Trying out Amy’s Kitchen – Rice Mac & Cheeze


VeggyMalta tried out Amy’s Kitchen rice Mac & Cheeze, another vegan, gluten free and dairy free product from this American brand.

amys kitchen rice mac & cheeze

We have tried out a number of Amy’s Kitchen prepared meals on our page including their Vegetable Lasagne (vegan & gluten free), Chinese Noodles and veggies (vegan & gluten free), Broccoli & Cheddar bake (vegetarian & gluten free) and their Breakfast scrambles (vegan & gluten free). In fact one can say that Amy’s Kitchen offers a selection of food for both the gluten free and vegan audience.

This time we tried their Rice Mac & Cheeze. Amy’s Kitchen Mac & Cheeze fits within the American tradition of macaroni and cheese in a box. Whilst it’s traditions can probably be traced to Europe, it became a household name in America when in 1937 the Kraft Company put it in a box. Since then every American grew up with it. Some eighty years after that, Amy’s Kitchen has created a vegan version (rather than using dairy) and used rice based pasta making it gluten free as well. It also is soy free.

Preparing Amy’s Kitchen Mac & Cheeze is very easy. You can choose to heat it in the oven or the microwave. When I am not in a hurry, I tend to prefer heating in the oven. It takes around 30 minutes to cook in the oven. If you’re in a hurry the heating as per the instructions should take you around 5 minutes. The pasta has a strong cheesy taste, coming from the Daiya vegan style cheddar cheeze, even though you know that you are not eating any cheese.

A serving contains 518 kcal and 8 g of protein.

Amy’s Kitchen is imported and distributed locally by Rimus Trading Agency.

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Getting to know: Amy's Kitchen Rice Mac 'n Cheeze

VeggyMalta has a look at Amy's Kitchen Rice Mac 'n Cheeze. Thanks to Amy's Kitchen this American dish (macaroni and cheese) is now available in a vegan, gluten free and dairy free format. Easy to prepare and consume.

Posted by Veggy Malta on Tuesday, June 25, 2019

Author: Darryl Grima

Darryl Grima is Veggy Malta's Editor. He became vegetarian over 30 years ago and over the years became always more plant based. He recalls a time when Malta was not so vegetarian and vegan friendly. Apart from campaigning and raising awareness on plant based issues he is also active in environmental and animal welfare organisations. He holds a Diploma in Political Studies and a Masters in Business Administration.

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