Daiya cheese

[Ragana]

Does it work well in casseroles? I make a clean-out-the-fridge Mexican casserole with layers of corn tortillas, whatever beans and salsa are left over, onions, etc. bound together with cheese and/or sour cream and/or cream cheese. DH is having trouble with dairy, though. Would Daiya cheese be a good substitute? Does the texture change unfavorably if it's cooked for a long time (in a crockpot)?

Thanks for your advice in advance. I have never tried this stuff before! Back when I was veg, non-dairy cheese was pretty awful stuff. This looks pretty good.

[riesmo]

i've used it in similar baked casseroles - pasta, sauce, veggies with daiya mixed in and/or on top.  i don't know about the crock pot but i don't see why it wouldn't work.  i've frozen the pre-made casseroles, too, and it works fine.

[colsxjack]

I think it would work well. Although I find it has a sweet taste and so may change the taste of the food if a lot is used. But it melts REALLY well.

[SundayCrepes]

It has one of the yeast products in it which is essentially MSG. I think it has a bit of a chemical taste when I have it on cheese crisps. The one tomato sauce pizza I had with Daiya was yummy.

Maybe this sauce would work for you:

http://vegnews.com/web/articles/page.do?pageId=40&catId=10

[Ragana]

Thanks for the advice! I will try the Daiya and look at the recipe, too.

[catnip]

Personally, I think you get the best texture with Daiya if you wait to the last 10 minutes of cooking to add it.