Melting Cheese (GF)

1 1/3 cups water
1/2 cup cashews
1/4-1/2 teaspoon tumeric (only for colouring if wanted)
1/3 cup savoury yeast flakes
1 Massell stock cube (chicken-style)
1/2 teaspoon salt
2 tablespoons cornflower (or none for runnier)
2 tablespoons potato flour
2/3 cup melted copha


Place all ingredients(except copha) into blender and blend on high for 2 minutes. Then slowly pour melted copha into the blender while it is blending. Pour into a lined or greased loaf tin and cover with foil. Lastly, bake at 160ºC for 30-40 minutes, until cooked. Set in fridge. This cheese can be frozen - texture seems to remain stable.


I will trust and not be afraid, the Lord is my strength.
Isaiah 12:2

Butter (GF)

2/3 cup cashews

2 cups water

1 teaspoon salt

1/3 cup melted copha

3 tablespoon cornflour

Place all ingredients into blender and blend on high for 2 minutes. Pour into large saucepan and simmer for 3 minutes until thick, stirring constantly with hand whisk. Pour into container and refrigerate.

The Lord is good to those who wait for Him, to the soul who seeks Him.
Lamentations 3:25

Cheese Sauce (GF)

makes  6-8 serves

¾ cup cashews

2 ½ cups water

1 chicken style vegetarian Massell stock cube

2 tablespoons savoury yeast flakes

½ teaspoon garlic powder

½ - 1 teaspoon onion powder

1 tablespoon lemon juice

1/8 teaspoon tumeric

2 tablespoons cornflour

3 tablespoons oil - optional

Place all ingredients into blender and blend on high for 1 minute. Pour into saucepan and simmer for 2 minutes until thick, stirring constantly with hand whisk. Pour over pasta.

The streets of the city (heaven) shall be full of boys and girls, playing in its streets.
Zechariah 8:5

Cheese Spread (GF)

2/3 cup cashews

2 cups water

1 chicken style vegetarian Massell stock cube

1 tablespoon savoury yeast flakes

½ teaspoon garlic powder

½ - 1 teaspoon onion powder

1 tablespoon lemon juice

1/8 teaspoon tumeric

3 tablespoon cornflour

¼ cup melted copha (optional)

Place all ingredients into blender and blend on high for 1 minute. Pour into saucepan and simmer for 2 minutes until thick, stirring constantly with hand whisk. Pour into a container and place in fridge.

You drew near on the day I called on You, and said, “Do not fear.”

Lamentations 3:57

Ricotta (GF)

350g firm tofu (Soyco – is nicer)

1 vegetarian chicken style Massell stock cube

1 tablespoon savoury yeast powder

1 teaspoon lemon juice

extra salt if needed

Dissolve stock cube in a little water. Place all ingredients into food processor. Process until smooth. Ready to use.

If I say “My foot slips”, your mercy O Lord will hold me up.

Psalm 94:18

Parmesan Cheese (GF)

1 cup almond meal

1/3 cup savoury yeast flakes

1 teaspoon salt

Place all ingredients into food processor and blend until well mixed.



Be of good cheer, it is I, do not be afraid.
Mark 6:50

Macaroni Cheese (GF)

2 ½ cups water

½ cup cashews or blanched almonds

1/3 cup savoury yeast flakes

2 tablespoon cornflour

1-2 tablespoon cooked red capsicum – for more colour

2 tablespoon lemon juice

1 teaspoon onion powder

1 teaspoon sea salt

1 teaspoon chicken-style Massell seasoning - optional

½ teaspoon garlic powder

375g gluten free pasta

Cook 375g gluten free macaroni pasta. Put aside. Blend all other ingredients together on high for 2 minutes. Pour mixture into saucepan and simmer until thickened. Set aside ½ cup mixture for topping. Mix remainder of mixture with the 375g cooked pasta and put into large casserole dish. Pour set aside mixture on top. Sprinkle vegan parmesan cheese. Can serve immediately or bake in oven for 20 minutes. This mixture can be refrigerated and used as a spread.

A merry heart does good like medicine.
Proverbs 17:22

Pour on Cheese (GF)

¾ cup cashews or almonds (soaked in water and drained)

1 cup water

1 tablespoon savoury yeast flakes

1 teaspoon garlic powder

1 teaspoon onion powder

½ teaspoon salt

½ teaspoon sage

2 squeezes of lemon juice

2 teaspoon arrowroot (very high in folic acid)

3 tablespoons olive oil

                 

Place all ingredients (except olive oil) into blender and blend at high speed until smooth. Then gradually add oil while blending. Pour over savoury or pizza and then bake. This makes enough for 2 pizzas and can be frozen

We are hard pressed on every side, yet not crushed, persecuted but not forsaken.
2 Corinthians 4:8,9

Slicing & Grating Cheese (GF)

2 cups of water
3/4 cup cashews
2 tablespoons oil
½ cup savoury yeast flakes
1 chicken style massell stock cube
½ teaspoon sea salt
1/3 cup cornflour
½ cup potato flour

Note: This cheese needs to be consumed within 6 days.  Grating - let sit for at least 24 hours in fridge to firm up.  If needing to freeze - best to grate the cheese first as the change in the molecular structure from freezing is not as noticeable when grated.

Place all ingredients (except flours) into blender and blend on high for 1 minute. Then add flours to blender and blend for ½ minute. Next, pour mixture into a lined or greased loaf tin and cover with foil. Bake at 160ºC for approx 40-50 minutes. Cool and store in fridge. Does not keep as long as commercial diary cheese. As this recipe contains no gluten, it firms up very quickly over night. Vary the cornflour according to how soft or firm you desire the cheese.



My word... shall not return to Me void.  Isaiah 55:11