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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 really like the flavour and before it set I liked the gooey consistency. Now that it’s set it’s a little bit jelly. Still solid, but not firm. More like a thick jello. I’m thinking this is the texture that agar agar makes, but I’m wondering if more agar agar would make it harder or not? First time making vegan cheese so I don’t know how to adjust ingredients yet. Thanks for your help!
Yes more agar agar will make it more firm.
Thanks so much! I’ll try a little more in my next batch!
This sounds great, but what can I use Instead of Lemon juice. I’m allergic to all citrus products.
Vinegar. Or add kala namak( Indian sulphur black salt)
I made this yesterday and hoped it would melt. Today I grated some, topped a tortilla and put it on a covered griddle…IT MELTED!! I am so happy and oh yes, it is delicious! Thank you so much. I am on a very low salt diet so I left out the salt and amped up the pepper flakes and am very happy. I am freezing a small portion to see how it holds up in the freezer and then defrosted. Thanks again.
Yay
I just want to say thank you so so much!!! I have been looking to make cheese for a very very long time and all the recipes involve curdling and are hard to follow. I made this and the cheese hold up so well i can lift it with one finger and it still wont fall apart. It melts nicely too! I added greek seasoning to mine and it was fantastic. Cheese is my favourite food and I am so happy that I can now make it at home!
perfect! so glad to hear Fady =)
Yummy! Thanks Richa.
Haven’t even waited the hour for this to set in the fridge – the liquid taste test pleased me enough to say bravo! I subbed cappa karageenan for the agar, added a little lemon pepper and liquid smoke where you suggested taste testing for spiciness, and my goodness! I cannot believe how cheesy and tasty this recipe is.
I say Bravo as well! thank you
Would this work without the oil?
I hv vegan nacho sauce made from veggies n hummus, I like both flavour, can I cook them separately on stive with some china grass strips n wl it become vegan cheese when refrigerated
what are china grass strips?
Can you substitute xantham gum for agar? Any alternatives for gelling. Also having trouble finding arrowroot or tapioca.
how about fruit pectin? or use chickpea flour like Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe
I follow the exact steps listed on this recipes and I used black chickpea flour. When I was tryin to shred on the pizza it was not shredding but rather crumbled in my hand . I don’t what went wrong. Any suggestions?
Thank you
probably because the black chickpea flour is not as thickening as white chickpea flour which is what i use here. you can just slice and use
Oh I see and it wasn’t melting when I sliced. Do you think it’s because of chickpea flour? What is the good substitute for chickpea flour?