Swiss Cheese Spread **

Ingredients
  • 2 cups soy milk
  • 1/3 cup agar flakes
  • 1 cup raw cashews / almonds
  • 300g tofu
  • 1/2 cup nutritional yeast
  • 1 tsp fresh lemon juice
  • 2 tbsp onion granules
  • 1 tsp salt
Method

If you are using almonds, blanch them by pouring boiling water over them and waiting 2 – 5 minutes till the skin easily comes off. Cashews may be used directly or can be soaked a bit in advance depending on the kind of mixer / blender available.  The onions or cashews should be made into a paste in the blender or at least be finely ground into a powder. All the other ingredients should be mixed in with the nuts now to get a well blended mixture.

Separately mix the agar flakes and the soymilk. Put the mixture on the fire and bring to a boil. Turn down flame and gently simmer for 2 minutes, stirring regularly. Put soymilk mixture in blender with remaining ingredients and process until smooth (15-20 seconds).

Immediately pour mixture into lightly oiled mould. Cover and refrigerate overnight. Serve the next day.

Variation

For a unique Danish variation, add 1 tbsp of aromatic caraway seeds or 1 tbsp dill to the Swiss cheese recipe.