Recently I have been hearing a lot on Daiya Vegan Cheese, which is not only gluten-free, diary-free, (casein-free, lactose-free and whey-free too) but soy-free, egg-free, rice-free and nut-free as well! I ordered some to sample and I have it in my possession but I am trying to figure out the best way to use it for sampling/recipe purposes. but I do not eat tofu, soy-based vegan cheese, edamame or drink soy milk. I do eat products that contain soy lecithin, etc. My mom is a breast cancer survivor and I prefer to not eat plant estrogen, “just in case.” I’m not even sure there is any hard evidence on soy contributing to breast cancer because I honestly haven’t done much research, so don’t put a lost of stock into what I say on that. Especially when it comes to innovative food substitutions! I haven’t done a lot of dairy-free/vegan posts because I try to avoid straight-up soy when possible. So in case it hasn’t been made clear yet, I like trying new things.
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