Italian

Vegan Cheeze - adapted from Carrots and Flowers is for Dinner.

Vegan Cheeze - adapted from Carrots and Flowers takes 5 minutes to prepare.

Vegan Cheeze - adapted from Carrots and Flowers takes 15 minutes to cook.

Vegan Cheeze - adapted from Carrots and Flowers makes 6 servings.

The ingredients for Vegan Cheeze - adapted from Carrots and Flowers are:

4 serving Cashew Nuts, Raw (1/4 cup) - soaked overnight or quick-soak by heating in water for about 10mins - drain before using
1.5 tsp Salt
.5 cup Flours: Tapioca
.66 tbsp Lemon juice
4 Tbspn Red Star, Nutritional Yeast, Vegetarian Support Formula
.5 tsp Garlic powder
.5 tsp Pepper, white
2 cup (8 fl oz) Water, tap
0.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)

Here is how you make Vegan Cheeze - adapted from Carrots and Flowers:

Taken mostly directly from her recipe - 1) Drain the cashews. In a high-powered blender or food processor, add soaked cashews and the remaining ingredients. Blend on high speed for 2 minutes until smooth. 2) Pour the cashew mixture in a saucepan over medium high heat. Cook for 5 minutes until the cheese forms into a gooey ball in the center. Stir constantly to prevent sticking. The cheese will stay fairly soft. PS: I used this right after I made it, while it was still warm, on a mushroom pizza and it was *great*!! Serving Size: estimated 6 servings but it depends on what you use it forNumber of Servings: 6Recipe submitted by SparkPeople user BINGHAMFLY.

The nutritional information for Vegan Cheeze - adapted from Carrots and Flowers is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 201.8

• Total Fat: 13.1 g
• Cholesterol: 0.0 mg
• Sodium: 590.2 mg
• Total Carbs: 15.6 g
• Dietary Fiber: 2.5 g
• Protein: 5.8 g

Vegan Cheeze - adapted from Carrots and Flowers is Italian cuisine.

The dietary needs meet for Vegan Cheeze - adapted from Carrots and Flowers is Vegan