VEGAN PEPPERJACK CHEESE #vegetarian #veganrecipe

VEGAN PEPPERJACK CHEESE #vegetarian #veganrecipe

Each time I figure I may be near surrendering dairy, I get a bundle of veggie lover cheddar at Whole Foods. What's more, without fail, I end up discarding its vast majority. I don't have the foggiest idea what it is about it – it just dependably tastes off to me some way or another. What's more, I realize individuals swear by Daiya, however I think it has an aftertaste like destroyed synthetic substances – can't stand it. I've step by step come to acknowledge that cheddar is cheddar and likely can't be precisely duplicated without dairy.

And afterward came this veggie lover pepperjack cheddar. OK, it doesn't taste precisely like genuine cheddar, however it's the principal vegetarian cheddar I've really delighted in its very own right. I made it for Nor, who cut out dairy a couple of months back, however wound up eating the vast majority of it myself – on wafers, in sandwiches, without anyone else's input straight from the ice chest… essentially, a similar way I eat customary cheddar.

I think tahini and dietary yeast are the enchantment fixings here – the two of them give this an unmistakable profundity of flavor that I haven't found in other non-dairy cheeses. What's more, the red hot bits of pepper don't hurt either. This cuts like a fantasy and shreds well, however reasonable cautioning – it doesn't dissolve, so I wouldn't utilize it as pizza garnish or quesadilla filling. All things considered, it's ideal for a hors d'oeuvre plate or bite plate, or on a virus sandwich. I'm a proselyte – if hand crafted vegetarian cheeses can be this great, I might be making progress toward surrendering the genuine article all things considered.


VEGAN PEPPERJACK CHEESE #vegetarian #veganrecipe


  • ½ cup raw cashews
  • ½ cup unsweetened almond milk
  • 3 Tbsp lemon juice
  • 2 Tbsp tahini
  • ¼ cup nutritional yeast
  • 1 tsp kosher or sea salt
  • 1½ tsp onion powder
  • ½ tsp garlic powder
  • 1 cup water
  • 2 Tbsp agar powder
  • 1 cup peppers, diced - use whatever you want. I used one bell pepper and a jalapeno


  1. Set aside a loaf pan or square baking pan for pouring the cheese.
  2. Soak cashews in water for 2-4 hours. Drain thoroughly and rinse.
  3. Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in a blender or food processor. Blend until combined and creamy. Leave mixture in blender.
  4. Combine water and agar powder on in a small saucepot and bring to a boil. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat.
  5. Start the blender on medium-high speed. With the blender running, slowly drizzle in the water/agar mixture.
  6. Add diced peppers and blend for another 10-20 seconds. You want the blender to process the peppers into smaller pieces, but not puree them.
  7. Turn off blender and immediately pour the mixture into the pan. Refrigerate, uncovered, until firm (30-60 minutes). Slice and serve.

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