| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Other |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/3 |
c |
Plus |
| 1 |
tb |
(rounded) emes gelatin |
| 1 1/2 |
c |
Boiling water |
| 2 |
c |
Raw cashews |
| 1/2 |
c |
Yeast flakes |
| 1 |
tb |
Salt |
| 2 |
ts |
Onion powder |
| 1/2 |
ts |
Garlic powder |
| 1/2 |
c |
Lemon juice |
| 3 |
tb |
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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