Chao is a culinary tradition of fermenting tofu popular throughout Asia. Touted as the “cheese” of Asia, it can now easily be purchased in the market. It looks much like marinated feta, as it is sold brined in a small jar, and has the mouthfeel of something like blue cheese. Chao is commonly used as a condiment, combined into sauces to accompany hot pot, or used to flavor rice and other grains. Chao Cheese slices are even available everywhere in the market now a days.
Chao Cheese Recipes
Mac N’ Chao Cheese Pie
- 1 package Creamy Original Chao Slices, shredded or finely chopped
- 2 Field Roast Burgers, finely chopped or ground in a food processor
- 1 pre-made vegan pie crust
- 8 oz macaroni, cooked per instructions
- 2 tbsp vegan butter
- 1/2 cup almond milk
- 1/2 cup nutritional yeast
- 1 tsp salt
- Panko breadcrumbs
- Olive oil
- In a saucepan, whisk together orange jam, vinegar, garlic, and tamari over medium-low heat. Once combined, reduce heat to low and let simmer.
- Toss Field Roast Burger chunks in cornstarch, thoroughly coating. Deep fry meatloaf using a deep fryer or large heavy bottomed pot, at 375°F for 3-4 minutes. Remove from fryer and add to orange sauce. Toss to coat.
- In a skillet on medium-high heat, add oil and onions, allowing onions to almost sweat, before adding the broccoli and the chilies. Once you have added the broccoli, place a lid on top, allowing the broccoli to steam for 2-3 minutes.
- Add meatloaf to vegetable mixture and serve, garnishing with extra green onions.
Grilled Cayenne Tomato Chao Cheese Panini
- 4 slices of bread
- 1 tbsp olive oil
- dijon mustard to cover 2 slices of bread
- eggless mayo to cover 4 slices
- 2-3 Cayenne Tomato Chao slices
- 4 thin slices of tomato
- ¼ cup baby spinach leaves
- ½ red pepper cut into thin slices
- salt and pepper to taste
- Preheat grill pan over medium heat.
- Spread mayo on both sides of sandwich.
- Spread dijon on one side of each sandwich.
- On one side of sandwich layer slice of Cayenne Tomato Chao, red pepper strips, tomato and spinach.
- Add salt and pepper to taste.
- Close sandwich and paint on thin layer of olive oil.
- Add to grill pan oil side down and paint oil on remaining side of sandwich.
- Flip after approximately two minutes.
- Cook other side for another two minutes and remove from pan.
Chao Cheese Tomato Cayenne
This rich and creamy vegan cheese is coconut-based and seasoned with a fermented tofu, traditionally called ‘Chao’ by the Vietnamese. Our line of Chao Slices have bold flavors and a cheesy bite right out of the package or melted on your favorite hot sandwich or burger.
Tomato Cayenne Chao Slices are made with a hint of tomato and complemented by bell peppers and cayenne, providing a sharp and spicy cheese.
Nachos with Field Roast & Chao Cheese
- 1 package Field Roast Chao tomato cayanne cheese, sliced and cubed
- 1/2 package Field Roast Chao coconut herb cheese*, sliced and cubed
- 2 links Field Roast Mexican chipotle sausage, crumbled
- Unsweetened almond milk
- 1/3 cup scallion, chopped
- 1/4 cup green bell pepper, chopped
- 1 to 2 jalapeno, sliced
- 1 large tomato, chopped
- Tortilla chips
- Ready made salsa
- Vegan sour cream
- Prepare the cheese by chopping the blocks of Chao slices to create a handful of shreds for sprinkling on top of the nachos (use about 1/3 for shreds). Use the remainder for melting. Cube the cheese and heat over low, adding almond milk for the desired consistency. Stir frequently.
- Crumble the sausage. Break by hand, and/or use a food processor to create finer crumbles.
- Layer chips evenly on a cookie sheet. Add 1/2 of the toppings (melted nacho cheese, scallions, jalapenos, tomatoes, green peppers, and sausage).
- Add a second layer of chips and the remainder of the toppings. Add the shredded cheese.
- Bake on the bottom rack at 325 F for 15 to 20 minutes.
- Serve with sour cream, guacamole, and salsa.
Chao Cheese Nutrition Facts
Chao Cheese Fondue
It can be hard to find a recipe for vegan fondue that’s worth a taste, but you have finally found the one! This creamy Chao cheese fondue is worth dipping all of your favorite snacks into. Make this for friends, date night, game day or a night.
For the fondue:
- 1 tbsp olive oil
- 1 medium shallot finely chopped
- 3 tbsp dry sherry
- 1 cup vegan creamer or non dairy milk
- 4oz vegan cream cheese – cut into 1 inch cubes
- 1 ½ cups grated Creamy Original Chao Slices
- 1 cup grated Coconut Herb Chao Slices
- 1 tsp fresh lemon juice
For the dippers:
- Cherry tomatoes
- Field Roast Apple Maple Breakfast Sausage
- Ciabatta Bread, cubed
- Sliced Apples
- *Shred the Chao Slices by removing the stack from the packing and grating along the sides.
- In a saucepan over medium heat, add 1 tbsp olive oil and chopped shallots. Saute shallots for 2-3 minutes. Add sherry and allow to almost evaporate about 2 minutes. Add vegan creamer or non-dairy milk and reduce heat to low. Add cubed vegan cream cheese to the pan and allow to slowly melt. Add shredded Chao cheese and stir until cheese fully melts. Stir in lemon juice.
- Transfer to a heated fondue pot or place the pan on an elevated metal rack with a stern or candle placed under the pan.
- Serve with suggested dippers! If you do not have a fondue set, simply use long bamboo skewers for dipping. Enjoy!
Chaos Cheese Review:
Field Roast is known for their amazing vegan meats and deli slices but I think they’re going to be taking a piece of the vegan cheese market. They make the Chao slices in Creamy Original, Coconut Herb, and Tomato Cayenne. I was only able to purchase the Creamy Original, but after trying it, I’d love to taste their other flavors.
There are about 10 slices in a package, and they’re not individually wrapped like Kraft slices or separated by paper, like Daiya. The block of slices is about the same size as a Daiya wedge (7.0 ounces as opposed to 7.8 ounces.)
Straight from the package, they have a strong cheesy odor, like unwrapping a tube of string cheese or a block of mozzarella. The slices are firm enough to peel apart, but not so firm that they bend or crumble. The first bite was like a hint of swiss, provolone, and butter.