Description
This creamy Vegan Pepper Jack Cheese combines the heat of jalapeno peppers with the sweetness of red bell peppers, creating a delightful dairy-free alternative that everyone will love.
Ingredients
- 2 tablespoons seeded and chopped jalapeno peppers
- 1/3 cup diced red bell peppers
- 1 tablespoon canola oil
- 1 (13.5 oz) can coconut milk
- 1/2 cup water
- 2 tablespoons agar agar powder
- 3 tablespoons nutritional yeast
- 1 1/4 teaspoon salt
- 1 dash cayenne pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon juice
- 7 teaspoons tapioca starch
- 1/4 cup water
Instructions
- In a blender, combine coconut milk, canola oil, chopped jalapenos, red bell peppers, and water. Blend until smooth.
- Pour the mixture into a saucepan over medium heat and add agar agar powder, nutritional yeast, salt, cayenne pepper, garlic powder, and lemon juice.
- Stir continuously until heated through.
- In a small bowl, mix tapioca starch with water until dissolved; gradually add to the saucepan while stirring.
- Cook until thickened; then pour into a mold or container to cool at room temperature for an hour before refrigerating for at least two hours.
Notes
For best results, use fresh ingredients and adjust spice levels according to your preference.
