Vegan Pepper Jack
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 91.8
- Total Fat: 6.5 g
- Cholesterol: 0.0 mg
- Sodium: 251.9 mg
- Total Carbs: 7.0 g
- Dietary Fiber: 0.1 g
- Protein: 2.2 g
View full nutritional breakdown of Vegan Pepper Jack calories by ingredient
Introduction
This is from Miyoko Schinner's Vegan Pantry This is from Miyoko Schinner's Vegan PantryNumber of Servings: 8
Ingredients
-
Organic unsalted Cashews
.25 cup sliced Jalapeno Peppers
2 T Bob's Red Mill Tapioca Starch
1 T Agar
1 tsp Celtic Sea Salt
8 oz Rejuvelac
Directions
Combine rejuvelac, cashews, salt. Blend well and leave in closed jar on counter for 1-3 days, until it fills with air pockets and tastes tart. Cook agar over low heat with 1/2 c water until dissolved, add cashew mixture and whisk vigorously. Dissolve tapioca in equal amount of water, add to mix and whisk until shiny and stretchy. Cool in a glass container for four hours & then wrap in wax paper & store in fridge.
Serving Size: Makes a block of cheese with a 2 c volume, about 8 1 oz slices
Number of Servings: 8
Recipe submitted by SparkPeople user CHERRIESONSNOW.
Serving Size: Makes a block of cheese with a 2 c volume, about 8 1 oz slices
Number of Servings: 8
Recipe submitted by SparkPeople user CHERRIESONSNOW.
