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Saturday, January 16, 2016

Home Made White "Velveeta" Cheese

It's funny sometimes how we Americans eat. My sweet Mama picked up a little cookbook on one of her travels--those quaint little cookbooks compiled by some church group or civic organization, you know. Probably tons of copyright infringements, but who really cares? You find them in touristy gift shops, and craft fairs and such. Maybe a group sold them as a fundraiser. My mom and I have found some real treasures in that kind of cookbook. This one in particular was an extended family cookbook. It was a collection of a great grandmother's recipes, which were exponentially added to by various cousins and daughters-in-law. Good, homey recipes that I tend to love. The funny thing about this book, was that almost every recipe seemed to use Velveeta. This family loved their processed cheese! Yes, it even appeared in the dessert section. Velveeta fudge, no less.

Now, I have to admit to eating my share of Rotel Dip in my lifetime.  More than a few spoonfuls of Velveeta and macaroni have passed these lips. Not so much since we have been low carbing. Not that it is a terrible carb bargain. But not all so great in healthy ingredients either. I have fallen in love with a cheese spread made from cheese and eggs that I found as a very old recipe. I decided this might be worth a try as well.  This white cheese food is quite similar to the name brand. It is meltable, soft and squishy. No artificial colors here, though. No milk sugars either. In fact, I made mine with cashew milk. This was a recipe featured in the Feb. 2015 Diner News, all about cheese.

DIY Velveeta

2 tbsp water
2 1/2 tsp grass fed gelatin
3/4 cup cashew milk
2 cups Monterey Jack cheese, shredded
1/2 tsp sea salt

Place water in a shallow bowl. Sprinkle gelatin over the water and set aside. In a small saucepan, heat cashew milk until it just comes to a boil. Add gelatin and stir until it melts in.  Add cheese and salt to the pot. Using an immersion blender to create a smooth texture.

Lina a mini loaf pan with plastic wrap. Pour the cheese mixture into the loaf pan and cool. Chill at least 4 hours. Once chilled, invert the loaf onto a plate and slice. This cheese will keep at least 2 weeks wrapped. It will melt easily for all those recipes calling for original Velveeta.

12 servings:  69 calories 1 carb
8 servings:   104 calories  1 carb

So now that you have it, just what to do? Of course, think of all the things you would use the name brand processed cheese for. It melts great over broccoli or cauliflower. It can be spread into a celery stick. It makes great omelets and quesadillas. Great just for snacking too. 

You can change out the cheese used too. Colby would be good, I think. Have some fun with this one!

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JulieB said...

Lisa thank you so much for this recipe! I have recently had to go dairy free, and I missed Velveeta the most. I use cashew milk all the time, so this recipe is going to be made quite often I suspect. What a delight to see an old favorite given a new and healthier twist.

JulieB said...

Since I am dairy free, I will be using Daiya cheese in place of the cheese your recipe calls for. Hopefully, it turns out!

Peg B said...

Lisa, this is ingenious!!! I keep seeing recipes on Pinterest using Velveeta so I always have, er, had to pass up that recipe.

Thank you for posting this one. Pinned!

Anonymous said...

Thank you. I dont miss velveeta,but my family does. what is the cheese & egg spread you're in love with.

Lisa Marshall said...

This is the spread made with egg.

SkeeterN said...

Cashew milk? I don't buy cashews because they are higher carb than other nuts. Can you sub something else? Almond or coconut milk maybe even hwc for those of us who aren't dairy free?

mammama said...

All of Kraft cheeses with the exception of their cheese slices are lactose free

Unknown said...

There is a difference between a dairy allergy(proteins) and lactose intolerance... Big difference

Anonymous said...

IS there any sub for cashew milk? My son is allergic to cashews.

Lisa Marshall said...

I use cashew milk all the time in place of almond milk. The Silk brand has only 1 carb per cup and is creamier than most almond milk. I think it would be fine to use almond milk in this recipe. You might want to add 1/4 tsp of xanthan gum or glucomannan.

Anonymous said...

It still calls for cheese...dairy.