| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Other | 1 | Servings | |
INGREDIENTS
| 1 | c | Water |
| 1 1/4 | c | Boiling water |
| 2 | c | Raw cashews |
| 1 | tb | Salt |
| 1 | ts | Garlic powder |
| 1/3 | c | Plus |
| 1 | tb | (rounded) emes unflavored gelatin |
| 1/4 | c | Yeast flakes |
| 2 | ts | Onion powder |
| 1/4 | c | Lemon juice |
| Pimento -or- | ||
| 1/2 | lg | Red pepper -or- |
| 2 | ts | 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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