Cheese substitute

[Guest guest]

BASIC " CHEESE " SAUCE

1 cup water

1 cup cashews

2 TBSP Yeast Flakes

1 1/2 TBSP lemon juice

1/3 cup pimento

1 tsp. salt

1 tsp. onion powder

1/4 tsp garlic powder

Blend smooth all ingredients. Chilling will make sauce thicker. Use

over salads, cooked vegetables, pasta, rice, potatoes, or in pizza or

lasagna.

 

1. Substitute other nuts or seeds for half or all of the cashews.

2. To give an orange color without the pimento, substitute 2/3 cup

cooked carrots. A little more water may be necessary to blend. OR

pimento may be left out or recuced. It is only for color.

3. Cooked Cheese: Leave out 1/2 cup of cashews. After blending

cheese pour into a sauce pan and bring to a light boil for about 3

minutes, stirring. Cooked cashews thicken whtn cooled. Cooking

enhances the flavor of the cheese.

4. Slicing Cheese: Leave out 1/2 cup of cashews. Add 3 TBSP Emes

Plain Kosher Jel. Bring to a boil the water from the original

recipe. Blend smooth all ingredients with the boiling water. Chill

several hours then slice sheese or cut in cubes. Melts when exposed

to heat. Freezes well.

5. Bean Cashew Cheese: Substiture 1 cup drained cooked beans for

1/2 cup of the cashews. Using a light colored bean such as

garbanzos, soys, or navy beans will keep the cheese the original

color.

6. Tofu Cheese: Substitute 3/4 cup of Mori-Nu Firm or extra firm

tofu for 1/2 cup cashews. Leave out 1/4 cup water from lthe original

recipe.

 

Judy