From Country Life Vegetarian Cookbook
Note: I have never made this recipe. I have eaten the cheese at the CL restaurant and it is very good. It tastes like a high-quality "whipped" American cheese. It melts well. Since I am allergic, I would like to find alternatives to the yeast flakes in the recipe. They are for flavor only (or so I assume). I can eat fungus (mushrooms), soy sauce, tempeh, etc, but not vinegar. There are other cheese recipes in here, but I urge you to buy the book instead of *forcing* :-) me to type them all in. [Note 4/98: I'm no longer allergic to yeast and have now made this recipe a couple of times. I used agar agar powder, which was a mistake because it throws off the proportions. But it comes out basically like the restaurant version.]
Put first two ingredients into small saucepan and bring to boil. Reduce heat to medium and simmer for 5 minutes, stirring frequently. Place remaining ingredients in blender. Add agar mixture when cooked. Blend all ingredients on high 1-2 minutes until creamy, stopping blender once or twice to stir contents. Pour into mold and chill overnight.
YIELD: 2 1/2 cups.
Variations: To make different flavors, fold in one of the following before pouring cheese into mold.
1. Olive--3/4 cup finely chopped olives
2. Toasted Sesame--2 Tbs. Toasted Sesame Seeds
3. Caraway--1 1/2 Tbs. caraway seeds
4. Dill--2 Tbs. dill weed
5. Onion-Dill--1 Tbs. + 2 tsp. dehydrated onion flakes and 2 1/4 tsp. dill seed
or dill weed.
(posted to rec.food.veg 9/15/91)
2/28/99