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And having food and raiment let us be therewith content.

-1 Timothy 6:8

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Sharp Cheddar Vegan Cheeze

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  • 5 teaspoons powdered agar or 5 tablespoons agar flakes
  • 1-1/2 cups tap water
  • 1/2 cup cashews
  • 1/3 cup nutritional yeast
  • 1/2 cup pimientos
  • 3 to 4 tablespoons lemon juice, depending on how sharp you like it
  • 2 teaspoons onion powder
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon prepared mustard

Agar works just like gelatin. Gelatin is made from animal bones and hooves. Agar is made from sea vegetables. Powdered agar can replace gelatin measure for measure. One tablespoon agar flakes is equal to 1 teaspoon powdered agar.

Begin by combining the agar and tap water in a small sauce pan. Heat over a medium flame, stirring often. When the mixture boils, reduce the heat a bit. Allow the agar to boil gently for 5 minutes. Stir often to prevent burning and to make sure that all of the agar dissolves.

Meanwhile, measure all of the other ingredients into a blender container. When the agar is finished boiling, carefully pour it into the blender container. Place the lid on the blender and whizz it on high for about a minute. Stop, scrape down the sides, replace the lid and whizz again, for about another minute. The mixture should be very smooth and the same orange color as dairy cheddar. Pour the mixture into a small, lightly oiled loaf pan. The pan I use is about 3 by 7-inches. 

Place the pan in the refrigerator and allow it to chill until firm. I think it tastes best after mellowing in the fridge overnight. This cheeze may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled cheeze sandwich, especially with some fake bacon. This recipe does not taste exactly like real dairy cheese. I think it tastes better than soy cheese though, and when you have been without dairy cheese for a while, this cheeze is remarkable satisfying.

 
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