Jack cheese non-dairy substitute

Yield: 1 Servings

Measure 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

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.

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