Easy, homemade, vegan, grateable cheese - yes please! This healthy pepper jack cheese alternative is the perfect choice to satisfy all your savory cravings. I use whole, real and fresh ingredients to make this vegan cheese block so you can ensure that each ingredient is helping to maintain and uplift your health. Slice and serve it or grate it, you'll be amazed at it's texture! Add this delicious pepper jack cheese to recipes like my 'Gluten-Free Mac & Cheese' or 'Grilled Cheese Sandwich' recipes! No more store bought, pre-packaged vegan cheeses necessary, simply make your own, and here's how...
Vegan I Gluten-Free
Serves: 1 block of cheese
Time: 20 minutes + 6+ hours setting time
1/2 cup almond milk*
3 tbsp. tapioca powder
2 tbsp. chickpea flour
3 tbsp. nutritional yeast
2 tbsp. olive oil
2 tsp. apple cider vinegar
1/2 tsp. salt
1/4 tsp. paprika
1/4 tsp. garlic powder
1/4 - 1/2 tsp. turmeric (optional, for color)
1 cup almond milk*
2 1/2 tsp. agar agar powder
1/4 - 1/2 tsp. red pepper flakes
Slightly grease a container to serve as your cheese mold with coconut oil. Set aside.
Add the first set of ingredients, 1/2 cup almond milk - turmeric, to a small mixing bowl and stir to combine. Set aside.
In a small sauce pan, add the 1 cup coconut milk and agar agar powder. Stir out any clumps. Bring to a boil over medium-high heat. Reduce the heat to medium and simmer, continuously stirring for 1 - 2 minutes as it thickens.
Pour the almond milk-spice mixture into the sauce pan and continue to stir well for an additional 2 - 3 minutes.
Once the sauce has thickened and is well combined, cut the heat off. Stir in the red pepper flakes.
Transfer the mixture to your desired cheese mold.
Place the cheese into the fridge and let set 6+ hours or overnight.
Once set, you can slice the cheese or gently grate the cheese before serving.
Store leftovers in the fridge for 2 - 3 days.
Cook in real time with me, step by step, making this cheese in the video below!