Almond Milk Pepper Jack cheese

Vegan Pepper Jack Cheese #glutenfree #veganricha #vegan

4.87 from 29 votes

Almond Milk Pepper Jack cheese

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

Prep Time10

Cook Time15

Total Time25

Course: cheese

Cuisine: American

Servings:

Author: Vegan Richa

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

US Customary - Metric

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

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.

Nutritional values based on one serving

Nutrition

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