When switching to eating dairy-free and gluten-free, one of the first things I did was see if Amy’s had a mac and cheese version. Imagine my surprise that they did not. I mean, they had a rice-based gluten-free mac and cheese, and Daiya existed – there was no reason that Amy’s could not make a gluten-free, dairy-free version of its mac and cheese.Apparently Amy’s made the same assessment because a few months later they rolled out this new item and yes, it is made with rice-based pasta and Daiya. I tried it last week, and I was impressed. It tasted more like their original mac and cheese than their soy-based lactose-free (but not vegan) mac and cheese had. You see, ever since I got out of college, I have always kept a box of Amy’s Mac and Cheese tucked away in the freezer just in case I had a craving. As much as I liked homemade mac and cheese, portion control was so much easier with this system, plus once in a while a bit of processed food can hit the spot. And at some point, I had switched to the soy-based version because it was lower in saturated fat and pretty satisfying too.
But back to the gluten-free vegan version – the best part is that it tastes pretty real (even my husband agreed that it could be mistaken for a dairy-based mac and cheese). The taste is achieved by mixing Daiya and nutritional yeast. And look, there are even crusty bits.
The downside is that to get such an effect, it’s higher in fat and calories than both the regular and the soy Amy’s Mac and Cheese. Still, seeing as Amy’s Mac and Cheese (of any kind) was a once every six month treat in the past, I am so pleased to be able to tuck a box of the vegan version in the freezer for an emergency craving. And in the meantime, I am going to keep trying various nutritional yeast sauces for pasta – there are a whole variety of them, allowing for fat and sodium adjustments.
General Disclosures & Disclaimers