Homemade Dairy-Free Jalapeño Cheese Block with a Kick! 🔥🌶️🧀
Ingredients:
1 cup / 150g raw cashews, soaked for at least 4 hours or overnight
1/4 cup / 60ml water
1/4 cup / 20g nutritional yeast
2 tbsp / 30ml refined coconut oil, melted
1 tbsp / 15ml apple cider vinegar or lemon juice
1-2 jalapeños, finely minced (remove seeds for less heat)
1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder
1 1/2 tsp agar-agar powder
Directions:
1. Drain and rinse the soaked cashews. Lightly oil a small mold or container.
2. In a high-speed blender, combine drained cashews, water, nutritional yeast, melted coconut oil, vinegar/lemon juice, salt, onion powder, and garlic powder. Blend until perfectly smooth.
3. Taste the base mixture and adjust salt or acidity if desired.
4. Pour the smooth cashew mixture into a small saucepan. Stir in the finely minced jalapeños.
5. Sprinkle the agar-agar powder over the mixture and whisk vigorously to combine fully.
6. Heat over medium heat, whisking constantly, until the mixture comes to a simmer and thickens noticeably (about 2-3 minutes of simmering while whisking).
7. Quickly pour the hot cheese mixture into the prepared oiled container, smoothing the top.
8. Allow to cool slightly, then cover and refrigerate for at least 4 hours, or until completely firm.
9. Once set, invert the container to release the cheese block. Slice and serve. Keep stored wrapped in the refrigerator.
Recipe Information:
Preparation Time: 15 mins (plus soaking) | Cooking Time: 5 mins | Setting Time: 4 hrs | Total Time: 4 hrs 20 mins | Calories per Serving: Approx. 105 per oz | Number of Servings: Makes approx. 8 oz block
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