American Cheese (Cashew)

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Recipe submitted by Shawn Sonnentag - ShwNorma@EriNet.Com

American Cheese (Cashew)

Ingredients (use vegan versions):

1 cup water
1/3 cup plus 1 tablespoon unflavored Kosher gelatin (made with carrageenan or agar-agar)
1 1/4 cup boiling water
2 cups raw cashews
1/4 cup yeast flakes
1 tablespoon salt
2 tablespoon onion powder
1/2 tablespoon garlic powder
1/4 cup lemon juice
4 oz pimiento or 1/2 large sweet red peper or 2 tablespoon paprika

Directions:

In blender, soak gelatin in cold water. Assemble other ingredients. Add boiling water and whiz briefly to disolve. Add cashews and liquify. Add remaining ingredients and blend until creamy. Spray 1-quart mold (pan) with Pam. Pour cheese into mold and cool slightly. Cover and refrigerate overnight. Remove and slice after firm. Can be frozen.

Serves: 12

Preparation time: 30 min.

This is good cheese!

Archived comment by: g.

This sounds great! I hope I can find some kosher gelatin...if not, is there any other alternitive? Take care!-Jenny

Archived comment by: jenny

Are the Yeast Flakes the kind you would find in the bulk section of a store? I'm assuming its not the kind of yeast you would bake with..... Also, what do the yeast flakes do in this recipe?

Archived comment by: kevin

Yeast flakes as the delicious cheese flavor. I didn't have a password yet so i used veggie to add this comment. Sorry Duane

Archived comment by: duane

The Yeast Flakes refer to nutritional yeast flakes. These yellow flakes give a cheesy flavor to foods. It is not the same as baking yeast or brewers yeast, do not attempt to substitute.

Archived comment by: bev

Does this cheese melt? One of my biggest issues with ersatz cheeses is their inability to melt. Anyone have any ideas?

Archived comment by: barbara

For melty cheese ideas, try The Uncheese Cookbook

Archived comment by: rjabower@tmcpop.tmc.tulane.edu

Please be very careful with Kosher gelatin! I would be wary to touch anything with the label gelatin, kosher or not. This term usually denotes animal-derived products. Watch out for gelatin in some dairy yogurts and sour creams, as well as Altoids, gooey candies, and dips. (I even found gelatin in a tub of grocery store-brand guacamole once!!) Howe'ver, the author of this recipe is correct pointing to carageenan and agar agar. These are both vegetable-derived substitutes from sea vegetables. I don't have much experience with carageenan, but agar agar is a tasteless clear sea vegetable product and can be used 1:1 ratio for a gelatin substitute. My non-veg family made the switch in junior high so that I could still eat Moms peppermint pie, formerly made with a little bit of gelatin. You can use agar agar or carageenan in place of gelatin for Jello-type preparations, as well as in recipes for homemade marshmallows.

Archived comment by: sharway

sharway, do you have a recipe for homemade marshmalow? I tried to make some with agar agar , and the taste was right but the texture wasn't, it never set!

Archived comment by: plume

The idea behind Kosher denotation is that it has undergone a very strict regulatory process regarding content. (dealing with someones faith, after all) The label says exactly what is in it, unlike most regularly processed foods. There are a ton of vegan marshmallow recipes that call for vegan gelatin- try searching under vegan marshmallow recipe. Good luck!

Archived comment by: creaturenutt