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Amy’s Gluten-Free Non-Dairy Mac and Cheese Review

So in case it hasn’t been made clear yet, I like trying new things. Especially when it comes to innovative food substitutions! I haven’t done a lot of dairy-free/vegan posts because I try to avoid straight-up soy when possible. My mom is a breast cancer survivor and I prefer to not eat plant estrogen, “just in case.”  I’m not even sure there is any hard evidence on soy contributing to breast cancer because I honestly haven’t done much research, so don’t put a lost of stock into what I say on that. I do eat products that contain soy lecithin, etc. but I do not eat tofu, soy-based vegan cheese, edamame or drink soy milk.

Recently I have been hearing a lot on Daiya Vegan Cheese, which is not only gluten-free, diary-free, (casein-free, lactose-free and whey-free too) but soy-free, egg-free, rice-free and nut-free as well! I ordered some to sample and I have it in my possession but I am trying to figure out the best way to use it for sampling/recipe purposes. I think I will try to make Goldfish Crackers with the Cheddar Style Shreds, using arrowroot powder instead of cornstarch and palm shortening instead of butter, to see if we could get a gluten-free, dairy-free, soy-free and corn-free Goldfish cracker for the kiddos that cannot have those ingredients! Cross your fingers! ;-)

I’ll probably use the Italian Style Shreds for pizza!

Anyway, I recently picked up a package of Amy’s Gluten-Free, Non-Dairy Macaroni and Cheeze at my local Whole Foods to try out.

Right out of the microwave

Here is a close up so you can hopefully see the texture better.

We do eat dairy and real cheese so with that in mind, upon the first bite, we could tell “something” was different, but only a slight difference and definitely not enough to keep the four of us from polishing the entire thing off!

The texture of the cheese sauce was very creamy and well incorporated throughout. I have limited experience with non-dairy “cheese” and they were not positive ones for sure! Many of the non-dairy cheeses had either a rubbery or stringy texture that just made me very thankful for not needing to be dairy-free! The Amy’s Non-Dairy Mac and Cheeze was altogether different though and I could definitely eat it again. I also noticed that the macaroni noodles looked very similar to the macaroni noodles that Kraft uses, they were smaller and did not have the little ridges that the Tinkyada Rice Elbows have.

Here are the ingredients (copied from the Amy’s website):

INGREDIENTS : NO TRANS FAT � NO ADDED MSG � NO PRESERVATIVES (VEGAN) ORGANIC RICE PASTA (ORGANIC RICE FLOUR, WATER), FILTERED WATER, DAIYATM VEGAN CHEDDAR-TYPE CHEEZE (PURIFIED WATER, TAPIOCA AND/OR ARROWROOT FLOUR, EXPELLER PRESSED HIGH OLEIC SAFFLOWER OIL, COCONUT OIL, PEA PROTEIN, SALT, YEAST, VEGETABLE GLYCERIN, NATURAL FLAVORS, XANTHAN GUM, RICE EXTRACT, ENZYMES [NO ANIMAL RENNET OR ANIMAL ENZYMES], BACTERIAL CULTURES, CITRIC ACID, ANNATTO), ORGANIC EXPELLER PRESSED HIGH OLEIC SAFFLOWER AND/OR SUNFLOWER OIL, ORGANIC SWEET RICE FLOUR, SEA SALT, NUTRITIONAL YEAST, MUSTARD POWDER.

And the Nutritional Label (also copied from the website; the fat, carbs and sodium content seem high to me, but at least there is some fiber! ;-) ):

Nutritional Facts
Serving Size: 1
Servings Per Container: 1
Serving Weight: 227 g
Calories: 520
Calories from Fat:190
% Daily Value
Total Fat: 22g 34%
Saturated Fat: 5g 25%
Trans Fat: 0g
Cholesterol: 0mg 0%
Sodium: 740mg 31%
Carbohydrates: 72g 24%
Fiber: 3g 12%
Sugars: 0g
Protein: 8g
%
Organic: 77%
Vitamin A: 0% • Vitamin C: 0%
Calcium: 6% • Iron: 6%


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Comments

  1. Rachel F. says:

    Thank you for sharing this! You just made this gluten/dairy/soy-free mac-n-cheese-craving-pregnant-lady's day! :)

  2. Janet M. says:

    I recently ate this macaronie and cheese, I was surprised at how creamy it was, a little heavy and I should not have eaten the whole serving, half a cup would suffice. But a friend of mine offered it in place of food I couldn't eat. I would eat it again.

  3. Lynzie says:

    I have been allergic to dairy for 10 years and this is the first non-dairy macaroni and cheese that tastes good…in fact I would say it is fantastic, every time I have it I wish I had a big tub of it!

  4. Jennifer says:

    Thank you so much for this!! My lactose-intolerant son's favorite food is mac and cheese, and I am so glad to find an way to help him enjoy it!!

  5. Jennifer says:

    We love this mac and cheese it is very pricey for a family of six so I will be working on a home made version. All and all it is by far the best mac and cheese we have had since going dairy free and gluten free.

  6. Dana Hamilton says:

    I know you posted this awhile ago, but we just tried this product and love it! The problem is the cost and so I've been trying to make it at home–fail! Any good ideas or have you had success? I can't get the Daiya cheese to melt smoothly, it ends up in a big lump.

    • You read my mind Dana, I just bought all the stuff so I can tinker with a homemade version of it, will keep you posted!

    • beep says:

      amy’s actually uses daiya! i make an identical one by melting some vegan margarine in a pot, adding almond or soy milk and then adding amounts of daiya slowly over low-medium heat and then increasing and stirring. the sauce comes out great! I salt to taste, and then if i feel like being fancy, i go the full length and add nutritional yeast, a little garlic and onion powder, and i always add a ton of cracked black pepper as well.

  7. Nathalie says:

    This was very helpful I've been trying to find Mac and Cheese for my husband that doesnt contain soy, gluten, or any dairy! THANK YOU!

  8. rebekah says:

    My kids can’t have dairy or gluten, but can have goat cheese, so we make a mac & cheese with Tinkyada noodles, a creamy goat cheese from Trader Joe’s that has a great flavor & creamy texture (comes in a little round tub), some Earth bAlance (you could use olive oil instead), and some grated goat cheddar, salt & pepper. It is amazingly good.

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