Jack cheese non-dairy substitute
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| ⅓ | cup | Plus |
| 1 | tablespoon | (rounded) emes gelatin |
| 1½ | cup | Boiling water |
| 2 | cups | Raw cashews |
| ½ | cup | Yeast flakes |
| 1 | tablespoon | Salt |
| 2 | teaspoons | Onion powder |
| ½ | teaspoon | Garlic powder |
| ½ | cup | Lemon juice |
| 3 | tablespoons | Finely grated carrot; packed |
Directions
From: arlen@... (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, .
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