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water carrot agar-agar cashews nutritional yeast sesame Tahini lemon juice mustard onion powder salt garlic mustard turmeric paprika ground cumin tasting oil
Viewed: 26 - Published at: 5 years agoIngredients
- 1 34 cups water or 1 34 cups soymilk
- 12 cup chopped carrot
- 5 tablespoons agar-agar flakes or 1 12 tablespoons agar, powder
- 12 cup chopped raw cashews
- 14 cup nutritional yeast flakes
- 3 tablespoons sesame tahini
- 3 tablespoons fresh lemon juice
- 1 tablespoon Dijon mustard
- 2 teaspoons onion powder
- 1 teaspoon salt
- 12 teaspoon garlic powder
- 12 teaspoon dry mustard
- 14 teaspoon turmeric
- 14 teaspoon paprika
- 14 teaspoon ground cumin
- 1 -2 tablespoon mild tasting oil (optional)
Method
- Lightly oil a 3 cup bowl or mold with a rounded bottom and set aside.
- Combine the water and carrots in a saucepan and bring to a boil.
- Reduce heat, cover, and cook until very tender, about 10-15 minutes.
- Remove lid and stir in agar flakes.
- Bring to a boil again.
- Reduce heat and simmer, stirring often, until agar is dissolved, about 5-10 more minutes.
- Move to a food processor or blender and add the remaining ingredients.
- Process a few minutes until completely smooth, scraping down sides as necessary.
- You may add a tbls.
- or two of mild vegetable oil while blending to make this a little richer tasting.
- Pour into oiled bowl and smooth the top.
- Cool uncovered in the refrigerator.
- When completely cool, cover and chill several hours or overnight.
- To serve, turn out of the mold onto a plate and slice into wedges.
- Enjoy!
- See recipe description for tips on freezing, melting, grating cheez.
