OMG -- this recipe is so amazing, relatively easy to make, and uses no extracted oils. You simply must try it. It makes a hard, sliceable block of cheeze, that stores well refrigerated for at least two weeks. Other versions of this recipe that I tried were based upon coconut milk which made it much fattier than I prefer. It also had some other ingredients that were expensive and I found to be unnecessary. So here is my adaptation of this cheeze.
Ingredients:
3 TBS tapioca starch
1 tsp xanthan gum
1 1/2 cups almond milk (unsweetened/unflavored!)
1/2 cup raw cashews
2 TBS agar powder
2 TBS nutritional yeast
1 TBS liquid smoke
1/2 tsp Marmite or Vegemite (World Market carries these)
2 tsp sea salt
1 TBS lemon juice
Directions:
Note: You can buy Marmite or Vegemite at World Market.)
Ingredients:
3 TBS tapioca starch
1 tsp xanthan gum
1 1/2 cups almond milk (unsweetened/unflavored!)
1/2 cup raw cashews
2 TBS agar powder
2 TBS nutritional yeast
1 TBS liquid smoke
1/2 tsp Marmite or Vegemite (World Market carries these)
2 tsp sea salt
1 TBS lemon juice
Directions:
- Mix tapioca and xanthan in a small bowl and set aside.
- Put everything else into a powerful blender and blend on high until smooth, then pour into a saucepan and heat on medium high stirring constantly until it boils for 5 minutes.
- Transfer boiled mixture back to blender. Add bowl of dry ingredients, blend until smooth. Pour into glass bread pan and chill in fridge for 3 hours.
- Remove from glass and set on plate, uncovered in fridge and allow to firm overnight before serving with crackers.
Note: You can buy Marmite or Vegemite at World Market.)
