recipe books

olive oil spray 1 c. macadamia nuts soaked for 2-3 hours, water discarded 1 1/2 c. unsweetened non dairy milk 1 T. arrowroot powder 1 T. lemon juice 1 1/2 t. nutritional yeast 1/2 t. salt 1 1/2 t. agar powder lightly coat 5 wells of a muffin tin with olive oil spray set aside.  Combine the nuts, milk, arrowroot, lemon juice, nutritional yeast and salt in a blender.  and blend until smooth.  pour in a med pot.  add the agar and whisk until dissolved.  place pot over med heat, whisk constantly.  bring to a boil, then reduce to a simmer, still whisking. after 3-5 min. when very thick and glossy and hard to stir, remove from heat and pour quickly into wells of muffin tin,  fill each well almost to top (4-5 wells) place in refrigerator and chill 2-3 hours. when firm transfer to an airtight container and refrigerate until ready to use.

1 c. raw soaked cashews. discard water 3 T. lemo juice 1 T. white miso 1 T. ume plum vinegar 1 t. nutritional yeast 1/2 t. salt 1/8 t. dried marjoram 1/8 t. kelp granules 1/8 t. spirulina powder combine all ingredients except spirulina in a food processor and process until smooth.  when smooth transfer to a shallow bowl.  scoop out 2 T. and place in another small bowl.  spread the mixture in the first bowl along the bottom of the bowl, set aside. add the spirulina to the small bowl with 2 T. of cheese.  mix until fully combined.  gently spread this blue green mixture over the top of the first mix but do not mix together.  cut a butter knife through the cheese several times to create a marbled effect.  place in refrigerator uncovered for 3 o 4 hours.  use a spoon to scrape out 1/2 c. of chunks.  chill leftovers in an airtight container 7-10 days.