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Velcheeta

What you need: 

1/2 cup nutritional yeast flakes
1/2 cup all-purpose flour
1/2 teaspoon chicken-style vegan broth powder
1 teaspoon sea salt
1/2 teaspoon sugar
1/2 teaspoon sazon goya (with annatto; optional)
2 cups water
2 tablespoons safflower petals (optional)
2 tablespoons soy lecithin granules
1 tablespoon tofutti cream cheese
1/4 cup vegan margarine
1/2 to 1 teaspoon vegan salad mustard

What you do: 

1. In a bowl, combine the yeast flakes, flour, broth powder, salt, sugar, and the optional Sazon seasoning. Mix together well, set aside.
2. In another pan, bring water to a boil. Remove from heat and add safflower petals and soy lecithin. Allow to steep until the lecithin has dissolved, then strain through a fine sieve
3. Add the dry ingredients to the saucepan. Put pan on a medium heat and bring to a boil (it will be very thick) and boil for about 30 seconds just to cook the flour well.
4. Pour the sauce into a food processor and add the vegan cream cheese, margarine, and the salad mustard. Process until smooth.
5. Pour into a container and place a piece of oiled wax paper over the surface to prevent a skin from forming. When cooled peel off the wax paper and put a lid on it and refrigerate until cold.
You can use this to make Mac and Cheese or a Grilled Cheese (just spread on a piece of home made bread and top with another, butter both sides with vegan margarine and grill, "Delicious")
Safflower is called "Mexican Saffron" and can be sometimes found at Latin Markets or you can purchase it on-line at "The Penn Herb Co." they are a herb company out of Philadelphia, PA.The Safflower helps add a cheesy color to the "Cheese" as well as provides a buttery taste, it can also be used to make rice dishes where color is wanted.
Source of recipe: Playing around with yeast cheese recipes I came up with this!

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

      After making this a few times I was not satisfied with the final taste of the product and
worked on it a bit, the following are my changes to the recipe:

I deleted the soy lecithin (the taste over powered the final sauce)
Instead of the water I replaced that with unsweetened, unflavored Almond Milk (2 cups)
I used only 1/2 teaspoon of Salad Mustard (1 teaspoon made it quite overpowering)
and I added 1 Tablespoon of Arrowroot Powder added to the flour (gave it a better texture)

The changes I made resulted in a smooth and creamy well flavored product that I am
satisfied with.  The taste is very close to actual processed cheese food.

 

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