Orange Cheese (For Macaroni & Cheese see video below)

Taken from Healthy Home Cookin' Vol. 5

A very versatile cheese, a good vegan substitute for chedder cheese.

1 1/2 cups water
1/2 cup boiling water
1 cup raw cashews
2 tsp sea salt
1/4 cup nutritional yeast flakes
2 Tbsp lemon juice, fresh is best
1/4 tsp garlic powder (or 1 small clove)
1 tsp onion powder
3 Tbsp Vegetarian Jel
1/2 cup roasted red peppers (or chopped pimento)
1/4 cup tomatoes with chillies (like Rotelle), optional!
1/4 cup canola oil, optional but very creamy.

Dissolve Jel in boiling water (unless using oats or corn starch, see Variation).  Rinse cashews well, place in blender and cover with water (out of the 1 1/2cups).  Blend on high until smooth.  Add remaining ingredients, including remaining water, and blend until very smooth.  Pour into a mold and let set several hours. 

Variation:  Omit Jel and use ¼ cup oats or cornstarch.  Rinse cashews well, place in blender and cover with water.  Blend on high until smooth.  Add remaining ingredients and blend until very smooth. Cook in a saucepan until thick and bubbly.  Use over pasta, etc.  Good for dipping (may need to add water) or spreading.  For lasagna skip the cooking step and pour on before baking.

Serves 8

Ready in: 10 minutes

Tips ‘n’ Techniques

Can use all or half almonds in place of cashews for a different flavor.  Good to have variety, and almonds are especially good for you.

Watch a demo below!

If the video doesn't download - click here.

Back to Vegetarian & Vegan Recipes

 

Visit Sette Publishing for materials on health & character!

Copyright © 2008 - Sette Publishing - all rights reserved
Last Revised December 7, 2009
webmaster@settepublishing.com