Faux Velveeta/American Cheese

Motivated by my craving for Seafood Casserole, I had to try and find a suitable version of Velveeta cheese. Thankful for the internet, I was able to find this one that worked great in this dish, and others.


  • 1 cup Nutritional Yeast
  • 1/3 cup Quinoa flour
  • 3 Tbsp Cornstarch
  • 1.5 tsp Sea Salt
  • 1 cup Water
  • 1 cup Coconut milk (rice or almond would also work)
  • 1/3 cup Butter substitute (I like Vegan Becel)
  1. Whisk dry ingredients together in a large saucepan. Add water, whisk into a paste
  2. Place pan over medium heat, stirring constantly until sauce thickens (about 2 minutes)
  3. Whisk in coconut milk and stir constantly until sauce thickens and begins to bubble
  4. Remove from heat and whisk butter in mix
  5. Pour into greased muffin tin and freeze until completely solidified
  6. Once solid, take the “pucks” out of the muffin tin and put them in a freezer bag until ready to use. These will work best if taken out an hour or so before use.

Gluten Free Flour Mix

Over the past 3 years I have tried SEVERAL versions of all-purpose flour mixes, most of which have been okay for a recipe or two, and then terrible with others. Through trial and error, I have finally found one mix in The Gluten Free Bible that seems to work in any recipe!


  • 1 cup rice flour (brown or white)
  • 1 cup corn starch
  • 1 cup tapioca starch
  • 1 cup coconut flour
  • 1 cup sorghum flour
  1. Mix all ingredients (I usually whisk thoroughly after each addition) and store in an air-tight container to use in any recipe