1-1/2 cups water
4 tablespoons agar-agar flakes, or kuzu root starch, or arrowroot starch
1/2 cup roasted red peppers; skins fully removed, washed and drained, or 1/2 cup diced cooked carrots (retain cooking water for recipe)
1/2 cup raw cashew pieces, or raw almonds, or raw skinless Brazil nuts, or Cannellini (white kidney) beans
1/4 cup nutritional yeast flakes
3 tablespoons lemon juice
2 tablespoons chickpea miso
2 teaspoons onion powder
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 teaspoon mustard powder
grapeseed oil for storage container
- Select airtight 3-cup capacity container with tight-fitting lid that can be refrigerated; coat lightly with grapeseed oil; set aside.
- In food processor or blender combine roasted red peppers (or cooked carrots), cashews, nutritional yeast, cashew butter, lemon juice, chickpea miso, onion powder, sea salt, garlic powder, and mustard powder; grind until smooth.
- In small saucepan, bring water and agar-agar to boil; reduce heat; simmer 5 minutes; stir often.
- Add hot liquid to food processor or blender; process until well combined and smooth.
- Pour immediately into prepared container; set aside to cool.
- Once cooled, cover; refrigerate several hours or overnight prior to consumption. Refrigerate in airtight container up to 7 days.
- To serve, turn out of container and slice.
Servings: 3 cups
Prep Time: 10 min
Cooking Time: 10 min
To use agar-agar powder or unflavored gelatin of choice: omit agar-agar flakes; add 4 teaspoons agar-agar powder or unflavored gelatin of choice.
To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.
Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several kinds of wheat-free miso on the market that can be used in equal replacement.