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Jack Cheese Non-dairy Substitute

Yield: 1 Servings

Ingredients and directions for this recipe

1 c Water
1/3 c Plus
1 tb (rounded) emes gelatin
1 1/2 c Boiling water
2 c Raw cashews
1/2 c Yeast flakes
1 tb Salt
2 ts Onion powder
1/2 ts Garlic powder
1/2 c Lemon juice
3 tb Finely grated carrot; packed

From: arlen@eskimo.com (Arlen Fletcher)

Date: Thu, 24 Feb 1994 17:29:50 GMT

Soak gelatin in the 1 c. water in blender while assembling remaining
ingredients. Pour boiling water over soaked gelatin and whiz briefly to
dissolve. Cool slightly. Add cashews and liquefy thoroughly. Add remaining
ingredients. Liquefy until mixture is the consistency of a creamy sauce,
with no bits of carrot visible. Pour into 1- qt mold, cool slightly. Cover
before refrigerating. Refrigerate overnight before serving. After firming
in the refrigerator, this cheese may be frozen until needed., Makes 1
quart.

REC.FOOD.RECIPES ARCHIVES

/EGGS

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,

See also:
Previous recipe Jack Cheese Fondue
Next recipe Jack Cheese Oven Omelet

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