Jack Cheese - cooking recipe

Ingredients

1 c. water
1/3 c. and 1 Tbsp. gelatin (unflavored)
1 1/2 c. boiling water
2 c. cashews (raw)
1/2 c. yeast flakes
1 Tbsp. salt
2 tsp. garlic powder
1/2 c. lemon juice
3 Tbsp. finely grated carrot

Preparation

Soak gelatin in the 1 cup water in the blender while assembling remaining ingredients.
Pour boiling water over soaked gelatin and whiz briefly to dissolve.
Cool slightly.
Add cashews and liquefy thoroughly.
Add remaining ingredients.
Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible.
Pour into 1-quart mold; cool slightly.
Cover before refrigerating.
Refrigerate overnight before serving. After firming in the refrigerator, this \"cheese\" may be frozen until needed.
Makes 1 quart.
Tastes great on crackers!