There are lots of vegetarians who have thought about going vegan but the hardest part for most is giving up cheese.  There is a new product on the market that has made it so much easier to give up real cheese.  It is a cheese substitute called Diaya.  It comes in Cheddar , Italian, and coming soon, Pepper Jack.  It melts, stretches, and tastes just like the real thing.  Honest, I have fooled friends with it!  It’s also safe for people with lactose intolerance.

With Diaya, I now make a more traditional baked mac and cheese.  It is hubby’s favorite.

Here’s my recipe:

1 lb Dry Macaroni or small shells, cooked
2 Cups Hot soy milk, almond milk, or substitute of your choice

4 T. Earth Balance (or other vegan margarine)
4 T. Flour
1/4 t. Salt
1/8 t. Pepper
2 Cups Diaya Cheddar Cheese
Preheat oven to 400 F.  

Scald the milk.  Melt the Earth Balance in a saucepan over low heat.  Add flour and stir constantly until it turns one shade darker.  Whisk in the hot milk gradually and cook siring constantly, until it thickens.  Add the Diaya and stir until smooth and melted.  

Combine with the cooked pasta.

Put mixture in a sprayed or oiled casserole dish.  You can sprinkle a bit of Diaya on top if you like.  Then heat in the preheated oven for 15 minutes.  Enjoy!

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