Ingredients:
1 cup Water
1/3 cup plus 1 rounded TBSP of Emes unflavored gelatin (do not use Agar)
1 1/4 cup boiling water
2 cups cashews
1/4 cup yeast flakes
1 TBSP salt
2 tsp onion powder
1/4 tsp garlic powder
1/4 cup fresh lemon juice
1 pimento or 1 carrot grated or 2 tsp paprika
Directions:
Soak gelatin in the 1 cup of water in blender while assembling the other ingredients. Pour the boiling water over soaked gelatin and whisk briefly to dissolve. Cool slightly. Add cashews and blend thoroughly while adding remaining ingredients. Blend until mixture is the consistency of a cream sauce, with no pimento or carrot seen. Pour into a quart mold, cool slightly. Cover before refrigerating. Refrigerate over night before serving. After this firming period, it can be frozen. This melts over hot dishes. Leave out the gelatin for a fondue type of cheese.
Makes one quart.
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This recipe came from my friend, Theresa. She said that she couldn’t find the raw cashews that the recipe originally called for so she substituted roasted, salted ones. She said it turned out fine and that her family liked it grated onto food in place of cheese.
I have not tried this recipe myself. I am posting it for those who can’t have dairy products but like grated cheese on their food. I hope it works out for you. It’s worth a try.
As I mentioned, the original recipe called for raw cashews. I changed this because I have heard that raw cashews are not safe to eat without a specific processing which was not included in this recipe. If you wish to try them instead please find out the proper way to treat them before use so that they are safe to eat.
