grill ($5.99 pound for choice, weekly special at the grocery) along with a topping/side of grilled vidalia onions and red bell peppers tossed in olive oil, balsamic vinegar, and crispy fried garlic slices.</p>
<p>Tonight is my weekly “world famous” chicken caesar salad.</p>