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.
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 | Carbohydrates: 7.2 g | Protein: 6.1 g | Fat: 10.5 g | Sugar: 0.5 g