So it's only been very, very recently that Diaya has become available here and more recently that it has made it's way into the normal grocery stores. But since that has happened the 24/7 shop has it on sale almost all the time (only 1$ off, but still). Whenever i'm there I stock up, since my first bag of Diaya the one and only thing I've ever really made has been Mac-N-Cheese.
The one form Diaya's website here
Try this delicious gluten and dairy free recipe by Daiya fan Dawn Grey in Lawrence, KS.
Servings: 4
Preparation Time: 30 mins
3 cups Daiya style Shreds
3 tablespoons vegan butter
2 cups unsweetened (soy / rice) milk product
1 tablespoon nutritional yeast
¼ teaspoon black pepper
½ cup gluten-free bread crumbs
¼ teaspoon paprika
¼ cup vegan parmesan cheese (optional)
Cook pasta according to package instructions. Drain thoroughly when done. Preheat oven to 350°F. Prepare the cheese sauce while oven is warming. In a small pot melt the butter. When melted, add the pepper and nutritional yeast.
Stir in the milk or crème product. Add the cheddar, and cook over low/medium heat for about 2-3 minutes, stirring frequently to prevent burning. Stir in the macaroni and mix together. Transfer to an 8x8 casserole dish. Top with the bread crumbs and paprika. Bake for 15 minutes uncovered, or until the cheese is bubbling and top is starting to brown.
For health purposes I served this with a salad and some lame bottled dressing from the fridge. Because if I'm going to eat salad it's normally just to round out a meal, because sometimes a salad is just a salad. Usually if I pick up Diaya the rest of this comes together with stuff I have on hand and if I happen to luck out and have a bag of salad greens or some lettuce, I'll do a salad on the side.
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