It is finally here!
I went to my mailbox in huge anticipation!
What is this exciting mail? Is it a surprise present from my husband?
A last minute holiday gift that I rushed to have delivered??
What is your guess??
Of course....I knew you would know!!
The newest exciting VEGAN CHEESE!!!!
Dairy-free, Soy-free, Delicious Cheese!
What?? That was not your first guess??
Really?? I am shocked!
This amazing cheese won the 2009 Best Of Show VegNews Award and is the hottest vegan product right now! It is made from arrowroot and tapioca flours. The combination allows it to melt, stretch, and basically get as close to cheese as you can in a vegan product. I had seen pictures and read about it but wanted to test it out in our Welcoming Kitchen...
After reading lots of hype about the new vegan "cheese" made by Daiya, I had to order some for myself. I got mine through Vegan Essentials online since it's not available at retail in my area yet. I ordered both flavors (Italian Cheese blend and Cheddar). My family and I were really excited to try it, so we made a quick macaroni and cheese the day it arrived.
The reviews were overwhelmingly positive! My children have never eaten dairy cheese, so they just enjoyed it. I haven't eaten dairy cheese in about seven years, so my basis for comparison is probably not too accurate, but my husband does still occasionally eat dairy cheese. We both really liked the flavor and texture. My husband said that
"It was the closest cheese alternative I have tried!"
I contacted the folks at Daiya to find out when we could find this cheese on our grocery store shelves. They said that they're working on a retail rollout plan now, and that it should be more readily available in spring. If you live on the west coast or in Canada, it might be on your shelves already.
Please note that we were not paid to review this product or given any samples, our review is based on our opinion.
Welcoming Kitchen cooking is terrific not just for people who have food allergies or intolerances, but it's also a great option for vegans who might over-rely on wheat and soy in their daily diets. So many quick vegan foods are made from wheat or soy that it's easy to have them figure prominently in every vegan meal. Since Welcoming Kitchen cooking doesn't use either soy or wheat (or any other gluten-containing grain), incorporating these recipes into your routine can be an easy way to diversify a traditional vegan diet without having to try too hard.
The macaroni and cheese was creamy and flavorful. We used a small rice pasta shell, because that was what I had on hand, but you could use quinoa-corn elbows, too, or any shape that strikes your fancy. I'm sure we'll post a more grown-up mac and cheese in the future, but this was a quick throw-together dinner that we served with some sauteed spinach. Sometimes quick and tasty is good enough!
Easy Mac and Cheese
Serves 4 to 6
1 pound gluten-free pasta, cooked according to directions
pinch of salt
1/4 cup rice milk
2 cups Daiya cheese, cheddar flavor
Preheat oven to 400.
Cook pasta with pinch of salt according to package directions.
Drain when al dente.
In a small saucepan, bring rice milk just to a boil.
Add 1 cup cheese, stirring until cheese is melted.
In a large casserole dish, toss pasta with cheese sauce.
Sprinkle remaining cheese over pasta.
Bake for 20 to 25 minutes, or until cheese is melted, but not browned.
Kim & Megan
Find more tasty recipes in Welcoming Kitchen: 200 Delicious Allergen and Gluten-free Vegan Recipes.