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Vegan Colby Cheese
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Puree’ in blender (works best) or food processor;
2 ¼ c. water
1/2 c. carrots grated
1/2 c. raw cashew pieces
3 T. tahini
2 t. lemon juice
Pour into a sauce pot, bring to a boil reduce heat, simmer 5 minutes whipping frequently. Measure together in a small bowl;
6 T. agar flakes or 4 1/2 t. agar powder
4 T. nutritional yeast flakes
1/2 t. paprika
1/2 t. onion powder
1 t. salt
1/4 t. ground cumin
Pour the dry ingredients into the pot and immediately whip in. Continue to slowly simmer, mixing almost constantly for another 3 – 4 minutes.
Mix together and add;
1 T. cornstarch
1/4 c. cold water
Continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor and run on high 2 – 3 minutes until smooth. Pour into a lightly greased or pan sprayed plastic tub, cover and refrigerate 4 – 6 hours until totally chilled. Using a wider shallower tub allows faster cooling.