VeggieBoards banner

1 - 17 of 17 Posts

·
Registered
Joined
·
1,056 Posts
Discussion Starter #1
Do any of you eat this? I love it. NOT when it's made the "simple" way though. My ex-gf used to make it, and it was pretty weird, especially the first time I had it. Since then I've found a much better way to make it, and it tastes really great (to me, anyway). I've gotten my omni friends to eat it though, and they like it. Not to mention my 3-year-old sis when I was babysitting. :)<br><br><br><br>
If you don't know what it is, it's just a powder cheese (like Kraft), but vegan. You can use it for a bunch of stuff, but I only use it for mac&chreese. Check out <a href="http://www.chreese.com" target="_blank">www.chreese.com</a> to order. On a side-note, I also ordered their "nacho chreese" -- it's not cheese at all, it's basically yellow salsa. Tastes the same, and there are plenty of vegan salsas. So not much point in that, IMO. I just buy the bulk chreese, and buy my own macaroni.<br><br><br><br>
Ok, so the way my ex-gf made it was with water...and noodles. There is a much better way. The way I make it is...pour the dry chreese powder into a bowl, add some ricemilk, add a TBSP or two of margarine (I use Earth Balance), and boil the water. After the water is boiling pour some of it into the bowl with the chreese and stir it until it's smooth. Then cook the pasta and drain, add a bit of olive oil (it makes left-overs a lot better), stir, pour the melted chreese into the pot and mix! There is one more key ingredient though! ALL PURPOSE SEASONING! I use this stuff in everything! It adds so much to the mac&chreese though. Of course you can use whatever seasonings you want, this is just the stuff I have.<br><br><br><br>
Has anyone tried the mozzarella style? I'll probably order some next time and try to make some pizza.
 

·
Registered
Joined
·
16,090 Posts
Oooh cool, I've been wanting a vegan powder cheese for that exact purpose. I've tried Amy's frozen mac and cheese and it was okay, but expensive and not vegan. And I occassionally melt some of the american vegan slices over macaroni, add soy milk and margarine and that tastes pretty good... but having it in powder form would be nice. Too bad their shipping prices are so high; too high for me to order anything.
 

·
Registered
Joined
·
0 Posts
I've only had the Roads End packaged "mac and chreese," and it's pretty decent. It's pretty garlicky (I'm not complaining), but really tastes nothing like the original mac and cheese. That aside, it makes a great light lunch.
 

·
Registered
Joined
·
1,056 Posts
Discussion Starter #4
Yeah, I always warn people not to expect my vegan stuff to taste like the "originals." Chocolate Soy Milk really doesn't taste like chocolate milk, and it's not supposed to, really.<br><br><br><br>
The way I make the chreese is good though. The first time I had it (when it was made with just water) it was kinda weird and had a bad after taste.
 

·
Registered
Joined
·
1,369 Posts
I adore the stuff. I make my own chreese now for chip dip
 

·
Registered
Joined
·
4,049 Posts
what are the ingredients in "chreese" powder?<br><br><br><br>
i make a very simple vegan mac and cheese recipe like so:<br><br><br><br>
boil pasta. drain in a colander and set aside.<br><br><br><br>
in the same pot you cooked the pasta in, melt some margarine. quickly stir in an equal amount (or more) nutritional yeast, until the mixture is thick. add soy milk in small increments and stir until smooth. toss the pasta back in the pot and stir thoroughly, until completely mixed with the "cheese" sauce. season further with more salt, pepper (or ketchup, as my boy enjoys it). i also like to fill it out a bit by adding some ground almonds to the mixture.
 

·
Registered
Joined
·
1,056 Posts
Discussion Starter #7
The ingredients according to chreese.com are:<br><br><br><br>
"Organic Unbleached White Flour, Nutritional Yeast, Organic Tapioca Starch, Unrefined Sea Salt, Organic Garlic Powder, Organic Ground Yellow Mustard Seed, and Annatto."<br><br><br><br>
I'm not sure if the flour is in the chreese or if that was talking about the shells. I couldn't get to the bulk ingredients page for some reason.
 

·
Registered
Joined
·
4,049 Posts
that stuff would be so amazingly cheap and easy to re-create in your own kitchen. i don't know how much they charge for a package of it, but i'm certain you could save a lot of money just mixing up your own "chreese" powder.<br><br><br><br>
1 kg red star "vegetarian supplement" nutritional yeast is about $12.00<br><br>
500g tapioca starch is about $2.00<br><br>
750g sea salt is $2.00<br><br>
garlic powder and mustard powder can be purchased for next-to-nothing in bulk foods<br><br>
i have no idea what annatto is, but i doubt it's neccessary.<br><br><br><br>
you could mix up enough "chreese" powder for 50 meals (for four people) for less than $15.00 canadian. the pasta to mix it with is dirt cheap too.<br><br><br><br>
just some ideas for saving the dough. which i'm all about. <img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)">
 

·
Registered
Joined
·
7,691 Posts
sounds so easy! the health food store here sells nutritional yeast in bulk i found out, so i'll have to pick some up. i had no idea what to do with it so i haven't gotten it before, but mmmm mac'n'cheeze here i come<br><br><br><br>
(do you think the tapioca starch is necessary? what would be the purpose of it?)
 

·
Registered
Joined
·
1,056 Posts
Discussion Starter #10
It's not expensive on the site. It's only about $7 (US) per pound of the stuff (plus shipping). I'll look for nutritional yeast next time I'm at the store though.<br><br><br><br>
The only difference between the original and mozzarella is that the moz. has garlic powder instead of mustard seed.
 

·
Registered
Joined
·
346 Posts
I bet you could replace the tapioca flour with some Ener-G egg replacer...<img alt="" class="inlineimg" src="/images/smilies/smiley.gif" style="border:0px solid;" title=":)"><br><br><br><br>
Oh, and i theeenk annato is a dye, yellow, used for butter to make it yellow.<br><br><br><br>
Yeah, I like some vegan cheeze and macaroni. It is a bit wierd...but i like it a okay.
 

·
Registered
Joined
·
4,049 Posts
the tapioca flour is most likely for thickening. i can find it in any grocery store.<br><br><br><br>
i looked up annatto. it's a kind of mild spice. i've never heard of it before.
 

·
Registered
Joined
·
750 Posts
i use this stuff all the time...<br><br>
i make it by adding hot water first so its a little too thick...<br><br>
then adding around a TBSP of margarine...<br><br>
then adding soy milk so its a good consistency<br><br><br><br>
the mozarella one is pretty tasty, i like that one on pizza best<br><br>
but all three flavors are good<br><br><br><br>
the alfredo one is a big lie... when you buy it, dont expect alfredo... expect pesto... really darn good pesto<br><br>
i cant figure out why they dont market it as that<br><br><br><br>
i didnt know you could buy it in bulk on their site<br><br>
thats awesome, thanks, now i can save a bundle instead of buying the packets from pangea<br><br><br><br>
this stuff rocks on veggies, pizza, baked potatoes, in burritoes, on pasta, in pot pies, and more<br><br><br><br>
Caroline
 

·
Registered
Joined
·
7,691 Posts
would corn starch have the same affect? i know i could get tapioca starch, but i'm just trying to stick with ingredients i already have as much as possible lately, as things are tight. corn starch we have tons of so i'd rather use up some of that than buy something else
 

·
Registered
Joined
·
4,049 Posts
yes, cornstarch would work. i think they use tapioca starch because it's not considered as allergenic as corn starch.
 

·
Registered
Joined
·
0 Posts
<span style="font-size:medium;"><span style="font-family:'century gothic';"><span style="color:#008000;">Hi everybody!<br><br><br><br>
Kreeli, annato is used for coloring foods (as someone else mentioned). You can find it in ethnic grocery stores, and I'm sure, online. You may want to substitute either achiote (also an exotic spice used to color foods yellow/red) or tumeric for some color for your "cheese" sauce. I think this is only to make it look more like dairy cheese sauce and not necessarily for its taste...<br><br><br><br>
Happy cooking and thanks for the recipe!<br><br></span></span></span>
 
1 - 17 of 17 Posts
Top