Pepper Jack Cheese

Dice finely and saute in a small amount of coconut oil:

2-4 jalapeño peppers

 

Mix in:

2 tsp. crushed red pepper flakes

 

Set aside.

Combine in a Vitamix blender or other high-speed blender:

1 cup cashews

1/2 cup refined coconut oil

3 Tbsp. yeast flakes

2 tsp. herb salt or other seasoned salt

1/2 Tbsp. salt

1 tsp. onion powder

2 Tbsp. lemon juice

2 Tbsp. apple cider vinegar

Blend as smooth as possible. Then add to the blender:

1/2 cup tapioca flour

3 Tbsp. kappa carrageenan 

3 cups boiling water

Quickly blend for 1 minute, using tamper to help ingredients mix. Turn off blender. Quickly add pepper mixture from above and pulse to combine. Quickly pour into a container with a volume of at least 6 cups. Cover and refrigerate. When the cheese cools, you can slice, shred, or cube the cheese.