• 1 cup water
  • 1/3 cup plus 1 tablespoon unflavored Kosher gelatin (made with carrageenan or agar-agar)
  • 1 1/4 cup boiling water
  • 2 cups raw cashews
  • 1/4 cup yeast flakes
  • 1 tablespoon salt
  • 2 tablespoon onion powder
  • 1/2 tablespoon garlic powder
  • 1/4 cup lemon juice
  • 4 oz pimiento or 1/2 large sweet red peper or 2 tablespoon paprika


In blender, soak gelatin in cold water. Assemble other ingredients. Add boiling water and whiz briefly to disolve. Add cashews and liquify. Add remaining ingredients and blend until creamy. Spray 1-quart mold (pan) with Pam. Pour cheese into mold and cool slightly. Cover and refrigerate overnight. Remove and slice after firm. Can be frozen.

Serves: 12