Vegan Pepperjack Cheese

INGREDIENTS For cashew butter: 2 cups (300g) cashews 1/8 teaspoon Pink Himalayan salt (optional) For almond milk: 1 cup (150g) almonds 1 quart (946ml) water 1/8 teaspoon Pink Himalayan salt (optional) For cheese: 1/3 cup cashew butter made with the NutraMilk ½ cup almond milk made with the NutraMilk 3 Tbsp. lemon juice 2 Tbsp. tahini ¼ cup nutritional yeast 1 tsp kosher or sea salt 1½ tsp onion powder ½ tsp garlic powder 1 cup water 2 Tbsp. agar powder 1 cup peppers, diced - use whatever you want. I used one bell pepper and a jalapeno

INSTRUCTIONS

Start by making fresh almond milk if you don´t have a batch made:

1. Place almonds in the NutraMilk container.
2. Press Butter cycle, set for 7 minutes.
3. Press Start.
4. Add water and replace lid.
5. Press Mix (do not change the default Mix time).
6. Press Start.
7. Press Dispense, open spigot and fill your container with almond milk.

Making cashew butter:

1. Place cashews and salt in the NutraMilk container.
2. Press Butter cycle, set for 5-6 minutes.
3. Press Start.
4. Open the container lid.
5. If necessary, set for an additional 1-2 minutes for a creamier butter.
6. Leave 1/3 cup of cashew butter and take out the rest to store for later use.

• Set aside a loaf pan or square or round baking pan for pouring the cheese.
• Combine cashew butter, almond milk, lemon juice, tahini, nutritional yeast, salt, onion powder, and garlic powder in the NutraMilk. Press ¨Mix¨ until combined and creamy. Leave the mixture in the NutraMilk.
• Combine water and agar powder in a small saucepot and bring to a boil. Lower heat and simmer for 5 minutes, stirring frequently. Remove from heat.
• Add the water/Agar Agar mixture to the NutraMilk and press Mix for a few seconds until well combined.
• Add diced peppers and Mix for another 10 seconds or so to combine everything.
• Immediately pour the mixture into the pan. Refrigerate, uncovered, until firm (30-60 minutes). Slice and serve.

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