Vegan Smoky Black Pepper Cheese
This smoky black pepper cheese is a zesty, creamy vegan treat. Perfect on crackers, in sandwiches, or grilled, it captures the bold, savory flavor of cheese without any dairy.
Equipment
- blender
- Loaf pan (or deep rectangular container)
- Stove
Ingredients
- 2 cups 470 ml soy or other nondairy milk
- 1 tablespoon 16 g tahini paste
- 1 tablespoon 15 ml liquid smoke
- 1 tablespoon 6 g garlic powder
- 1 tablespoon 6 g ground mustard seed
- 1 tablespoon 6 g onion powder
- 1 teaspoon ground black pepper
- ½ cup 60 g nutritional yeast
- ½ cup 69 g cashews
- 2 tablespoons 36 g white or yellow miso
- 2 tablespoons 30 ml soy sauce or tamari
- ¼ cup 10 g agar flakes
- Nonstick cooking spray
Instructions
- Spray a loaf pan with nonstick cooking spray.
- In a pot, place the nondairy milk and agar flakes, then bring to a boil.
- Meanwhile, place the cashews, nutritional yeast, miso, soy sauce, liquid smoke, tahini, onion powder, garlic powder, mustard seed, and black pepper in a blender and purée until smooth.
- Once the milk and agar have come to a full boil, add the blended mixture and stir vigorously.
- Remove from the heat and immediately pour the mixture into the prepared loaf pan.
- Refrigerate until set.
Notes & Wine Advice
Wine Advice:
Pair this smoky black pepper cheese with a light-bodied red wine like Pinot Noir or a crisp white like Sauvignon Blanc to balance its bold flavors.
Pair this smoky black pepper cheese with a light-bodied red wine like Pinot Noir or a crisp white like Sauvignon Blanc to balance its bold flavors.
Nutrition values
Calories: 140 kcal | koolhydraten: 7.2 g | Eiwitten: 6.1 g | Vet: 10.5 g | Suiker: 0.5 g