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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 ½ cups boiling water
2 Tbs. Lemon juice
2 Tbs. Yeast flakes (nutritional)
1 Tbs. Salt
1 tsp. Onion powder
½ 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 ¼ 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.