One of the hardest parts of being a new vegan (or even an old seasoned vegan) is trying to keep up with all the new products out there. I must have spent over $50 looking for the "right" vegan cheese my first year being a vegan and I have over 50 vegan/vegetarian cookbooks in my arsenal but not all the recipes are the greatest. I’m the first born so I’m used to being a Guinea Pig and now I’m your Vegan Guinea Pig. So here are my recommendations and critiques. Let me know what you think!

Thursday, January 14, 2010

Quick & Easy Chik'n Quesadilla w/We Can't Say It's Cheese

A new vegan cheese has entered the market. But it’s not up to same old tricks. Wayfare Foods has created a new line of products called “We Can’t Say It’s Cheese” that is incredible. The entire product line is soy free, wheat free and of course dairy free but what makes it so unique is its ingredient list. The main ingredient in all four of “We Can’t Say It’s Cheese” flavors is Whole Grain Oatmeal! And it contains healthy oils like coconut, olive and safflower oil. Each serving is only 50 calories, has 4 grams of fat and no saturated fat. I am head over heels in love with this stuff. The kind folks at Wayfare were nice enough to send me over samples of all their flaors so as I work through Wayfare foods whole line of products I’ll post the recipes I come up with for each but here’s the first.

As you probably know by now when it comes to food I like it to be quick, easy, delicious and of course nutritious. For lunch today I had a Chik’n Quesadilla made with Gardein Chicken Scaloppini and We Can’t Say It’s Cheese Mexi Cheddar-Style Dip. There’s no concrete recipe here. Just follow these instructions and you’ll have lunch in less than 5 minutes:

What you’ll Need (to make 1):
1 breast Gardein Chicken Scaloppini (thaw in the microwave for 45 seconds and cut into thin strips)
Bell pepper, any color, sliced thin
Red onion, sliced thin
1 large flour tortilla
We Can’t Say It’s Cheese Mexi Cheddar-Style Dip
Canola Oil

In a large pan or griddle, sauté chicken scaloppini with bell pepper and onion for about 3 minutes. While that is cooking spread the Mexi Cheddar-Style Dip over the entirety of the flour tortilla. Add cooked ingredients to one side of the prepared tortilla. Fold over and cook on the griddle (or in the pan) until lightly browned on both sides. Cut in half and serve!

We can't say it's cheese is available at select store locations and online at


  1. This sounds like my kind of cheese. There's a yummy soft serve vegan ice cream I used to get in Wisconsin called Oatscreme, and it's made from oatmeal with no added sugar. I can believe anything!

  2. Oh YAY! Another awesome vegan cheesy product that won't reach my shores for another garzillion years!!
    Happy New Year.

  3. We can only find Vegan Gourmet here but I love the idea of vegan cheese dips! Your lunch sounds wonderful!

  4. Nanette and Jeni! This brand isn't in any stores by me either. But it is available on line, as pretty much everything I review is. Vegan Essentials has it for only $3.49 and it has a really really long shelf-life (about 3 months) so you could stock up!

  5. I had already tried all 4 of these last week; got them from The Cheddar Dip was really good for Mac-n-Cheese! The Mexican style is very tasty, very mexican-flavored. The Hickory Cheddar is good on crackers (not very inventive I haven't figured out what to do with the Cheddar Spread yet. I like these!

  6. Have you tried daiya cheese? I was wondering if anyone has tried it.


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