Walnut Sunflower Cheeze
This is a different version of the Cashew Cheeze Slice recipe. For this one, you are swapping out the cashews with sunflower seeds and walnuts. You can use other types of seeds and nuts, use your imagination. Each one will give your cheeze a different flavor and texture.
INGREDIENTS:
1st Ingredients:
1/4 cup sunflower seeds and 1/4 cup chopped walnuts soaked overnight and water drained
1 whole lemon, juice only, strain out seeds
1/3 cup unsweetened almond milk
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Everglades all purpose seasoning, (or your favorite all purpose seasoning)
1/2 tsp Smoked Paprika,
5 drops Liquid Smoke,
1 T nutritional yeast (more or less according to your taste )
1/4 tsp salt 1/4 tsp pepper
Set aside another 1/8 cup of walnuts to decorate the top.
2nd ingredients:
3/4 cup water
1.5T T **AGAR POWDER
(this ingredient is crucial to the recipe...do not use the flakes. I found it at my local health food store). Use more powder for a firmer cheese, less powder for a softer more spreadable cheese.
Combine all top ingredients and blend at high speed in your blender or food processor, and blend until smooth, take the time to scrape the sides several times. This took about 4-6 minutes in my food processor. Set aside
Put the Agar powder in with the COLD water in a pan, and whisk well, place over high heat and bring to a boil. Turn down to low heat and continue stirring constantly for 4-5 min. (Important step to cook for this period of time) It will really thicken up. Then just pour the agar mixture into the blender with your other ingredients and blend for a couple minutes until well blended. Immediately pour into a plastic container, and smooth out top. DO NOT COVER UNTIL COMPLETELY COOLED AND SET. Refrigerate for 2 hours, then turn out onto cutting board, press some chopped walnuts onto the top, and slice up and eat... It is firm enough to slice well, and soft enough to spread on a cracker. This is great served as an appetizer on crackers or crusty bread, crumbled over a salad, or on sandwiches.
**One very important note, when you make the agar it will thicken as soon as it starts to boil, you will be tempted to remove it from the burner, but do not. Turn down the heat and continue to simmer for another 4-5 minutes, it takes that long to really activate the agar, it simply will not set up properly if you don't cook it long enough.
This is a different version of the Cashew Cheeze Slice recipe. For this one, you are swapping out the cashews with sunflower seeds and walnuts. You can use other types of seeds and nuts, use your imagination. Each one will give your cheeze a different flavor and texture.
INGREDIENTS:
1st Ingredients:
1/4 cup sunflower seeds and 1/4 cup chopped walnuts soaked overnight and water drained
1 whole lemon, juice only, strain out seeds
1/3 cup unsweetened almond milk
1 tsp garlic powder
1 tsp onion powder
1/2 tsp Everglades all purpose seasoning, (or your favorite all purpose seasoning)
1/2 tsp Smoked Paprika,
5 drops Liquid Smoke,
1 T nutritional yeast (more or less according to your taste )
1/4 tsp salt 1/4 tsp pepper
Set aside another 1/8 cup of walnuts to decorate the top.
2nd ingredients:
3/4 cup water
1.5T T **AGAR POWDER
(this ingredient is crucial to the recipe...do not use the flakes. I found it at my local health food store). Use more powder for a firmer cheese, less powder for a softer more spreadable cheese.
Combine all top ingredients and blend at high speed in your blender or food processor, and blend until smooth, take the time to scrape the sides several times. This took about 4-6 minutes in my food processor. Set aside
Put the Agar powder in with the COLD water in a pan, and whisk well, place over high heat and bring to a boil. Turn down to low heat and continue stirring constantly for 4-5 min. (Important step to cook for this period of time) It will really thicken up. Then just pour the agar mixture into the blender with your other ingredients and blend for a couple minutes until well blended. Immediately pour into a plastic container, and smooth out top. DO NOT COVER UNTIL COMPLETELY COOLED AND SET. Refrigerate for 2 hours, then turn out onto cutting board, press some chopped walnuts onto the top, and slice up and eat... It is firm enough to slice well, and soft enough to spread on a cracker. This is great served as an appetizer on crackers or crusty bread, crumbled over a salad, or on sandwiches.
**One very important note, when you make the agar it will thicken as soon as it starts to boil, you will be tempted to remove it from the burner, but do not. Turn down the heat and continue to simmer for another 4-5 minutes, it takes that long to really activate the agar, it simply will not set up properly if you don't cook it long enough.