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Cashew Pepper Jack Cheese

December 8, 2016 by Rachel Carr 3 Comments

If you’re looking for something that will bust cravings, this cashew pepper jack will do the job! The texture is just like that of a semi soft, mild cheese. It’s sliceable and doesn’t need to be aged, so if you like instant gratification, this recipe is for you! You can change up the flavor too by adding spicier peppers, herbs or even garlic!

Vegan cheeseboard with homemade cashew papper jack-great for holiday entertaining!

This cheese was so good-only a few ingredients, super quick to prepare and sets up in under an hour. It’s great on a holiday cheeseboard with pickles, olives, nuts, dried fruit, grapes and figs! Use crostini, crackers or rice crackers and sliced cucumbers if you want to keep it GF. Party on!

Cashew Pepper Jack Cheese
 
Print
Prep time
15 mins
Cook time
60 mins
Total time
1 hour 15 mins
 
Author: Rachel Carr
Recipe type: Appetizer
Cuisine: Vegan
Serves: 4 servings
Ingredients
  • 3 Tablespoons agar agar flakes
  • ½ cup water
  • ⅓ cup cashews, soaked if possible 2 hours and drained and rinsed
  • ½ cup water
  • 3 Tablespoons lemon juice
  • 1 teaspoon salt
  • 1 clove garlic
  • 1 Tablespoon nutritional yeast
  • 1 teaspoon arrowroot powder
  • ¼ cup finely chopped fresh peppers (jalapeño or bell pepper), seeded
  • 1 teaspoon smoked paprika, for dusting at the end
Instructions
  1. First add the agar agar flakes to a sauce pan with ½ cup water and set aside.
  2. Add the cashews, the other ½ cup of water, lemon juice, salt, garlic, nutritional yeast and arrowroot powder. Blend until smooth and add to the saucepan with the agar agar.
  3. Whisk well and bring to a boil. Turn the heat down to the lowest possible setting and cook for 5 minutes. It will have the consistency of thick pancake batter.
  4. At the last minute, fold in the finely chopped peppers and stir well.
  5. Prepare your mold (I used a 3" diameter ramikin) by cutting a piece of parchment paper the exact size of the bottom of your mold to help it release when it's cooled. Place the paper in the mold and set aside.
  6. Pour into whatever mold you are using and refrigerate for 30 minutes to 1 hour. It should be about the firmness of extra firm tofu or a soft cheese, and will be sliceable!
3.5.3208

Vegan cheeseboard with homemade cashew papper jack-great for holiday entertaining! Vegan cheeseboard with homemade cashew papper jack-great for holiday entertaining! Vegan cheeseboard with homemade cashew papper jack-great for holiday entertaining!

Vegan cheeseboard with homemade cashew papper jack-great for holiday entertaining!

 

8

Filed Under: Appetizers, Gluten Free Tagged With: cheese, entertaining, gluten-free, holiday, raw

Reader Interactions

Comments

  1. Alberta DeSantis

    December 8, 2016 at 9:22 am

    Sounds yummy. Where can I get agar agar flakes?

    Reply
    • Rachel Carr

      December 14, 2016 at 5:39 am

      You can buy agar agar in the asian section of your local health food store, with all the other seaweeds, or you can buy it online here.

      Reply

Trackbacks

  1. Herbed Cashew Chevre - Plant Craft says:
    October 11, 2017 at 3:52 am

    […] cheeses, and have a much longer shelf life! If you like this recipe, then you might want to try my Cashew Pepper Jack Cheese or my raw vegan Ricotta Caprese […]

    Reply

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Hi! I’m Rachel and I’m the chef behind PlantCraft! I create simple plant based recipes that are as healthy as they are delicious. Many of my recipes are also raw vegan and gluten free. ALL of my recipes are vegan. Bon Apetit!

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