I just discovered Daiya vegan cheese. It might have been the best thing to ever happen to me. Or the most dangerous. It started as just a “special treat” — something I sprinkled on top of dishes as a finishing touch. Then I knew I was really developing a problem when I made a gorgeous, green stir fry with tofu, broccoli and asparagus last weekened. The only problem was that I added a little too much sauce. Simple solution: I just added the rice I was going to serve alongside the stir fry into the dish to soak up the sauce. But that’s when my mind started to do crazy things, and I thought maybe a bit of cheese would be good in this…So I added some. Cheese in stir-fry? I know, I might have a Daiya problem.
I also used Daiya to make a focaccia pizza, then to make a wonderful, baked vegan soy-free mac and cheese. Look out for that recipe on here soon. And then I used Daiya cheddar cheese for these muffins. They are subtle and savory and best when eaten warm out of the oven. Still, they’re quite good as a snack, and I imagine that some scallions would add a really nice kick here and a nice flavor.
And no, Daiya didn’t pay me or ask me to write anything for them. No free cheese (I wishhhhhhhhhhhhhhh…but that would lead to some real trouble). I just really, really like this cheese. It’s everything you thought vegan, dairy-free, casein-free, soy-free cheese could never be. It’s good.
Yield: 12 muffins
Vegan Apple Cheddar Muffins:
1 1/2 cups Bob’s Red Mill garbanzo/fava bean flour
1/2 cup potato starch
1/4 cup arrowroot
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 1/4 cup unsweetened soy milk (or other dairy-free milk)
1/4 cup grapeseed oil
1 tablespoon agave nectar
1 cup grated green apple
1 1/2 cups Daiya vegan cheddar cheese
1. Preheat oven to 350.
2. In a large mixing bowl, whisk together flours and arrowroot, baking powder, baking soda and salt. Add in milk, agave and grapeseed oil and whisk until smooth. Fold in apples and cheddar.
3. Drop batter by heaping 1/4 cup into pre-greased muffin tins (or muffins tins lined with baking cups). Bake in preheated oven for 20-25 minutes, or until tops are golden brown. Let sit in baking tins for a few minutes before removing.