Hey there cheese lovers, as promised, here’s another delicious and easy-to-make vegan cheese recipe! This time we’ve got pepper jack, which is pretty amazing, if I say so myself!
Like our delicious smoky cheese recipe, this is also adapted from Somer McCowan’s fantastic Smoked Coconut Gouda recipe. So far we’ve used it for grilled cheese sammies (especially yummy sandwiched between slices of our homemade GF bread!), melted on top of pizzas, eaten out-of-hand, and paninis. Next up, mac and cheese!
Like with the Smoky Cheese recipe, there are only a couple of specialty ingredients you’ll need for our cheeses, and they’re easy to order from Amazon. Here’s a vegan lactic acid powder and a Kappa Carrageenan from Amazon that are both great brands. Find a couple of friends to share with, as the bags will last a very long time!
Please let us know if you make this cheese! We’re so excited to hear what you think of it. #julieandkittee #veganpepperjackcheese
Homemade vegan cheese forever!!
Quick Vegan Cheese: Pepperjack Style!
In the jar of a strong blender, combine the water, cashews, nutritional yeast flakes, oil, salt, lactic acid, and granulated onion. Blend until super smooth and there aren’t any bits of nuts.
Add the tapioca and carrageenan, and blend for 5 to 10 seconds until smooth.Add the dried red chili flakes and pickled jalapeño. Pulse or blend on low just until the jalapeños are chopped.
Pour the cashew mixture into a large saucepan, and bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7-9 minutes until the mixture has thickened nicely and is very glossy.
Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
If the cheese doesn’t set up properly that means you haven’t cooked it long enough, if this happens to you, throw it back into the saucepan and cook for a few minutes more! It’ll re-melt and then you can pour it back into the mold for it to solidify.
Remove the cheese from the mold and serve.
We've tried this cheese with several different oils, and they all worked great. Olive oil, sunflower oil, melted coconut oil (both refined and un-refined), all did the trick, and didn't have a predominate flavor. We would suggest not using sesame oil though, as it would have too strong of the wrong flavor.
Depending on the heat level of your pickled jalapeños, you should adjust this amount to taste.
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xo Julie & Kittee