Vegan cashew pepperjack cheese

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I’ve been looking for a vegan cheese I actually want to eat. Flavorful, not trying to be something it’s not, and with the right texture. Finally, I’ve met the one. There is such thing as creamy, delicious AND plant-based pepperjack cheese. With a little bit of cashew, agar agar, and miso magic this low-risk “dairy” dish is an awesome addition to your regular snack rotation. Easy to prepare, you’ll just need a blender and some patience.

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vegan pepperjack cheese
vegan pepperjack cheese

This pepperjack cheese looks divine on your favorite plant-based charcuterie board or sliced up to enjoy with some tangy DIY sourdough discard crackers. There’s a good case for making your own vegan cheese on a regular basis. Honestly, I’m trying to think of times when this spread would not be appropriate. Get your blender ready and enjoy friends!

What are you spreading your pepperjack on?? #closedloopcooking

Stay hungry,
Hawnuh Lee

Vegan cashew pepperjack cheese   by

There is such thing as creamy, delicious AND plant-based (vegan) pepperjack cheese. With a little bit of cashew, agar agar, and miso magic this low-risk "dairy" dish is an awesome addition to your regular snack rotation.

makes: approx 4 | prep time: 30 min | cook time: 10 min | total time: 40 min

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vegan pepperjack cheese

Ingredients

  • 1/2 tsp olive oil
  • 1/2 (red) bell pepper, finely diced (approx 1/2 cup)
  • 1/2 cup raw cashews, soaked overnight or in hot water for 30 min
  • 1/2 cup unsweetened plant milk
  • 1/4 cup lemon juice
  • 2 tbsp tahini
  • 1 tbsp refined coconut oil, melted
  • 1 tsp miso paste
  • 1/4 cup nutritional yeast
  • 1/2 tsp kosher salt
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tbsp agar agar powder
  • 1 cup water

To-Do's

  1. Heat a small skillet over medium heat, add olive oil and, once hot, bell pepper. Sauté 3-5 min then set aside.
  2. Blend remaining ingredients except for agar agar powder and water in a high speed blender.
  3. Pour blended mixture into a medium saucepan and add agar agar powder and water. Heat to nearly a boil, then lower heat and cook for 4-5 minutes, whisking frequently.
  4. Remove from heat, add sautéed peppers and pour into a glass pan or container.
  5. Let cool for at least 30 minutes at room temperature, then cool completely in refrigerator overnight until firm.
  6. Leftovers last in an airtight container for 4-5 days and freeze well for 2-3 weeks.
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