Daiya Cheezy Mac Review

I want to tell you about a very exciting experience I had a few months ago. I follow Daiya Cheese on facebook, and there I learned about a new product: Daiya Cheezy Mac. I love Daiya products, and this one sounded particularly interesting because basically all you have to do is boil macaroni, drain, squeeze, stir. EAT. Did I mention the macaroni is gluten free? It’s made with brown rice and rice bran.

The packaging itself is pleasing to the eye. I didn’t want to throw the boxes away – I’m a hoarder, so I kept thinking, “There must be something I can do with these boxes!!!!!!!” I haven’t come up with anything yet, but one day…oh yes, one day I will.

“Rejoice,” they say. And I did!

Now take notice, the orientation of the image and text is different on the front and back. Prefer landscape to portrait? Daiya has you covered.
I tried the Deluxe White Cheddar Style Veggie first because more is better when it comes to cheezy mac.

These are the contents right here, everything you need but the pot and water. The ready-to-use cheez sauce comes in a handy squeeze pouch.

The veggies don’t look too impressive at first, but if you have seven to eight minutes worth of patience…

they will plump right up.

Now add that sauce! STIR.

Each box claims to make three servings. This is what one serving looks like in my soup bowl.

And this is the amount I thought I would actually eat, it’s about half the box. In reality, I ended up eating the whole entire thing, 900 glorious calories, in one sitting.

Basically it tastes like the sauces I’ve made myself by melting down the Daiya shreds in almond milk and seasoning it with salt and pepper (except no pepper in this one). So I have a food blog, obviously I don’t mind cooking, but sometimes even I need a break. Now instead of eating a candy bar for dinner, I can have a real meal in 10 minutes. And it provides a good dose of calcium & Vitamin B12, plus a little protein and iron.

And now you can enjoy pictures of me squeezing the cheez sauce into the macaroni.

There was *just* enough cheez sauce. The macaroni wasn’t swimming in it, but it wasn’t skimpy either. Now, you only need 10 minutes to have a meal straight out of the box, but if you have 20 minutes you can fatten this up all kindsa ways. Later this week I’ll share my breakfast skillet recipe.

Did your mom ever put weird stuff in your mac n cheese when you were a kid? Mine did, and I’m going to recreate that recipe and see if it’s as gross now as I thought it was back then (sorry mom, I love you!). Have you tried Daiya Cheezy Mac yet? What did you think?