Daiya: Difference between revisions
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==Ingredients== |
==Ingredients== |
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Daiya cheese alternative contains purified water, natural whole ground cassava/tapioca and/or arrowroot flours, high oleic sunflower and/or safflower and/or identity preserved high oleic canola oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, natural flavors (derived from plants), xanthan gum, sunflower lecithin, natural vegan enzymes, natural vegan bacterial cultures, citric acid, and natural color. |
Daiya cheese alternative contains purified water, natural whole ground cassava/tapioca and/or arrowroot flours, high oleic sunflower and/or safflower and/or identity preserved high oleic canola oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, natural flavors (derived from plants), xanthan gum, sunflower lecithin, natural vegan enzymes, natural vegan bacterial cultures, citric acid, and natural color. |
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==Uses== |
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As a cheese alternative in the following dishes: |
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*Zucchini-Quinoa Lasagna<ref>Matheny, S. (2011, Jul/Aug) Blog Bites: Zucchini-Quinoa Lasagna ''Vegetarian Times''. (386), 53. {{issn|0164-8497}}</ref> |
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==History== |
==History== |
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Revision as of 10:07, 13 November 2011
 | This article needs additional citations for verification. (November 2011) |
Daiya is a Canadian-based vegan cheese alternative food company located in Vancouver, British Columbia.[1] Daiya Foods Inc. was established in 2008 by Andre Kroecher and Greg Blake.
Daiya cheese alternative contains no animal products or soy, casein, lactose, whey, wheat, barley, gluten or nuts. Daiya is made from cassava and is notable for its cheese-like consistency and melting properties, which many vegan cheese substitutes lack.
Ingredients
Daiya cheese alternative contains purified water, natural whole ground cassava/tapioca and/or arrowroot flours, high oleic sunflower and/or safflower and/or identity preserved high oleic canola oil, coconut oil, pea protein, salt, inactive yeast, vegetable glycerin, natural flavors (derived from plants), xanthan gum, sunflower lecithin, natural vegan enzymes, natural vegan bacterial cultures, citric acid, and natural color.
Uses
As a cheese alternative in the following dishes:
- Zucchini-Quinoa Lasagna[2]
History
Andre Kroecher first began developing Daiya in 2005. Daiya cheese alternative was first introduced at the Natural Products West Expo in Anaheim, California in 2007.
Awards
In 2009, Daiya won the Peta Libby Award for best vegan cheese. In 2010, it won the best vegan cheese award from VegNews.[3]
References
- ^ http://www.daiyafoods.com/products/faq.html
- ^ Matheny, S. (2011, Jul/Aug) Blog Bites: Zucchini-Quinoa Lasagna Vegetarian Times. (386), 53. ISSN 0164-8497
- ^ Morgan, T. (2011, August 10-16). "Find: Daiya Vegan Cheese". Boise Weekly, 20 (7), 17. ISSN 1944-6314
External links
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