[recipe] Native Ch'i's (Non-dairy cheese)

[Guest guest]

Here is a copy of the recipe for the non-dairy and

non-yeast cheese that the Native Foods Restaurant

serves. i have not tried this myself yet, but am

posting it due to a mention & request from Jenni.

If any of you do try it, let us know how it is.

[Hey Paul, another loaf-pan recipe! *lol*]

 

Native Ch'i's (Non-dairy cheese)

 

3 cups water

3/4 cup agar flakes (or a 1-oz. package)

2 cups raw cashews (not roasted and unsalted)

1/2 cup lemon juice

2 Tbs. tahini

2 tsp. salt

1/2 tsp. garlic powder

1/2 tsp. onion powder

 

* Place agar and water in a saucepan and bring

to a boil, whisking occasionally. Turn to simmer

for 5 minutes and continue to whisk; the mixture

will thicken.

* Grind cashews in a blender to form a powder; it

shouldn't be coarse. You may need to do this in

two batches (1 cup at a time) so that it grinds well.

Put all the ground cashews back in the blender

and add the lemon juice, tahini, salt, and garlic

and onion powders. Then pour in the water-agar

mixture. Blend until smooth and creamy.

* Pour into an oiled loaf pan and refrigerate until

firm. Slice and serve. Store in refrigerator.

* You can also place a piece in the freezer until

solid, then grate it for sprinkling on pizzas or other

dishes just at the end of cooking, as the Native

Ch'i's will warm quickly.

 

Native Foods Restaurant Cookbook; pg.97

 

~ pt ~

 

Light is the task where many share the toil.

~ Homer

[Guest guest]

Hi, all!!

I'm new to the group and just jumping right in here!

 

I've made this cheese (pepper jack version) and want to let you know

how it was. It tasted good, had a strange texture (similar to

jello), mine didn't melt really well. We used it in quesadillas and

cold sandwiches. I didn't love it but would make it again. Agar is

cool stuff though!! I had more fun with peeling the remnants off the

cold saucepan and blender than I did actually eating the cheese LOL

 

Shelly

 

, " ~ PT ~ "

<patchouli_troll> wrote:

>

> Here is a copy of the recipe for the non-dairy and

> non-yeast cheese that the Native Foods Restaurant

> serves. i have not tried this myself yet, but am

> posting it due to a mention & request from Jenni.

> If any of you do try it, let us know how it is.

> [Hey Paul, another loaf-pan recipe! *lol*]

>

> Native Ch'i's (Non-dairy cheese)

>

> 3 cups water

> 3/4 cup agar flakes (or a 1-oz. package)

> 2 cups raw cashews (not roasted and unsalted)

> 1/2 cup lemon juice

> 2 Tbs. tahini

> 2 tsp. salt

> 1/2 tsp. garlic powder

> 1/2 tsp. onion powder

>

> * Place agar and water in a saucepan and bring

> to a boil, whisking occasionally. Turn to simmer

> for 5 minutes and continue to whisk; the mixture

> will thicken.

> * Grind cashews in a blender to form a powder; it

> shouldn't be coarse. You may need to do this in

> two batches (1 cup at a time) so that it grinds well.

> Put all the ground cashews back in the blender

> and add the lemon juice, tahini, salt, and garlic

> and onion powders. Then pour in the water-agar

> mixture. Blend until smooth and creamy.

> * Pour into an oiled loaf pan and refrigerate until

> firm. Slice and serve. Store in refrigerator.

> * You can also place a piece in the freezer until

> solid, then grate it for sprinkling on pizzas or other

> dishes just at the end of cooking, as the Native

> Ch'i's will warm quickly.

>

> Native Foods Restaurant Cookbook; pg.97

>

> ~ pt ~

>

> Light is the task where many share the toil.

> ~ Homer

>