I was so anxious to try the cheese that I admit I was a little lax in my ingenuity. Actually, that's not true. When it comes to cheese I am so drastically out of practice that I really have no imagination whatsoever. I love tried & true cheesy staples and will make no apologies for basking in them.
bread (the container would have made two like-sized sandwiches), stuffed it with the afore mentioned accoutrements, and fried it in a frying pan with Earth Balance instead of sans butter in the toaster oven, per usual. This turned out to be an excellent decision, as the cheese became oozy to the point that I imagine it would have made a bit of a melty mess within the toaster oven. As you can see, the ooziness extended to the eating portion of the sandwich experience; it was considerably more sloppy to eat than your run of the mill grilled cheese. Both the taste and runniness reminded me more of making grilled cheese with cheese whiz rather than cheese slices, so it comes down to preference. Personally, I think it would make quite the fondue!
Having tried all of the flavors/variations, I was a little perplexed by the overall difference in intention between the dips and the spreads. I realize it's not rocket science, but the lack of instructions and/or serving suggestions on the packaging left me to wonder how best to utilize the vegan cheese. I had tried to use the dips and spreads in a manner true to their description, but then I decided to try an experiment: I melted the hickory-smoked cheddar-style spread in the microwave in same way as I had melted the dip. There didn't seem to be any discernable difference in the results except for that perhaps the melted dip was ever-so-slightly smoother and creamier in texture than the spread. But overall I'd say that they both have equal meltability, so have at it! If you like the hickory spread melted, do it. If you like the mexi-cheddar dip smeared on a bagel, go for it. Perhaps the lack of serving suggestions are because all versions are meant to be versatile? Ultimately, I'd recommend you go to town at your will. Surely the We Can't Say it's Cheese police aren't going to come knocking on your door for an infraction (or are they?).
So here are my current thoughts on the vegan cheeses in my repertoire:
- Dr. Cow is my go-to "gourmet", highbrow, cheese alone (ha), or cheese & crackers cheese.
- Daiya is my "serious cooking" cheese. From pizza to parmesan these shreds really deliver in recipes.
- We Can't Say It's Cheese has now come along to fulfill a whole, separate cheese niche. It's uber-convenient to prepare and has a considerable "shelf" life in the refrigerator, so there's no reason not to keep a couple of flavors on hand for instant cheesy fixes at your whim: old-school favorites or creative ideas. Because of their mild flavor, versatility, and ease of use, I would specifically say that they would be particularly great for kids.