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.