Vegan smoked jalapeño cheddar cheese
3
Points®
Total time: 3 hr 15 min • Prep: 10 min • Cook: 5 min • Serves: 12 • Difficulty: Easy
Homemade vegan cheese is easier than you might think! We gave this cashew-based cheese a Mexican spin but you can make cheese with a more neutral-flavor profile if you prefer. Serve with crackers, fresh fruit, nuts, vegan jerky, and more.
Ingredients
Water
1½ cup(s), divided
Raw cashews
1 cup(s)
Nutritional yeast
½ cup(s)
Smoked paprika
1½ Tbsp
Jalapeño pepper
1 Tbsp, minced
Ground turmeric
¼ tsp
Onion powder
¼ tsp
Agave nectar
1 Tbsp
Garlic clove
1 clove(s), minced
Fresh lemon juice
1 Tbsp
Table salt
1 pinch(es)
Dried agar seaweed
1 Tbsp
Instructions
1
Add ¾ cup water and remaining ingredients (except agar) to a blender; blend until smooth.
2
Set a small saucepan over medium-high heat; add remaining ¾ cup water and agar. Bring to a simmer, stirring constantly, 5 minutes.
3
Remove from heat; stir in cashew mixture. Pour into a 5 to 6-inch round cheese mold; chill 2 to 3 hours.
4
Remove from mold; slice into 12 equal wedges.
5
Serving size: 1 wedge
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