Hi.

I am a cook and I am addicted to Daiya cheese.

-Hello, Addict-

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:

Ingredients: 

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

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The arepa and frittata were a fairly obvious combination of pancake ingredients, Daiya, and whatever else you like with your cheesiness.

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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.

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Experiment with your alternative cheeses and let me know what you create!