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Hi.

We write about fitness, nutrition and throw in a recipe or two. Hope you enjoy!

Vegan Pepperjack Cheese

Vegan Pepperjack Cheese

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Most store-bought vegan cheeses use some form of starch as the base and oil for fat. This recipe uses real almonds and tahini for a bump of protein.

While not the actual thing, this pepperjack cheese recipe comes close. Salty, savory and dairy-free, this is my favorite cheese substitute. Shred it on top of pizza or slice and pair with rice cakes and avocado as a snack!

Ingredients:

  • 1 cup raw almonds (I use with almonds with the skins)
  • 1 cup almond milk
  • 1/4 cup + 2 tablespoons lemon juice
  • 1/4 cup tahini
  • 1/2 cup nutritional yeast
  • 1.5 teaspoons salt
  • 1 teaspoon garlic
  • 1/4 cup chopped onion
  • 4 cups water
  • 1/4 cup agar powder
  • Optional: any ingredients you want to try! We've made cheese with figs, jalapeno, sundried tomato and onion, bell pepper, apple

Recipe

  1. Put almonds in a saucepan. Add 2 cups of water. Bring water to a boil and let boil for 3-4 minutes (this step makes removing the skins much easier).
  2. When done, strain saucepan contents and run almonds under cold water for ~10 seconds. This step cools the almonds so your fingers don't burn!
  3. Remove skin from almonds and add to blender with almond milk, lemon juice, tahini, nutritional yeast, salt, garlic and onion. 
  4. Blend on low for ~1 min. Contents should be thick and creamy.
  5. Combine 2 cups of water with agar powder and on medium heat, bring to a boil. Stir regularly to prevent agar sticking to bottom of pan. 
  6. Turn off heat source immediately and add blended ingredients. Mix well for 45 seconds. 
  7. Using a rubber spatula, scrape contents into a glass baking dish (I use a 5.25 x 9in bread pan) and let sit in fridge to set.

Nutrition Information

Makes 38.5 oz. For 1 oz: 40 calories, 2.1g carb, 3g fat, 2g protein, 75mg sodium, 80mg potassium, 1g fiber

Adapted from baked-in.com.

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