Vegan Cheeze - adapted from Carrots and Flowers
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
4 serving Cashew Nuts, Raw (1/4 cup) - soaked overnight or quick-soak by heating in water for about 10mins - drain before using1.5 tsp Salt .5 cup Flours: Tapioca.66 tbsp Lemon juice 4 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula .5 tsp Garlic powder .5 tsp Pepper, white 2 cup (8 fl oz) Water, tap 0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
Taken mostly directly from her recipe -
1) Drain the cashews. In a high-powered blender or food processor, add soaked cashews and the remaining ingredients. Blend on high speed for 2 minutes until smooth.
2) Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft.
PS: I used this right after I made it, while it was still warm, on a mushroom pizza and it was *great*!!
Serving Size: estimated 6 servings but it depends on what you use it for
Number of Servings: 6
Recipe submitted by SparkPeople user BINGHAMFLY.
1) Drain the cashews. In a high-powered blender or food processor, add soaked cashews and the remaining ingredients. Blend on high speed for 2 minutes until smooth.
2) Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft.
PS: I used this right after I made it, while it was still warm, on a mushroom pizza and it was *great*!!
Serving Size: estimated 6 servings but it depends on what you use it for
Number of Servings: 6
Recipe submitted by SparkPeople user BINGHAMFLY.
Nutritional Info Amount Per Serving
- Calories: 201.8
- Total Fat: 13.1 g
- Cholesterol: 0.0 mg
- Sodium: 590.2 mg
- Total Carbs: 15.6 g
- Dietary Fiber: 2.5 g
- Protein: 5.8 g
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