This recipe was one I came up with today to use some different ingredients I'd found.
This is a vegan cheese made from seeds, nuts and vegetables. I'd seen the chef that developed it on an episode of Shark Tank a few years ago and wanted to give it a try. It was found at Sprouts in the refrigerated section.
I was extremely pleased with the flavor when I tasted it on a cracker. It tastes like cheddar cheese so I knew it would make good macaroni and cheese and no saturated fat.
This product is mentioned frequently as a good addition to foods as a substitute for butter or cheese. I bought it to put on popcorn and decided today to incorporate it into the macaroni and cheese to enhance the flavor.
MACARONI AND CHEESE
9 Smart Points
2 oz. dry weight
Skinner elbow macaroni
1 oz. Heidi Ho Creamy
1 tsp. Bragg Nutritional Yeast Seasoning
1 T. Member’s Mark Real Crumbled Bacon pieces
Cook macaroni in salted boiling water until tender.
Drain well. Stir in
the cheese and yeast.
Cook bacon pieces in microwave approx. 20 seconds
to crisp and remove some of the excess fat. Stir
in to the macaroni and cheese mixture.
Makes a generous single serving.