Go For Cheesy Sauces That Suit Your Dietary ConcernsĬheddar cheese is considered the best cheese to use on mac and cheese because it leaves a silky, glossy coating on the macaroni. Once the shells were added back into the pot, however, things didn’t look so bad. Plus, there was an unexpected spicy odor, thanks to the seasonings. We used plain old almond milk in the sauce, and felt the thickening mixture looked a little scary as we stirred - the color was a bit Halloween-y, but not in that neon Kraft kind of way. But with vegetable ingredients and seasonings like paprika, garlic and mustard powders, it never promised to. One the main conclusions: It certainly doesn’t taste like the cheese sauce in the brand’s dairy offerings. HuffPost editors had the chance to get their tastebuds on the shells. The “cheese” that makes up the marketed “creamy sauce” is made from a mix of pumpkin and sweet potato powders, and the sauce instructions call for half a cup of non-dairy milk. Both were found at Whole Foods for $2.89 a box. In fact, the company unveiled two vegan versions: One with shell-shaped pasta and a second with elbow-shaped pasta that’s made from organic rice pasta and gluten-free. Now Annie’s has changed the game with the release of a dairy-free version of its classic macaroni and cheese. But if you were vegan or lactose intolerant, you were neither kind of kid. Growing up, you were either an Annie’s kid or a Kraft kid.
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