***Update – #10 won and she’s been contacted. Better luck next time 🙂
VGS are dairy-free, soy-free, gluten-free, and Non-GMO Project verified. To celebrate the launch, Follow Your Heart is hosting a recipe contest to encourage consumers to swap out the cheese in their favorite recipes.
I received a box to help me with my contest entry, and you can too.
One reader will receive the items shown above. All you have to do is comment on this post telling me which recipe you would like to veganize. All comments must be received before 1 p.m. EST on Saturday, September 7th. Winner will be chosen by random selection.
For my contest entry, I made over my Cheesetastic Mac and Cheese.
I will be honest that I was not a fan of the Shreds when raw and I didn’t have high expectations for this recipe. But then they melted beautifully and worked like a charm. The end result got both the husband’s and my stamp of approval.
Vegan Cheesetastic Mac and Cheese, serves 4 -6
- 8 oz short-cut whole wheat pasta, prepared according to box directions
- 4 Tbsp vegan butter substitute
- 4 Tbsp all-purpose flour
- 1.5 cups plain unsweetened almond milk
- 4 oz Cheddar Vegan Gourmet Shreds
- 4 oz Fiesta Blend Vegan Gourmet Shreds
- large red onion, roughly chopped
- 4.5 oz can diced green chiles, drained
Melt butter in a saucepan over medium-high heat. Whisk flour into melted butter and continue to cook until browned, 2 – 3 minutes, stirring occasionally. Whisk almond milk into roux. Cook until mixture is thickened. Reduce heat to low and stir in Cheddar Vegan Gourmet Shreds and Fiesta Blend Vegan Gourmet Shreds. Continue stirring until cheese is melted. Remove pan from heat and stir in onion, chiles, and cooked pasta. Serve with your favorite hot sauce.
Remember, all you have to do to be entered to win is leave a comment on this post!