Sliceable Cashew Cheese
Source of Recipe
Brenda Lee Olson
Recipe Introduction
From Five Loaves Deli & Bakery by Neva Brackett
List of Ingredients
2 cups cashew nuts
3/8 cup kosher gel
1 � cups boiling water
2 Tbs. Lemon juice
2 Tbs. Yeast flakes (nutritional)
1 Tbs. Salt
1 tsp. Onion powder
� tsp. Garlic powder
1 Cup Cold water
Recipe
1. Place all ingredients in the blender except the 1 cup cold water.
Turn on and blend for 1 or 2 minutes until very smooth.
Hint: Place a towel over the lid of the blender before turning on. Hot liquids tend to splash out.
2. Add 1 cup cold water, blend briefly and pour into containers of your choice to chill and slice when firm.
Hint: This recipe makes a white cheese resembling Jack cheese. If you want half of it to resemble American cheese in color, pour half of it into a 1 pint mold and blend in � cup pimientos and 1 tsp. paprika to the remainder.
This can be frozen, so you might want to make a double
recipe and keep it handy for future use, Frozen Cashew Cheese shreds very nicely if you do it while still frozen, and makes a great topping for Pizza.
To thaw, set out at room temperature for an hour.
Don't try to thaw it in the microwave--it will melt and not be sliceable.
Prep time: 15 min Chill time: 4 hr or overnight.
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