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?
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.