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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.
I think I want to give this a try especially because you showed it used in so many recipes! Almond grilled cheese, please! Really though, this looks spectacular and easy to make (relatively!)
Hi Richa,
Just made this cheese (and the bbq sriracha pizza as well!) and they were absolutely delicious–thanks for sharing these wonderful cheese recipes!
I did notice however, that my cheese didn’t seem quite as hard as yours–it didn’t shred as easily and also didn’t melt as nicely as yours–do you have any thoughts as to why this might have happened?
My guess is that I didn’t let it sit in the fridge long enough–I left it in for an hour and a half–do you think this might have been the issue? Just want to perfect it for next time! 🙂
Thanks so much!
Hmm, yes that and maybe add more agar powder. I use a somewhat close to minimun amount for a good texture and meltability and it can fall short depending on the brand of agar, other ingredients etc. Add another tsp
I made this cheese today and wondering if there is a way to make it so it’s not so soft? I found it hard to grate without it becoming too soft and somewhat mushy I followed the directions exactly as stated, so just a little unsure.
double the agar powder and try. sometimes the agar powder depending on brand needs additional amounts for similar effect.
Thanks! I will try doubling the agar powder and can’t wait to try your other recipes, they look great!
I made this cheese yesterday and it was soooo amazing. I would like to give it a 6 out of 5:). My lil son who is allergic to dairy couldn’t tell the difference and gobbled the entire pizza (which was also GF and Corn Free). However, I didn’t realize nutritional yeast was different and added instant yeast. Anyways I have already ordered nutritional yeast and plan to try all your cheeses:). You are our hero!!! Thanks and keep posting:).
This is awesome! Yes, definitely use nutritional yeast for cheesier flavor to add to any creamy sauces, cheeses etc.
I just made a batch using pectin. I discovered too late that the brand I was using was sweetened. However, it still tastes really good! I’ll get the right kind of pectin next time.
oops. 🙂
Hi, I was wondering which Almond milk I should use? I buy the Almond Breeze brand. Should I use the original or unsweetened? Thanks.
unsweetened. Any of the other brands which have unsweetened options might work too
Hey there!
Great recipe!
But i cant get the cheese solid. 🙁
I used agar agar powder and for the corn- and tapiokastarch i used arrowrootstarch.
Its like a cream :'(
An answer and suggestion would be great!
Greetings
Chris
I think all arrowroot doesnt work as well. You need a combination of starches. If it is too liquidy creamy, then the agar powder either did not dissolve well or did not activate well or its too old and has lost its gelling capability. With the agar, the cheese should generally set a bit to somewhat soft state even with the changed starches.
The recipe makes a set cheese which is soft and will not shred like a hard cheese. It shreds into soft shreds that can be used over pizza. You an freeze it for a bit to harden for shredding. Maybe the soft consistency is what you mean by creamy?
Hey! Thanks for the answer and thoughts about it! 🙂
Hmmm… let me think of a comparison for the texture… it was more like pudding, when still hot and “liquid” after boiling it!
Looks far away from your pictures or a “shredability” of any kind. 😀 🙁
The agar agar powder was in a still sealed packgage that is +/- one week old. 🙂
I guess i will try it with a starch combination than next! … is there one of the starches you would recommend the most for combination with the arrowroot?
Or just stick with cornstarch + tapioca and not using the arrowroot at all?
Greetings from Germany and thanks again so far! 🙂
Chris
The consistence and the flavor of this cheese is awesome! It’s the only veg cheese I’ve made more than once because it’s really good! Many others are just “meh”. I replaced some jalapeno to the chili flakes the second time, I now can’t stop eat it 😀 It also “melt” in a way other homemade cheeses don’t! REALLY THANK YOU for sharing!
Awesome!
Der Käse ist geschmacklich top. Für Sandwich, oder zur Pasta geraspelt sehr gut. Zum Überbacken nehme ich aber nie wieder. Ich habe mich exakt an das Rezept gehalten, der Käse ist aber auf unserer Pizza nicht zerlaufen, sondern verbrannt, bevor die Pizza durch war. Ich habe mich sehr geändert und die Enttäuschung war bei den Kindern sehr groß, weil die Pizzen leider wegschmeißen mussten. Sorry, ich weiß nicht warum es derart schief gelaufen ist, ich bin zwar neu als Veganerin aber eine sehr erfahrene Köchin…
I am not sure why it burned quickly on the pizza. What ingredients did you change in the recipe? That has never happened to me with this cheese even when i broil.
Hallo, ich glaube, es lag an der Stärke. Ich habe zum ersten Mal Maisstärke genommen. Der Käse hat aber so gut geschmeckt, dass ich oft wieder gemacht habe. Ich habe aber Tapiokastärke und Pfeilwurz genommen. So hat sehr gut funktioniert! Besonders mit zusätzlich Bärlauch drin ☺️danke und es tut mir leid, wegen meiner Aufregung am Anfang. Es ist eh sehr schwer mit Google Übersetzer Rezepte zu verwirklichen ☺️dein Buch habe ich auch schon gekauft Richa! Bitte so weitermachen! Liebe Grüße!
Awesome! I know the translator is weird. If you translate it correctly yourself, please do leave it in the comment here so others who want the translation can follow it!
WHere can I find chickpea flour? I search Thrivemarket.com and Amazon.com, neither have it!
its called garbanzo bean flour on some sites.
https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=chickpea+flour
https://thrivemarket.com/bob-s-red-mill-garbanzo-bean-flour
If you have a high speed blender you can make your own chickpea flour from raw chickpeas.