Non-Dairy Swiss Style Cheese

Recipe Ingredients

1 1/2 cups	355ml	Water
1/3 cup	78ml	Agar-agar flakes
1/2 cup	118ml	Raw cashews
1/3 cup	30g / 1.1oz	Blanched almonds
1 tablespoon	15ml	Safflower oil, sunflower oil, or
		Other vegetable oil of choice
1/3 cup	78ml	Soy milk
		= (or rice milk or other non-dairy milk)
1/3 cup	78ml	Nutritional yeast flakes
3 tablespoons	45ml	Lemon juice
1 tablespoon	15ml	Light or mellow miso
1 tablespoon	15ml	Dijon mustard
1 tablespoon	15ml	Onion powder
3/4 teaspoon	3.8ml	Garlic powder
1/4 teaspoon	1.3ml	Salt

Recipe Instructions

In a small saucepan, place the water and agar-agar flakes, and simmer over low heat to thoroughly dissolve the agar-agar flakes.

Meanwhile, in a food processor, place the cashews, almonds, and oil, and process for 1 to 2 minutes to form a smooth paste. Scrape down the sides of the food processor. Add the remaining ingredients and process for 1 minute.

After the agar-agar mixture has simmered for 5 minutes, add the mixture to the food processor, and process an additional 2 minutes to thoroughly blend the flavors.

Lightly oil a 3-cup mold, plastic container, or small loaf pan. Pour the cheese mixture into the mold, cover, and chill overnight.

Unmold the cheese and used sliced or shredded in place of commercially made cheese in your favorite recipes, or enjoy with crackers, breads, or fruit. Store in an airtight container in the refrigerator for 7 to 10 days.

This recipe yields one 3-cup brick or loaf of non-dairy cheese.

Source:
The Vegan Chef at http://www.veganchef.com

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