Cook Millet prior to starting this recipe. This ½ C of dry millet, when cooked, makes 2 recipes of this cheese spread.
1/2 C dry millet (rinsed)
Bring 1.5 C water to a boil, add millet. Cover, cook for 20-30 minutes on low heat until done.
Wile millet is still hot: Boil ½ cup water. Add 2 Tbs. Agar Agar flakes and stirs until dissolved.
Add to blender:
1 C hot, cooked millet
Hot water mixture with Agar Agar or Irish Moss
¼ C raw cashew pieces (rinsed)
1 Tbs lemon juice
1 tsp sea salt
3 Tbs Nutritional yeast flakes
1/8 tsp garlic powder
1 ½ tsp onion powder
4-ounce jar of pimentos
1 cap full of Wright’s Natural Hickory Seasoning
After all is blended well, pour into small bread pans lined with plastic cellophane. Refrigerate until firm and store in the refrigerator. You can also freeze it.
For variations, leave out the smoked seasoning and add a small jar of green chilis or a jalapeno pepper.