Best 2 Homemade Velveeta Substitute Copycat Recipes
If you are a cheese lover, then you know that Velveeta is a staple in many recipes. It is a processed cheese product that is often used in mac and cheese, queso dip, and other dishes. However, Velveeta can be expensive and it is not always easy to find. If you are looking for a way to make your own Velveeta substitute at home, then you have come to the right place. In this article, we will provide you with a few recipes that will help you make a delicious Velveeta substitute that is perfect for all of your favorite recipes.
Here are our top 2 tried and tested recipes!
HOMEMADE VELVEETA - SUBSTITUTE / COPYCAT
Make and share this Homemade Velveeta - Substitute / Copycat recipe from Food.com.
Provided by Connie K
Categories Cheese
Time 38m
Yield 2 pounds
Number Of Ingredients 5
Steps:
- Line a 8x4x2 - 5" loaf pan with plastic wrap.
- In a blender, put 1/2 cup of the water, 3 tablespoons of the milk, 1/2 teaspoon of the gelatin. Whip until gelatin is dissolved.
- Quickly add 1/2 lb of the cheddar to the hot mixture.
- Whip until blended.
- Pour into the prepared loaf pan.
- Repeat this twice, until all ingredients are used.
- Cover the pan with more plastic wrap and chill overnight before unmolding.
- Keep cold and slice as needed.
Nutrition Facts : Calories 1557.5, Fat 122.5, SaturatedFat 77.9, Cholesterol 392.7, Sodium 2258.4, Carbohydrate 18.2, Sugar 15.6, Protein 95.8
HOMEMADE VELVEETA CHEESE AND CHEEZ WHIZ
Steps:
- Line a small loaf pan with plastic wrap, leaving a few inches of excess on both sides of the pan. Alternatively, you may use smaller loaf-size containers.
- Put the water in a saucepan and bring to a boil.
- Combine the gelatine, milk powder, and salt in a blender and pulse to blend.
- Add the boiling water to the blender and immediately pulse a few times.
- Quickly add the cheddar cheese and process until smooth.
- Working quickly, pour or spoon the mixture into the lined pan. Use a spatula to even the top. Cover with the excess plastic wrap and refrigerate for several hours or overnight.
- Slice the cheese and use it for cheese and cracker snacks, sandwiches, grilled cheese, or add some to a cheese sauce or dip.
- Wrap in plastic wrap and store in the refrigerator. Use within 2 weeks.
- Put the evaporated milk in a saucepan and bring to a simmer.
- In a blender or food processor, combine the cheese, cream cheese, dry mustard, and salt. Add the simmering evaporated milk and process until smooth. Pour into a jar and use immediately (while warm) or refrigerate.
- For a thinner mixture, add some extra hot milk or cream.
- Store in the refrigerator.
- Use within 1 week.
Nutrition Facts : Calories 169 kcal, Carbohydrate 3 g, Cholesterol 40 mg, Fiber 0 g, Protein 10 g, SaturatedFat 8 g, Sodium 282 mg, Sugar 2 g, Fat 13 g, ServingSize 1 jar each (16 to 20 servings), UnsaturatedFat 0 g
Tips:
- For a smoother cheese sauce, blend the ingredients in a blender or food processor until smooth.
- If you don't have evaporated milk, you can use regular milk and add a little cornstarch to thicken the sauce.
- To make a vegan version of this recipe, use vegan butter and non-dairy milk.
- Add a teaspoon of paprika or cayenne pepper for a smoky flavor.
- For a more authentic Velveeta flavor, use a sharp cheddar cheese.
- Serve the cheese sauce immediately, or store it in an airtight container in the refrigerator for up to 3 days.
Conclusion:
This homemade Velveeta substitute is a delicious and easy way to make your favorite cheese dishes. It's perfect for macaroni and cheese, grilled cheese sandwiches, and nachos. With just a few simple ingredients, you can have a creamy, cheesy sauce that tastes just like the real thing. So next time you're craving some Velveeta, try making this homemade version instead. You won't be disappointed!
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