Pepper Jack Cheese
Description
Crafted with a blend of plant-based ingredients, this dairy-free creation captures the essence of the beloved pepper jack cheese. Our plant-based version boasts a smooth and creamy texture with a delightful kick of spiciness. With its vibrant blend of jalapeño peppers and savory spices, it adds a zesty twist to any dish. Melt it over burgers, sprinkle it onto nachos, or add it to sandwiches for an unforgettable culinary experience. Whether you're vegan or simply seeking a lactose-free alternative, our plant-based pepper jack will satisfy your cravings and ignite your taste buds.
Ingredients
Instructions
-
Wash and finely-dice the red pepper and jalapeño (remove the seeds - optional). Reserve.
-
Add all the remaining ingredients except for the peppers, soy milk, and agar-agar to the blender or food processor.
-
Blend the mixture for 3-5 min, or until you have obtained a smooth and creamy texture. Reserve the cheese.
-
Add the soy milk and agar-agar to a heavy bottom saucepan and mix it thoroughly, until the agar-agar is well dissolved. Bring the contents to a boil.
-
Once the soy milk and the agar-agar mixture start boiling, reduce the heat and let it simmer on low to medium heat for 5 minutes, whisking constantly.
-
Transfer the cheese into the saucepan, add the red pepper and the jalapeño to the mixture, and mix until fully combined.
-
Transfer the cheese into a mold lined with plastic wrap or cheesecloth. Refrigerate for 48 hours before serving.
-
Store in the fridge in an air-tight container covered for up to 1 week.
User Reviews
All of these plant-based cheese recipes sound so easy to make at home–I can’t wait to try this!