Creamy Mac & Cheese – now with Heart!

December 26th, 2009 4:28 pm by Kelly Garbato

Follow Your Heart Vegan Gourmet soy cheese

Vegan Gourmet v. Teese: Who shall emerge victorious?

2009-06-03 - Cosmo's Vegan Shoppe Order - 0034

Spoiler: Each shall live to melt another day!

Originally, I’d intended this as a side-by-side comparison of Teese and Vegan Gourmet vegan mozzarella and cheddar cheeses, à la the Sweet & Sara v. Dandies showdown. Yes, I had it all planned out: I ordered exactly enough tubes of Teese to make a few batches of cheddary mac & cheese, with an extra tube of mozzarella and cheddar left over to cover a homemade pizza each. The fridge was stocked to nearly-overflowing with brick upon glorious brick of Vegan Gourmet. (Nom!) Unfortunately, we tried so many different mac & cheese recipes – and over such a lengthy period of time – that it quickly became impossible to keep track of the many cheese/recipe variations. (Seriously, I’ve been at this since early summer!)

So while I don’t come bearing a chart or pro/con breakdown of each brand and flavor of vegan cheese, I can say that I prefer Vegan Gourmet to Teese. Teese is a little salty for my taste, and since it’s not available locally, it’s a tad more expensive than Vegan Gourmet, especially when you factor in shipping costs. Of course, I’m not judging either brand against its dairy-based counterpart, since I’ve never been able to eat the stuff. (Something for which I’m quite thankful now; it’s rather easy to “give up” non-vegan products when you never formed taste for/addiction to them to begin with!) My husband – who is not allergic to milk and found cow’s milk cheese the hardest foodstuff to relinquish upon going vegan – nominally prefers Teese to Vegan Gourmet. Take from that what you will.

In terms of cooking with Teese versus Vegan Gourmet, I think the two are tied for convenience, meltability, etc. Both seem to have their own “sweet spot” for achieving maximum gooeyness. For example, when sprinkled atop mini pita bread pizzas, Vegan Gourmet melts best when cooked at 450 degrees F for about 15 minutes. But, um, that’s in the Garbato-Brady oven; my sister has had slightly less luck at these settings. Likewise, the reason we tried so many mac & cheese recipes is because the cheese sauce congealed at different rates, depending not just on the brand, but also how and when the cheese was mixed with the soy milk, margarine and macaroni. So no matter which brand you favor, there’s no small amount of experimentation and guesswork that goes into cooking with vegan cheese. But hey, it’s totally worth it, dontchathink?

Anyhow, after months of laborious taste-testing, the Mr. and I finally came up with our perfect mac & cheese recipe. Again, grain of salt; mac & cheese is a highly personal and intimate subject, particularly in the vegan community, so perhaps you’ll try this dish only to discover that it tastes like dreck. But hey, that’s how I feel about mac & cheese dishes centered around nutritional yeast, and many fellow vegans swear by these recipes. To each her own.

Naturally, by the time I completed all this taste-testing, a new vegan cheese had broken onto the scene. Daiya, I will try you yet!

Creamy Vegan Mac & Cheese (with Heart!)

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20 to 30 ounces of vegan cheddar cheese (in this case, Follow Your Heart’s Vegan Gourmet)
24 ounces soy milk, plain
4 tablespoons margarine
4 cups of elbow macaroni (uncooked)


1. Shred 20 to 30 ounces of vegan cheddar cheese. If you like your mac & cheese on the cheesy side (and who doesn’t!?), use 30 ounces; for a drier dish (boo! hiss! boo!), go with 20 ounces.

2. In a medium saucepan, bring the soy milk to a boil. Reduce the heat to medium and add the margarine, stirring until melted. Add the soy cheese, stirring regularly, and cook at medium heat until the mix is creamy and sauce-like in consistency. Reduce the heat to low.

3. Cook 4 cups of elbow macaroni, using the instructions on the box as a guide.

4. When done, combine the cheese sauce and macaroni in a large pot or oversized skillet. Mix well on low heat and serve warm. Store the leftovers quickly, or else they’ll rubberize to your cookware!



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5 Responses to “Creamy Mac & Cheese – now with Heart!”

  1. Maida Says:

    Have you tried cheezly? The pizza parlor near us used to offer it, but now they only have daiya. I prefer cheezly. I just wish I could buy it locally.

  2. Shannon Says:

    I, too, shudder at nooch-based mac-n-cheese, so I’m definitely going to try your recipe! I’ve also discovered that Teese’s nacho sauce is very good when melted and mixed with salsa. It’s awesome on tortilla chips. Gets a little rubbery in the fridge, but so does dairy cheese, so yeah.

  3. Kelly G. Says:

    @ Maida – No, I have not! I think I’ve seen it for sale on a few online vegan stores, but it’s not often I place orders requiring cold packs. Will give it a try next time I do.

    The Mr. did try a few gourmet flavors of Sheese; he gave it two thumbs up, but I wouldn’t go near it. (Stinky cheese? Ew!)

    @ Shannon – We had a little extra cheese sauce, so I stored it in a Tupperware container; a few days later, I cracked it open for a bowl of spaghetti, and the sauce had molded to the shape of the container. Grossed me out a bit, but it was still delish!

  4. Vegan Dog's Life Says:

    I’m one of those that actually prefer nutritional yeast cheese. I’ve tried every single brand out there & haven’t liked any of them, but Daiya changed all that. You will fall down on your knees and thank the goddess of vegan cheeses when you try this stuff. It’s so good!

  5. Creamy Mac & Cheese – it’s a new Daiya! » V for Vegan: Says:

    […] in the original Teese vs. Follow Your Heart showdown, Follow Your Heart emerged victorious. (My latest pizza nomz roundup? Full of spoilers. And no […]

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