The basics...background recipes

Flour Mixes:

Bette Hagman's Featherlight Mix (makes 3 cups)
1 c rice flour
1 c cornstarch
1 c tapioca starch
1 tbsp potato flour (NOT starch) 

Bette Hagman's Four Flour Bean Mix  (makes 3 cups)
2/3 cup garfava bean flour
1/3 cup sorghum flour
1 cup cornstarch
1 cup tapioca starch/flour 

Chocolate Syrup
1 c. cocoa
1 1/2 c. sugar
dash salt
1 1/2 c. water
1 tsp. vanilla

Stir together everything except vanilla in a medium size pan.  Bring to a boil.  Let boil, stirring occasionally, for 2-5 minutes.  Add vanilla.  Cool & store in fridge.
Makes 2 cups 

Sliceable Cashew Cheese from Five Loaves Deli & Bakery by Neva Brackett
2 c. raw cashews
3/8 c. gelatin
1 1/2 c. boiling water
2 Tbsp. lemon juice
2 Tbsp. nutritional yeast
1 Tbsp. salt
1 tsp. onion powder
1/2 tsp. garlic powder
1 c. cold water

Place all ingredients in the blender except the 1 cup of cold water.  Turn on and blend for 1 or 2 minutes, until very smooth.  Hint: place a towel over the lid of the blender before turning on.  Hot liquids tend to splash out.

Add 1 cup cold water, blend briefly and pour into containers of your choice to chill and slice when firm.

Notes:  This recipe makes a white cheese resembling Jack cheese.  If you want half of it to resemble American cheddar cheese in color, pour half of it into a 1 pint mold and blend in a 1/4 cup pimentos and 1 tsp. paprika to the remainder.  
This can be frozen, so you might want to make a double batch and keep it handy for future use.  Frozen cashew cheese shreds very nicely if you do it while it's frozen and makes a great topping for pizza.  To thaw, set out at room temperature for an hour.  Don't try to thaw in the microwave - it will melt and not be sliceable.

Prep time: 15 minutes  Chill time: 4 hours or overnight