Emie's Vegan Velveeta
adapted from a recipe at vegsource.com. Kind of melty, can be grated and a pleasant flavor. Makes about 1 1/2 cup.
1/2 cup tahini
4 oz. jar pimientos
3 tablespoons Emes unflavored (vegan) gelatin dissolved in 1/2 cup cold water
1/2 tablespoon salt
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup lemon juice
1/4 cup Kal, Red Star VSF or other tasty nutritional yeast flakes
1/2 teaspoon prepared mustard
1/2 cup boiling water
OPTIONAL "Pepperjack" variation, 3 tablespoons drained minced jalapenos
Place all ingredients (except optional jalapenos) in a food processor or blender and process until very smooth. Pour into a rectanglar mold- such as the top part of a 2-piece plastic butter container (shaped like a stick of margarine) that has been light sprayed with oil.
Chill overnight. For pepperjack variation, chill 3+ hours until thickened, stir in jalapeno bits, chill until firm.
Invert onto serving platter and slice on crackers, spread on a hot bagel, sliced on a sandwich with sprouts, tomato and cucumber.
Also freezes well and can be grated while frozen. Freeze and grate on pizza.
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