Vegan Pepperjack Cheese
 
Prep time
Cook time
Total time
 
Category: Appetizers, Snacks
Ingredients
  • ½ cup raw cashews
  • ½ cup unsweetened almond milk
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • ¼ cup nutritional yeast
  • 1 tsp kosher or sea salt
  • 1½ tsp onion powder
  • ½ tsp garlic powder
  • 1 cup water
  • 2 Tbsp agar powder
  • 1 cup peppers, diced - use whatever you want. I used one bell pepper and a jalapeno
Instructions
  1. Set aside a loaf pan or square baking pan for pouring the cheese.
  2. Soak cashews in water for 2-4 hours. Drain thoroughly and rinse.
  3. Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in a blender or food processor. Blend until combined and creamy. Leave mixture in blender.
  4. Combine water and agar powder on in a small saucepot and bring to a boil. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat.
  5. Start the blender on medium-high speed. With the blender running, slowly drizzle in the water/agar mixture.
  6. Add diced peppers and blend for another 10-20 seconds. You want the blender to process the peppers into smaller pieces, but not puree them.
  7. Turn off blender and immediately pour the mixture into the pan. Refrigerate, uncovered, until firm (30-60 minutes). Slice and serve.
Recipe by Baked In at https://www.baked-in.com/2014/09/14/vegan-pepperjack-cheese/