This Vegan Pepper Jack Cheese is perfect for a party! I LOVE cheese and crackers at a party! So I was not going to let this vegan thing ruin my party! Pepper Jack is a favorite so with a little I experimenting I found this vegan pepper jack cheese which is excellent! It is made with cashews and sliceable so it is perfect on crackers.
This month I threw a party at the Meatless Monday Supper Club with different kinds of vegan cheese and gave an opportunity for everyone to try them. I also made a simple sliceable cashew cheese along with my Notso Queso Dip.
For the Sliceable Vegan Cashew Cheese I used this recipe from a beautiful website called Jennifer’s Kitchen, you should really check out her recipes there is a great variety of healthy and yummy foods. She also posts a lot of Gluten Free recipes for those of you who need it.
I slightly modified the Pepper Jack cheese from the Vegan Richa website. It is a little different than many recipes I have tried in the past in that it has a few different starches in it. I think the different starches help it to melt nicely but I think it was a little grainy.
This is my version of the Vegan Richa’s Pepper Jack Cheese next week I will share my Notso Queso Chipotle Cheese Sauce.
Vegan Pepper Jack Cheese Please
Ingredients
- 1 ½ cups plain non-dairy milk
- 2 ½ teaspoon agar powder 2 ½ tablespoons of agar flakes
- 1 ½ tablespoon tapioca starch
- 1 ½ tablespoon cornstarch or arrowroot starch
- 1 ½ tablespoon chickpea flour
- 3 tablespoons nutritional yeast
- 2 tablespoons coconut oil
- 2 teaspoons lemon juice
- 1 teaspoon white vinegar
- ½ to ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 2 teaspoons jalapeno pepper finely chopped
- 1 teaspoon red pepper flakes
Instructions
- Line a bowl or mold with plastic wrap.
In a blender add ½ cup non-dairy milk with the starches, chickpea flour, coconut oil, vinegar, lemon juice, onion powder, garlic powder and salt. - Blend until smooth
- In a pan, add 1 cup of non-dairy milk and agar powder. Bring to a boil and cook for 3-4 minutes.
- Add the boiling mixture to the blender with the milk and starches and blend briefly.
- Add jalapeno and pepper flakes and pulse to chop.
- Pour into prepared mold and place in the refrigerator for several hours.
