Muenster Cheeze

Course : Breads
Serves: 3-cup brick
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1 1/2 cups water
5 tablespoons agar flakes
1/2 cup cashew pieces -- raw
1/2 cup firm silken tofu -- crumbled
1/4 cup nutritional yeast flakes
1/4 cup lemon juice -- fresh
2 tablespoons tahini -- optional
1 1/2 teaspoons onion granules
1 teaspoon salt
1/2 teaspoon mustard powder
1/4 teaspoon garlic granules
1/4 teaspoon caraway seed -- ground
1/4 teaspoon paprika

Preparation / Directions:

Place the water and agar flakes in a small saucepan, and bring to a boil. Reduce the heat and simmer for 5 minutes, stirring often. Place in a blender with the remaining ingredients except the paprika, and process until completely smooth. The mixture will be thick. Lightly oil a 3-cup rectangular mold, loaf pan, or other small rectangular container, and sprinkle paprika over the sides and bottom until lightly coated. Pour in the cheeze and allow to cool. Cover and chill for several hours or overnight. To serve, turn out of the mold and slice. Store leftovers covered in the refrigerator.   Variation: Monterey Jack Cheeze   Prepare Muenster Cheeze, but omit the paprika.


Nutritional Information:

272 Calories (kcal); 20g Total Fat; (60% calories from fat); 14g Protein; 15g Carbohydrate; 0mg Cholesterol; 2220mg Sodium

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