What you need to know before eating Velveeta cheese

https://www.mashed.com/author/debrakelly

Is Velveeta real cheese? Real or not it is extremely popular for preparing dishes like, macaroni & cheese, queso dips or Velveeta cheese sauce for just about anything. Its smooth velvety texture adds a special cheese taste that is undeniably delicious.

"Velveeta was created as a way to reuse extra cheese."

Velveeta wasn't so much discovered as it was invented, and even stranger is the fact that it's actually the second cheese invented by Swiss immigrant Emil Frey. Frey emigrated to the US with his father, who was also a farmer and cheese maker, and eventually ended up working for the Monroe Cheese Company in New York. First, he was tasked with creating a cheese that could be used in lieu of an imported cheese called Bismarck, and he did. His first cheese was the soft, spreadable, and amazing Liederkranz, and it was so popular the factory was shipping out more than a ton of cheese a day just to keep up with demand. That was in 1889, and it wasn't until 1918 that he discovered his second famous cheese.

At the time, the company had opened another location that mainly produced Swiss cheese. They had a problem, though — it was difficult to sell cheese wheels that were damaged, and that was a lot of product they didn't want to go to waste. Knowing Frey had already had success creating new cheeses, they sent him some samples and asked him to come up with a product that used these cheese scraps. After some serious experimentation — most of which was done on his own home stove — he came up with a product that not only used all the cheese scraps that might have otherwise gone to waste, but he also produced a cheese with a texture unlike any other. It was the texture — described as velvety — that he named Velveeta for.
https://www.mashed.com/55641/untold-truth-velveeta/?utm_campaign=clip

Here are the ingredients for Velveeta pasteurized process cheese spread from the Kraft-Heinz website.

https://www.ingredientinspector.org/home/2018/5/11/whats-in-velveeta-then-vs-now

What if you could get that same velvety texture, taste and color without commercial processing? What if this cheese sauce was vegan? What if this cheese sauce didn't have lactose that causes gas and bloating? What if this cheese sauce didn't have any preservatives? Well I found a recipe on Pinterest for vegan cheese that meets the above criteria.

Here is the recipe.

Ingredients:

2 C. potatoes, diced large
1 C. carrots, diced large
1/2 C. water
1/3 C. olive oil
2 tsp. salt
1 Tbsp. lemon juice (fresh is best!)
1/2 C. nutritional yeast flakes
1/4 tsp. onion powder (opt.)
1/4 tsp. garlic powder (opt.)
dash of cayenne (opt.)
1/2 tsp. McKay's chicken-style seasoning, vegan (opt.)

Instructions:

Boil the potatoes and carrots until soft.
Blend potatoes and carrots together along with the rest of the ingredients on high in blender until the cheese is extremely smooth. I use my high-powered VitaMix blender.
Store in refrigerator for up to a week.
http://www.veggieonapenny.com/vegan-cheese/

I boiled the potatoes and carrots until they were fork tender. Use the water from the potato pot as the water for the ingredients.

I then added the rest of the ingredients into my Nutri Bullet.

I blended mixture until smooth and creamy. You might have to add a little more water from the boiled potato pot if mixture is too thick.

Now you are ready to serve this amazing cheese sauce. Serve it as a dip with Kale Crackers or other corn chips.

Add it to your favorite sandwich or burger. Here I added the cheese sauce to my veggie burger made with my homemade paleo bread and homemade paleo mayonnaise. Yum!!!!!!!!!!!!

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