- 2 tablespoons Emes Unflavored Gelatin
- ¼ cup water
- 1 1 cup boiling water
- 1 cup corn meal mush*
- ¾ teaspoon sea salt
- ¾ teaspoon lemon juice
- 1 teaspoon raw carrot, grated
- ¼ cup cashews
Soak gelatin in cold water for several minutes. (This can be done in a liquefier.) Pour the boiling water over gelatin, and whiz to dissolve. Add remaining ingredients and liquefy thoroughly, until smooth as cream. Pour into a shallow container, cover and refrigerate. Yields 2 ½ cups.
*For a smoother corn meal mush, soak corn meal overnight in its cooking water before cooking.