It shreds and melts!
Warning: This is an incredibly simple recipe, but when making this, work quickly and without interruptions if possible. The cheez sets fast and needs your complete attention!
Updated Pepper Jack Cashew Cheez
- 1/2 package Pomona’s Pectin (must use this brand! Otherwise it won’t set!)
- 1 C. water
- 1 C. raw cashews
- 2 T. lemon juice
- 2 T. nutritional yeast
- 1 t. sea salt
- 1/2 t. onion powder
- 1 t. garlic powder
- 1/2 to 2 t. crushed red pepper flakes (depending on your heat-o-meter)
- 1 t. agar powder (optional, makes for an even firmer cheez)
- you can also quickly stir in some added some canned green chilies and pimientos just before putting in containers to set, but doing so will cause the cheese to have a bit of a shorter shelf life.
Nacho Tower with Pepper Jack Cashew Cheez
Method: Lightly oil half (6) of a cupcake tin rounds in a pan with a 12 cupcake capacity (or if you have a 6 cup one, just use that!). Use your blender to combine 1/2 package of the dry pectin (about 4.5 teaspoons) and the agar powder (optional) with the water and lemon juice. Pour water mixture into a small sauce pan and bring to a boil over medium high heat while stirring constantly. Set to low heat and let simmer while you grind cashews, nutritional yeast, garlic powder and onion powder until very fine in food processor or with your Estrogen (Blendtec) or Testosterone (Vitamix) Blender. Do not over process and make nut butter.
Mix 1/2 C. water (not included in amount above list) with the small calcium packet from the pomona’s pectin package, set aside. Pour the boiled water mixture over the ground cashew mixture into the power blender, ignoring instructions in your blender manual that say not to use boiling water in it. Blend until smooth and creamy. It’s gonna thicken quickly, so immediately add HALF (1/4 C.) of the calcium water and the crushed red pepper flakes and pulse until all combined. Immediately pour the hot cheez into the prepared cupcake tin(s).
Refrigerate uncovered for an hour. Turn mini cashew cheezes out onto a plate (upside down) and let set uncovered in the fridge for another 4-5 hours. 1 serving of cashew cheez is half of one mini round, which is the perfect amount for 1 grilled cheez sandwich or 1 quesadilla. This recipe makes 12 servings of cheez. Don’t forget to store the rest of your pectin and calcium water for the next batch. Calcium water stores well in the fridge and the pectin will store in your pantry indefinitely. Cashew cheez keeps for about a week in the fridge and freezes well.
In our house we like to watch Nacho Libre while we eat Nachos.
To make nachos, preheat oven to 450 degrees, layer tortilla chips (we like red hot blues), vegan refried beans, sliced olives, jalapenos and a couple of rounds of grated pepper jack cashew cheez on a baking sheet. Heat for 5-10 minutes or until all hot, melty and bubbly. Serve with sriracha and olive salsa fresca.
You can find Pomona’s Pectin at Whole Foods or order it here online, international orders are available.
I’ve gotta try to make my own cheeze! You’ve inspired me!
Yes, please! It is so much cleaner than vegan store bought cheez!
Mmmmmmm, looks soooo good. Must buy some pomonas pectin and try the sunflower seed version…. In fact order going in now! X
Yay Lucy, keep me updated! xx
Those nachos look scrumptious!!!
Thanks so much, gotta go back and redo photos! They are terrible, stinking MOFO has me crazy!
Ok, I still haven’t made this but you are seriously inspiring me. I just need agar….
It really can be done without, it just makes it a slight bit firmer.
Awesome! Thanks.
One can never have too many cheez recipes
!!
Really the reason I posted it is that it had to come over here with me…..
Of course it did!
Amazing sounding! I must try my hand at making my own cheeze, up till now, only cheeze sauces for this girl!
It’s definitely worth the time and effort Gabby!
Yes! I love nachos! This sounds fantastic!
Thanks Cadry! Nachoooooo!
You are right this does look pretty easy. We love our nachos too, I had gotten used to eating them without cheese, even faux cheez. My husband and teenagers are big pepper jack fans. I’m sure they will love it.
have you made it yet? I wanna know what your hubby thinks (and you, of course)
Not yet! I’ve been super busy. I’ll probably try after my next Healthy Cravings group. I’ll let you know when we try it though. I’ll pin it so I don’t forget.
This looks delicious! Do I need to order the Pomona pectin from someplace online? I’ll check at Whole Foods first. thanks!
Whole Foods is the best place to get it since they have a great price on it. You can also order from Pomona’s Pectin online. http://www.pomonapectin.com/HTML/order/index.html Good Luck!
If you have Prime on Amazon, they sell 6 packs
Right on!
Hey, Dana! Fancy meeting you here
Have you made this yet?
Pingback: 20 Reasons Why Going Vegan Sucks | Vedged Out
Pingback: Black Bean Veggie Burger with Guac on a Pretzel Bun | Vedged Out
Pingback: Smoked Coconut Gouda | Vedged Out
Pingback: A Very Vedged Out Lasagna | Vedged Out
Yep, it is good stuff…..
Thanks Sarah!
What are you doing to me girl! I used to be someone who ate vegetables… I ate a lot of them…simple…unadorned…beautiful in their healthy simplicity… but now…I lust after cheeze. I not only lust, I dream about it! I go to bed thinking about it and I wake up thinking about it and at various (usually inconvenient) times throughout my busy day I have the strong urge (almost zombie brainz like urge) to head over to the pantry and whip myself up a batch of cheeze. Somer and Annie…mad brain scientist hypnotists who use some kind of cosmic vegan rays to alter our brain chemistry to include a desperate passion for cheeze. I can’t even say to myself “that’s not healthy!” because it bloody well is! Sigh…if you can’t beat them…join them! Who needs to see their feet eh? A much overrated experience!
I can’t help myself, sorry. I love cheez.
I’m SO close Somer! I swear I have a pack of Pomona’s around somewhere…I think it’s time I give this a go
I want to know if you do it Shira! I’d love to know what you think.
Where do you come up with all of these incredible recipes? Unbelievable!
I think someone is whispering them in my ear to convert all the non-vegans. tsk tsk
This looks awesome, I can’t wait to try it!
Rad! Do it! I personally guarantee it!
Looks so so good, I can’t wait to try making this!
Thanks! Hope you enjoy it. We keep it stocked in our fridge at all times!
Genius!!! We’ve only just started experimenting with our own cheez. After 17 years as a vegan, I’d say it’s time!
SOOO much better than Daiya. I think you’ll love it!
Mouthwatering. Again!!
Thanks babe!
That little tsp of agar really helps, doesn’t it! Great recipe, Somer!
I think it did, but then I made it again without the agar because I forgot to add it, and it was plenty firm, I totally got the idea from you and forgot to give you credit! We’d be like a cheez link circle! Maybe cheez making is just temperamental, like bread making?!?
It is kind of temperamental- it seems that it really depends on how will you blend in the pectin and agar. And the lemon juice seems to be very important as well. I don’t know, though- I am far from a scientist.
I just made the smoked gouda again with just the pectin since I feel like the other recipe has too many unusual ingredients for people to make easily. I think it still needs cornstrach / arrowroot, not for thickness since it set incredibly well, but the ground cashews or sunflower seeds give the cheez some sort of bulk which helps it to be more cheese like in texture. What do you think Ms. Fromage? It was sooo melty!
I wouldn’t know on this one- I’ve never made cheese with coconut milk before. I can understand how it might need a little more bulk, though. It looks incredible the way it is, and I love how melty it got in the calzones!
We had a crazy night last night with Dance lessons, homework, etc and ordered papa murphy’s without cheese and grated some of this over the top. I don’t think I’ll ever get tired of it! Going to work on simplifying the recipe after MOFO and potluck. Not everyone wants to buy agar, tapioca starch, xanthan gum, arrowroot and pectin
yeah .. another fun cheese recipe! we dont eat much cheese at my home, else i would be experimenting so much more:) i still do make tiny quantities:)
We are unfortunately cheez mongers, which is why I totally freaked out when I saw you made a cheez with coconut milk. I’m so lucky to know you!
Ok, girl. Here goes!! Wish me luck.
Just wanted to let you know that it turned out great. We’ll be repeating this recipe very soon!! (It’s hard to get anything not-cheese-passing-as-cheese past my 10-yr-old. He has exquisite taste…the bane of my cooking. LOL)
Yay! Glad you like it Shannon, my family is always upset when we’re out and I can’t just whip up a batch to serve right away, although you can use it as a spread immediately for grilled cheez and quesadillas…
So did the 10 year old like it?
Yes…it’s picky-10-yr-old-approved!
Woohoo!
Looks like I’m a bit late, but glad it worked out for you!
Thank you so much for this!
Oh, you are so welcome. I love it so much I thought of trying develop it to sell in stores at one point, then I thought, naw, people need this recipe for FREE because it’s stinking awesome and everyone should be able to make it!
Pingback: 20 redenen waarom veganisme niet leuk is « Veganist of niet
Pingback: Vegan MOFO Round up and Virtual Vegan Potluck Frenzy! | Vedged Out
Haha Noche Libre while you eat nachos – so epic! Okay I really need to get on the cheeze making bus, you, Richa & Kristy are making it look so easy, I am picturing a disaster in my kitchen – but what the hey, i am going to go for it!
This is by far the easiest cheez recipe, if you make it without the agar it’s even simpler. I swear it’s incredible on Mexican food!
Somer, you are a genius! My cheese is setting up right now, and I can tell it will be delicious. It is almost exactly like processed pepper jack cheese, which is so funny because it’s actually made with healthy ingredients. The only thing I’d add to your recipe is a warning that you want to make it when you won’t be interrupted – the cheese sets fast, so you need to get everything ready and at hand before you start (having to bring in my barking dogs in the middle of cooking didn’t help!). Thanks so much! I see a lot of cheese (and soap) making in my future!
Holy cow, how did I miss your comment?!? I’m so glad you made it! I wish everyone knew how easy this is! Yes, I need to add a warning above, the cheese does set fast. I used words like immediately, but might have to add a whole disclaimer!
Yup – kinda like the soap – lock up the kids (dogs), don’t answer the phone, and just make cheese (or soap) for 15 minutes!
Exactly!
Pingback: DIY Empanadas: A Pie Crust, Some Chicken, and A Dream « galley kitchen gal
could i use the agar flakes? I would like I really firm cheese? or should i use more of the pectin? thanks
You can use agar flakes for firmer cheese, but it won’t be as melty. The cheese is really quite firm. Firm enough to grate.
You really are killing me, where has this been all my vegan life?!
Get on it girl! You will love it! xx