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This Almond Milk Pepper jack shreds and melts. Super easy and quick to whip up. Free of Dairy, egg, soy, gluten. can be made corn-free
Eek. We are finally moved from blogger to WordPress. New theme, new platform and new everything. And while I try to learn the ropes on this, there might some hitches and delays here and there. First post published!
The feed got refreshed, so if you subscribe by email, I apologize for the extra email with the recent posts. The subscription mails have now returned to normal frequency ie. one email per post. I plan to change it to a weekly newsletter in the future to reduce the number of mails.
A quick post today with this Easy Vegan Pepper Jack Cheese. This vegan cheese has almond milk, starches and agar to thicken and stretch, Chickpea flour for taste and texture and voila! You can also make this with coconut milk or cashew milk. The cheese with cashew milk will be whiter on melting. The almond milk cheese shreds with a large grater! Use it on a Pizza or grilled Sammie.
Even writing up the post is a learning process. The dang editor. Any who, while you all are here, please browse around the site, report any issues in the comments on the post, or on my Facebook page and let me know what you think :).
The site move was accomplished with the least amount of my hair graying with the help of Rika (veganmiam.com). Rika under Rika Studio also does web design, WordPress customizations or transfer and consulting. She is still helping me out night and day with the learning curve! I cannot recommend her enough!
More Vegan Cheese Recipes from the blog:
Try this Cauliflower Cheddar Slices
Some Cashew Mozzarella made into Mozzarella Sticks!
Green Goddess Gouda
This Pepper Jack shreds! If you want to make it really hard, try pomona’s pectin like this recipe.
Almond Milk Pepper Jack cheese
Ingredients
- 1 1/2 cups almond milk, divided
- 1.5 Tbsp tapioca starch or use arrowroot starch
- 1.5 Tbsp cornstarch or arrowroot starch
- 1.5 Tbsp chickpea flour
- 2 Tbsp or more nutritional yeast
- 2 Tbsp extra virgin olive oil
- 2 tsp or more lemon juice
- 1 tsp apple cider vinegar
- 1/2 to 3/4 tsp salt
- 1/2 tsp garlic powder or use 1 tsp garlic paste
- 1/2 tsp onion powder
- 2.5 tsp agar powder, see note for agar flakes
- 1/2 tsp or more red pepper flakes
Instructions
- Grease a glass container with extra virgin olive oil and keep ready. In a bowl, whisk 1/2 cup almond milk with the starches, chickpea flour, nutritional yeast, extra virgin olive oil, vinegar, lemon juice, spices and salt.
- In a pan, add 1 cup of almond milk and agar powder and heat on medium heat, Bring to a rolling boil and cook for 4 mins.
- Reduce heat to low and slowly add in the almond milk starch mixture from step 1 and mix.
- Increase heat to medium and continue to mix and cook for 4 to 5 minutes.
- Add in the pepper flakes and fold in. Carefully (the mix will be hot) taste and adjust salt, tang (lemon juice) and spice. You want it to be slightly more saltier, spicier in the liquid state.
- Take off heat and pour in a well greased glass container. Let set in the refrigerator for at least an hour. Use a large grater to shred and use.
Notes
for variations: Use other plant milks like cashew milk or coconut milk. Nutritional values based on one serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Almond Milk Pepper Jack
Allergen Information: Free of Dairy, egg, soy, gluten. Can be corn-free
Ingredients:
1 1/2 cups almond milk, divided
1.5 Tbsp tapioca starch or use arrowroot starch
1.5 Tbsp cornstarch or arrowroot starch
1.5 Tbsp chickpea flour
2 Tbsp or more nutritional yeast
2 Tbsp extra virgin olive oil
2 tsp or more lemon juice
1 tsp apple cider vinegar
1/2 to 3/4 tsp salt
1/2 tsp garlic powder or use 1 tsp garlic paste
1/2 tsp onion powder
2.5 tsp agar powder
1/2 tsp or more red pepper flakes
Method:
1. Grease a glass container with extra virgin olive oil and keep ready. In a bowl, whisk 1/2 cup almond milk with the starches, chickpea flour, nutritional yeast. extra virgin olive oil, vinegar, lemon juice, spices and salt.
2. In a pan, add 1 cup of almond milk and agar and heat on medium heat, Bring to a rolling boil and cook for 4 mins.
3. Reduce heat to low and slowly add in the almond milk + starch mixture from step 1 and mix.
4. Increase heat to medium and continue to mix and cook for 4 to 5 minutes.
5. Add in the pepper flakes and fold in. Carefully (the mix will be hot) taste and adjust salt, tang (lemon juice) and spice. You want it to be slightly more saltier, spicier in the liquid state.
6. Take off heat and pour in a well greased glass container. Let set in the refrigerator for at least an hour. Use a large grater to shred and use.
Note: if using agar flakes, use 2.5 to 3 Tbsp of the flakes and cook with the almond milk for 12 to 15 minutes in step 2 and mix to completely dissolve.
for variations: Use other plant milks like cashew milk or coconut milk.
Shredded up on a Pizza below. No that is not hair, its just onion skin. Pizza recipe here.
This was wonderful—ate it as is and used it on several things. I made black bean pasta (my new love) and put your chorizo on top with a little extra tomato sauce and topped it with the cheese. Excellent! Thanks so much.
Made this today. So amazing. Thank you for the recipe. My first every time making vegan cheese and I’ll be doing it again.
This is amazing! Thank you for the amazing recipes!! =)
Youve really changed my view of food (I had an unhealthy relationship). Thank you for giving me another reason to live =)
This sounds amazing! I’ve made cage cheese, but this looks heavenly! What could I sub for chickpea flour? I have brown rice and whole wheat :-/
use rice flour.
Can I use Coconut flour, I have that. I also have sago, can I grind the sago down and use the that in place for my tapioca flour…
Thanks Richa…
grinding tapioca pearls will not work. coconut flour also will not work, because it doesnt mix well or work as a thickener. Use any starch that you have, corn or arrowroot or potato starch and sub for other flours/starches as well. or just use more agar.
Hi. Can I use all purpose baking flour? Ingredients are garbanzo bean flour, potato starch, tapioca flour, white sorghum flour and fava bean flour?
I don’t know the ratios of the flours in the mix. all of the flours except sorghum are ok to use. Sorghum has a peculiar flavor and it might add that to the cheese. You can try it if you generally like sorghum.
Love the look of your new WordPress blog! Please continue daily e-mails; I find the steady stream of recipes in my inbox inspiring (even though, as in this case, there’s a time lag before I actually prepare them).
Just tried this recipe and it turned out great (as most of your recipes seem to). I enjoy your blog and recipes; thanks so much for sharing them with us.
Hi Christine…
Can I ask what this cheese tastes like? Was it pleasant tasting, did it have the cheesy taste? It’s looks amazing, and wouldn’t mind trying it, but I was hoping for assurance taste wise from someone who has made it, many thanks in advance…
Great site also Richa….
I just made it and I was blown away. It’s extremely cheesy to me…but I’ve been vegan for many years so I don’t know if my tastes have changed. The problem is, taste is impossible to describe. Just make some and see for yourself. It was so easy to make…took a total of 15 min. I suppose if you don’t already have things like tapioca starch…agar…chickpea flour…etc…it could be a big waste of money and cupboard space if this is all you need it for. Maybe you could “bum” a little off a friend who already has them…The recipe calls for so little… or find these in the bulk section where you can buy a minimal amount, just to test it out before buying full packages of all these ingredients? Try it!….try it!…try it! I think you’ll love it 🙂
Your food and photos look really awesome. I cook very simple, healthy plant-based fare, and as of yet haven’t had the space/time/inclination to play more w/ food. Your food looks like something I want to eat right now. I have also wondered whether to switch to WP from blogger, but am concerned about the learning curve. Are you on wordpress.org, or .com? I guess the difference is self-host or not? Love to hear your thoughts. ~Tracy
I moved over to WordPress last month, so I’m totally feeling your pain! Everything looks awesome though – both the site and the cheese. I’ve been meaning to try out some new vegan cheese recipes and this one sounds delicious. Pinning so I can give it a try!
Wow Richa that last picture with the pizza is INSANE. You are the cheese and pizza queen in my books!