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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (106g) Recipe makes 6 servings The following items or measurements are not included below: agar-agar |
||
| Calories 105 | ||
| Calories from Fat 52 | (49%) | |
| Amount Per Serving | %DV | |
| Total Fat 5.8g | 9% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 3.4g | ||
| Polyunsaturated Fat 0.9g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 87mg | 3% | |
| Potassium 321mg | 9% | |
| Total Carbohydrate 10.0g | 3% | |
| Dietary Fiber 3.0g | 11% | |
| Sugars 1.5g | ||
| Protein 6.2g | 12% | |
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Ingredients
- 5 teaspoons powdered agar-agar or 5 tablespoon agar-agar flakes
- 1 1/2 cups water
- 1/2 cup cashews
- 1/3 cup nutritional yeast
- 1/2 cup pimientos
- 3-4 tablespoons lemon juice, depending on how sharp you want it
- 2 teaspoons onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon prepared mustard
Directions
1
Begin by combining the agar and tap water in a small sauce pan.2
Heat over a medium flame, stirring often.3
When the mixture boils, reduce the heat a bit.4
Allow the agar to boil gently for 5 minutes.5
Stir often to prevent burning and to make sure that all of the agar dissolves.6
Meanwhile, measure all of the other ingredients into a blender container.7
When the agar is finished boiling, carefully pour it into the blender container.8
Place the lid on the blender and whizz it on high for about a minute.9
Stop, scrape down the sides, replace the lid and whizz again, for about another minute.10
The mixture should be very smooth and the same orange color as dairy cheddar.11
Pour the mixture into a small, lightly oiled loaf pan.12
The pan I use is about 3 by 7 inches.13
Place the pan in the refrigerator and allow it to chill until firm.
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Browse similar recipes by category
- Course > Lunch/Snacks > Snacks
- Preparation > Time to Make > < 15 mins
- Preparation > Inexpensive
- Preparation > Equipment > Small Appliance > Food Processor/Blender
- Occasion > Novelty
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: free-free
On Dec 21, 2008
Pree-ti good 
...for me it needed a leee-tal bit more flavor so I ended up playing with the recipe...divided it into 4 portions and added hot spices to one, nuts and dried cranberries to 2 others and extra garlic, herbs and seeds to the last...poured them into little flower molds that had chopped nuts on the bottom to make them sort of like the "cheese log" typey thangs when they came out topped w/ them ='ed neat ...served at a Christmas brunch and were a super hit...thanks
From: kokeshi doll
On Aug 24, 2005
I think this is fairly good when cold, but when melted it has much more flavor. The fabulous thing is that it actually melts like dairy cheese. Shreds like cheese too. I added 1/2 tsp. salt and think it can use even a bit more. Next time I make it I'll add an extra 1/4 tsp. All in all this is better than any of the commercial vegan cheeses on the market that I've found. It's easy to make too.
From: snickels
On Feb 24, 2007
fabulous. i'm going vegan for lent and have only tried those horrible store bought "cheeses." i put more lemon, salt and 1 serrano pepper in mine for a kick. i only recently started using agar and i love it. also i put them in six heart chaped molds for a little extra cuteness.
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