Almost Vegan Mac’n Cheese

I eat Veggie Shreds and they are the reason why I am “almost vegan.” They contain casein, a milk protein that is from a cow.
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Now I am not proud of the fact I eat Veggie Shreds cheese with casein, but I cannot find any other non-cheese cheese that quite does it for me. This stuff melts like cheese, tastes like cheese, and satisfies my cheese cravings.
I love cows. I hope they don’t mind.
This is not a fancy mac’n cheese recipe. Just a very basic, quick and tasty meal when you’re hungry with very little time.


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Almost Vegan Mac’n Cheese
1 – 1 1/2 cups Veggie Shreds Cheddar Flavor
1/2 pound macaroni, shells, or whatever pasta you prefer
1-2 tablespoons vegan margarine
1/4 cup water
Cook macaroni to taste, drain, place macaroni back in the pot on low heat and add Veggie Shreds and vegan margarine. Stirring constantly while the Veggie Shreds melt, add a little water at a time to loosen up the mixture until you get the perfect mac’n cheese consistency. It may take a bit more than 1/4 cup of water or a bit less depending on your taste.
I usually add some steamed/microwaved broccoli and/or cauliflower. I’ve also been known to toss in some roasted soy nuts to make it a bit more interesting.

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4 thoughts on “Almost Vegan Mac’n Cheese

  1. I make mac-n-cheese every Wednesday night. Historically, I hate the taste of mac-n-cheese but I *love* my own made this way… I use the veggie shreds in Mozarella flavor. This is a spin-off of the Betty Croker recipe… Dice a large onion and cook in 1/4 cup of Canola oil (or Earth Balance spread/margarine or whatever oil makes you happy) with some kosher salt and fresh ground pepper. When the onion is translucent, add 1/4 flour and cook for a bit, stirring constantly. Then the recipe calls for 1 3/4 cups of milk. I use 1/2 silk (red box) and 1/2 regular milk. You can use all silk, but I find it’s just a bit better with SOME milk. Cook for a while longer, stirring regularly, until it has bubbled for at least a minute. Then remove the sauce from the heat and add in the shreds OR the block version (still mozarella) and stir until melted. Meanwhile, prepare the pasta — we use soy pasta and think it is outstandingly yummy, plus slightly lower carbs and more protein… We use twists. Stir the cooked pasta into the sauce, pour the mixture into a baking dish, sprinkle with bread crumbs and bake for a half hour. Not only do my family members all love this, but *I* love it, too!

  2. I had veggie shreds when we were down in eastern canada but can not find them anywhere in good ole alberta the heart of alberta beef. I would love to be able to buy them but need the brand name so I can ask some of my supermarkets to bring them in. please help me it is already hard enough to be a vegan here

  3. You should try Follow Your Heart’s Vegan Gourmet “cheese,” which is vegan and tastes great. Haven’t tried it in a mac n cheese recipe, but I do use it to make “cheese steaks,” pizza, and sandwiches.

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