Vegan Pepper Jack Cheese
This amazing vegan substitute has a creamy texture with just enough spicy kick from jalapeno peppers. No one will ever guess that it's not made from cow's milk! With this magical pepper jack cheese in hand, you'll be able to fully appreciate enjoying classic comfort food without compromising on taste.
Prep Time 5 minutes mins
Cook Time 7 minutes mins
Cooling Time 2 hours hrs
Total Time 12 minutes mins
Course Appetizer, Snack
Cuisine American
Servings 8 servings
Calories 127 kcal
Let's gather the ingredients!
- 2 tbsp jalapeno peppers seeded and finely chopped
- ⅓ cup red bell peppers seeded and finely chopped
- 1 tbsp refined coconut oil melted
- 1 can coconut milk
- ½ cup water
- 2 tbsp agar agar powder
- 3 tbsp nutritional yeast
- 1¼ tsp kosher salt
- ½ tsp cayenne pepper
- ½ tsp garlic powder
- 1 tsp lemon juice
Let's Begin!
Saute the jalapeno and bell peppers with oil over low heat for about 3 minutes.
Add coconut milk, water, agar agar, nutritional yeast, salt, cayenne, garlic powder, and lemon juice. Whisk well.
Heat the cheese sauce over medium heat until it begins to boil.
Turn down the heat until it is just barely bubbling and allow it to boil for 6 minutes while stirring frequently.
Pour into a glass container and allow to cool uncovered in the refrigerator for at least 2 hours.
Serve sliced, and enjoy with family and friends!
Calories: 127kcalCarbohydrates: 4gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 372mgPotassium: 203mgFiber: 1gSugar: 0.5gVitamin A: 287IUVitamin C: 13mgCalcium: 18mgIron: 2mg
Keyword Cheese, easy to make, Pepper Jack Cheese, vegan, Vegan Cheese