Chef Phillis Engelbert of The Lunch Room Nacho cheese

. October 5, 2015.

Cashews: 5 c.
Water: 1 c. + 32 c.
Red peppers: 6 or 7 (depending on size)
Nutritional yeast: 20 c. (5# = 1/2 pail)
Cornstarch: 4 c.
Lemon Juice: 1 c. + 2 TBSP
Salt: .5 c. + 2 TBSP
Onion Powder: 3.5 TBSP
Granulated Garlic: 5 TBSP
Cumin: 3 TBSP + 1 tsp
Turmeric: 1 TBSP + 1 tsp
Yellow Mustard: 6.5 TBSP

​1. Finely grind cashews and 1 c. water into paste in food processor.

2. Puree red peppers

3. Combine cornstarch, lemon juice, salt, onion powder, granulated garlic, cumin, turmeric & yellow mustard, plus 32 c. water, in stockpot, mix well, and thicken on stove.

4. Remove from heat and slowly add nutritional yeast.

5. Then add cashew paste and red pepper puree and immersion blend entire mixture until smooth.

Trending

Evan Haywood Finds New Blossoms In Upcoming ‘Gardens’

Evan Haywood brings his “psychedelic folk fables” to the Electric Eye Cafe this Monday. Haywood is an Ann Arbor-based songwriter and sound-conjurer, currently nearing completion of his second solo album, Perfumed Gardens. We’ll have an interview with Haywood posted next week, discussing his approach to reinventing the realms of folk music, as well as the launch

Boom For Real: The Late Teenage Years of Jean-Michel Basquiat

Boom for real was a catchphrase Basquiat said when something really wowed him. It’s impossible to believe that anyone seeing this film won’t walk away feeling inspired; the film is a boom, for real.

Mike Gentry Shares Stories And Experiences Through Music

Music: Mike Gentry Shares Stories And Experiences Through Music

July 2018: The Biz Buzz

The latest buzz in the business world.