Vegan Pepperjack Cheese

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Garlic powder
  • 1 1/2 tsp Onion powder

• Refrigerated

  • 1/2 cup Almond milk, unsweetened

• Condiments

  • 3 tbsp Lemon juice
  • 2 tbsp Tahini

• Baking & Spices

  • 2 tbsp Agar, powder
  • 1 tsp Kosher or sea salt
  • 1/4 cup Nutritional yeast
  • 1 cup Peppers

• Nuts & Seeds

  • 1/2 cup Cashews, raw

• Liquids

  • 1 cup Water

Found on baked-in.com

Ingredients

• ½ cup raw cashews
• ½ cup unsweetened almond milk
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• ¼ cup nutritional yeast
• 1 tsp kosher or sea salt
• 1½ tsp onion powder
• ½ tsp garlic powder
• 1 cup water
• 2 Tbsp agar powder
• 1 cup peppers, diced - use whatever you want. I used one bell pepper and a jalapeno

Directions

• Set aside a loaf pan or square baking pan for pouring the cheese.
• Soak cashews in water for 2-4 hours. Drain thoroughly and rinse.
• Combine cashews, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in a blender or food processor. Blend until combined and creamy. Leave mixture in blender.
• Combine water and agar powder on in a small saucepot and bring to a boil. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat.
• Start the blender on medium-high speed. With the blender running, slowly drizzle in the water/agar mixture.
• Add diced peppers and blend for another 10-20 seconds. You want the blender to process the peppers into smaller pieces, but not puree them.
• Turn off blender and immediately pour the mixture into the pan. Refrigerate, uncovered, until firm (30-60 minutes). Slice and serve.