VEGAN-Colby Cheeze

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* Exported from MasterCook *

 

Colby Cheeze

 

Recipe By :Joanne Stepaniak

Serving Size : 0 Preparation Time :0:00

Categories : Cheezes, Spreads & Dips

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups water

5 tablespoons agar flakes

1/2 cup pimiento pieces -- drained

1/2 cup raw cashew pieces

1/4 cup nutritional yeast flakes

3 tablespoons fresh lemon juice

2 tablespoons tahini -- optional

2 teaspoons onion granules

1 teaspoon salt

1/4 teaspoon garlic granules

1/8 teaspoon ground dill seed

1/8 teaspoon mustard powder

 

Place the water and agar flakes in a small saucepan, and bring to a boil.

Reduce the heat and simmer for 5 minutes, stirring often.

Place in a blender with the remaining ingredients, and process until completely

smooth.

 

Pour immediately into a lightly oiled, 3-cup rectangular mold, loaf pan, or

other small, rectangular container, and cool. For round

slices, pack into a small, straight-sided, cylindrical container. Cover and

chill for several hours or overnight. To serve, turn

out of the mold and slice. Store leftovers covered in the refrigerator.

 

Per tbsp. serving: Calories: 26; Prot 1 gm; Carb 2gm; Fat 1

 

Olive Cheeze: Prepare Colby Cheeze, replacing the round dill seed and mustard

powder with 1 T Dijon mustard. After blending, stir

in 3/4 C chopped black olives.

 

Source:

" The Uncheese Cookbook "

S(Formatted by):

" kets on 2/06/02 "

Yield:

" 1 3-cup brick "

 

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NOTES : Slices well for sandwiches and snacks, grilled cheeze sandwiches, and

grating over salads or baked potatoes.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0