Vegan Pepper Jack Cheese
Total Time
2 days and 10 minutes
Prep Time
10 minutes
Rating
4.98 out of 5 stars
(35)
Ingredients
6 servings
- 2 cups raw walnuts (soaked for at least 4 hours)
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 whole jalapeño pepper (top/stem removed (+ more for optional garnishing)
- 1 tablespoon + 1 teaspoon apple cider vinegar
- 3/4 teaspoon sea salt or pink salt
- 1/4 teaspoon red chili flakes (+ more for optional garnishing)
- 2 probiotic capsules or approx. 1 teaspoon probiotic powder (just pure probiotics, no other added ingredients)
- cheesecloth or very thin fabric
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Preparation
Step 1
Soak walnuts in a bowl of water for at least 4 hours or overnight.
Step 2
Rinse and drain
Step 3
Drain and rinse walnuts.
Step 4
Put in blender
Step 5
Place into a food processor or blender with remaning ingredients, except for the probiotics.
Step 6
Blend until uniformly smooth.
Step 7
Add probiotics
Step 8
Remove blade, and empty the probiotic capsules or powder into the mixture. Stir with a woodern or plastic spoon (no metal).
Step 9
Pour
Step 10
In a shallow glass or plastic dish, place a large square of cheesecloth or thin fabric. Pour the cheese mixture into the center of the cloth.
Step 11
Cover
Step 12
Gather all ends together and twist until it forms a round/circle. Keep the covered cheese round on the dish. Cover with a dishcloth and set in on the counter away from direct sunlight.
Step 13
Ferment
Step 14
Let ferment for 48 hours.
Step 15
Chill
Step 16
When 48 hours are up, place into the refrigerator for at least 4 hours (up to 8) to chill and firm up a bit.
Step 17
Remove cheesecloth
Step 18
Remove from the fridge and gently peel away the cheesecloth or fabric. Optionally, you can reshape the cheese with your hands by ‘hugging’ the cheese with your hands.
Step 19
Serve
Step 20
Place on a serving platter and optionally sprinkle with red chili flakes and finely minced jalapeño before serving or place in the fridge in an airtight container for up to one week before serving.
Step 21
Enjoy!
Step 22
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