We Can't Say It's Cheese... Helper
- 1 yellow onion, diced
- 1 to 4 garlic bulbs (to taste), diced
- 1 tsp thyme
- 1 tsp oregano
- 1 tsp (or more, to taste) chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt to taste
- 1 package Boca brand, or other, vegan soy crumbles thawed if frozen
- 1 to 2 cups fresh or frozen peas (optional)
- 1 cup vegetable stock
- 1 container of Wayfare "We Can't Say It's Cheese" Cheddar Spread
- 1 box of pasta, (elbow or bowtie work well as gooey cheese receptacles)
Dice onion and desired amount of garlic bulbs. Heat frying pan on medium high and add a small amount of oil or vegetable stock. When pan is hot, add onions and garlic and saute until onions are browned. Add spices and stir until fragrant (about 2 minutes). Reduce heat, add soy crumbles, vegetable stock, and peas (if frozen, microwave peas until tender, then add to mixture) stirring occasionally until warmed through.
Microwave "cheese" spread, stirring, until nice and goey.
Combine ALL ingredients in large serving bowl and mix well until incorporated. Serve immediately while hot!
If at any time you need more liquid to get that ooey-gooey cheesey sauce, add vegetable stock, plain soy milk or pasta cooking water. I added approx 1 cup of hot pasta water to cut the thickness of the cheese (HA!). Add in small amount so you don't end up with a running mess!
If you don't have all of the spices, just wing it with what you have. There's already a lot of flavor from the cheese so you can get away with less or none. You can also add more to taste - I always add more garlic to every recipe per my fear of vampires.
I microwaved the mock cheese twice at 30 seconds each, stirring between heating times.
Try adding a small amount of each group - pasta, crumbles and cheese; combining fully and then adding more. I mixed my batch in thirds for complete cheesy goo coating.
SJM and I were both big fans of the Wayfare Cheddar Spread used in this recipe. It was good, olde tyme comfort food. While not particularly healthy - it is a good "sometimes treat" which I plan to make this Fall and Winter.