Experience the bold and spicy flavors of vegan pepper jack cheese, a perfect dairy-free alternative for those who love a little heat in their cheese. This cheese is creamy and packed with the vibrant tastes of red bell peppers and jalapeƱos. Ideal for slicing, melting over nachos, or adding to your favorite sandwiches, this vegan pepper jack cheese brings a kick to any dish.
Ingredients
1 cup Raw Cashews (soaked in water for at least 2 hours)
1/4 cup Nutritional Yeast
1/4 cup Coconut Milk or Almond Milk
2 Tbsp Lemon Juice
1 Tbsp Apple Cider Vinegar
1 tsp Garlic Powder
1 tsp Onion Powder
1/2 tsp Smoked Paprika
1/2 tsp Cayenne Pepper (adjust to taste for spiciness)
1/4 cup Diced JalapeƱos (fresh or pickled, to taste) or Red Pepper Flakes
1 Tbsp Tapioca Starch (for texture)
1 Tbsp Agar Powder (for firming)
1/2 tsp Salt (adjust to taste)
Instructions
After soaking, drain and rinse the cashews.
In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, coconut milk, lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, cayenne pepper, and salt. Blend until smooth.
In a saucepan, combine the blended mixture with the tapioca starch and agar powder. Stir well to combine.
Cook over medium heat, stirring constantly, until the mixture thickens and becomes stretchy. This usually takes about 5-7 minutes. Be sure to keep stirring to avoid lumps.
Once the mixture has thickened, fold in the diced jalapeƱos (or red pepper flakes).
Pour the mixture into a container lined with parchment paper or a silicone mold. Smooth the top and let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours or until fully set.
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