Vegan Oil-free Pepper Jack Oat Cheese
This is so easy to make, and the main ingredient is rolled oats! You will need to invest in a few specialty ingredients, but you can order them from Amazon.
Servings: 12 servings
Calories: 76kcal
Ingredients
First Blend Ingredients:
- 2 cups water
- ½ cup rolled oats
- ¼ cups nutritional yeast
- 1 ½ teaspoons salt , or salt substitute
- 1½ teaspoons lactic acid
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 Pinch mustard powder
Second Blend Ingredients:
- 3 tablespoons tapioca starch
- 2 tablespoons kappa carrageenan
Pan Ingredients:
- 1 jalapeno seeds and ribs removed,minced fine
- ½ teaspoon crushed red pepper ,add more to make spicier
Instructions
- In the jar of a strong blender, combine the water, oat, nutritional yeast, salt, lactic acid, garlic powder, onion powder, and mustard powder. Blend until super smooth and there aren’t any bits of oats.
- Add the tapioca and carrageenan, and blend for 15 to 20 seconds until smooth. Pour the oat mixture into a large saucepan, mix in the minced jalapeno and crushed red pepper.
- Bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7 to 9 minutes until the mixture has thickened nicely and is very glossy.
- Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
- If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
Video
Nutrition
Calories: 76kcal | Carbohydrates: 14g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 883mg | Potassium: 112mg | Fiber: 2g | Sugar: 1g | Vitamin A: 112IU | Vitamin C: 4mg | Calcium: 12mg | Iron: 1mg