Non–Dairy Cheese Snack

This recipe can be doubled, but try it first because you may not like the texture. When heated it will liquify, so be cautious. However it does freeze well.

The cashews must be raw, untoasted and unroasted, and soaked and dried before starting this recipe Cashews, How to Soak & Dry Them.

Ingredients

• 1/2 cup non-chlorinated water
• 3 tablespoons plain unflavored gelatin - see note
• 1/2 cup boiled non-chlorinated water
• 1 cup raw cashews, soaked and dried Cashews, How to Soak & Dry Them
• 1 teaspoon onion powder, or more to taste
• 1/8 teaspoon garlic powder, or more to taste
• 2 tablespoons lemon juice, freshly squeezed
• 3/4 teaspoon ocean sea salt
• 1/2 or less of a large red pepper, chopped finely

Note: Unflavored gelatin should not be Knox or any regular commercial kind. Buy an unflavored gelatin which is derived mainly from pork skins, pork and cattle bones, or split cattle hides available at most health food stores.

All dried spices and herbs must be organic or certified organic from the health store, since most commercial
products are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. Put the gelatin in 1/2 cup of water and let it dissolve.
2. In the meantime, in food processor or blender whiz together the remaining ingredients.
3. Pour 1/2 cup of boiling water into the gelatin mixture and stir until there are no lumps.
4. Add this to the other ingredients in the food processor and whiz until mixture is creamy.
5. Pour it into a container the size of a loaf pan (only shallower).
6. Cover lightly and let it cool.
7. When cooled, slice into long narrow pieces.