| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Vegan |
Appetizers, Spreads, Snacks, Vegan |
2 |
Cups |
INGREDIENTS
| 3 |
tb |
Agar flakes, PLUS |
| 1 |
ts |
Agar flakes |
| 1 1/2 |
c |
Cold water |
| 1 1/2 |
c |
Cashews, raw |
| 1/2 |
c |
Sunflower seeds |
| 2 |
tb |
Nutritional yeast |
| 1 1/2 |
ts |
Sea salt |
| 1/4 |
c |
Lemon juice |
| 3 |
tb |
Carrot, finely grated |
| 1 |
tb |
Vegetable oil |
INSTRUCTIONS
Stir the agar into the cold water, then simmer over low heat to soften it.
Pour half the agar water into a blender and process with half the cashews
and sunflower seeds. Blending half at time will help make the mixture
creamier faster. (Overfilling the blender will result in an uneven
texture.) Add half of the each of the remaining ingredients and blend until
creamy. Pour into a mixing bowl. Process the other half of ingredients the
same way. Thoroughly mix the two batches together and pour into a mold or
bowl. Chill until set.
Rodney Polden & Pamela Thornly, "Salt Spring Island Cooking". Posted by
Anne MacLellan
Posted to MM-Recipes Digest V4 #210 by BobbieB1@aol.com on Aug 10, 1997
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