Vegan Pepper Jack Cheese
Back in the day when I had my little vegan eatery, Happy Buddha in Shanghai, there was one thing I loved more than anything-experimenting with quick and easy ways to make vegan cheeses that tasted good. If you have experimented with making your own vegan cheese, or have been an avid taste tester of vegan cheeses available on the market, you have likely had everything from melted plastic-esque blobs, or ugly but tasty blobs. Sometimes, if you are lucky, you have come across tasty creations that are just as good as the real thing.
One evening, in our first little kitchen inside a fabulous place called Jiashan Market in Xuhui District, it happened. I made a vegan cheese that was creamy, quick, flavorful, sliceable, and just plain delicious. I felt like that guy in The Alchemist who can turn lead into gold. Except in my world, cheese is gold, and lead is coconut cream.
We used this creamy coconut cheese in our nachos, quesadillas, Mexican crunchwraps, and our pesto panini. It has a unique flavor with a hint of coconut that blends so nicely with the crushed pepper bits. It is finally time to share this recipe with you all!
It goes well on the above mentioned dishes, as well as crackers, spoons, fingers, sandwiches, you know, almost everything.
You new favorite sliceable, easy vegan cheese recipe is here!
Vegan Pepper Jack Cheese
Ingredients
- 1.5 C coconut cream (Kara brand is best), divided
- 2.5 tsp agar agar
- 1.5 tbs tapioca flour
- 1.5 tbs corn starch
- 1.5 tbs chickpea flour
- 2 tbs nutritional yeast
- 2 tbs olive oil
- 2 tsp fresh lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp red pepper flakes (more if you like it hot! You can also use while dried red chilis, finely chopped/crushed)
Instructions
- Use a small circular or square container that is the shape and size you would like your cheese to be in. We have used rectangular, square, and circular. All work well, just make sure they are on the small side. Coat the container in olive oil to keep the cheese from sticking.
- In a medium bowl, combine 1/2 C coconut cream with tapioca flour, corn starch, chickpea flour, nutritional yeast, olive oil, vinegar, spices and salt.
- In a small, non-stick pan, add remaining 1 C coconut cream and agar agar powder. Bring to a low boil and continue to gently boil for 4 minutes, making sure not to overheat and burn the liquid.
- Reduce heat to low. Slowly add in the mixture from the bowl and increase heat to medium, and cook for another 4-5 minutes.
- Remove from heat and fold in pepper flakes carefully.
- Pour into greased container and let set in the refrigerator for 1-2 hours. When it's ready it will be nice and firm, perfect for vegan cheese platters!