Emie's Vegan Velveeta

[Guest guest]

I found this at

<http://www.ellenskitchen.com/clearlight/vegvelv.html>

and I'm wondering if someone can tell me about Emes vegan gelatin.

 

~ irene

 

Emie's Vegan Velveeta

 

adapted from a recipe at vegsource.com. Kind of melty, can be grated

and a pleasant flavor. Makes about 1 1/2 cup.

1/2 cup tahini

4 oz. jar pimientos

3 tablespoons Emes unflavored (vegan) gelatin dissolved in 1/2 cup

cold water

1/2 tablespoon salt

1 teaspoon onion powder

1/2 teaspoon garlic powder

1/4 cup lemon juice

1/4 cup Kal, Red Star VSF or other tasty nutritional yeast flakes

1/2 teaspoon prepared mustard

1/2 cup boiling water OPTIONAL " Pepperjack " variation, 3 tablespoons

drained minced jalapenos

 

Place all ingredients (except optional jalapenos) in a food processor

or blender and process until very smooth. Pour into a rectanglar

mold- such as the top part of a 2-piece plastic butter container

(shaped like a stick of margarine) that has been light sprayed with oil.

Chill overnight. For pepperjack variation, chill 3+ hours until

thickened, stir in jalapeno bits, chill until firm.

Invert onto serving platter and slice on crackers, spread on a hot

bagel, sliced on a sandwich with sprouts, tomato and cucumber. Also

freezes well and can be grated while frozen. Freeze and grate on pizza.