Vegan " Sharp Cheddar Cheese"
I got this recipe from hillbillyhousewife.com, but a reviewer has informed me that this is originally from Joanne Stepaniak's "Uncheese Cookbook." (Thanks!) I think it tastes best after mellowing in the fridge overnight. This "cheese" may be sliced thinly and used on sandwiches. It is magnificent with sliced tomatoes or fried tofu. It makes a decent grilled "cheese" 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. 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.
INGREDIENTS
Nutrition- 5
- 1 1⁄2cups water
- 1⁄2cup cashews
- 1⁄3
- 1⁄2cup pimiento
- 3 -4
- 2teaspoons onion powder
- 1⁄4teaspoon garlic powder
- 1⁄2teaspoon prepared mustard
DIRECTIONS
- 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.