In partnership withDaiya

These 3 Easy, Cheesy Plant-Based Recipes Bring So Much Fun to Your Summer Table

published Jun 14, 2021
Mushroom Cheddar Sliders and all the ingredients to make
Credit: Ghazalle Badiozamani; Food Styling: Brett Regot

Eating plant-based is full of benefits. It supports the health of the environment, not to mention your own personal health. If you thought eating this way might be tricky, it’s time you got to know Daiya. Their all-new Dairy-Free Cheddar Style Slices and Dairy-Free American Style Slices are easy and delicious plant-based swaps that will delight your taste buds and way of life. The creamy, richly flavored cheeze can be enjoyed hot or cold, which means your options are endless. These three everyday recipes prove not only their versatility but the guaranteed joy they’ll bring to your table.

3 Snapshot Recipes That Are Deliciously Dairy-Free

  • The serving size: All recipes serve 2, though it’s easy to scale them up or down depending on your household.
  • The ingredients: Each recipe calls for just six ingredients, including all-new Daiya Dairy-Free Cheddar Style Slices or Daiya Dairy-Free American Style Slices. We assume that you have basics like olive oil, salt, and pepper on hand, so they are not included in the ingredient count.
Credit: Ghazalle Badiozamani; Food Styling: Brett Regot

Summer Vegetable Naan Wraps

Thinly slice 2 plum or Roma tomatoes crosswise. Thinly slice 1 small yellow bell pepper and 1/4 small red onion.

Place 2 pieces naan on a work surface. Divide 4 Daiya Dairy-Free Cheddar Style Slices on top of each naan, followed by 1/2 cup baby arugula, the tomatoes, bell pepper, and onion. Fold each naan in half like a taco to close.

Get the recipe: Summer Vegetable Naan Wraps

Credit: Ghazalle Badiozamani; Food Styling: Brett Regot

Mushroom Cheddar Sliders

Arrange a rack in the middle of the oven and heat the oven to 425°F. 

Thinly slice 1/4 small red onion. Slice 1 plum or Roma tomato crosswise into 4 slices. Remove the stems from 4 large cremini or baby bella mushrooms. Brush 1 tablespoon olive oil all over mushrooms and season with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper. Place on one side of a rimmed baking sheet stem-side down. Roast until just tender, about 10 minutes.

Cut 1 Daiya Dairy-Free Cheddar Style Slice in quarters. Flip the mushrooms and top each with a piece of cheeze. Split 4 slider buns and place them cut-side up on the other side of the baking sheet. Continue to bake until the cheeze is melted and the buns are toasted, 2 to 3 minutes. Top each bottom bun with a mushroom. Divide red onion, tomato, and 1/4 cup microgreens over the mushrooms and close the sliders with the top buns.

Get the recipe: Mushroom Cheddar Sliders

Credit: Photo: Ghazalle Badiozamani; Food Styling: Brett Regot

Spinach Artichoke Subs

Drain and coarsely chop 1/2 cup marinated artichoke hearts and 2 roasted red peppers. Toss together on the cutting board to combine.

Split 2 sub sandwich or hoagie rolls lengthwise without cutting all the way through. Spread 2 tablespoons vegan pesto (store-bought or homemade) onto the cut sides (top and bottom) of the rolls. Fill the rolls with 4 Daiya Dairy-Free American Style Slices, 1/2 cup baby spinach, and the artichoke-pepper mixture. Close the subs and serve.

Get the recipe: Spinach Artichoke Subs

Welcome to Snapshot Cooking, the home of Kitchn’s easiest recipes. These mini recipes are so simple you can practically cook from the before-and-after snapshot itself.