2 c. raw cashews
1/3 c. plus 1 tbsp. "Emes" unflavored gelatin
1 1/4 c. boiling water
1 c. water
2 1/2 tbsp. yeast flakes
2 tsp. onion powder
1/4 c. lemon juice
3 oz. pimento
1 tsp. paprika
1 tsp. salt
1/8 tsp. celery salt

Pour gelatin in 1 cup water in blender. Whiz 10 seconds. Pour boiling water over gelatin. Whiz 10 seconds. Add remaining ingredients and blend until creamy and no pimentos visible. Line quart container with plastic wrap. Pour, cover and chill until set. Slice as needed. Freezes well. For grated cheeze, freeze first and grate while frozen.