After my successful dairy-free lasagna, I thought I'd use the Daiya Shreds to make dairy-free macaroni and cheese. The Daiya website mentioned that they could be melted in a milk substitute to make a cheese sauce. So I tried it. The Daiya cheddar-style shreds did not taste as good as the mozzarella ones. But I figured they would taste alright when cooked.
First I tried coconut milk. I made the mistake of using sweetened coconut milk and that just didn't smell very good... It didn't taste very good, either. I chalked it up to the coconut milk.
Second I tried unsweetened almond milk. I melted some more of the cheddar-style shreds in it. It still smelled awful - sickly sweet and made me nauseous. And it tasted even worse. So I gave up and poured it out. I then made a pasta bake with the mozzarella-style shreds instead :p
So it was a total and utter epic fail. Luckily the pasta bake with the mozzarella shreds was great and I haven't given up on the cheddar shreds quite yet. I will likely try to melt it in fajitas or tacos and see if it goes a bit better.
Next up - chocolate chip muffins. And they were YUMMY! Enjoy your dairy-free life :)