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Chapter:Party Appetizers and Snacks Recipes
Section:Cheese Substitutes
Recipe:Cheezes from Ani's Essentials
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Cheezes from Ani's Essentials
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This is the base recipe for raw vegan cheeze. Try using your favorite nuts 
and seeds -- such as almonds, cashews, Brazil nuts, pumpkin seeds, 
sunflower seeds, and macadamia nuts -- to add variety to your flavors and 
textures. Makes about 2 cups.

1 teaspoon coarsely chopped fresh garlic
1/2 teaspoon sea salt
2 cups of your favorite nut or seed
1/4 cup fresh lemon juice (from about 2 lemons)
1/4 cup water, as needed

Place the garlic and salt in a food processor and process into small 
pieces. Add the nuts or seeds, and process into small pieces. Add the lemon
juice and water; process to mix well. Add more or less water to reach your 
desired consistency.

Will keep for 4 to 5 days in the fridge.

OPTIONS: Add fresh or dried herbs such as basil or rosemary, or pitted 
olives and sun -dried tomatoes, to create new flavors of cheezes.

CHIPOTLE CHEEZE: 1 recipe Basic Cheeze, made with cashews or pine nuts,
with 1/2 to 1 teaspoon powdered chipotle added.

JALAPEŅO CHEEZE SAUCE: 1 recipe Basic Cheeze, with 1 tablespoon jalapeņo 
pepper (with or without the seeds), to taste, and 1/2 to 3/4 cup water, as 
needed to make a sauce consistency.

CHEDDAR CHEEZE SAUCE: 1 recipe Basic Cheeze, made with sunflower seeds, 
with 1 tablespoon turmeric, for color (optional), and 1/2 to 3/4 cup water,
as needed to make a sauce consistency. OPTION: Spread your Cheddar Cheeze 
Sauce on a lined dehydrator tray and dry at 104°F for 6 to 8 hours, until 
dried. Crumble and use like Parmesan.

From: Ani's Raw Food Essentials by Ani Phyo.
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