Vegan Pepper Jack Cheese

This Vegan Pepper Jack Cheese is a dairy-free alternative thats creamy, tangy, and perfectly spiced with pickled jalapeños. Its easy to make at home and great for snacking, sandwiches, or melting on top of your favorite dishes.

Ingredients:

• 2 cups raw cashews, soaked overnight
• 1/2 cup water
• 2 tablespoons tapioca starch
• 1/4 cup nutritional yeast
• 1/4 cup pickled jalapeos, chopped
• 2 tablespoons pickled jalapeo brine
• 1 tablespoon lemon juice
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt

Instructions:

Drain and rinse the soaked cashews

In a blender, combine cashews, water, tapioca starch, nutritional yeast, pickled jalapeos, jalapeo brine, lemon juice, garlic powder, onion powder, smoked paprika, and salt

Blend until smooth and creamy

Transfer the mixture to a saucepan and cook over medium heat, stirring constantly, until thickened about 5 minutes

Pour the mixture into a mold or container lined with parchment paper

Smooth the top with a spatula

Let it cool at room temperature for 30 minutes, then refrigerate for at least 2 hours until firm

Once firm, remove from the mold, slice, and serve