Recipe - Jack Cheese Non-Dairy Substitute

1 cup Water
1/3 cup Plus
1 tablespoon (rounded) emes gelatin
1 One half cup Boiling water
2 cup Raw cashews
One half cup Yeast flakes
1 tablespoon Salt
2 teaspoon Onion powder
One half teaspoon Garlic powder
One half cup Lemon juice
3 tablespoon Finely grated carrot; packed

From: arlen@eskimo.com (Arlen Fletcher)

Date: Thu, 24 Feb 1994 17:29:50 GMT

Soak gelatin in the 1 c. water in blender while assembling remaining
ingredients. Pour boiling water over soaked gelatin and whiz briefly to
dissolve. Cool slightly. Add cashews and liquefy thoroughly. Add remaining
ingredients. Liquefy until mixture is the consistency of a creamy sauce,
with no bits of carrot visible. Pour into 1 qt mold, cool slightly. Cover
before refrigerating. Refrigerate overnight before serving. After firming
in the refrigerator, this cheese may be frozen until needed., Makes 1
quart.

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/EGGS

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