The Noochy Noodle

a world beyond the blue box

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Product Review: Amy’s Rice Macaroni with Non-Dairy Cheese

This is probably the third time I’ve tried Amy’s vegan mac n’ cheese. It has it’s positives, it’s made with¬†gluten free pasta, and it’s soy free, it’s quick and convenient. However, it’s made with Daiya, which is something I can’t get past. I hate it every time I eat it, but I keep coming back. Why? I’m not entirely sure. I think I’m hoping I’ll eventually learn to love Daiya like a good vegan, or that this will one day taste something like the Stouffer’s mac & cheese of my childhood. Unfortunately, I don’t think either of those things are ever going to happen, so I’m just going to give it up now and save myself the $4 in the future.

Before it was even out of the oven (that’s right, I’m fancy!) I noticed that my kitchen was starting to smell awful; a little bit like feet and spoiled dairy. Not really a great first¬†impression, but I’m always willing to believe something might taste better than it smells.

I didn’t want to be stuck eating all the mac n’ cheese by itself for dinner, especially at 520 calories a container (yeesh!), so I cooked up some Appetite for Reduction buffalo tempeh and collards to go along with it.

The first bite confirmed that it was just as bad as I remembered. The cheese sauce coated my tongue like Elmer’s glue (I mean, what I believe glue coating one’s tongue might feel like) and the overly strong artificial “cheddar” flavor was just as bad as the smell. I found I was holding my breath at times to avoid the stench. Overall, not a pleasant dining experience.

I think if you actually like Daiya and eat it often you might enjoy this product. As for me, I can’t really stomach it, so I’m waiting on something better to come along.

Have you tried Amy’s vegan macaroni and cheese? What did you think?