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Vegan Provolone Cheese
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Puree’ in a blender (works best) or food processor;
3 1/2 c. water
1/2 c. raw cashew pieces
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
1/4 t. black pepper
1 t. salt
1/4 t. onion powder
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 in a small cup;
1 T. cornstarch
2 T. cold water
1 T. white wine
Add cornstarch mixture abd continue to whip over medium heat for another 3-4 minutes. Pour the hot mixture back into the blender or processor and blend for 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.