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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.
we made this tonite… and even my skeptical vegetarian, cheese loving, dutchman husband was impressed… this is only my second vegan cheese recipe to try and I added 4X the pepper and jalapeno flakes… totally hurrah! been trying to lure him over to the vegan team and your recipes are making it easier! thx for all your effort-=^..^=
yay! Awesome!!
have you done one blending it all together in a vitamix then cooking it
The agar needs to activate, so you have to use plain milk with it, else the starch will thicken before the agar has activated.
I just made this for the third time. The first two times I made it, I didn’t have tapioca starch. This time I did. I am here to tell all of you – DON’T sub anything for the tapioca starch. My first two tries I just subbed cornstarch and while it was decent, the texture wasn’t great – it wasn’t “stretchy” and didn’t melt easily. I also used the full amount of oil this time (I had been leaving it out), although I will cut that down in the future.
The funny thing is, when I was making this, I realized I was out of nutritional yeast. I decided what the hay and made it without it, doubling the spices and lemon juice. It was very good, but not as good as it will be with nutritional yeast. Going to the store soon and will grab some and make this again!
I just had a delicious panini! Thanks so much, Richa! I love your blog and tell all my fellow vegans about it. 🙂
Thank you Liane. And Thank you for all the tips with the many trials. 🙂
“No that is not hair, its just onion skin” LOL
I made this today. And just tried it. You make me want to stop testing other vegan cheese recipes because this is defininitely the best one, seems pointless to compare to any other. Thank you so much, this is going to be a staple here from today on. Your book in on my wish list for my next Amazon order, you totally got me with your recipes. 🙂
Awesome!! So glad you love it!
lol, yes i have to mention that before someone leaves a comment with eww hair 😉
Hi
What is the best way to grease a glass container?
Will olive oil be O.K. for that?
yes any oil will do. just apply a thin layer on the container.
Thank you so much for this recipe! It was my first vegan cheese to turn out! The whole family loved it. I’d love to find a nut free cream cheese recipe as well. I can not find whole raw cashews everywhere and so I gave up trying to make cheese till I saw this. You are awesome!
Awesome!!
Hi,
This is the best recipe I tried for a vegan cheese with agar. I prepared it with soy milk (since it’s the only one without added sugar and salt I could find) and it still came out pretty good.
I have one question though, how can I can make it firmer?
Thanks,
Ilya.
awesome! you can add some cashews to the almond milk and blend and add more agar. The cashews will add thickness that will help the cheese hold better.
Sounds great.
Do you also have a nut-free suggestion to make it firmer? Maybe add more agar or oil?
Thanks!
you can add more agar. use soaked sunflower seeds instead of cashews. a Thicker mixture will set better.
what a great idea!=^..^=