I should start by saying I've got no personal animosity towards soy. I wouldn't be thrilled if my diet depended on it for the good stuff, but in recent times my intake tends to be mostly milk in tea with the odd bit of mince or cheese or bowl of milky cereal. The fortified soy milk I usually get has the advantage of introducing vitamin B12 into a cup of tea, which feels like a bit of a triumph for some reason. So, not having any health issues with soy, I'm never likely to adopt a soy-free diet - on the other hand, I don't want it to become the mainstay, any more than any other one foodstuff. So I was slightly intrigued to hear of a soy-free vegan cheddar made by one of the relatively mainstream brands.
I don't rate this cheese very highly to eat on it's own - the normal Redwoods white cheddar is much better for that! The soy-free cheddar is however far meltier than the cheddar with soy. The consistency is similar to the melting mozzarella - ie while it doesn't do the 'stringy' thing dairy cheese does it does melt passably rather than staying solid and burning (Sheese I am looking at you...). Being a little on the orange side in colour, it worked brilliantly on a tray of nachos.
I'm told the soy-free cheddar is better than it's counterparts for baking - it has a stronger flavour than the mozzarella and melts better than white cheddar, let alone pretty much any other brand. I didn't personally get to taste any of my friend Kiwi's cheese scones, but I'll take people's word that they worked out. I feel the need to try this out sometime, but suspect the pile of marking about to land on my head won't allow for a lot of baking time this week or next. Or maybe I'll need to console myself by stuffing various types of fat and carbs down my throat...
I can, however, testify that it works well in cheese sauce - specifically cauliflower cheese for today's lunch. As with the mozzarella, it is a bit annoying and messy to grate, but it made up for that by melting without me having to do anything special.