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Recipe

Tangy Jack Cheese

Tangy and creamy, an excellent filling cheese for enchiladas.

Ingredients

  • 1 can (15 ounces) Cannellini beans (drained and rinsed well), or soaked raw nuts or seeds of choice, or cooked rutabaga
  • 1/3 cup nutritional yeast flakes
  • 3 tablespoons lemon juice
  • 1/4 cup almond meal, or cashew butter, or bean butter, or rutabaga butter
  • 1 tablespoon chickpea miso
  • 2 teaspoons onion powder
  • 1 teaspoon sea salt
  • 1/2 teaspoon mustard powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon ground cumin

Method

  1. Select storage container with airtight lid that can be refrigerated.
  2. Drain beans into colander; rinse very well; shake off excess water.
  3. Place beans in container of food processor or blender; blend until smooth.
  4. Add nutritional yeast, lemon juice, almond meal, chickpea miso, onion powder, sea salt, mustard powder, garlic powder, and ground cumin; blend to combine well.
  5. Scoop spicy jack into storage container; place in the refrigerator overnight or for at least 6 hours, or use immediately to make enchiladas.

Store in refrigerator up to 8 days. Use as you would dairy-based Jack cheese. Servings: 1 cup. Prep Time: 5 minutes.

Variation

To replace Cannellini beans: omit Cannellini beans; add Navy beans, or Pinto beans, or black-eyed peas in same quantity as called for; proceed with recipe as stated.

Any miso can be used to make this recipe. Chickpea miso is the only miso that is free of soy. There are several wheat-free miso’s on the market that can be used in equal replacement.