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Vegan Cheese Mold
From Dorothy McNett's recipes at www.dorothymcnett.com. Make this a few hours in advance, refrigerate, and then unmold, slice and serve with crackers, bread slices, wine, etc.
1 1/4 cups flax or hemp milk
Line a glass or ceramic 4 cup or larger bowl or ring mold with cheesecloth. In saucepan, heat the milk with the agar flakes and allow to simmer about 8 minutes, to thicken, stirring often. Set aside. In processor with steel chopping blade in place and the motor running, drop in the garlic cloves to chop finely. Add the pine nuts and chop very fine to make a smooth mixture, adding the lemon juice, wine, salt and pepper. Whirl to really blend it and to smooth out everything as much as possible. With the motor running, drizzle in the olive oil. Lastly, drizzle in the milk mixture. Pour into the cheesecloth lined mold, covering with the overhanging cheesecloth. Chill at least 1 hour, or until set up. Invert on a beautiful platter, remove the cheesecloth and serve with crackers, bread slices, raw vegetable slices, etc.
Recipe created 2013-11-22.