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Meltable Pepperjack
By Sarah Gordon Appetizers, Holiday, Vegan Cheese
October 26, 2015
This deliciously soft cheese melts well and can be used in a variety of ways. We also like to serve it on a platter along with fruit and crackers. YUM!
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Directions
Whisk mixture and bring it to a boil, stirring often.
Reduce heat and let mixture slowly simmer for 4 minutes.
Blend on high for 1-2 minutes.
Add remaining pepper mixture and pulse a few times to incorporate.
Pour into greased cupcake tins or molds.
Refrigerate. Cheese will become firm after 2 hours in the refrigerator.
If cheese is to be used in a recipe, place amount to be used in a bowl.
Place bowl in the freezer for a quick cooling of cheese. The freezer changes the consistency of the cheese, so only do this if the cheese is going to be cooked again within a recipe.
Sarah's Notes:
This is soft, spreadable cheese that melts wonderfully when cooked. It works great in quesadillas, enchiladas, macaroni and cheese, or simply served with crackers. Allow cheese to firm a minimum of 2 hours before using in recipes.
This recipe is from our friend Sarah Gordon http://vegfreshmex.com/
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