Review on Daiya Mac&Cheese







Normally, we do not eat a lot of processed food. However, the other day, I was in this little specialty foods market close to my work. I had to stop and get some farro (I had just run out and I wanted to make a salad) and right above that, I noticed a book in the big lettering of Daiya Cheese! I picked up the box and looked at it. It was basically a vegan and soy/gluten free version of Velveeta or Delux mac & cheese (in my former days, I used to love these box mac and cheese). Well I just had to get it to see how it stacked up to my beloved cheesy brands. Last night, after a really late shift at work, I decided to try it. After cooking the pasta for about 8 minutes, I drained it and put it back in the pan with the pan. Then for the test. I cut open the cheese packet and out dripped gooey, melty, creamy cheesy heaven. As I mixed it, it did look exactly like the brands I was used to. Next came the taste test. I took a bite, and my mouth exploded with joy! It was even better then the original! The texture was perfect and it tasted just like the mac and cheese I grew up eating. I definitely would buy it again and highly recommend it to my fellow vegans out there if you want a quick easy, comforted meal. 5 stars to you Daiya for recreating the perfect packaged vegan mac & cheese!



Comments

Post a Comment

Popular posts from this blog

Warm Pesto Pasta Salad

Image
This is such a great dish and can be served either warm or cold. It is also a great dinner that can be refrigerated and eaten for a bunch the next day. This dish is high in fiber and taste amazing! It is a little higher in calories, but it is for a hefty serving (about 1.5 cups).  Warm Pesto Pasta Salad Prep Time: 5 Minutes Cook Time: 20 Minutes Servings: 5-6 Calories: 400-460 per serving What You Will Need: 1/2 Box of Elbow Noodles 1/2 Container Grape Tomatoes (cut in half) 2.25oz Pine Nuts 4oz Fresh Basil 1 Green Pepper (chopped) 1 Red Onion (chopped) 5 Cloves Garlic (peeled) 1 8oz Package Baby Bella Mushrooms (chopped) 3 Stalks Celery (chopped)  3/4 cup Nutritional Yeast 1/4 cup +1 TBS olive oil 1 TBS Fresh Ground Pepper 1/2 TBS Onion Powder 1/2 TBS Garlic Powder 1/2 tsp Mustard Powder 1 TBS Sea Salt 1 TBS Lemon Juice To Prepare: Place 1 TBS olive oil in pan and turn to medium heat. When oil is hot, place mushrooms, pepper, onion, and
Read more

My Story on how I Became a Vegan Chef

          I was not always a vegan. In fact, I am not a strict vegan, but my husband is. When I started cooking vegan food for him many years ago (at that time I was a meat eater, but have since become a strict vegetarian), the only "vegan" food I knew how to make was (surprise, surprise) salads. Honestly, they always consisted of the same ingredients: romaine lettuce, cucumber, tomatoes, green peppers, tofu, and oil and vinegar dressing. BORING!                  Well as you can image, we got tired of those salads pretty quickly. That is when I started experimenting in the kitchen. At first, most of my experiments didn't come out very well,(some of them were even completely in-eatable), but my husband was a trooper and always thanked me for the meal, even if it was unappetizing (several years later, he told me how bad I used to be, but by then, I was able to laugh about it).                 After experimenting for a while, and failing miserably, I started to notice i
Read more

Pesto Pasta with Mushrooms and Peppers

Image
Pesto Pasta is one of my absolute favorite meals. It is so tasty, especially with a homemade pesto sauce. Many people think sauces are complicated and hard to make, but this one is super easy and takes about 5 minutes total!  Vegan Pesto Pasta Servings: 5-6 Prep Time: 10 minutes Cook Time 10 Minutes What you will need: Pantry: 1/2 box of your favorite Rotini Pasta (I used Barilla Veggie Rotini) 1/3 Cup Olive Oil + 2 TBS for sautéing  1/3 Cup lightly salted or unsalted Cashews 1/2 Cup Nutritional Yeast 1.5 TBS Sea Salt  1/2 tsp Onion Powder 1/2 tsp garlic powder Fresh: 4-5 Cloves of Garlic (peeled) 2 Cups fresh Basil 1 TBS Lemon Juice 1 Green Pepper (chopped) 1 Red Pepper (chopped) 8oz Baby Bella Mushrooms (sliced) 5 Green Onions (diced) 1/2 Red Onion (diced) 3/4 Cup halved grape or cherry Tomatoes Directions: For Pesto sauce Place cashews in food processor and pulse 5-7 times. Add 1/3 cup oil, garlic, yeast, basil, lemon juice, spices, and salt
Read more