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From: Deborah (Recipes.vegsource.com)
Subject:         We all laugh in a cow cheese sub
Date: January 10, 2010 at 5:59 pm PST

In Reply to: Laughing cow cheese sub posted by Susan on January 10, 2010 at 4:55 pm:

Not specifically a Laughing Cow sub,
but this can be used in similar ways...

Try making it in small, round molds! :)

---

Chef Deb's Cheeze
(It can be sliced or used as a spread,
and it melts!)

1 cup nutritional yeast flakes
2 Tbs tahini
1 Tbs lemon juice
2 Tbs light miso
1/4 cup margarine or oil
1 tsp onion granules
1/2 tsp garlic granules
1 tsp paprika
1/2 tsp yellow mustard
1/4 cup soymilk powder (plain), or rice milk powder
1/2 cup soymilk, or rice milk
1/2 box firm silken Tofu
1 & 1/2 cups water
6 Tbs agar flakes

Spray a small (square or round) plastic storage
container with pan spray. Set aside.
Put everything EXCEPT agar and water in a blender
or food processor.
Pulse/blend until creamy. Set aside.
Put the water and agar flakes in a small saucepan.
Bring to a boil, then reduce heat to medium-low,
and simmer,
stirring constantly, until the agar is dissolved (5
minutes or more).
Pour the agar mixture into the blender or food
processor containing the other ingredients.
Pulse/blend until the mixture is completely smooth.
Stop the blender or food processor several times to
stir the mixture,
and scrape down the sides of the bowl or jar.
Put the mixture into the prepared container.
Put the open container in the refrigerator to let
the cheeze firm up.
When it is firm and cool,
cover the container with the lid or plastic wrap.
Let the cheeze chill for several hours before
serving.
Keep refrigerated.

It will keep for about 10 days in the refrigerator.


VARIATIONS:

Hot Pepper Cheeze:
Stir in 1 Tbs mashed canned chilies
or 1/4 - 1/2 tsp crushed hot red pepper flakes into
the blended mixture before pouring it into the
mold.

Nacho Cheeze:
Blend in 1 teaspoon chili powder,
1/2 teaspoon dried oregano, and 1/4 tsp garlic
powder.

Mozzarella Cheeze:
Omit paprika.

Swiss Cheeze:
Omit paprika; use maximum amount of agar.


VARIATION:
For a great CHEEZE SPREAD,
simply omit the agar-water mixture.
Blend remaining ingredients, as per the recipe.
Pack into a container, and refrigerate.
Use as a spread on toast, biscuits, veggies, etc.
Heat with some "milk" to make Cheeze Sauce.


*NOTE:
For a cheeze with a softer, creamier texture (sort
of like Velveeta),
use Instant Clear Gel or Ultra Gel (instant
cornstarch) instead of agar.
Add to processor last, and blend well. No cooking
required!
Start with 4 Tbs, and increase for firmer cheeze.
It thickens as it cools, so don't overdo.


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