Vegan Pepperjack Cheese

Printable Version

1 cup cashews, soaked
1 cup Water
2 teaspoons Agar Agar powder
¼ cup Nutritional Yeast
¼ cup fresh Lemon Juice
1 teaspoon Onion Powder
1 teaspoon Garlic Powder
½ teaspoon Salt
¼ teaspoon Liquid Smoke
1 Tablespoon Pimentos, drained
1 Tablespoon Jalapeno, seeded and finely diced
1 teaspoon Red Pepper Flakes

Equipment Needed:
Food processor or blender
Baking spatula
Small saucepan
Cupcake tin

Soak the cashews in hot tap water for at least 1 hour. Drain the cashews and add them to the bowl of a food processor. Add the yeast, lemon juice, onion powder, garlic powder, salt, and liquid smoke to the food processor. Set aside.

Lightly grease a cupcake tin with cooking spray or oil to prevent cheese from sticking.

Bring the water to a boil in a small saucepan and add the agar. Boil for one minute, stirring constantly. Turn down the heat to low and simmer for another 5 minutes, stirring constantly until the agar is dissolved completely.

Pour the agar mixture into the food processor bowl with all the other ingredients and puree until smooth.

Spoon the cheese mixture into your cupcake tin and refrigerate, uncovered, overnight.

NOTES: Remove the cheese by running a plastic knife or spatula around the edge and it will pop out of the mold. Store in an airtight container in the refrigerator. Grate this cheese using a box grater. Use within 5 days.

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