Hi Kim, I agree the mozzerlla has the best flavor - ( I do use the cheedar for mac & chesse though. or a combo of both when not making the cashew version.
Last night I also make a pizza with a vegan pesto sauce, organic spinach, artichokes, trader joes chicken strips and daiya cheese. Very tasty! I prefer making my own cheese sauce with the cashews - but daiya works on everything. Tostadas, Enchilldas, Tofu scramble etc.
I've been using the cheddar shreds for a couple of years and it's great stirred into chili and to make quesadillas. I was super happy to have the pepper jack shreds come around, but something in the ingredient list on that one tore my stomach up so I can't use it.
My Whole Foods just added the new "brick" versions of the cheese and I bought the cheddar. I intended to melt it into my chili like the shreds but decided to cut a piece of it first to taste test it, and it doesn't suck!
I don't care for the uncooked shreds at all, but the brick cheese is actually a little zingy and I could see cutting cubes into a salad or having it with crackers.