Michele: Wow! This is a great resource!

Just an FYI for the newbies about Oats: Be sure to use certified gluten-free
oats. Though technically oats are GF, there are big problems with
contamination in the fields and processing. Keep in mind that even if you
use a GF oat, there may still be a problem with it. Even people with celiac
disease: not all of them can tolerate oats.


Anna in CC



-----Original Message-----
From: Free-Mealers@yahoogroups.com [mailto:Free-Mealers@yahoogroups.com]On
Behalf Of Michele
Sent: Tuesday, May 20, 2008 12:48 PM
To: Free-Mealers@yahoogroups.com
Subject: Re: [Free-Mealers]sugg for cheese-VERY LONG-several recipes for
you!


VEGAN NACHO CHEESE SAUCE
1/4 cup raw cashews

1 1/2 cups cold water

2 ounces pimientos (half of a 4 oz. jar)

2 tablespoons cornstarch

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1/2-1 teaspoon salt

1 (4 ounce) can diced green chilies (optional)

1. Rinse cashews with hot water while combining the
remaining ingredients (except chiles) in a blender.
2. Add cashews to blender and process on high for 1-2
minutes.
3. Cook in a sauce pan over medium heat, stirring
constantly, until thick.
4. Add chiles and serve or use in other recipes that
call for cheese sauce
Wow! I used this for mac and cheese and it was
perfect. I cut down on the water by half a cup and
added some garlic powder. The flavor was a little
diluted when mixed with pasta (half a box) so I might
double the recipe next time. Bravo!
cheese sauce was really quite pleasant - a bit like
movie theater nacho cheese sauce. Next time I might
add slightly less water as mine ended up a little on
the runny side.
Quite nice. made this last night with a few small
changes - so amazing! I prefer red peppers to
pimientos, so I sauteed 1 small-med red pepper in
olive oil for a few minutes to soften it, then added
it into the mix. I also used organic veg broth instead
of water for a bit of extra flavor... So unbelievably
good, fast & easy! I made vegan burritos with spelt
tortillas, spicy veggies, refried beans & homemade
guacamole, and poured this cheese sauce on top

MELTY PIZZA CHEESE
I love this recipe. I follow the variation at the
bottom to make a "cheese sauce" and pour it over baked
potatoes topped with broccoli for a great no-fat meal.
Another thing I do is make a nacho cheese dip by
following the variation, but instead of using
non-dairy milk, I use Rotel spicy tomatoes. Goes
great with baked tortilla chips!
One more variation I've recently invented: add cooked
or frozen chopped spinach to the prepared cheezy
sauce. This tastes wonderful on baked potatoes. I
call this Cheeze Florentine!
As always, eliminate the salt if you are strictly
following the Fuhrman or McDougall programs.
* Exported from MasterCook *

Melty Pizza Cheese

Recipe By :Bryanna Clark Grogan
Serving Size : 5 Preparation Time :0:10
Categories : Fatfree Sauces
And Marinades
Substitutes
Amount Measure Ingredient -- Preparation Method
-------- ------------
--------------------------------
1 cup water
1/4 cup nutritional yeast
2 Tablespoons cornstarch
1 Tablespoon flour
1 teaspoon lemon juice
1/2 teaspoon salt
1/4 teaspoon garlic powder

Place all the ingredients in a blender, and blend
until smooth. Pour the mixture into a small sauce pan,
and stir over medium heat until it starts to thicken,
then let it bubble for 30 seconds. Whisk vigorously.
Whisk in 2 T water. Drizzle immediately over pizza or
other food, and broil or bake until a skin forms on
top. Alternatively, refrigerate in a small, covered
plastic container for up to a week. It will become
quite firm when chilled but will still remain
spreadable. You can spread the firm "cheese" on bread
or quesadillas for grilling, or heat it to spread more
thinly on casseroles, etc. This makes great grilled
"cheese" sandwiches!!!

VARIATION: To make a cheesy sauce for pouring over
vegetables or baked potatoes, use 1/3 cup nutritional
yeast and add 1/4 tsp. EACH paprika and mustard
powder. Use only 1/4 tsp salt and add 1 Tbsp light
miso to the blended mixture. Then whisk in 3/4 cup
non-dairy milk to the finished "cheese" and heat
thoroughly.
NEW CHEESES - NO MILK
Newsgroup: rec.food.veg.cooking
Subject: Re: Vegan "Cheese"
From: vegmania@... (Dianne Smith)
Date: Wed, 5 Feb 1997 02:41:28 GMT

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Swiss Cheeze
Categories: Vegetarian, Vegan
Yield: 3 cups

1 1/2 c ;water
5 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/4 c Nutritional yeast flakes
3 tb Fresh lemon juice
2 tb Tahini (optional)
1 tb Onion flakes
2 tb Dijon mustard
1/4 ts Salt
1/2 ts Minced garlic
1/2 ts Mustard powder
1/4 ts Ground dill seed

Place the water and agar-agar flakes in a small
saucepan and bring to a boil. Reduce the heat and
simmer for 5 minutes, stirring often. Place in a
blender with the remaining ingredients, and process
until completely smooth.

Pour immediately into a lightly oiled, 3-cup
rectangular mold, loaf or other rectangular
container.
Cover and chill for several hours or overnight. To
serve, turn out of the mold and slice. Store
leftovers
in the refrigerator.

From the recipe files of DEEANNE@...

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Mostarella Cheeze
Categories: Vegetarian, Vegan, Sandwiches
Yield: 3 cups

2 c ;water
1/2 c Nutritional yeast flakes
1/3 c Quick-cooking rolled oats
1/4 c Tahini
4 tb Arrowroot or cornstarch
4 tb Fresh lemon juice
1 tb Onion granules
1 ts Salt

Process all ingredients in a blender for several
minutes until very smooth.

Pour into a saucepan and cook over medium heat,
stirring constantly, until very thick and smooth.

Pack into a lightly oiled, 3 cup rectangular mold,
loaf pan, or other small, rectangular conainer and
cool. For round slices, pack into a small, straight
sided, cylindrical container. Cool, cover and chill
overnight. To serve, turn out of the mold and
carefully slice. Store leftovers in the
refrigerator.

Per 2 tb serving: 38 cal; 2 g prot; 4 g carb 1 g
fat

Variation: Smoky Provolone cheeze:

Prepare mostarella cheeze as directed but add, to
taste, during blending, your choice of 1/2 tb
hickory
smoked nutritional yeast, 1/4-1/2 ts hickory salt,
or
1/4 ts liquid smoke.

Note: This is a semi-soft "cheese" which may be
used
just like dairy mozzarella, on pizza, in sandwiches,
in casseroles, or as a snack on crackers. It is
sliceable as well as spreadable.

The Uncheese Cookbook/Joanne Stepaniak/MM by
DEEANNE@...

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Colby Cheeze
Categories: Vegetarian, Vegan, Spreads, Sandwiches
Yield: 3 cup brick

1 1/2 c ;water
5 tb Agar-agar flakes
1/2 c Pimiento pieces; drained
1/2 c Raw cashew pieces
1/4 c Nutritional yeast flakes
3 tb Fresh lemon juice
2 tb Tahini (optional)
2 ts Onion granules
1 ts Salt
1/4 ts Garlic granules
1/8 ts Ground dill seed
1/8 ts Mustard powder

Place the water and agar-agar flakes in a small
saucepan, and bring to a boil. Reduce heat and
simmer
for 5 minutes, stirring often. Place in a blender
with
the remaining ingredients, and process unitl
completely smooth.

Pour immediately into a lightly oiled, 3-cup
rectangular mold, loaf pan or other small,
rectangular
container, and cool. For round slices, pack into a
small, straight-sided cylindrical container. Cover
and
chill for several hours to overnight. To serve, turn
out of the mold and slice. Store leftovers covered
in
the refrigerator.

Variation: For olive cheeze, prepare colby cheeze,
replacing the ground dill seed and mustard powder
with
1 tb dijon mustard. After blending, stir in 3/4 c
chopped black olives.

The Uncheese Cookbook/Joanne Stepaniak/MM by
DEEANNE@...

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Monterrey Jack Cheeze
Categories: Vegetarian, Vegan
Yield: 1 3-c brick

1 1/2 c ;water
5 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/2 c Firm silken tofu; crumbled
1/4 c Nutritional yeast flakes
1/4 c Fresh lemon juice
2 tb Tahini (opt)
1 1/2 ts Onion granules
1 ts Salt
1/2 ts Mustard powder
1/4 ts Garlic granules
1/4 ts Ground caraway seed

Place the water and agar-agar flakes in a small
saucepan, and bring to a boil. Reduce the heat and
simmer for 5 minutes, stirring often. Plae in a
blender with the remaining ingredients, and process
until completely smooth. The mixture will be thick.

Lightly oil a 3-cup rectangular mold, loaf pan, or
other small rectangular container. Pour in the
cheeze
and allow to cool. Cover and chill for several hours
or overnight. To serve, turn out of the mold and
slice. Store leftovers covered in the refrigerator.

MM by DEEANNE

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Cheezy Sauce (version 2)
Categories: Vegetarian, Vegan, Sauces
Yield: 4 cups

3 c ;water
1/4 c Rolled oats
1/4 c Nutritional yeast flakes
1/4 c Tahini
1/4 c Arrowroot powder
2 tb Lemon juice
1/8 ts Turmeric powder
2 tb Onion; minced (or 1 tb onion
-powder)
1/2 tb Tamari or soy sauce
1 ts Basil or herb(s) of choice
-(oregano, thyme and dill
-all work well)
ds Cayenne
1 Garlic clove; chopped (opt)

Put everything into a blender and blend until very
smooth.

Pour into a small saucepan and heat until boiling,
stirring with a whisk until thick on low heat.

A Celebration of Wellness/Levin and Cederquist/MM by
DEEANNE@...

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Muenster Cheeze
Categories: Vegetarian, Vegan
Yield: 3 -cup brick

1 1/2 c ;water
5 ts Agar-agar flakes
1/2 c Cashew pieces; raw
1/2 c Fir silken tofu; crumbled
1/4 c Nutritional yeast flakes
1/4 c Fresh lemon juice
2 tb Tahini (optional)
1 1/2 ts Onion granules
1 ts Salt
1/2 ts Mustard powder
1/4 ts Garlic granules
1/4 ts Ground caraway seed
Paprika

Place the water and agar flakes in a small saucepan,
and bring to a boil. Reudce the heat and simmer for
5
minutes, stirring often. Place in a blender with the
remaiing ingredients except the paprika, and process
until completely smooth. The mixture will be thick.

Lightly oil a 3-cup rectangular mold, loaf pan, or
other small rectangular container, and sprinkle
paprika over the sides and bottom until lightly
coated. Pour in the cheeze and allow to cool. Cover
and chill for several hours or overnight. To serve,
turn out of the mold and slice. Store leftovers
covered in the refrigerator.

Per 2-tbs serving: 28 cal; 1 g protein; 2 g carb; 1
g
fat

To make Monterrey Jack Cheeze, prepare the Muenster
recipe, omitting the paprika

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Parmazano Cheeze
Categories: Vegetarian, Vegan
Yield: 1 1/2 cups

1 c Nutritional yeast flakes
1/2 c Raw almonds, blanched and
-patted dry
1/2 ts Salt

Place all ingredients in a food preocessor, and
process for several miknutes until the almonds are
very finely ground. Store in a tightly sealed
container in the refrigerator.

Per 1 tb serving: 35 cal; 3 g prot; 3 g carb; 1 g
fat

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Gooda Cheeze
Categories: Vegetarian, Vegan
Yield: 3 cup dome

1 3/4 c ;water
1/2 c Carrots; chopped
5 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/4 c Nutritional yeast flakes
3 tb Tahini
3 ts Fresh lemon juice
1 tb Dijo mustard
2 ts Onion granules
1 ts Salt
1/2 ts Garlic granules
1/2 ts Mustard powder
1/4 ts Turmeric
1/4 ts Paprika
1/4 ts Ground cumin

Place the water and carrots in a saucepan, and bring
to a boil. Reduce the heat, cover, and cook for 15
minutes. Remove the lid and stir in the agar flakes.
Bring to a boil again. Then reduce the heat and
simmer
for 5 more minutes.

Pour the cooked carrots, water and agar in a blender
and add the remaining ingredients. Process until
very
smooth.

Pour immediately into a lightly oiled, 3-cup bowl or
mold with a rounded bottom. Cool, cover, and chill
several hours or over night. To serve, turn out of
the
mold and slice into wedges. Store leftovers covered
in
the refrigerator.

Per 2 tb serving: 37 cal; 1 g prot; 3 g carb; 2 g
fat

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Bree Cheez
Categories: Vegetarian, Vegan
Yield: 1 wheel

1 1/2 c ;water
3 tb Agar-agar flakes
1/2 c Raw cashew pieces
1/2 c Firm silken tofu; crumbled
1/4 c Nutritional yeast flakes
1/4 c Fresh lemon juice
2 tb Tahini (optional)
1 1/2 ts Onion granules
1 ts Salt
1/4 ts Garlic granules
1/8 ts Ground dill seeds
2 tb Wheat germ (more or less to
-suit)

Place the water and agar flakes in a small saucepan,
and bring to a boil. Reduce the heat and simmer for
5
minutes, stirring often.

Place the agar mixture in a blender with the
remaining
ingredients, except the wheat germ, and proces
suntil
completely smooth.

Pour imediately into a 2 1/2-cup round, shallow mold
or pie plate that has been lightly oiled and dusted
with the wheat germ. Cool, cover and chill several
hours or overnight. To serve, turn out by inverting
the mold onto a large round plate (the wheat germ
side
will now be on top) and slice in wedges.

Per 2 tb serving: 34 cal; 2 g prot; 3 g carb; 1 g
fat

-----

---------- Recipe via Meal-Master (tm) v8.00 (BB)

Title: Pecan Cheeze
Categories: Vegetarian, Vegan
Yield: 1 1/4 cups

1/2 c Pecan halves
1 c Firm regular tofu; drained
-and well mashed
1/4 c Celery; minced
3 tb Sweet white miso
2 tb Low-fat soy, rice or almond
-milk

Place the pecan halves on a dry baking sheet. Bake
at
350 in an oven or toaster oven for 15 minutes, until
lightly toasted. Cool.

Place the mashed tofu, cooled pecans and remaining
ingredients in a food processor, and process into a
smooth paste. Chill in a covered container in the
refrigerator for several hours or overnight to allow
the flavors to blend.






CREAMY WHITE CHEESE SAUCE
1/2 cup nutritional yeast
3 T. unbleached flour
4 t. cornstarch
1/2 t. dry mustard
1/2 t. garlic powder
1/2 t. salt
1 1/2 cups soy milk, rice milk, or other non-dairy
milk of choice
1 T. safflower oil
1-2 T. sherry, optional

In a saucepan, whisk together the dry ingredients. Add
the soy milk and oil, and whisk until very smooth.
Whisking constantly to avoid lumps, cook over low heat
for 3-5 minutes or until the sauce has thickened.
Flavor the sauce with a little sherry, if desired.
Yield: 1 1/2 cups
Parmesan Cheese
1 oz (25g) nutritional yeast flakes
1/2 oz (121/2g) blanched almonds
1 tsp salt
1. Grind all ingredients in coffee grinder or food
processor until they resemble fine breadcrumbs. Use as
parmesan cheese. Can be stored in an airtight
container in the fridge.
Hard White Cheese
11 fl oz (300 ml) water
2 tsp agar agar powder
31/2 oz (100g) cashew nuts
1/2 oz (12.5g) nutritional yeast flakes
3 tbsp lemon juice
2 tbsp tahini
1-2 tsp onion granules
1-2 tsp mustard powder
1/4 tsp salt
1 tsp garlic granules.
1. Boil the water and sprinkle agar agar powder on
top. Stir and simmer for around 3 minutes.
2. Place in a food processor together with the
remaining ingredients. Blend until smooth. Place in a
mould e.g. margarine tub.
3. Chill in fridge overnight.

Cashew Cheese
Submitted by Raquel

Ingredients:
• 1/4 cup cashews
• 1 jar pimientos (the darker, the better)
• 1 teaspoon lemon juice
• 2 tablespoons nutritional yeast flakes
• 11/2 tablespoons cornstarch
• 2 cups water
• 1 tablespoon mock chicken seasoning
• Garlic powder, to taste
• Onion powder, to taste
• Salt, optional
Directions:
In a good blender add dry ingredients first, then wet
ingredients. Mix well. Mix until it looks smooth (1-2
minutes). It will thicken as you blend.

Pour contents into a saucepan on medium heat. Stir
constantly until it thickens

NACHO CHEESE SAUCE
1/4 cup raw cashews

1 1/2 cups cold water

2 ounces pimientos (half of a 4 oz. jar)

2 tablespoons cornstarch

2 tablespoons nutritional yeast flakes

1 tablespoon lemon juice

1/2-1 teaspoon salt

1 (4 ounce) can diced green chilies (optional)

1. Rinse cashews with hot water while combining the
remaining ingredients (except chiles) in a blender.
2. Add cashews to blender and process on high for 1-2
minutes.
3. Cook in a sauce pan over medium heat, stirring
constantly, until thick.
4. Add chiles and serve or use in other recipes that
call for cheese sauce
MAKES A DECENT GRILLED CHEESE
5 teaspoons powdered agar-agar or 5 tablespoons
agar-agar flakes

1 1/2 cups water

1/2 cup cashews

1/3 cup nutritional yeast

1/2 cup pimientos

3-4 tablespoons lemon juice, depending on how sharp
you want it

2 teaspoons onion powder

1/4 teaspoon garlic powder

1/2 teaspoon prepared mustard

1. Begin by combining the agar and tap water in a
small sauce pan.
2. Heat over a medium flame, stirring often.
3. When the mixture boils, reduce the heat a bit.
4. Allow the agar to boil gently for 5 minutes.
5. Stir often to prevent burning and to make sure that
all of the agar dissolves.
6. Meanwhile, measure all of the other ingredients
into a blender container.
7. When the agar is finished boiling, carefully pour
it into the blender container.
8. Place the lid on the blender and whizz it on high
for about a minute.
9. Stop, scrape down the sides, replace the lid and
whizz again, for about another minute.
10. The mixture should be very smooth and the same
orange color as dairy cheddar.
11. Pour the mixture into a small, lightly oiled loaf
pan.
12. The pan I use is about 3 by 7 inches.
13. Place the pan in the refrigerator and allow it to
chill until firm.






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