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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’ve made this recipe and I am amazed at how close it gets to the flavor! I keep it melty and put it over nachos. It’s a great alternative!!! Incredible!! Thank you Richa!!
awesome!
Question!!! I accidentally added cashews to mine thinking it was like all the other recipes… Will this do anything? I just out it in the fridge and I’m waiting. Thank you!
should be fine
This was my first homemade cheese and I will definitely be making it again. I like the flavour and have had it on pizza, crackers, toast. Mine turned out a solid but spreadable, too soft to grate. I could only find something called vege-gel to use as the gelling agent so might try to adjust the quantities a little to make it more firm next time, but it’s been great. Thanks for the recipe and comments!
awesome! yes adjust the gelling agent to get to a grateable state.
Should it go in the fridge covered or uncovered?
covered
This recipe looks incredible and I’m dying to make it! Only thing is, I don’t have chickpea flour. Is there another flour/starch or something else I could substitute? Thank you so much!
regular flour will work
Hey Richa‼️
Am going to make this cheese to shred into your Lentil-Vegetable Frittata from your Everyday Kitchen cookbook. I make the Chickpea Flour Vegetable Frittata 😋❣️frequently (doubling the recipe for a 13×9!) but haven’t tried the Lentil one yet.
Regarding:
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.
Should I keep the rolling boil going for the full 4 mins.?
awesome!
yes almost a rolling boil.
Hi richa! Big fan of a lot of your recipes!! A quick question tho, I can’t find agar ANYWHERE within like a 30 mile radius, so could I make the cheese without it? I know it would probably be runny and more saucy, but would it have any impact on the flavor?
Yes, you can make it w/o Agar. It is only for setting the cheese and it does not change the flavor.
Just made this and it tastes amazing! I haven’t chilled it yet so don’t know about the sliceability, but at this point I couldn’t care less. It tastes that good. I wasn’t expecting it to be a big stretchy mass by the time I finished cooking it…. Is this the way it’s supposed to be?
Great! It does get stiff because of the agar. Let it chill for a more set texture. You can adjust starch and agar for a texture you prefer.
How long can I store in the fridge in an air-tight container and also can i freeze it (already sliced or shred)?
4 days in the fridge. i havent tried freezing it, but it should work out ok. The texture might change slightly
I’ve tried this with unsweetened cashew milk and a teaspoon of white miso and it came out fantastic. Question – do you think that, with less agar and a more spreadable texture, this could be used as a healthier alternative to vegan butter?
thats awesome! vegan butter is a different texture and use. it needs to have tons of oils so that it can melt like butter. it would be more like a spreadable cheese
Thank you for sharing this wonderful recipes, I have tried to make it today, so delicious taste like the real cheese, I don ‘ t have nutritional yeast , so I used organi mushroom bullion block and used 4 fresh small thai cillies grounded.🍕🧀🧀🍕