Cashew Cheese

Got this recipe from a good friend when I lived in Oklahoma.

• 2 c cashew nuts
• 3/8 c Emes brand kosher gelatin*
• 1 1/2 c boiling water
• 1 tbsp lemon juice
• 2 tbsp nutritional yeast flakes
• 1/2 tbsp salt
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 4 oz sliced pimientos (optional)
• 1 c cold water

Place all ingredients in a blender except the cold water. Blend for 3-5 mintues until very smooth. Add cold water and blend briefly. Pour into containers of your chioce to chill and slice when firm.

*The last few times I’ve made this I haven’t had gelatin and it still turns out, it just doesn’t get firm enough to slice. In this case, use less than 1 c of cold water. Add just enough to make the saucy consistency you want.

Serving suggestions:

• Add to macaroni for macaroni & cheese
• Top pizzas, nachos, or lasagna
• Melt and add jalapenos and eat with tortilla chips
• Put in a folded tortilla and fry for a quesadilla