Yes, I said it. I really didn't think Daiya could be topped, and it's still number-one for me in terms of shreds. But the Daiya slices, though delicious, were still missing a little something for me. I couldn't put my finger on it though. It was a texture thing, but I wasn't sure how to define it. Until I tasted Field Roast Vegan Chao Slices. These are made with fermented tofu and coconut oil, and they have the EXACT SAME TEXTURE as good quality dairy cheese slices.
So far, I've mostly been eating it raw, straight out of the package. This may be the first vegan non-nut cheese that tastes just as good cold as it does melted. But it also makes for a perfect Vegan Grilled Cheese. Here, I melted it between two slices of vegan-buttered Alvarado St. Bakery Sprouted Barley Bread.
Because it's great cold, it's also wonderful on cold sammies. This sandwich was basically the best sandwich I've ever made using pre-made products — Field Roast Smoked Tomato Deli Slices (!!!!!!!!!), Field Roast Vegan Chao Creamy Original Slice, spinach, and Wildwood Garlic Aioli.
Those smoked tomato slices are also fan-freakin-tastic. Sheridan brought me those from the Little Rock Whole Foods since ours doesn't carry it. Mmmmmmm.
Anyway, run (don't walk!) to your nearest health food store and STOCK UP ON CHAO. You won't regret it. Swear.