Non Dairy Swiss Cheese Sauce
Source of Recipe
Chef R.W. Miller
List of Ingredients
1 1/2 cups water
1/3 cup agar-agar flakes
1/2 cup raw cashews
1/3 cup blanched almonds
1 T. safflower oil, sunflower oil, or other vegetable oil of choice
1/3 cup soy milk, rice milk, or other non-dairy milk of choice
1/3 cup nutritional yeast flakes
3 T. lemon juice
1 T. light or mellow miso
1 T. Dijon mustard
1 T. onion powder
3/4 t. garlic powder
1/4 t. saltRecipe
In a small saucepan, place the water and agar-agar flakes, and simmer over
low heat to thoroughly dissolve the agar-agar flakes. Meanwhile, in a food
processor, place the cashews, almonds, and oil, and process for 1-2 minutes
to form a smooth paste. Scrape down the sides of the food processor. Add the
remaining ingredients and process for 1 minute. After the agar-agar mixture
has simmered for 5 minutes, add the mixture to the food processor, and
process an additional 2 minutes to thoroughly blend the flavors. Lightly oil
a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture
into the mold, cover, and chill overnight. Unmold the cheese and used sliced
or shredded in place of commercially made cheese in your favorite recipes,
or enjoy with crackers, breads, or fruit. Store in an airtight container in
the refrigerator for 7-10 days.
Yield: One 3-cup brick or loaf of non-dairy cheese
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