Corn Cheese

Ingredients
3/4 Cup Dry Cornmeal Flour
2 1/4 Cup Water
1/3 Cup Tahina
2 1/2 t Salt
1 T Onion Powder
2 T + 2 t Nutritional Yeast
1/4 Garlic Powder
1/8 t Cumin
1/8 t Turmeric
3 T + 1 t Lemon Juice
Instructions 1. In sauce pan, whisk cornmeal with water, bring to boil. Cover and cook on low heat 15-20 minutes. 2. In blender, whiz hot cornmeal with all ingredients except for tahina. Blend until smooth then add tahina at the end and blend to mix in well. 3. Brush molding pan with tahina and pour mixture into pan. Cover and refrigerate until firm and sliceable.

'Goat' Cheese

Ingredients
1 1/2 cups almonds
3/4 cup water
1 tbsp miso
Description A wonderful appetizer served with cut-up raw vegetables and whole-grain crackers.
Instructions 1. Boil water, turn heat off, add almonds and soak for 5 minutes. Drain and pop almonds out of their skins. Discard the skin.
2. Blend the peeled almonds, water and miso in a blender, adding more water if necessary to form a smooth creamy texture.
3. Pour into a cheese-cloth lines strainer and allow to strain and ferment 8-12 hours. For firmer cheese, place a weight, such as a coffee cup, on top of the cheese after it has been straining for a couple of hours.

Note Stored in an airtight container in the refrigerator, it will last for up to two weeks. Season or sweeten as desired before using.
Variation:
You can season this nut cheese to taste with minced fresh herbs like dill, parsley, basil or mint.

Vegan Cheddar Cheese

Ingredients
2 cups cooked potatoes
1 cup cooked carrots
1 1/2 - 1 3/4 cup water used to cook vegetables
1 tbsp salt
1/4 cup + 2 tbsp nutritional yeast
1 tsp onion powder
1/4 tsp garlic powder
1/4 tsp cumin (optional)
1/4 tsp paprika (optional)
1/8 tsp turmeric
1 tbsp + 1 tsp lemon juice
Description Just perfect for a vegan pizza! Ingredients list is deceiving taste completely different then it reads! Its the nutritional yeast with pinch of lemon that gives the cheesy kick.
Instructions 1. Cook potatoes and carrots. Peel potatoes.
2. Blend potatoes and carrots with rest of ingredients in the blender. Should be a little salty as it's a topping.

Note Also yummy served over steamed vegetables like green beans or use as a dip of raw vegetable crudites.

Vegan Soy-Free Yogurt

Ingredients
1 cup raw cashews
1 cup water
Description This creamy cashew yogurt is delicious alternative to dairy or soy yogurt. It is a good source of protein, iron, magnesium, and zinc as well as beneficial bacteria and enzymes.
It takes minutes to prepare. The incubation period is 8 to 24 hours depending how warm you keep it.

Instructions 1. Place cashews in blender and grind to a coarse powder. Add water and blend until smooth. It should have a consistency of heavy cream.
2. Pour mixture into a jar and place in warm location (70ºF to 100ºF). Cover with a light towel or napkin. Start checking the yogurt after 6 hours. First you should notice bubbles forming. When it has formed thick curd with a layer of liquid (whey) on the bottom, cover and transfer to refrigerator.
3. Chill for at least one hour. When ready to eat, stir the whey and cashew yogurt together.
Yogurt will keep refrigerated up to a week.

Note You can serve it sweet with fruit and/or granola or savory as part of a meal or salad. Use it like you would ordinary yogurt.
You can also experiment using other nuts and seeds instead of cashews.
Choose a place where the temperature will remain constant to incubate your yogurt. You can place the jar in a small cooler filled with warm water in the winter. Or on top of the pilot light in a gas stove. As long as the temperature in your house is at least 70ºF, you can place the jar anywhere. Keep in mind, the lower the temperature, the longer the incubation. At 70ºF, it will take about 20 hours.

Nacho Cheese

Ingredients
1 cup raw cashews, soaked
1/4 cup water
1/2 sweet red bell pepper
2 garlic cloves
juice of 1/2 lemon
1 tbsp nutritional yeast
1 tsp turmeric
1 tsp onion powder
Description Too simple to make and addictive with baked chips.
Instructions 1. Blend ingredients until thick and creamy. That's it!

Jack Cheese

Ingredients
1 cup water
2 TBSP agar agar flakes or emes gelatin
1 1/2 cups boiling water
2 cups raw cashews
1/2 cup nutritional yeast
1 TBSP salt
2 tsp onion powder
1/2 tsp garlic powder
1/2 cup fresh lemon juice
3 T finely grated carrots
Description Wonderful in sandwiches and on whole-grain toast.

Instructions 1. Soak gelatin in 1 cup water in bender while assembling remaining ingredients.
2. Pour boiling water over soaked gelatin and whip briefly to dissolve. Cool slightly. Add cashews and liquefy thoroughly.
3. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible.
4. Pour into 1- qt mold, cool slightly. Cover before refrigerating. Refrigerate overnight before serving.

Note After firming in the refrigerator, this cheese may be frozen until needed.
Makes 1 quart.

Better Than Cheddar

Ingredients
1/2 cup cold water
4 TBSP agar agar flakes
1/2 cup raw almond butter
1/4 cup fresh lemon juice
1/4 cup nutritional yeast flakes
1/2 cup red bell pepper, cut into pieces
1 tsp onion flakes or powder
1/2 tsp garlic powder
1 tsp sea salt
Description Cheese made from cow’s milk is one of the most dangerous and destructive foods one can consume! Many vegetarians, who wouldn’t consider eating animal flesh, often eat lots of cheese, not realizing that they are eating a food that is even more dangerous than animal flesh. This cheese can be used wherever the dairy cheese is used.
Instructions 1. Place all ingredients except water and agar agar in a Vita Mix or other blender.
2. Place cold distilled water and agar agar in a small saucepan and bring to a boil, stirring to dissolve agar agar. Remove from heat and add to blender ingredients and process until creamy and smooth. Pour into mold and refrigerate until set.
3. When thoroughly chilled and set, turn out onto a dish. This vegan cheese slices and melts well. ENJOY