1/3 Cup boiling water 
1 Tbs. plain vegetable gelatin
¼ cup raw cashew nuts,
½ tsp sea salt
4 Tbs. nutritional yeast
3 Tbs. tahini (roasted sesame seeds)
8 oz. silken organic tofu, extra firm, rinsed
2 tsp. raw honey or maple syrup (optional)
2 Tbs. lemon juice
¼ tsp tumeric (for yellow colouring of the cheese)
¼ tsp paprika
¼ tsp garlic powder
¼ tsp onion powder
¼ cup diced yellow or red bell (sweet) pepper
Dash of dill and basil (herbs)

In a blender or food processor blend boiling water, gelatin, cashew and sea salt until very smooth. Add all other ingredients and blend thoroughly. Pour into container. Chill several hours to set before serving. Use as a spread on whole grain bread, crackers or dip with sliced cucumber, carrots, sweet pepper or celery stick.

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