Guest guest Posted April 4, 2001 Report Share Posted April 4, 2001 Jack Cheese Source: Nita 1 cup water 1/3 cup plus 1 tbsp Emes unflavored gelatin 1 1/2 cup boiling water 1/2 cup nutritional yeast flakes 1 tbsp sea salt 2 tsp onion powder 1/2 tsp garlic powder 1/2 cup lemon juice 3 tbsp finely grated carrot 2 cups raw cashews or 2 cups blanched almonds Soak gelatin in the 1 cup water in blender while assembling remaining ingredients Pour boiling water over soaked gelatin and whiz briefly to dissolve. Cool slightly. Add cashews or almonds 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 quart mold or casserole dish. Cover before refrigerating. Refrigerate overnight before serving. This cheese may be frozen until needed. Makes 1 Quart. Quote Link to comment Share on other sites More sharing options...
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