Artichoke Cheese

return to recipes Artichoke Cheese Click to print
This cheese has a flavor similar to Swiss cheese. You can substitute cooked asparagus for another interesting flavor (and color).
Bring to a boil, reduce heat and cover, simmer 10 minutes;
2 1/2 c. water
1/2 c. soymilk
1/2 c. raw cashew pieces, chopped
one 13.75 oz. Can artichoke hearts (drain and squeeze out the brine)

stir in;
6 T. agar flakes or 4 ½ t. agar powder

Reduce to a medium heat and simmer stirring frequently until agar is dissolved
and liquid starts to thicken slightly, about 5 minutes. Mix together and add;

2 T. cornstarch
1/4 c. cold water

Using a medium heat, bring to a slow boil, continue to whip and for another 3-4 minutes. Remove from heat and whip in;
5 T. nutritional yeast flakes
2 t. dry mustard
1/2 t. salt
1/2 t. onion powder
2 t. lemon juice
3 T. sake or dry white wine

Pour into a blender (works best) or food processor and run on high scraping sides once or twice until very smooth. Pour into a lightly greased or pan sprayed plastic tub. Refrigerate until totally chilled, about 4 – 6 hours. (Using a wider shallower tub allows faster cooling)