— Cheryl Roberts

So I don't use a ton of dairy free cheese cheeses in my cooking. Um, especially when I'm cooking for other people, for myself. Sometimes I'll use them and I'll use like shreds or something. It's like I do tofu scrambles for breakfast a lot, so I'll do like a tofu to, uh, tofu scramble taco and occasionally I'll use cheese shreds. And you know, I've used a variety of different ones over the years and I've not really found one that I've been like, wow, that's amazing. Um, there has been a couple though that stand out a kind of above them. You know, vial life is one of those that I've really liked. Um, me yoko's, uh, brands are wonderful. Uh, you know, I just love that brand. They have a lot of great things, uh, they do with those for, um, dairy-free cheeses, especially in their mozzarella's. Uh, they do a good ricotta as well. Um, as far as those things like ricotta's, I'll typically make my own using a tofu, you know, and that's just like, you can find those on our websites too for, uh, it's usually like a lemon juice, garlic, um, you know, different herbs depending on what you want to do and then like a tofu blended up and you can use that as your ricotta as well. But as far as like the shreds and stuff like that, uh, like I said, vial life, Koss is probably a, a good one. I love that Kos is actually doing a lot of like oat like butters and stuff like that too, which is great. Um, but yeah, I mean Dia has recently just reformulated their cheeses again because when they first came out they tasted like plastic and were really not good. And they've reformulated them probably six times since they first came out with their original shreds, which is great. Um, you know, so they're getting better and I love that they're innovating that all the time where they keep pushing the bar to be able to get it better. Um, I'm trying to think. There was another one that was based outta California that actually uses the same process to make that they used cheeses. It's out of almond, um, but I can't remember it off the top of my head right now. But those, those are some of the varieties that I've tried in the past and like, and again, I don't use 'em a lot, especially when I'm cooking for other people. I usually try to stick more towards the whole food plant based. Um, but some of those varieties I use at home are those ones.