Dairy Free (including lactose and casein)

1. Combine Daiya shreds and salsa in a microwave-safe bowl.

2. Heat in microwave until melted, stirring every 2 minutes.

Alternatively, this dish can be made on the stove top.
Serve warm with tortilla chips.

Preheat grill or skillet (I used the BBQ)
Toss just enough canola or coconut oil with squash to coat and grill until crisp-tender.
Remove from the grill and allow to cool about 10 minutes
Add remaining ingredients and mix well with a spoon or a fork, mashing the squash as you go along, or use your hands
Put mixture in the fridge for 10-20 minutes then form into patties using your hands
Lightly oil a skillet and carefully fry patties until browned on each side (5-10 minutes a side)
Toast some gluten-free buns or use collard greens, cabbage or other sturdy lettuce as a bun, add your favorite burger toppings and enjoy

In a soup pot, whisk together first five ingredients. Add water and whisk until smooth. Heat on medium flame until almost boiling, then add margarine. Stir every so often until margarine is melted, then add Daiya and stir every so often until Daiya is melted.

While the margarine and Daiya are melting, steam broccoli and optional carrots until soft (but not overly soft). When the Daiya is fully melted and incorporated, add the broccoli and carrots, with a little bit of the steaming water -- just until the soup is at your desired thickness.

Cook for just five minutes and serve hot! Mmmmm!

1. Preheat oven to 400°F
2. Place halved jalapeño peppers open side up on a stoneware baking sheet or a metal sheet lined with parchment paper
3. For the creamy filling; in a food processor, process nut butter or soaked nuts, lemon or lime juice, ½ tsp. sea salt, 2 tbsp. cilantro and nutritional yeast until smooth then distribute among peppers
4. For the crunchy topping; in a food processor, pulse sunflower seeds, 1 tbsp. cilantro, chili powder, cumin, hot sauce and ¼ tsp. sea salt several times until the mixture is well integrated but still chunky, then spoon on top of the creamy topping
5. Top each pepper with Daiya shreds
6. Bake for 20-25 minutes until melted.

Preheat oven to 400 F.
Chop onion and bell pepper together.
Heat oil in a skillet. Add the onion and bell pepper and cook until onion is *just* translucent, about 5 minutes.
Crumble field roast sausage and add to the skillet.
Cook for another two minutes until thoroughly mixed and heated throughout.
On a cookie sheet, place two tortillas and cover each with Daiya cheese. Then add the sausage mixture. Top each with remaining Daiya cheese and place the remaining tortillas on top of both mixtures. Lightly press down with fingers or a spatula, and place in the oven (top rack, if possible).
Cook for 7-10 minutes, or until tortillas are browned and cheese is melted.
Enjoy with salsa, vegan sour cream, and freshly-made guacamole!

Roasted Garlic Cheese Bread:

1. Preheat oven to 400°F
2. Cut the tops (1cm) off the garlic heads to review the garlic clove and drizzle each with 1 tsp olive oil, season with salt, pepper and dried herb
3. Wrap each garlic head individually in aluminum foil
4. Bake in over for 45 minutes or until cloves are soft and slightly golden brown
5. Let garlic heads cool and squeeze out garlic cloves in mash into paste in bowl
6. Add 2 tbsp of olive oil, salt, pepper, Daiya shreds and spread over baguette
7. Broil until cheese is melted and slightly browned the edges (5-10minutes)

Mushroom and Sweet Pepper Topping:

1. Heat olive oil on medium high heat and add chopped mushrooms
2. Saute until mushrooms have slightly golden brown colour and water evaporated (8-10minutes)
3. Add garlic, onion and sauté until onion is translucent
4. Add bell pepper, salt, pepper and parsley and sauté 2 minutes
5. Add lemon juice
6. Serve hot or chilled over Roasted Garlic Cheese Bread

• Heat a skillet over medium-high heat

• Spread Earth Balance on the outer slices of bread

• Smother your secret healthy weapon on the inside of the bread

• Sprinkle on chia seeds, hemp seeds or ground flax

• Add Daiya

• Smother more of your secret healthy weapon on the other slice and grease the outside

• Flip over once one side is browned

• Slice and devour

• If using tortillas,  wrap all ingredients inside the tortilla, grease the outside with Earth Balance and place in the skillet to warm and melt the cheese.

• Preheat oven to 400 degrees.
• Blanch the asparagus (Briefly boil and then plunge into ice water bath, this will retain the bright green and tender-crisp texture). Cut up the asparagus into bite size pieces.
• Combine olive oil and truffle oil into a small bowl.
• Take a piece of phyllo and lay it flat on a cookie sheet. Using a pastry brush (or the back of a spoon), brush oil lightly over the entire surface. Lay another piece of phyllo on top, brush with oil, and lightly sprinkle Daiya over the surface. Keep adding layers, alternating with and without cheese until you’ve reached the eighth layer with cheese (every second layer with cheese).
• Add sliced onion, tomato, mushrooms, spinach, asparagus on top of the cheesy layer. If there is any oil left, it can be brushed over the top of the veggies.
• Finish by sprinkling the veggies with fresh basil and sea salt and pepper to taste.
• Bake for about 15 minutes, just so the edges of the pastry turn golden.

1. Mix the refried beans and Daiya Jalapeno Garlic Havarti Style wedge on the stove until all of the Daiya is melted.

2. Fill tortillas with the refried bean mixture and chopped onions. (If using corn tortillas, warm in microwave beforehand to soften.) Roll up the tortillas and place in a baking dish.

3. Top with salsa verde or green enchilada sauce.

4. Mix the three types of Daiya shreds together and sprinkle on top of the enchiliadas with some chopped red bell peppers.

5. Bake at 400 F until all the Daiya is melted. Time varies per oven.

1. Preheat oven to 400 F. Mix together flour, baking powder, and salt.

2. Blend in the vegan shortening or butter with a pastry cutter or with your fingers until you obtain a mealy texture. Be careful not to over blend the mix- there should be small chunks of shortening/butter (this is what will give the scones a great texture.)

3. Stir in the Daiya cheddar style shreds. Add more Daiya for extra cheesiness.

4. Start adding small amounts of milk at a time and stir together with a fork. You might not need the full cup of milk- just add enough to obtain a dough that is slightly tacky but not sticky.

5. Lightly knead dough approximately 10 times on a floured surface.

6. Roll out dough to 1/2 inch thickness. Use a glass to cut out rounds and transfer to a baking sheet. For extra cheesy scones sprinkle a bit of Daiya on top.

7. Bake at 400 F for approx. 15-20 minutes until they are crisp and golden.

8. Serve warm. If made in advance, reheat ~5 minutes in the oven before serving.