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

Print

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

1. 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.
2. Blend until smooth
3. In a pan, add 1 cup of non-dairy milk and agar powder. Bring to a boil and cook for 3-4 minutes.
4. Add the boiling mixture to the blender with the milk and starches and blend briefly.
5. Add jalapeno and pepper flakes and pulse to chop.
6. Pour into prepared mold and place in the refrigerator for several hours.