| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Other | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 1/4 | c | Boiling water |
| 2 | c | Raw cashews |
| 1 | T | Salt |
| 1 | t | Garlic powder |
| 1/3 | c | Plus |
| 1 | T | rounded emes unflavored |
| gelatin | ||
| 1/4 | c | Yeast flakes |
| 2 | t | Onion powder |
| 1/4 | c | Lemon juice |
| Pimento -or- | ||
| 1/2 | Red pepper -or- | |
| 2 | t | Paprika, about |
INSTRUCTIONS
From: arlen@eskimo.com (Arlen Fletcher) Date: Thu, 24 Feb 1994 17:29:50 GMT This "cheese" has the consistency of real American cheese and can be thinly sliced. 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 whiz thoroughly. Add remaining ingredients. Blend until mixture is the consistency of a creamy sauce, with no bits of pimento visible. Pour into a 1 qt. mold, cool slightly. Cover before refrigerating. Refrigerate overnight before serving. After firming in the fridge., this cheese may be frozen until needed. Yields: 1 qt. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 997
Calories From Fat: 74
Total Fat: 8.6g
Cholesterol: 1.7mg
Sodium: 7911.5mg
Potassium: 1027.9mg
Carbohydrates: 208g
Fiber: 17.5g
Sugar: 168g
Protein: 39.9g