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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.
Love love love the new blog! It is so clean and simple! Just what I like! XOXO
This cheese is awesome! Gluten and soy free and vegan! Everything I need!
your blog looks beautiful! congratulations! the cheese looks super yummy and perfect, too. you’re always blowing me away. (ps- even though you weren’t listed in the vegnews veggie awards, i typed in your blog for my favorite 😛 you deserved to be on the ballot.
thank you for putting blog in there Caitlin <3 <3. I know right. i was disappointed too . Maybe next year. 🙂
The new website is great. Clean and sleek!
Can you provide the nutritional info for the cheese, please? It looks yummy. Thanks!
thanks Lizzie. you can plugin the recipe into a calorie counter and check. or just check the almond milk carton label and add the olive oil calories +protein to it.
I can’t believe it’s 100% vegan cheese! It looks sooo normal. When I saw photo with pizza there was only one thought- I have to do it as soon as possible. But first, I wanted to know nutritional info like Lizzy.
I often use this site https://happyforks.com/analyzer, so I can recommend it to you Lizzie. Unfortunately, I couldn’t find almond milk there so I had to add it by myself. This is why I can’t tell you precisely about nutritional info, I don’t know which milk you will use. But you probably will be shocked, if you try it, how many fiber (cheese with fiber? amazing option!) and vitamin it contains.
Richa, you have been on a roll posting things that I can’t wait to make! (loved the chickpea chorizo pasta) There are only 2 of us and this looks like a decent sized block. Any idea how long it will keep in the fridge or if it would handle freezing? Thanks.
its about 3.5 by 3.5 by 1.5 inch block. its not too big. it should freeze fine. but the texture will change slightly.
Thank you so much for this recipe!! I’m yet to try it but soo looking forward to making a low fat vegan cheese that is this easy! Can you please tell us though – can we omit the olive oil??
you can omit the oil. the cheese might not melt as well, but will taste the same.
Hi Richa, this looks like real cheese or even better!!!!!
I don’t get tapioca starch, nutritional yeast, onion and garlic powder here. Can i omit them?
those things make the cheese, else it will be just almond milk 🙂 you can use 1 to 2 tsp garlic paste and add 1 tsp of crushed onion (crush fresh onion with mortar pestle) . use corn or arrowroot starch instead of tapioca. Add 2 tsp soy sauce to sub the nutritional yeast and do not omit the olive oil.
Wow I have all the ingredients! This looks so easy! I hope it works out well. Btw I thought Tapiica and arrowroot are the same?i hAve arrowroot powder and it says on the bOx that it is the same as Tapioca.. love all your dishes Richa. You are very inspiring 🙂 keep up the amazing cooking 🙂
they are not the same but here you can use either. 🙂 they are both starches from tuber plants. Let me know how it turns out!
Do you think this would work without oil?
yes it will. it might not be as melty. but otherwise should be fine.
Great! I’ll try it too without oil!
Did it work without oil Edith?
I love the new blog design! And this cheese? Oh wow! I will be making it soon.
Thanks Terri! I am still fixing things on the blog 🙂
This looks sooooo good Richa! I love that it is soy-free!! I have every ingredient except the agar and the chickpea flour, darn!! It looks fabulous on that pizza. Oh, and I love your new space…much more streamlined and easy to read!! I always like the way blogs look with just one sidebar…NICE! 🙂
thanks you Brandi! you need to get chickpea flour pronto!
With what breads are you using being a vegan
I usually make my own or get some form the local bakery. our local bakery has a large collection of vegan breads. plain, multigrain, artisan etc. there are also brands like daves killer bread or others available at whole foods.
Hi,
Could I use other nut flour? I’m looking for cheese recipes that use nut flours instead of whole raw nuts. It would be so much easier and cheaper to use nut flours instead of whole nuts =) Thanks
you can use cashew flour. Almond flour doesnt really dissolve well into the water. There are no whole nuts in this recipe, just almond milk
You can buy fresh garbanzo bean flouf from an Indian market. It is called Besan. They also have a huge selection of vegan and vegetarian products…
Can I use home made almond milk? or should not break my head and just use store bought almond milk?
homemade almond milk should work fine if it is unsweetened.
Will it set hard like regular cheese or doesn’t stay soft like cottage cheese
it doesnt harden too much but is shreddable.