Trader Joe’s Dairy-Free Cheddar Style Slices
Why It Scored This Way
A mixed nutrition profile and more processed formulation give this product some useful qualities, but also meaningful limitations.
- Sodium
- Saturated Fat
- Protein
Verdict
Dairy-Free Cheddar Style Slices are plant-based cheese alternatives designed for easy layering and melting. Their main strength is a cashew-based foundation, while their main tradeoff is a high proportion of saturated fat. Overall, they provide a familiar savory element for those seeking a convenient dairy substitute.
How to Use This
Best included occasionally, a few times per month, within a balanced diet and in controlled portions. Try it melted into a vegan grilled cheese sandwich or layered on a plant-based burger.
Nutrition Overview
The profile is characterized by a lack of protein and fiber, with calories coming primarily from saturated fats. Sodium levels are moderate for this type of savory alternative.
Nutrition Facts
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 60 | Per serving |
| Total Fat | 5g | 6% |
| Saturated Fat | 3.5g | 18% |
| Trans Fat | 0g | — |
| Sodium | 160mg | 7% |
| Total Carbs | 2g | 1% |
| Dietary Fiber | 0g | 0% |
| Total Sugars | 0g | — |
| Added Sugars | 0g | 0% |
| Protein | 0g | — |
| Vitamin D | 0mcg | 0% |
| Calcium | 0mg | 0% |
| Iron | 0.1mg | 0% |
| Potassium | 20mg | 0% |
Ingredient Analysis
The formulation starts with a cashew base and coconut oil to create a creamy texture. Modified starches and natural flavors are incorporated to achieve the specific consistency and sharp taste of a cheddar style cheese.
Ingredients
CASHEW BASE (WATER, CASHEWS), COCONUT OIL, MODIFIED FOOD STARCH (MODIFIED POTATO STARCH, MODIFIED CORNSTARCH), POTATO STARCH, SEA SALT, NATURAL FLAVORS, NUTRITIONAL YEAST (DRIED YEAST, NIACIN [VITAMIN B3], PYRIDOXINE HYDROCHLORIDE [VITAMIN B6], THIAMINE HYDROCHLORIDE [VITAMIN B1], RIBOFLAVIN [VITAMIN B2], FOLIC ACID, VITAMIN B12), NATURAL FLAVOR, ANNATTO EXTRACT (FOR COLOR), LACTIC ACID, YEAST EXTRACT, CULTURES.
