Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 c. water 1/4 tsp. garlic powder
1/3 c. + 1 rounded tbsp. 1/4 c. lemon juice (fresh if possible)
of Emes unflavored gelatin 1 pimento or 1/2 large sweet pepper
1 1/4 c. boiling water or about 2 teaspoons paprika
2 c. raw cashews 2 tsp. onion powder
1/4 c. nutritional yeast flakes 2 tsp. salt
SOAK gelatin in 1 cup water in liquefier while assembling remaining ingredients. POUR
boiling water over soaked gelatin, and WHIZ briefly to dissolve. COOL slightly. ADD
cashews, and liquefy thoroughly. ADD remaining ingredients. LIQUEFY until mixture is
the consistency of a creamy sauce, with no bits of pimento visible. POUR into a 1 quart
mold, cool slightly. COVER before refrigerating. REFRIGERATE overnight before serving.
After firming in the refrigerator, this cheese may be frozen until needed. YIELDS: 1
quart.
NOTE: If you have a somewhat small liquefier, you may have to make half of this recipe
at a time.
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