I know, the last few days have been all Joanna, Joanna, Joanna, but since she's been inspiring me, I can't hold back. With her ohs and ahs about the baked macaroni with cashew cheeze in The Real Food Daily Cookbook, I thought I'd try it too. But first, I had to make the "Cheddar" Cashew Cheeze. I refuse to call it cheddar, it doesn't taste a thing like it, but it is very tasty with a really good texture. I fibbed the recipe a bit, I only had 1 cup of raw cashews, instead of 1 1/4 cups, so I made up the difference with blanched almonds. I also used 1 packet of Eden agar flakes plus this miracle packet of agar powder that Michelle bestowed on me in Portland. Seriously, it's this tiny packet, but it's sooOOo full and it just flowed forth forever. For true, it was insane. So, I have no idea if Anne Gentry or Joanna's cheese is as firm as mine, but it's making me happy, with it's angular look and cheese-like point. I haven't gotten around to actually cooking up the macaroni yet, but I did stuff some of this inside breaded seitan pockets last night. Is that gross? I really enjoyed it, since it reminded me of fried mozzarella sticks. Anyway, while I was trying to get the damn agar to melt, I was chatting with Jordan and had a big spillover.
But I ask you omnivores, can you do THIS with your dairy cheese?
In the end, cooking with seaweed wins!