Vegan Pepper-Jack Cashew Cheez and Pomona’s Pectin Giveaway!

It’s Tasty Tuesday and many of you all ready know I have an obsession with cashew cheez. A cheddar version and a moxerella version are all ready on this site. I’ve tried a couple of store bought vegan cheeses and didn’t like the flavors OR the ingredient lists. What you may not know is that I originally got a recipe by email for making pepper-jack cashew cheez from my dear friend Annie over at An Unrefined Vegan. She made the cheez and couldn’t wait to share it with me, just like I can’t wait to share it with you. She made an amazing smoky pesto version here. Her recipe used agar agar, which was amazing, but super pricey.  Coincidentally (I believe in fate) I had the agar agar stored in my pantry right next to a box of Pomona’s Pectin. I glanced at the two of them and saw the agar agar could be used for making vegan jello. Then I looked at the box of Pomona’s Pectin (which is half the price of the agar agar), and saw that it could be used to make a vegan jello too. A light went on in my head, surely they could both be used to make cashew cheez!

 Eureka! The cheez wasn’t as firm as Annie’s version. I originally thought that it was like vegan velveeta or er, cheezeeta. But as I let it firm up more in the fridge I saw that although it was still a bit soft, you could grate it and slice it AND it really, really melts. I use it on pizza, like this nearly famous sriracha bbq tofu and moxeralla pizza, in burritos, enchiladas, in quesadillas and grilled cheez sandwiches. It has literally changed my vegan life and I want to share it with you. This pepper-jack version is hand’s down my favorite and has been tested on my carnivore brother and dad with results that said “This tastes like pepper-jack cheese, how did you make it!?!, It’s made of cashews?!?” My vegan friends swoon over it. Yesterday I thought one vegan friend was going to cry when she tasted it. I have to have it in my fridge at all times. It freezes well too…. So without further ado here is the adapted recipe with my modifications. Thanks Annie, love yer guts!

Pepper-Jack Cashew Cheez

1 box Pomona’s Pectin

(DO NOT USE OTHER BRANDS OF PECTIN, IT WON’T WORK)
2.5 C. water, divided
2 C. raw cashews
3 T. fresh lemon juice
1 T. olive oil
1/4 C. Nutritional Yeast
2 t. salt
1/2 t. onion powder
2 minced garlic cloves
1/4 C. jarred jalapenos, diced
1/4 C. jarred diced pimiento

optional: for extra heat add 1 t. red chili flakes. Mmmm.

Method: Lightly oil a 9×5 loaf pan, or for portion control (my favorite, idea from Kristy at keepinitkind.com), a cupcake tin with a 12 cupcake capacity. Put pimento and jalapenos on a paper towel to absorb all excess moisture, set aside. Grind cashews into a fine powder in a food processor or with your Estrogen (Blendtec) or Testosterone (Vitamix) Blender. Do not over process and make nut butter. Put ground cashews in blender (if they aren’t all ready in there) add nutritional yeast, olive oil, lemon juice, salt, garlic powder and onion powder. Mix 1/2 C. of the water with the small calcium packet from the pectin package, set aside. Heat the other 2 cups water til boiling. Pour the boiled water into the power blender, ignoring instructions in your blender manual that say not to use boiling water in it. Add pectin, and blend until smooth and creamy. It’s gonna thicken quickly, so immediately add the calcium water and pulse until all combined. QUICKLY stir in pimiento and jalapeno by hand so they don’t get chopped to bits. Pour the whole mess into the prepared pan(s). Refrigerate uncovered for an hour. Turn cashew cheez(es) out onto a plate (upside down) and let set uncovered for another 4-5 hours. If you use the cupcake tins, 1 serving of cashew cheez is half of one mini round. It’s the perfect amount so this recipe should make 24 servings.

In honor of my beloved cashew cheez, today’s giveaway is a box of Pomona’s Pectin for 2 lucky winners. This contest is also open to international readers.

Rules of Engagement:

1- You must be a follower of this blog, if you don’t know how to do that, there is a “Follow blog via email” button at the top column to the right. This contest is open to all followers, including International Readers.

2- You must like this post (click on the title name of this post, then go to the bottom of the post just above comments and push the like button),

3- You must comment below, telling me what you would make with your cashew cheez!

Winner to be announced Tuesday July 17th, 2012. 

And now for the winner of last Tuesday’s giveaway!

1 bottle of Doterra’s TerraSheild Natural insect repellent: freakenvegan

Winner was selected by using the random.org service. Please email your mailing address to me at goodcleanfoodblog@gmail.com and I will mail you your prize!

See ya on Somer Saturday!

p.s. there is still time to enter my Lululemon giveaway too! Do it!