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From:	Bryanna (NewVeggies.vegsource.com)
Subject:	Re: Cheez Recipe
Date:	May 29, 2009 at 8:32 am PST

In Reply to: Cheez Recipe posted by Ashu on May 28, 2009 at 5:59 pm:

For sliceable, meltable Sharp "Cheddar" and other variations (and many other recipes!), you can purchase my Oct/Nov 04 Vegan Feast back issue at this link.
(see photo above)

My Melty Chedda recipe is
here.

Here it is on a casserole with broccoli and SoyCurls:

Here's my creme cheeze recipe:
BRYANNA’S TOFU-CASHEW CRÈME CHEEZE OR “MASCARPONE”
Makes about 2 c.

If you can’t buy Tofutti's Better Than Cream Cheese?, or you prefer something lower in fat, try this easy and delicious recipe.

1 (12.3 oz.) box extra-firm SILKEN tofu
1/2 c.+ 2 T. raw cashew pieces, ground very fine in a coffee/spice mill or mini-chopper
2 T. fresh lemon juice
pinch salt

Whirl all of the ingredients in a food processor at high speed for several minutes. Be patient-- it has to be VERY smooth. You may have to stop the machine a couple of times and scrape the sides and push the ingredients that have accumulated under the blade towards the middle. When as smooth as possible, scoop into a covered container and refrigerate. It will firm up considerably.

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