Vegan Cheese Giant Daiya Unveils Newly Improved Recipes Across Five Flavours

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Canadian brand Daiya has released new formulations of its vegan cheese blocks. Available throughout the U.S. and Canada, the revamped products now feature oats and chickpeas. The new recipe has been developed to improve taste and creaminess while remaining allergen-free. 

Flavours which have been revamped include Smoked Gouda, Monterey Jack, Medium Cheddar, Jalapeno Harverti and the new Classic Mozza. Blocks have been repackaged to highlight the new ingredients. The brand remains committed to creating vegan cheese that is free of major allergens. Soy, gluten, and nuts have remained omitted.

Image courtesy of Daiya Foods.

Keeping up with the industry

In 2020 the global vegan cheese market was valued at $2.22 billion. An increasing number of brands are launching into the sector and each aims to crack the cheese code. As a result, Daiya has improved its cheese recipe to remain a contender. The addition of oats and chickpeas is cited as improving the texture and taste.

In a company statement, president of marketing Dan Hua said “As more and more people continue exploring plant-based foods, we’re more committed than ever to developing crave-worthy, plant-based versions of their favorite foods that deliver on the delicious taste, texture, and flavor they expect. Our new Daiya Blocks are available just in time for the holidays, giving new and current fans dairy-free options that deliver exceptional taste and texture and which can be easily incorporated into favorite recipes to satisfy comfort food cravings.”

Daiya has diversified since its 2008 launch. Today it serves up cheese blocks, spreads, slices, and shreds to work across a variety of eating applications. It has branched out into frozen pizzas, dressings, and desserts as well, subject to country availability. Partnerships with restaurant chains including PizzaExpress, Fatburger, and Johnny Rockets have ensured that Daiya cheese remains popular.

General Mills Brand Bold Cultr Debuts As First Major U.S. Precision Fermentation Cheese Launch
Image courtesy of General Mills.

The evolution of vegan cheese

The vegan dairy industry is in a state of perpetual motion. Alongside big names such as Daiya, Follow Your Heart, and Violife, come artisan companies looking to make authentic alternatives for connoisseurs. In California, Miyoko’s Creamery announced the launch of a new cashew milk pourable mozzarella line. It came after a $52 million Series C investment round. Funding was used to tweak existing recipes alongside new developments. Miyoko’s struck a blow for the entire industry earlier this year, by winning a landmark labelling lawsuit. The case saw the company retain the right to use dairy vernacular on its packaging.

Elsewhere, food tech is rising to the challenge of producing the perfect dairy alternative. Last month, U.S. food giant General Mills unveiled its first precision fermentation-produced cheese. Branded as Bold Cultr, it is made using Perfect Day animal-free whey. The first product is plain cream cheese, but the company states that more innovations are set to follow, including cheese slices. 

In Singapore, Sophie’s BioNutrients has developed a vegan cheese using microalgae. Allergen-free and created using bioreactors, blocks and spreads have been produced and cited as being loaded with superfoods. One 28g serving of either cheese contains twice the recommended daily amount of B12.

Australian Change Foods, now located in California, is moving into the arena. The company has successfully mapped and recreated dairy proteins, without cows, using precision fermentation. It plans to develop a range of cheeses by 2023.

Lead image generated using Daiya Foods product images.


  • Amy Buxton

    A long-term committed ethical vegan and formerly Green Queen's resident plant-based reporter, Amy juggles raising a family and maintaining her editorial career, while also campaigning for increased mental health awareness in the professional world. Known for her love of searing honesty, in addition to recipe developing, animal welfare and (often lacklustre) attempts at handicrafts, she’s hands-on and guided by her veganism in all aspects of life. She’s also extremely proud to be raising a next-generation vegan baby.

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