Location via proxy:   [ UP ]  
[Report a bug]   [Manage cookies]                
Scribd Logo
Upload

Welcome to Scribd!

  • 54 views

    Vegan Pepper Jack Cheese

    Uploaded by

    Federico Campana
    This recipe provides instructions for making a vegan pepper jack cheese using red peppers, jalapenos, coconut milk, agar agar, nutritional yeast, and spices. The cheese can be made in two versions, one that is sliceable and one that is meltable. Both involve cooking the ingredients into a cheese sauce, then cooling it in the refrigerator to set. The meltable version requires an additional step of mixing in tapioca starch for a stretchier texture. The finished cheese can be stored in the fridge or freezer and is a dairy-free alternative to regular pepper jack cheese.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Vegan Pepper Jack Cheese

    Uploaded by

    Federico Campana
    54 views3 pages
    This recipe provides instructions for making a vegan pepper jack cheese using red peppers, jalapenos, coconut milk, agar agar, nutritional yeast, and spices. The cheese can be made in two versions, one that is sliceable and one that is meltable. Both involve cooking the ingredients into a cheese sauce, then cooling it in the refrigerator to set. The meltable version requires an additional step of mixing in tapioca starch for a stretchier texture. The finished cheese can be stored in the fridge or freezer and is a dairy-free alternative to regular pepper jack cheese.

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    This recipe provides instructions for making a vegan pepper jack cheese using red peppers, jalapenos, coconut milk, agar agar, nutritional yeast, and spices. The cheese can be made in two versions, one that is sliceable and one that is meltable. Both involve cooking the ingredients into a cheese sauce, then cooling it in the refrigerator to set. The meltable version requires an additional step of mixing in tapioca starch for a stretchier texture. The finished cheese can be stored in the fridge or freezer and is a dairy-free alternative to regular pepper jack cheese.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    54 views3 pages

    Vegan Pepper Jack Cheese

    Uploaded by

    Federico Campana
    This recipe provides instructions for making a vegan pepper jack cheese using red peppers, jalapenos, coconut milk, agar agar, nutritional yeast, and spices. The cheese can be made in two versions, one that is sliceable and one that is meltable. Both involve cooking the ingredients into a cheese sauce, then cooling it in the refrigerator to set. The meltable version requires an additional step of mixing in tapioca starch for a stretchier texture. The finished cheese can be stored in the fridge or freezer and is a dairy-free alternative to regular pepper jack cheese.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 3

    10/11/21 10:44 Vegan Pepper Jack Cheese - The Hidden Veggies

    Print
    Vegan Pepper Jack Cheese
    A spicy vegan cheese made with red peppers and green jalapenos.

    Course
    Appetizer
    Cuisine
    American
    Keyword
    Dairy-free pepper jack cheese, vegan pepper cheese, Vegan pepper jack cheese

    Prep Time 3 minutes


    Cook Time 7 minutes
    Cooling Time 2 hours
    Total Time 2 hours 10 minutes

    Servings 8
    Calories 118 kcal
    Author Monica Davis | The Hidden Veggies

    Ingredients
    2
    tablespoons
    jalapeno peppers
    seeded and chopped
    1/3
    cup
    red bell peppers
    1
    tablespoon
    canola oil
    or any neutral-flavored oil
    1
    (13.5 oz) can
    coconut milk
    or coconut cream (or see note to use other plant milk)
    1/2
    cup
    water
    2
    tablespoons
    agar agar powder
    3
    tablespoons
    nutritional yeast
    1 1/4
    teaspoon
    salt
    1
    dash
    cayenne pepper
    or red pepper flakes (adjust to taste)
    1/2
    teaspoon
    garlic powder
    1/2
    teaspoon
    lemon juice
    For meltable cheese:
    7
    teaspoons
    tapioca starch
    (this is the same as 2 tbsp + 1 tsp)
    1/4 cup water
    Instructions
    How to make sliceable vegan pepper jack:
    1. Chop up 1/3 cup of red peppers and 1-2 jalapenos into very small pieces.
    2. Saute the peppers in 1 tbsp of oil over low heat for about 3 minutes.
    3. Add a 13.5 oz can of coconut milk, 1/2 cup of water, 2 tbsp agar agar, 3 tbsp of nutritional yeast, 1
    1/4 tsp salt, a dash of cayenne, 1/2 tsp garlic powder, and a 1/2 tsp lemon juice.
    4. Heat the cheese sauce over medium heat until it begins to boil.
    5. Turn down the heat until it is just barely bubbling and allow to boil for 6 minutes while stirring
    frequently.
    6. Pour into a glass container and allow to cool uncovered in the refrigerator for at least 2 hours.
    How to make meltable vegan pepper jack:
    https://thehiddenveggies.com/pepper-jack-cheese/ 1/3
    10/11/21 10:44 Vegan Pepper Jack Cheese - The Hidden Veggies

    1. Chop up 1/3 cup of red peppers and 1-2 jalapenos into very small pieces.
    2. Saute the peppers in 1 tbsp of oil over low heat for about 3 minutes.
    3. Add a 13.5 oz can of coconut milk, 1/2 cup of water, 2 tbsp agar agar, 3 tbsp of nutritional yeast, 1
    1/4 tsp salt, a dash of cayenne, 1/2 tsp garlic powder, and a 1/2 tsp lemon juice.
    4. Heat the cheese sauce over medium heat until it begins to boil.
    5. Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring
    frequently.
    6. Add 2 tbsp plus 1 tsp of tapioca starch (7 tsp) to 1/4 cup of water and stir until it dissolves.
    7. Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk. Cook for 1
    additional minute (Your cheese will become very thick and stretchy).
    8. Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before
    shredding.
    Recipe Notes
    Pro Tips for perfect vegan pepper jack!
    Jalapeno peppers vary greatly in spiciness.  Sometimes one is enough to make it spicy, sometimes I
    need a few dashes of cayenne to give it enough heat even after using 2 jalapenos.
    Taste the cheese sauce before adding the cayenne and see if it's needed. 
    Make sure to measure the ingredients carefully!  Slight changes in the amount of liquid, the agar
    agar, or the tapioca starch can change the texture of your cheese a lot! 
    For a cheesier flavor, add an additional tbsp of nutritional yeast and/or 1 tsp of miso paste to your
    cheese sauce.
    Store the cheese in a sealed container in the fridge for up to 5 days or in the freezer for 3 months. 
    If you want to grate the meltable version, pop it in the freezer for about 30 minutes after it has set
    to make it firmer and easier to grate. 
    How to replace coconut milk:
    If using cashews, you will need 1/3 cup cashew soaked and drained then blended with 1 3/4 cup
    water.
    If using plant-based milk you will need 1 3/4 cup milk plus 1/3 cup any neutral-flavored oil.

    https://thehiddenveggies.com/pepper-jack-cheese/ 2/3
    10/11/21 10:44 Vegan Pepper Jack Cheese - The Hidden Veggies

    Nutrition Facts
    Vegan Pepper Jack Cheese
    Amount Per Serving (0.25 cup)
    Calories 118 Calories from Fat 99
    % Daily Value*
    Fat 11g 17%
    Saturated Fat 8g 50%
    Sodium 370mg 16%
    Potassium 172mg 5%
    Carbohydrates 4g 1%
    Fiber 1g 4%
    Sugar 1g 1%
    Protein 2g 4%

    Vitamin A 235IU 5%
    Vitamin C 13mg 16%
    Calcium 8mg 1%
    Iron 2mg 11%
    * Percent Daily Values are based on a 2000 calorie
    diet.

    www.thehiddenveggies.com

    https://thehiddenveggies.com/pepper-jack-cheese/ 3/3

    You might also like