Recipe for Colby Cheeze

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COLBY CHEEZE

(Source: The_Uncheese_Cookbook, Joanne Stepaniak)

 

1-1/2 cups water

5 Tbsp. agar flakes

1/2 cup pimiento pieces, drained

1/2 cup raw cashew pieces

1/4 cup nutritional yeast flakes*

3 Tbsp. fresh lemon juice

2 Tbsp. tahini (optional)

2 tsp. onion granules

1 tsp. salt

1/4 tsp. garlic granules

1/8 tsp. dill seed

1/8 tsp. mustard powder

 

Place the water and agar flakes in a small saucepan and bring to a boil reduce

the heat and simmer for 5 minutes, stirring often. Place in a blender with the

remaining ingredients, and process until completely smooth. Pour immediately

into a lightly oiled, 3-cup rectangular mold, loaf pan, or other small

rectangular container and cool. For round slices, pour into a small,

straight-sided cylindrical container. Cover and chill for several hours or

overnight. To serve, turn out of the mold and slice. Store leftovers covered in

the refrigerator.

 

* Stepaniak notes on page 184 of the book that if you're using the " powdered "

nutritional yeast rather than the flakes, you should use half the stated amount

(i.e., if you're using the powdered, reduce amount of nutritional yeast to 2

Tbsp.)

 

Per 2 Tbsp. serving: 26 calories, 1 gm. protein, 2 gm. carbohydrates, 1 gm. fat

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Personally, I like this recipe better without the mustard powder, so I just

leave it out. :-)

 

Namaste,

Skye

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