1/2 cup water
3 Tbs agar flakes
1/2 C chopped raw cashews soaked in salt water (see page on benefits of soaking)
1/2 C tofu
1/4 C nutritional yeast
1/4 C lemon juice
1-1/2 tsp onion powder
1 tsp Himalayan pink sea salt
1/4 tsp garlic powder
any fresh fruit or dried fruit soaked until plump (I used a mix of cranberries, blueberries, and cherries)
DIRECTIONS:
Combine the water and agar flakes in a small saucepan. Bring to a boil, then reduce heat and simmer for 5 minutes, stirring often until dissolved. Transfer to a food processor or blender and add the rest of the ingredients; blend until very smooth and add a little more water if needed. Pour half into a mold (I just used a round glass bowl), sprinkle a layer of fruit, and pour the rest on top. Put it in the fridge to set.
- 1 cups sunflower seeds (sprouted or soaked)
juice of 1 lemon
2 cloves garlic
1 Tbs cumin
- 1 tsp mustard
- 1 tsp Tumeric
- 2 tsp onion powder
4 Tbs nutritional yeast
salt to taste
- Process or blend until smooth.
- For a Rind:
- Place in Dehydrator at 105 degrees for about 12 hours. A rind should form on the outside and the inside should remain soft.
Make the SunCheese from the recipe above and add:
about 8 sundried tomatoes (easier to blend if soaked)
1/2 cup fresh basil
1 Tbs any fresh herb mix
Vegan Cheddar Cheese Ball
As you can see in the picture, I also made a cheese ball. I wanted it to be more orange so I added a lot of tumeric. Surprisingly it didn't taste too strong! Maybe because the raw garlic took over. I also added a little paprika which gave it some more color and flavor. Then I rolled it in almonds and green onions.