- 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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