| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Other | 1 | Servings | ||
INGREDIENTS
| 1 | c | Water |
| 1/3 | c | Plus |
| 1 | T | rounded emes gelatin |
| 1 1/2 | c | Boiling water |
| 2 | c | Raw cashews |
| 1/2 | c | Yeast flakes |
| 1 | T | Salt |
| 2 | t | Onion powder |
| 1/2 | t | Garlic powder |
| 1/2 | c | Lemon juice |
| 3 | T | Finely grated carrot, packed |
INSTRUCTIONS
From: arlen@eskimo.com (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. 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)
----------------------------------------------
Calories: 489
Calories From Fat: 99
Total Fat: 11.5g
Cholesterol: 1.7mg
Sodium: 7145.2mg
Potassium: 1339.7mg
Carbohydrates: 71.9g
Fiber: 27.7g
Sugar: 21.3g
Protein: 44.6g