Over in our bi-coastal SuperVegan Test Kitchens, we recently tried Galaxy Vegan Shreds, in two “flavors”, Mexican and mozzarella. So here is our Point, Counter Point style review:
Melting Point, Jason:
Do these shreds melt? Oh yes. They get good and molten, so feel free to enjoy recreating Mount Doom in your toaster oven like I did:
In addition to the pizza in that video, I also tried the shreds rolled up in Pillsbury crescent rolls, in mac and cheese, and on cheeseburgers. Worked dandy for all of them. it never got gooey in that way that I think a lot of people like their melted cheese to be. If you want gooey, shop elsewhere.
Counter Point, Andrea:
First, that’s not pizza. That is toast with ketchup and cheeese. That’s “pizza,” in a raw-menu-style co-opted way.
After first, this stuff melts, yes, but it’s 67% Daiya stretchy melt and 33% Tofutti slice oily melt.
Here’s a still photo of my actual, honest-to-goodness pizza with Trader Joe’s pizza dough, marinara sauce, Galaxy Mozzarella, a bunch of spices (list upon request) and marinated artichoke hearts. I also topped it with some Parmela. It was delicious.
Match Point, Jason:
Like when a new computer tablet comes out, the first thing everyone wants to know is how it compares to the iPad. So, how do Galaxy Vegan Shreds compare to Daiya? Well, they’re different. And that’s a good thing!
Galaxy shreds don’t have much taste. But if you’re as sick as I am of that distinctive aroma-de-Daiya, Galaxy shreds offer a welcome neutral. I couldn’t taste a significant difference between the Mexican and mozzarella; choose Mexican if you want white and orange. Choose mozzarella if you want white.
The package is resealable, which is a blessing. However, it took me a few weeks after opening it to notice its says to use it within 7 days. It still seemed fine. It’s a lot of cheese to eat in a week. But don’t blame me if you get sick.
The shreds are cornstarch-based, and soy-free, non-GMO, and hydrogynated-oil-free. And there’s no saturated fat (compared to Daiya’s significant 2g per 1/4 cup serving). Playing amateur food scientist, I’ll assume that this cornstarch is the reason these shreds are so, well, chalky before you melt them. To the point where they’re hard to work with and scatter all over the kitchen counter. The last ingredient is powdered cellulose, “added to prevent caking”. When do you need to worry about cheese caking? When it’s made of cornstarch, apparently! (Or when you’re making cheesecake, haw haw.) Anyway, not a problem when melted, but these are no good uncooked. But who eats uncooked shredded cheese?
(Galaxy also makes sliced and blocked cheeses, but those are soy based)
Counter Point, Andrea:
I already started making the Daiya comparison, jeez, it’s like you’re not even reading this, Jason.
But I will concede the following points: Galaxy shreds’ cup does not runneth over with flavor(s), the re-sealable packaging is an integral part of a more-than-single-use product lest the company support plastic waste, they last a lot longer than one weeks time (probably thanks to said re-sealableness), I also don’t want to be blamed for any sickness, and they are chalky like my 3rd grade teacher.
I disagree, however, that not having taste is a positive. This is a bad quality in both food and people. I could discern a slight difference in the two flavors, but I wish it was more than slight. A touch even. And I’m all for labeling flavors by colors, as seen by Slurpee’s “Blue” and/or “Red,” but those color-flavors have totally distinct tastes. And while white and yellow might not be that different on the color spectrum, they are on the cheese map. Cheeses are like people, each one has their specialty– things they should or should not be used for. I think the good people of Mexico would take umbrage with the monicker. And sick of Daiya or not, that is one thing they definitely have going for them– their newer flavors have their own flavor profiles; from the pepperjack to all the different wedge cheeses. And that’s what we want, right? Simulacrums of the things Regs eat? Unless you didn’t even like cheese in your pre-Vegan days, in which case all your arguments are moot. Awwww, snap.
In conclusion, we both agree that this new Galaxy line is leaps and bounds above their previous ones, a great option, and that you should try it for yourselves. To help, and in honor of Vegan Pizza Day this Saturday, the fine folks at Galaxy are giving away product coupons to three lucky readers! All you have to do is leave a comment (make sure you enter an email address so we can contact you if you win!) below and tell us what you’re gonna do with your bag of cheeese! Winners will be chosen on Friday and the rest of you can print coupons HERE.
23 Comments
Andrea
on #Flaxseed tortilla, marinara sauce, caramelized apples, walnuts, and onions, cheese. Yum.
Christine
on #Faux lasagna all the way!
Audrey
on #I will probably make nachos or pizza or lasagna…or quesadillas. Yum!!!
Rhea
on #I’ll be making my gluten-free pizza, maybe a Mexican one with black beans, caramelized onions and sauteed bell peppers.
Sara P.
on #I would make pizza on the grill!
Doris
on #I will make make some pizza with a super recipe I found online.
Linda
on #I want to make some lasagna for my Dad. Thanks
Mariam
on #My kids love mac and cheese so much, I can make some for them and add cheddar as well.
Wade
on #Good ol’ cheese sandwich!
Eric
on #There is so much yummy stuff to choose from!
I am thinking of lasagna and pizza right now.
Melissa
on #I would make little vegan English muffin pizzas!
Eileen
on #Thank you so much for the cheese reviews. LAST NIGHT, my husband agreed to go vegan. I showed him a picture from Farm Sanctuary of a cow standing by her calf that was thrown aside in a ditch. It came with information on how milk is really made, including organic. He is a vegetarian and seeing/reading that was his final straw.
BUT…he loves him some cheese and ice cream! I do too, and enjoy Daiya, but he didn’t. I’m looking for products that are actually tasty to make his favorites.
InsufferableVegan
on #Eileen, if you live near a Trader Joe’s you need to pick up some of this for him (and for you). It tastes a lot like the real thing.
http://instagr.am/p/L5wTURNQwu/
katherine d
on #i’m going to make vegan nachos
katherinedibello (at) gmail (dot) com
Michelle Gonzalez
on #I’m gonna taste it on several dishes like tostadas and pizza and entomatadas and lasagna and grilled cheese macaroni and Philly cheesesteak mmmm
reuben
on #Going to make a Red, White & Blue Pizza in my new toaster oven, of course!
Daniel
on #MMM I’m make a pizza
Sarah
on #I’ll make VEGAN TACOS, I never have cheese on my tacos anymore. This shall be delightful
J.T. Yost
on #I am going to bathe in it.
Jordan D
on #I’d make a vegan pizza or vegan grilled cheese and avocado sandwich! Mmmmm.
jordan.dunne21(at)gmail(dot)com
Tt
on #I would make quesadillas first! And then cheesey fries!!!
ginger clark
on #Cheesey rice with Brussels sprouts; shells and cheese; cheese pepper toast
Jason Das
on #Don’t want to discourage anyone’s recipe ideas (keep ‘em coming!), but the contest closed on June 29, 2012.