Mac and Chezz!
After years of being largely dissatisfied with my dairy-free cheese options (excluding some truly convincing cream chezz
), I'm pleased to add my review to the pre-existing accolades
for Daiya Vegan Cheese
I first heard about it when a walk through the neighbourhood took me to the nearby Vegan Danish Bakery
. They sell Daiya — a tapioca-based cheese substitute — and extolled its virtues to me. I purchased one 8 oz. bag each of the cheddar style shreds
and the mozzarella style shreds
and started experimenting by making grilled chezz sandwiches. Several quesadillas and grilled chezz sandwiches later, I knew I was dealing with a genuinely melting, authentic-tasting dairy-free cheese substitute!
The cheddar style shreds taste much like a sharp cheddar when in their unmelted form, and startlingly like American cheese
when melted. The mozzarella style shreds aren't quite mild or sweet enough to be convincingly mozzarella-like, but they are sweeter and less sharp than the cheddar version.
I decided to taste the melt-ability of the shreds in a chezz sauce, based on the Betty Crocker recipe for Cheese Sauce
, using vegan margarine and soy milk in place of their dairy counterparts. Using Food Wishes recipe for Mac n' Cheese
as a place to start, I added some salt, cracked black pepper, Dijon mustard and fresh-grated nutmeg in the sauce. I also followed his suggestion of using panko as a topping for the mac and cheese.
I was pleased at how well the sauce came together when the shreds were added, and the flavour was spot-on. Sadly, once the sauce was added to the pasta
and the dish was baked, the result was surprisingly bland. I may have to refrain from baking future attempts at this comfort food, perhaps using Food Wishes No-Bake Macaroni and Cheese
recipe as a starting-off point. Still, the result was encouraging enough that I'd like to attempt it again.