This was a random inspiration. I adore cheese and miss it too. And while I love Daiya Cheese and think it is THE best cheese alternative out there, I still miss cheese! I was craving cheese crackers and figured with a Silpat in hand, it was worth a shot. So get ready for the EASIEST recipe you have EVER made...and for some delicious results. I had several non-dairy sensitive people test these out, including kids, and they couldn't believe it wasn't cheese, these ROCK!
Daiya Cheese Shreds (really, that is IT!)
Preheat your oven to 375 degrees. Line a cookie sheet sheet with either parchment paper or a Silpat. Put about a tablespoon or so of cheese shreds in a mound, no exact science here, just however big you want them to be. Push any lonely shreds back to the nearest mound so they can melt together, the cheese does not spread hardly at all. Bake in a preheated oven for 10-13 minutes until golden brown. Let cool completely to harden into crisps and enjoy!
This post was shared on Allergy Friendly Fridays , and Slightly Indulgent Tuesdays
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