Colby Cheeze vegan recipe post per request by Shawn

[Guest guest]

I've made this one Shawn. It won't win a prize at the state fair but it

works.........LOL

 

" Colby Cheeze "

 

1 1/2 cups water

5 Tblsp. agar flakes

1/2 cup pimiento pieces, drained

1/2 raw cashew pieces

1/4 cup nutritional yeast flakes (scant cup)

3 Tbslp. lemon juice

2 Tbslp. tahini

2 tsp. onion granules (I used powder)

1 tsp. salt

1/4 tsp. garlic granules (I used powder)

1/8 tsp. ground dill seed

1/8 tsp. mustard powder

 

Place the water and agar flakes in a small sauce pan and bring to a boil.

Reduce heat and simmer 5 mins. stirring often. Place in blender with other

ingredients, and process until completely smooth.

Pour immediately into a lightly oiled 3 cup rectangular mold, loaf pan or other

rectangular container to cool. For round slices pack 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

fridge.

 

Optional: To make olive cheese, replace the ground mustard powder and ground

dill seed with 1 Tblsp. Dijon mustard . After blending stir in 3/4 cup of

chopped olives.

 

 

 

 

 

" Distance doesn't matter; it's only

the first step that is difficult. "

 

Source: Marie de Vichy-Chamrond 1697-1790

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I made my cheese thingy again this evening. Added more lemon juice, whole

jalp (instead of half because this time I knew the recipe would expand), big

bulb and a half garlic (instead of one-half), cilantro stems, cayenne and

mexican oregano (it all gets whizzed and processed) and a smidgen of oil. It

smells so good!

 

Donna thanks for this recipe. Ive noticed that alot of these vegan cheeses

contain one of four things (or any combination of them).

 

Tahini

Nutritional Yeast Flakes

Raw cashews or almonds

Agar flakes

 

It seems like those raw nuts would make these recipes get very expensive.

What are agar flakes? Is that another form of Nu.Yeast Flakes?

 

This recipe looks interesting because this would be a sliceable form of

vegan cheese. Very cool. I may have to add this concoction to the laboratory

list. LOL

 

On 8/8/05, GeminiDragon wrote:

>

> I've made this one Shawn. It won't win a prize at the state fair but it

> works.........LOL

>

> " Colby Cheeze "

>

> 1 1/2 cups water

> 5 Tblsp. agar flakes

> 1/2 cup pimiento pieces, drained

> 1/2 raw cashew pieces

> 1/4 cup nutritional yeast flakes (scant cup)

> 3 Tbslp. lemon juice

> 2 Tbslp. tahini

> 2 tsp. onion granules (I used powder)

> 1 tsp. salt

> 1/4 tsp. garlic granules (I used powder)

> 1/8 tsp. ground dill seed

> 1/8 tsp. mustard powder

>

> Place the water and agar flakes in a small sauce pan and bring to a boil.

> Reduce heat and simmer 5 mins. stirring often. Place in blender with other

> ingredients, and process until completely smooth.

> Pour immediately into a lightly oiled 3 cup rectangular mold, loaf pan or

> other rectangular container to cool. For round slices pack 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 fridge.

>

> Optional: To make olive cheese, replace the ground mustard powder and

> ground dill seed with 1 Tblsp. Dijon mustard . After blending stir in 3/4

> cup of chopped olives.

>

>

>

>

>

> " Distance doesn't matter; it's only

> the first step that is difficult. "

>

> Source: Marie de Vichy-Chamrond 1697-1790

>

>

 

 

 

[Guest guest]

Hi Shawn,

Master chemist run to the same area where you found the kombu and agar or known

as aga- agar flakes will be there. It's a sea veggie (seaweed derivative) and

it thickens like a gelatin but it's vegan. Your cheese sounds delicious but

it's going to be spicy, isn't it? I should ask.LOL

I agree the nuts can cost and the worst part is, if a recipe isn't good it's

time and money down the drain.

You're welcome! Yes, give this cheese a try and add your spice to it. That

usually kills any bad taste, just incase you don't care for it.....hehehehe

Donna

subprong <subprong wrote:

I made my cheese thingy again this evening. Added more lemon juice, whole

jalp (instead of half because this time I knew the recipe would expand), big

bulb and a half garlic (instead of one-half), cilantro stems, cayenne and

mexican oregano (it all gets whizzed and processed) and a smidgen of oil. It

smells so good!

 

Donna thanks for this recipe. Ive noticed that alot of these vegan cheeses

contain one of four things (or any combination of them).

 

Tahini

Nutritional Yeast Flakes

Raw cashews or almonds

Agar flakes

 

It seems like those raw nuts would make these recipes get very expensive.

What are agar flakes? Is that another form of Nu.Yeast Flakes?

 

 

 

 

" Distance doesn't matter; it's only

the first step that is difficult. "

 

Source: Marie de Vichy-Chamrond 1697-1790

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

On 8/8/05, GeminiDragon wrote:

>

> Hi Shawn,

> Master chemist run to the same area where you found the kombu and agar or

> known as aga- agar flakes will be there. It's a sea veggie (seaweed

> derivative) and it thickens like a gelatin but it's vegan.

 

 

Thanks for the info, Donna! I take it has a flavor to it so you wouldn't

want to use the agar for desserts?

 

Your cheese sounds delicious but it's going to be spicy, isn't it? I should

> ask.LOL

 

 

LOL - Yes, sorry...

 

I agree the nuts can cost and the worst part is, if a recipe isn't good it's

> time and money down the drain.

 

 

It would have to be really good. I think we are on the same page on nuts. It

would be hard for me to waste those awesome cashews. Smoked almonds rule,

too.

 

You're welcome! Yes, give this cheese a try and add your spice to it. That

> usually kills any bad taste, just incase you don't care for it.....hehehehe

 

 

Yup, heat it up and let the endorphines kick in!

 

Thanks again, Donna. Have a wonderful night.

 

 

 

[Guest guest]

> Thanks for the info, Donna! I take it has a flavor to it so you

> wouldn't want to use the agar for desserts?

 

I should be in bed by now, but...

 

Agar powder is the strongest tasting (somehow due to the processing),

but agar can indeed be used for desserts. You can make " jello " vegan

with it... once I made a " jello " with some lovely fruity tea and it

was yummy... but use strongly flavored fruits chocolate etc. If

you're looking for thickening, like a custard w/o the eggs, you can

use less and the taste isn't as big a deal. Flakes are one of the

more common forms, and you can also get it in a bar that you grate

yourself. Also called kanten...

 

Ok, off to bed. I have a big list of things to accomplish tomorrow

before I go off to visit my family in NC and NY.

 

Amy

[Guest guest]

No, it doesn't taste like kombu. Not really a taste, many of the Asian sweets

are made with it in place of gelatin. I have a few recipes here somewhere for

a jelled fruit cup, etc. I make with it. It's in the cheese base to hold the

cheese together and firm it up..............Donna

 

subprong <subprong wrote:

 

Thanks for the info, Donna! I take it has a flavor to it so you wouldn't

want to use the agar for desserts?

 

 

 

 

 

 

" Distance doesn't matter; it's only

the first step that is difficult. "

 

Source: Marie de Vichy-Chamrond 1697-1790

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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