Wednesday, December 2, 2009

Daiya Mac and Cheese

I tried out my Daiya last night. It was amazing!!! I tried a bite of the cheddar variety just on it's own and it tasted almost identical to real cheddar.

I veganized a mac and cheese recipe. Look how CREAMY it is!!!!

Amazing, right?

Jason gorged his down and finished mine because I was full, he said it tasted like regular mac and cheese too.

Here's what I came up with:

3/4 soy creamer
3/4 cup soy milk
cayenne pepper
2 tsp dijon mustard
1 cup daiya cheddar cheese
3 tbsp Earth Balance
3 tbsp flour
2-3 cups dry pasta either shells or macaroni

Melt the butter and mix in the flour until nice and thick. Add in everything else but the pasta and cheese. Whisk over medium heat for about 10 minutes until it's bubbly and thick. When thickened, stir in the cheese until it's creamy and entirely melted. Meamwhile cook your pasta. When everything is done, mix the two together.

It took me like 15 minutes to make, and was great. Jason want's "snobby joes" tonight, but I want to try another thing with cheese haha. I might make some black bean enchiladas instead. Yum.

I'm off to eat my leftovers!


  1. So not fair to post a picture of such cheesy-ness and call it vegan all at the same time.

    Totally want to order some of this daiya cheddar cheese. Everything I've seen from it seems GOOD.

  2. I adapted the recipe a little to take out the soy and it was fantastic! Thanks so much for this recipe. I gave you a shout-out on my blog:

  3. i just made a mini-batch (i always do that when trying a new recipe) with rice milk instead of soy milk and creamer.... OMG sooooo good. i will be making this in big batches for dinner parties!!

  4. Hi! I just found your blog by googling for a Daiya mac and cheese recipe. I wanted a quick, no-bake one that wouldn't use up my whole bag of Daiya, and yours fit the bill perfectly. The results are delicious!! I didn't have soy creamer, so I just used soy milk, and I used a dash of paprika instead of cayenne because I didn't want it to be too spicy (I probably used so little that it wouldn't have mattered what it was, anyway). Anyway, great recipe! Thank you!