Pimento Cheese

[Guest guest]

Pimento Cheese

Source: The Benton Sisters' Cookbook, Vol. 1

 

3/4 cup cashews

2 Tbsp. sesame seeds

1 (2 oz.) jar pimento

3 Tbsp. Bragg's Liquid Aminos

1 tsp. yeast flakes (heaping)

1/2 tsp. salt

1 tsp. onion powder

1 tsp. garlic powder

1/4 tsp. dill weed

4 Tbsp. Emes vegan Kosher-Jel

1/4 cup lemon juice

1 cup boiling water

 

Blend all ingredients with boiling water. For best results, pour

cheese mixture into styrofoam cups and freeze, then peel off cups and

grate cheese when ready to use.

 

For nachos: eliminate Emes and use the cheese hot.

 

For sliced cheese: Pour into a round can to heat up. Cut out the

end and push out when ready to use.

 

For spread cheese: Add diced celery, olives, onions, etc.; stir and

spread.

 

Cheese used for entrees: Leave out 1/2 teaspoon salt.