From: email@example.com (Arlen Fletcher) Date: Thu, 24 Feb 1994 17:29:50 GMT Soak gelatin in the 1 c. water in blender while assembling remaining ingredients. Pour boiling water over soaked gelatin and whiz briefly to dissolve. Cool slightly. Add cashews and liquefy thoroughly. Add remaining ingredients. Liquefy until mixture is the consistency of a creamy sauce, with no bits of carrot visible. Pour into 1- qt mold, cool slightly. Cover before refrigerating. Refrigerate overnight before serving. After firming in the refrigerator, this cheese may be frozen until needed., Makes 1 quart. REC.FOOD.RECIPES ARCHIVES /EGGS From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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|Serving Size: 1 Serving (836g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 1154 (66%)|
|Amt Per Serving||% DV|
|Total Fat 128.2g||171 %|
|Saturated Fat 25.4g||127 %|
|Monounsaturated Fat 75.2g|
|Polyunsanturated Fat 21.9g|
|Cholesterol 0mg||0 %|
|Sodium 72.7mg||3 %|
|Potassium 2344.9mg||62 %|
|Total Carbohydrate 136.9g||40 %|
|Dietary Fiber 19g||76 %|
|Sugars, other 117.9g|
|Protein 47.3g||68 %|
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Calories per serving: 1739
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