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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
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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!
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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 Jackshreds! If you want to make it really hard, try pomona’s pectin like this recipe.
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4.87 from 29 votes
Almond Milk Pepper Jack cheese
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
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: cheese
Cuisine: American
Servings: 2
Calories: 250kcal
Author: Vegan Richa
Ingredients
- 1 1/2 cups (375 ml) 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 (0.5 tsp) garlic powder or use 1 tsp garlic paste
- 1/2 tsp (0.5 tsp) onion powder
- 2.5 tsp agar powder see note for agar flakes
- 1/2 tsp (0.5 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
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.
Nutritional values based on one serving
Nutrition
Nutrition Facts
Almond Milk Pepper Jack cheese
Amount Per Serving
Calories 250Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 1g6%
Sodium 838mg36%
Potassium 197mg6%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 1g1%
Protein 6g12%
Vitamin A 150IU3%
Vitamin C 1.9mg2%
Calcium 225mg23%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Please do leave a comment and rating below.. Tag me on Instagram @veganricha
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 Tbspextra 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 mixwill 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.
