This recipe is from our friend Sarah at Tamales Especiales! 

 

This is soft, spreadable cheese that melts wonderfully when cooked. It works great in quesadillas, enchiladas, macaroni and cheese, or simply served with crackers. Allow cheese to firm a minimum of 2 hours before using in recipes.

 

Mince and set aside:

 

• 2 red Fresno peppers

 

• 1 jalapeno pepper

 

• 1 serrano pepper

 

Place in saucepan:

 

• 1 cup filtered water

 

• 1 cup unsweetened almond milk

 

• 2 T +2 tsp. agar flakes or 4 tsp. agar powder

 

• ½ of the minced pepper mixture

 

Whisk mixture and bring it to a boil, stirring often. Reduce heat and let mixture slowly simmer for 4 minutes. Take off heat.

 

Put agar/milk mixture in blender with the following ingredients:

 

• ½ cup cashews, soaked for 2+ hours and rinsed

 

• 4 tsp. nutritional yeast

 

• 2 tsp. fresh lemon juice

 

• 1 tsp. Himalayan salt

 

• 1 tsp. alderwood smoked salt

 

Blend on high for 1-2 minutes. Add remaining pepper mixture and pulse a few times to incorporate. Pour into greased cupcake tins or molds. Refrigerate. Cheese will become firm after 2 hours in the refrigerator. If cheese is to be used in a recipe, place amount to be used in a bowl. Place bowl in the freezer for a quick cooling of cheese. The freezer changes the consistency of the cheese, so only do this if the cheese is going to be cooked again within a recipe.