Good for you gouda

Yield: 6 servings

Measure 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

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

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