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Meltable Pepperjack

  By Sarah Gordon  , ,

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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Mince and set aside:

2 red Fresno peppers

1 jalapeno pepper

1 serrano pepper

Place in saucepan:

1 cup filtered water

1 cup unsweetened almond milk

2 T +2 tsp. agar flakes or 4 tsp. agar powder

½ of the minced pepper mixture

Put agar/milk mixture in blender with the following ingredients:

½ cup cashews, soaked for 2+ hours and rinsed

4 tsp. nutritional yeast

2 tsp. fresh lemon juice

1 tsp. Himalayan salt

1 tsp. alderwood smoked salt


Whisk mixture and bring it to a boil, stirring often.

Reduce heat and let mixture slowly simmer for 4 minutes.

Take off heat.

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



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