Anyone found mozzarella shreds that aren’t slimy?

Hey everyone,

So I’m trying to find some vegan mozzarella that actually melts without turning into a gooey mess. I’ve already tried Violife, Parmela Creamery, and Daiya, but they all start getting this weird slimy texture, like a sticky mess. Daiya is the worst for this. Is it even possible to find cheese that doesn’t get like that, or is vegan cheese just doomed to be gooey because there’s no casein? I’m in Canada if that helps!

Thanks a lot!

You just described exactly what I’ve been trying to say for ages. It’s so squishy it’s more like sauce than cheese!

Sage said:
You just described exactly what I’ve been trying to say for ages. It’s so squishy it’s more like sauce than cheese!

Exactly! I’d rather my cheese not melt at all if it’s just going to be slimy like that!

I freeze cashew cheese and shred it. Works pretty well.

Miyoko’s has liquid mozz and a block version, but no shreds unfortunately. Definitely the best though! I agree, Daiya shreds are awful.

Zayne said:
Miyoko’s has liquid mozz and a block version, but no shreds unfortunately. Definitely the best though! I agree, Daiya shreds are awful.

The new formula of Daiya isn’t too bad taste-wise, but the texture is just so gross. I don’t get how people actually like it. It’s almost like I’m the only one who notices the awful texture when I read positive reviews.

@Finley
Totally. The taste has definitely improved, but those shreds are a nightmare. It gets all gummy and sticks to the roof of my mouth. Ugh.

Zayne said:
Miyoko’s has liquid mozz and a block version, but no shreds unfortunately. Definitely the best though! I agree, Daiya shreds are awful.

edit: I just checked their site, and Miyoko’s actually sells shreds now, but only in pepper jack and cheddar flavors.

Try setting your oven to 500°F (a thermometer helps a lot). Also, keep your cheese at room temperature when making pizza. Daiya has worked well for me, but I also like Earthgrown or Green Earth (something like that), and it’s pretty good too.

@Adrian
Wait, room temperature? Does that really help? And why does high heat make a difference?

@Adrian
Yeah, just as long as it’s not frozen, room temp works. The high heat doesn’t fix the cheese, but it definitely helps it melt better. I can show you a pic of one of my pizzas if you want.

Have you checked out https://nafsikasgarden.com/ yet? They might have something that works better for you.

I think the problem might be that you’re using shreds. I never use them, I prefer slices. I never understood shreds—they just turn slimy when they melt. But slices melt better and don’t get that weird texture.