Almond Milk Pepper Jack cheese
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
15 mins
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Total Time
25 mins
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Servings
2
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Calories
250 kcal
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Cuisine
American
Almond Milk Pepper Jack cheese
Description
The Almond Milk Pepper Jack cheese offers a vegan alternative to traditional cheese, utilizing almond milk as the base combined with tapioca starch, cornstarch, and chickpea flour to create structure. Agar powder is used as a gelling agent, ensuring the cheese firms up after refrigeration. Nutritional yeast adds a subtle cheesy flavor, while garlic powder, onion powder, and red pepper flakes contribute to the distinctive spicy notes. The preparation involves heating and mixing the ingredients until thickened, then allowing it to set in a greased glass container. Once firm, it can be grated over dishes or melted in recipes that call for Pepper Jack cheese.
The texture is firm yet shreddable, which makes it versatile for culinary use such as in sandwiches, salads, or melted over vegetables. Adjusting the amount of lemon juice and salt when hot helps balance the tanginess and seasoning to taste.
For best results, use agar powder or substitute with agar flakes with a longer cooking time to dissolve fully. Alternative plant milks like cashew or coconut milk can be used but may alter the flavor slightly.
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 nutritional yeast or more
- 2 Tbsp extra virgin olive oil
- 2 tsp lemon juice or more
- 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 red pepper flakes or more
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
- If substituting agar flakes, use 2.5 to 3 tablespoons and cook with the almond milk for 12 to 15 minutes until completely dissolved.
- Variations can use other plant milks such as cashew or coconut milk for different flavors.
- Adjust the salt, lemon juice, and spice carefully when mixing while hot for a balanced flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 250 kcal
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 19g | 6% |
| Protein | 6g | 12% |
| Fat | 17g | 26% |
| Saturated Fat | 1g | 5% |
| Sodium | 838mg | 35% |
| Potassium | 197mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
| Vitamin A | 150IU | 3% |
| Vitamin C | 1.9mg | 2% |
| Calcium | 225mg | 23% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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