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Add a photoServings: 1
Ingredients
- 1 c. Water
- 1/3 c. Plus
- 1 Tbsp. (rounded) emes gelatin
- 1 1/2 c. Boiling water
- 2 c. Raw cashews
- 1/2 c. Yeast flakes
- 1 Tbsp. Salt
- 2 tsp Onion pwdr
- 1/2 tsp Garlic pwdr
- 1/2 c. Lemon juice
- 3 Tbsp. Finely grated carrot, packed
Directions
- Soak gelatin in the 1 c. water in blender while assembling remaining ingredients. Pour boiling water over soaked gelatin and whiz briefly to dissolve. Cold slightly. Add in cashews and liquefy thoroughly. Add in remaining ingredients. Liquefy till mix is the consistency of a creamy sauce, with no bits of carrot visible. Pour into 1- quart mold, cold slightly. Cover before refrigerating. Chill overnight before serving. After firming in the refrigerator, this cheese may be frzn till needed., Makes 1 qt.
- /Large eggs
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