Good for you gouda
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¾ | cup | Water |
| ½ | cup | Chopped carrots |
| 5 | tablespoons | Dry, unroasted cashew pieces |
| ¼ | cup | Nutritional yeast flakes |
| 3 | tablespoons | Tahini |
| 3 | tablespoons | Fresh lemon juice |
| 1 | tablespoon | Dijon mustard |
| 2 | teaspoons | Onion granules |
| 1 | teaspoon | Salt |
| ½ | teaspoon | Garlic granules |
| ½ | teaspoon | Mustard powder |
| ¼ | teaspoon | Turmeric |
| ¼ | teaspoon | Paprika |
| ¼ | teaspoon | Ground cumin |
Directions
In a saucepan, bring carrots and water to a boil.
Reduce heat, cover and simmer for 15 minutes. Uncover and add agar flakes, stir, then bring back to a boil again. Reduce heat and cook 5 more minutes.
Transfer mixture to a blender. Add remaining ingredients and blend until smooth.
Immediately pour mixture into a lightly oiled bowl or decorative mold. Let cool, then refrigerate, covered, for several hours. Remove from mold before serving and serve sliced into wedges.
Note from Karen: I substituted peanut butter for the tahini, and didn't use any onion granules at all. Tasted great to me. :) Adapted from JoAnne Stepaniak's recipe in "The Uncheese Cookbook" Typed for you by Karen Mintzias Submitted By KAREN MINTZIAS On 12-12-94