BEST VEGAN PEPPER JACK CHEESE (SHREDDABLE)

Historically, there is very little more satisfying to me than a little chunk of cheese.  I think I must be part mouse.  At any rate, I am presently COMPLETELY head-over-heels with this Vegan Pepper Jack cheese.  It is so creamy, so rich, so flavorful, that it really begins to rival dairy cheese.  You must try it!  It only takes just a few ingredients, and a few minutes of your time!  Fabulous! VEGAN PEPPER JACK CHEESE

COURSE: APPETIZER, LUNCH, SNACK CUISINE: AMERICAN KEYWORD: VEGAN BLOCK CHEESE, VEGAN PEPPER JACK, VEGAN SHREDDABLE CHEESE PREP TIME: 10 MINUTESRESTING TIME: 1 HOURTOTAL TIME: 10 MINUTESSERVINGS: 10 PEOPLECALORIES: 97 KCAL

A spicy and shreddable Vegan Pepper Jack Cheese that tastes so great you won't even miss the real thing!!

INGREDIENTS

2 Jalapeños diced/sautéed

1/2 cup Raw Cashews Rinsed under Hot running water for several minutes

1/4 cup REFINED Coconut Oil

1/4 cup Tapioca Flour

1.5 tbsp Nutritional Yeast Flakes

1.5 tbsp Kappa Carrageenan

1 tsp Seasoned Salt

1 tsp Himalayan Salt If using table salt instead, use slightly less

1 tbsp Lemon Juice

1 tsp Apple Cider Vinegar

1.5 cup Boiling Water

1 tsp Crushed Red Pepper Flakes

INSTRUCTIONS

1. Wash, seed, and dice Jalapeño peppers.  Sauté in a small frying pan with just a bit of Refined Coconut Oil until soft.  Avoid browning.  Set aside to add to the cheese later.
2. Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)
3. Rinse Cashews under HOT water for several minutes.
4. Put your water in a small pot on the stove to boil.
5. Add all ingredients (except the water! & Jalapeños and Crushed Red Pepper) to the blender. Add the cashews first and then everything else on top of the cashews.
6. Read full recipes here >> veganblueberry.com/best-vegan-pepper-jack-cheese-shreddable/

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