Making vegan cheese is easier than most people think.

Especially cheeses using canned coconut milk and agar powder. Agar is a vegan gelatin that begins to set up a room temperature, so this cheese is super quick, and easy.

You can typically find agar powder at asian markets, or online. The addition of the chili peppers gives this cheese nice kick of flavor and spice, making it a nice alternative to traditional pepper jack.

So if you have never tried making your own vegan cheese, give it a go!! You will probably be surprised how easy and delicious it is!

INGREDIENTS:

1 can of full fat coconut milk or cream
2 tablespoon of lemon juice
2 teaspoons miso paste
1 teaspoons of salt
1/4 cup nutritional yeast
1/4 melted cup triple refined coconut oil
2 tablespoons agar powder
3 tablespoons arrow root or tapioca starch
1 4oz can of green chilis
optional: 1/4 teaspoon cayenne pepper, or a splash of hot sauce for more heat

INSTRUCTIONS:

In a food processor or high speed blender, add all of the ingredients EXCEPT the milk, agar, and chili peppers.
Pulse a few times to mix everything up.
Line a small bowl with a few paper towels, pour chilis into the bowl. The paper towels will absorb some of the liquid from the peppers. Set aside.
Now add the milk and agar powder to a medium sauce pan, and bring to a boil. Reduce heat and simmer for about 2 minutes, until mixture thickens to the consistency of a thin pudding.
Add the milk mixture to the ingredients in the food processor and mix for about a minute. The mixture will quickly begin to thicken as the agar begins to solidify at room temperature. Once everything is well mixed, add the chilis and just pulse a few times.
Transfer to the mixture to a few ramekins or small bowls. You should be able to fill 2 or 3 small bowls.
Allow the cheese to harden in the refrigerator uncovered for several hours.
Once the cheese is set, store in an airtight container in the fridge for about a week.