The perfect open-faced grilled cheese: A slice of Daiya Swiss, sliced yellow tomatoes, red onion, salt and pepper on a slice of multigrain bread.
I’m not a huge buyer of cheese substitutes, but whenever something new comes out I’m always curious. Daiya introduced slices a few months ago, and I’ve been staring at the Swiss-style slices every time I visit Whole Foods. I gave in last weekend and bought a pack, thinking they’d be good for mac and cheese, and let me tell you, they are good for just about everything. Seriously good.
11 slices come in a pack, with pieces of wax paper separating them. The Swiss-style slices even have holes like “real” Swiss cheese, which is a fun touch. Out of the package, these slices taste almost exactly like what I remember Swiss tasting like, although a tad sweeter, with plenty of tang and sharpness The texture is good, but softer than what I remember. These would be perfectly acceptable with faux luncheon meat on a sandwich, but I wanted to test out the cheese’s melting abilities, so I made an open-faced grilled cheese (pictured above). Amazing! It melted beautifully.
The price ranges from $4-$6, but if you can splurge, these slices are definitely worth it. I’m looking forward to seeing how they hold up in mac & cheese! 5/5 stars.
Have you tried Daiya slices? What do you think?
Long, long ago, in grocery stores very much like our own, aisles weren’t filled with vegan cheese and meat substitutes like they are today. There was no Daiya. Many of us didn’t really know that by soaking and blending cashews you could make cream. Almond milk was a weird thing only available from a few brands. It was rice and soy milk, Follow Your Heart cheeses and a whole lot of “making it work.” This recipe reminds me of living in Pittsburgh, a city that wasn’t very vegan friendly, where I had to make 90% of the food I ate. Yea, I grew up eating Kraft, but I barely remember what that tastes like. This is my comfort mac.
This was the first cheese sauce I learned how to make. I don’t even remember where I found it. Probably VegWeb and later, saw a similar version in Veganomicon. I’ve made this sauce a LOT over the years, and I’ve perfected it. This recipe is what got my partner to go vegan and, let’s be honest, probably fall in love with me, too. When they saw me mixing the dry ingredients and then looked over a few minutes later and saw sauce, they asked me what sort of “magic” I was doing.
I will tell you right now that taste-wise, this mac & cheese isn’t the best. It’s really good, but it’s not great. I’ve figured out the mac and cheese game and this isn’t the winning recipe. But, if you don’t have cashews, or a blender, or the resources to get fake cheese, this recipe is your best friend. The sauce also makes a good nacho dip if you mix in half a cup of salsa.
Vegan MoFo 2013 has begun! As I mentioned a few posts ago, my theme is mac & cheese. This month I will explore all aspects of vegan mac & cheese making.
But before I start cooking, I have to talk ingredients. What do you need to have on hand to make vegan m&c? Nothing fancy, really. Yea, you can use fake cheese, sour cream, Veganaise or other expensive ingredients you’d have to go out of your way to buy, but really, you just need these 4 things: