Smoky Black Pepper Cheese
A smoky, zesty dairy-free cheese perfect for crackers, sandwiches, or grilled cheese lovers. Vegan-friendly and packed with rich flavor!
Equipment
- Blender, Loaf pan, Nonstick cooking spray, Pot, Stirring spoon
Ingrediënten
- 2 cups 470 ml soy or other nondairy milk
- ¼ cup 10 g agar flakes
- ½ cup 69 g cashews
- ½ cup 60 g nutritional yeast
- 2 tablespoons 36 g white or yellow miso
- 2 tablespoons 30 ml soy sauce or tamari
- 1 tablespoon 15 ml liquid smoke
- 1 tablespoon 16 g tahini paste
- 1 tablespoon 6 g onion powder
- 1 tablespoon 6 g garlic powder
- 1 tablespoon 6 g ground mustard seed
- 1 teaspoon ground black pepper
Instructies
- Spray a loaf pan with nonstick cooking spray.
- Place the milk and agar flakes in a pot and bring to a boil.
- Meanwhile, place the cashews, yeast, miso, soy sauce, liquid smoke, tahini, onion powder, garlic powder, mustard seed, and pepper in a blender and purée until smooth.
- After the milk and agar have come to a full boil, add the blended mixture and stir vigorously.
- Remove from the heat and immediately pour into the loaf pan.
- Refrigerate until set.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy this smoky cheese on crackers, in a sandwich, or melted in a grilled cheese for a flavorful twist.
Wine Advice:
A light white wine like a Sauvignon Blanc would complement the smoky flavor of the cheese.
Nutritional Information
Calories: 945 kcal | Carbohydrates: 99 g | Protein: 47 g | Fat: 49 g | Fiber: 13 g | Sugar: 10 g | Salt: 5 g
