This quick-prep oil-free cheeze has been in the Protective Diet Test Kitchen longer than any recipe. As I tested ideas to resolve my need for real cheese performance on Sheet Pan Nachos and Chicago Style Pizza, I realized this would open the door to recipes I’ve fantasized about adding to our PD library. Once I had the two steps simplified and perfected, Jerry and I ate Melt & Bake Cheeze every day on everything for over a year. It was a deliciously fun and exciting time topping all our favorites like red and green enchiladas, baked ziti, lasagna, pizza, and omelets. Then the fun began as I started creating the recipes I had been holding off testing until I had perfected a cheeze that tasted great and performed perfectly. It had to be better than all the vegan cheeze options at the market. As I create directions for sheet pan nachos, carne asada fries, Chicago style cheeze pizza, kids’ spaghetti casserole, French onion soup, quesadillas, taco melts, cheezy breads, oven grinders, veggie bens, grilled cheeze, cheeze omelets, Monte Cristo sandwiches and more, I will add them to our recipe library to guide you with Melt & Bake Cheeze perfection!

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