Our quick, pepperjack vegan cheese sliced and ready for grilled cheese sandwiches.
Quick Vegan Cheese: Pepperjack Style!
Our quick, pepperjack vegan cheese sliced and ready for grilled cheese sandwiches.
Quick Vegan Cheese: Pepperjack Style!
Servings
1block
Servings
1block
Ingredients
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
  5. 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.
  6. 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.
  7. Remove the cheese from the mold and serve.
Recipe Notes

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.