Recipe Archives->Vegetarian->Vegan Cheese 06

Jack Cheese

1 c. water
1/3 c. plus 1 rounded T. Emes gelatin
1 1/2 c. boiling water
2 c. raw cashews
1/2 c. yeast flakes
1 T. salt
2 t. onion powder
1/2 t. garlic powder
1/2 c. lemon juice
3 T. finely grated carrot, packed

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.

Printable version: vegan-cheese06.txt.