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.
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.
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.