I am a cook and I am addicted to Daiya cheese.
Daiya cheese is made from cassava and arrowroot. Because we’re all farmers and know what those things are, let’s move on…. Daiya is known for its cheese-like consistency and melty gooeyness. It contains no animal products or soy, casein, lactose, whey, wheat, barley, gluten or nuts.
Once upon a time, it seems like a lifetime ago, I hated Daiya. However, the other day whilst shopping for food, I spotted a bag of shredded Daiya cheese. That is where it all began.
It started with a little finger pinch straight from the package. It looked like cheese, but it was dense and brittle, like eating fingernails. It was followed with a weird aftertaste. Yet, for some reason, my curiosity was awakened…. Apparently, nail-eating is a thing I’m into. Fortunately, it seems that Daiya gets much better when cooked.
Thus, I picked up:
Tofu noodles (macaroni-shaped tofu Shirataki), flour, scallions, soy butter (Earth Balance), and GO Veggie! grated parmesan. (At home I had the makings for a pancake: soy milk, baking soda and powder, black beans, onion, garlic, and oil.)
When I got home I made three things: one was a Daiya pancake (basically a Spanish arepa, if you’re familiar) and one was a Daiya and veggie frittata. Finally, the pièce de résistance: Daiya mac and cheese!
To the Tofu Mac and Daiya Cheese (Toe-Cheese?) I added cayenne pepper, scallion, and cayenne pepper
The arepa and frittata were a fairly obvious combination of pancake ingredients, Daiya, and whatever else you like with your cheesiness.
Unbelievably, nothing went terribly wrong. Just make sure the pancakes are thin and on the pan long enough to cook through. Otherwise, you get an undesirably liquidy, room-temperature center. Like a Fruit Gusher candy of disappointment.
Experiment with your alternative cheeses and let me know what you create!