Product Review: Earth Balance Vegan Cheddar Mac & Cheese

Earth Balance has come out with a new product that tastes similar to Kraft's non-vegan macaroni and cheese. While it's not gourmet, those who miss the bowl of soft noodles and buttery-cheesy flavor of their youth will enjoy this product. There's also a vegan white cheddar version that I have yet to try -- it's the blue box peaking out from under the orange box in the picture. 

(Find me on Instagram at @stay_at_home_vegan)

If you are going to compare this vegan mac and cheese to Kraft's Macaroni and Cheese, Earth Balance's product produces the same texture and mouth feel. You feel the tender, melt-in-your-mouth noodles that are oozing with a buttery, cheesy sauce from their middles, as well as from all around them. 

Your mind will instantly tell you that this isn't Kraft's mac and cheese because the flavor is slightly different, but then your mind starts telling you: "Yum, this is good, keep shoveling this in your mouth!"

It's been a while since I've had Kraft's Mac and Cheese, but this vegan version tastes pretty darn close to what I can remember, especially if you can let the cooked mac and cheese sit for 3 to 5 minutes (I noticed a stronger "cheese/cheddar" flavor after the product sat for a while as opposed to when I first took a bite and it tasted more like the vegan buttery spread). 

Allow the mac and cheese to sit for a few minutes so the "cheesy/cheddar" flavor can develop. 

When people make their own homemade mac and cheese, it usually never tastes anything like Kraft's Mac and Cheese. This product kind of markets itself to be a vegan version of Kraft's, and I think it does an excellent job. I don't eat much vegan mac and cheese in general but this was tasty, filling, and a nice treat.

If you're a new vegan or someone who misses flavors from your youth, definitely give this product a try. Home cooks who love to cook from scratch and/or use more fresh fruits and veggies in their recipes may only like to try this once. This isn't a gourmet product, but it also doesn't make any claims to be fancy.

You should be able to find this product at Whole Foods starting this month. I bought this product at Rabbit Food Grocery ($3.25 per box; rabbitfoodgrocery.com). It's also available at veganstore.com and foodfightgrocery.com.

I added a little Phoney Baloney Coconut Bacon for punches of salty goodness and a little crunch.

Recipe: Creamy Potato Salad with Tofu Eggs

This potato salad is creamy, tangy, and has chunks of "tofu egg salad" in it.

Who doesn’t love a good potato salad?!

I prefer mine on the saucy side and with a bit of a tang to it. I want to taste the tender potato chunks with crunchy elements, such as chopped celery. I also like a mild pungent flavor that only green onions can provide. 

Before I became vegan, I loved chopped boiled eggs in my potato salad. I can still have that egg flavor and texture with black salt and tofu.  

Creamy Potato Salad with Tofu Eggs

(Inspired by this recipe from Kraft.

Ingredients:

1/4 c. – 1/2 c. of prepared tofu egg salad (recipe below)

3 medium-sized red potatoes cut into small chunks (I leave the skins on)

1/3 c. – 1/2 c. of vegan mayo (start with less and add more if needed)

1 tablespoon of Dijon mustard

1 tablespoon of apple cider vinegar

1/2 tsp – 1 tsp of organic sugar

4 green onions sliced thinly (include most of the green part, too)

1-2 stalks of celery sliced thinly

Directions:

Boil the potatoes until fork tender, 15-20 minutes. Drain under cold water and set aside.

Mix the mayonnaise, mustard, and vinegar. Add ½ tsp of sugar and taste. Add more sugar if you want a sweeter sauce. If you want more tang, add a little more mustard or vinegar. Add the potatoes, green onions, and celery and mix well. Fold in the tofu egg salad (add the egg mixture 1/4 c. at a time until you get the ratio and taste you prefer). If you have any vegan bacon, chop some up, pan fry until crispy, and add to the potato salad.

Tofu Egg Salad

Ingredients:

12-15 oz container of extra firm tofu

1/4 c. of vegan mayo

1 tsp of yellow mustard or 1 tsp of Dijon mustard – you can add 1 tsp of both if you like the taste of mustard

3 tablespoons of sweet pickle relish 

1 tablespoon of fresh lemon juice or 1 tablespoon of vinegar or pickle juice

1 tsp of smoked paprika

1 tsp of turmeric 

Dash of black pepper

Dash of hot sauce

1 tsp of black salt (also called Kala Namak)

Directions:

Drain your tofu and wrap it in some paper towels while you assemble your sauce. In a bowl, mix everything but the tofu together. Once all your ingredients (except the tofu) are mixed, taste it. It should be salty, tangy, and egg-like in flavor. Add the tofu, and break it up with a fork or potato masher. Make it as chunky as you like. Mix everything well and taste. Add more relish or a pinch of black salt. Be careful with the black salt; too much and your dish will be very salty.