Health for Body Mind and Soul

For those of you who enjoy cheese but wish to avoid high fat, cholesterol foods, or are lactose intolerant, these vegan cheese alternatives may be just what you are looking for.

These recipes come from Lifestyle to Health (Hartland) cookbook.

Almond Cream Cheese

1 cup blanched almonds
2 teaspoon Emes gelatin (or substitute)
1 tablespoon lemon juice
1 and 1/2 cup hot water
1 teaspoon salt

Blend all ingredients until smooth. Chill to congeal

Variations:
1. Add 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 dill for a nice herb spread
2. Add chopped olives and chopped red bell peppers.

American Cheese

1 cup water
1/4 teaspoon garlic powder
1/3 cup + 1 rounded tablespoon Emes unflavored gelatin
1/4 cup fresh lemon juice
1 pimento or 1/2 large sweet pepper or 2 teaspoon paprika
1 and 1/4 cup boiling water2 cups raw cashews
2 teaspoon onion powder
1/4 nutritional yeast flakes
2 teaspoon salt.

Soak gelatin in 1 cup water in liquefier while assembling remaining ingredients. Pour boiling water water over soaked gelatin, and whiz briefly to dissolve. Cool slightly. Add cashews, and liquefy thoroughly. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce with no bits of pimento visible. Pour into a 1 quart mold, cool slightly. Cover and refrigerate overnight before serving. After firming in the refrigerator, this cheese may be kept frozen until needed.

Garbanzo Cheese

2 cup cooked garbanzos
1/4 cup lemon juice
1 cup water
1/4 cup nutritional yeast flakes
1/2 cup cashews or Brazil nuts
1/2 cup pimentos (4 oz canned) [1/4 cup for lower fat]
1/8 teaspoon garlic powder
1 and 1/4 teaspoon onion powder
1 and 1/2teaspoon salt

Blend the first five ingredients until smooth. Add remaining ingredients and blend to mix. Bring to boil in a saucepan to thicken. Pour into mold, and refrigerate. Slices like brick cheese when cool. (No-melt cheese).

These recipes come from “Of These You May Freely Eat” vegetarian cookbook.

Tofu Cheese Spread

1/2 cup water
2 tablespoon yeast flakes
1/2 pound tofu
1/4 cup cashews
3 tablespoon pimento (optional)
2 teaspoon lemon juice
1/4 dillweed or seed
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1 teaspoon salt

Blend all ingredients until smooth. Lightly boil, stirring, 5 minutes until thicken. Chill and use as a spread or dip.

Agar Cheese

3/4 cup water
1 tablespoon Agar flakes
1/3 cup cashews
1/4 cup water
3 tablespoon pimento (optional)
1 tablespoon lemon juice
3/4 teaspoon salt
1/2 onion powder
1/8 teaspoon garlic powder

Lightly boil first two ingredients for 3 minutes. Stir occasionally. Blend remaining ingredients until smooth. Stir all ingredients together. Chill. This cheese can be sliced. When warmed it gives a slight melting effect. Good for grilled cheese.