| Prep: 20 mins | Cook: 60 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 381 | 28g | 5g | 24g |
| sugars | fibre | protein | salt |
| 9g | 3g | 13g | 0.39g |
Why I Love Mexican Vegan Nut Cheese with Chipotle Jam
As a Southerner with a knack for whipping up traditional flavors in the kitchen, it’s always a lovely adventure when I get to dabble in international tastes. Case in point: a Mexican delight, the Vegan Nut Cheese with Chipotle Jam. This recipe has quickly become a go-to in my kitchen, filling my home with an intoxicating aroma while doing wonders for the palate. The combination of smoky, slightly spicy chipotle jam and the rich, creaminess of vegan nut cheese is truly hard to resist.
Discovering a New Favorite
Inspired by none other than the accomplished vegan chef, Anita Bean, this Vegan Nut Cheese with Chipotle Jam has a charm of its own. As a culinary artist known for her vegan dishes, Bean has always inspired me to think outside the box in my kitchen. Growing up, Southern food was always about comfort and warmth, but exploring various cuisines has added an element of excitement and novelty to my cooking saga. This recipe has a distinctive Mexican flair, echoing the warmth and zest of my favorite Southern recipes.
Pairing Vegan Nut Cheese with Chipotle Jam
Much like Southern cuisine, Mexican food has a story to tell with every dish, and this recipe is no exception. The smoky, slightly sweet chipotle jam fused with the lusciousness of the vegan nut cheese is a combination that dances gracefully on the palate. This nut cheese is akin to a variety of cheese spreads while the chipotle jam is a delectable twist on traditional fruit jams. Both elements come together to create a unique flavor profile that pairs wonderfully with an array of dishes.
If you’re hosting an event, try this on a custom charcuterie board. Pair it with your favorite crackers, crudites or even with a warm, toasted baguette. It brings an elevated touch to garden parties and picnic spreads. Better still, pair this vegan nut cheese with a lovely, vintage wine for a cozy evening indoors. This recipe has a lot to offer and is invitingly different, agile, and can be paired with an array of complementary flavors.
From surf trips on the Charleston coast to movie nights at home, the Vegan Nut Cheese with Chipotle Jam has become a staple adornment in my food scenes. It’s a blend of comfort and adventure, unique yet familiar, daring yet comforting — just like my beloved Charleston, with its timeless grace yet bold Southern character.
What You’ll Need
<li>2 cups raw cashews</li>
<li>1 cup water</li>
<li>1/2 cup nutritional yeast</li>
<li>2 tablespoons apple cider vinegar</li>
<li>2 tablespoons lemon juice</li>
<li>1 teaspoon sea salt</li>
<li>1 tablespoon agar powder</li>
<li>1/2 cup jalepeno peppers, chopped</li>
<li>1/4 cup chia seeds</li>
<li>2 tablespoons olive oil</li>
<li>1/2 teaspoon smoked paprika</li>
<li>1/4 teaspoon black pepper</li>
<li>For the Chipotle Jam</li>
<li>1 cup cherry tomatoes</li>
<li>3 tablespoons maple syrup</li>
<li>1/2 chipotle pepper in adobo sauce</li>
<li>Salt to taste</li>
</ul>
Method
<h3>Step One</h3>
To begin, soak your 2 cups of raw cashews in enough water to cover them. Leave them to soak overnight or for at least 4 hours.
<h3>Step Two</h3>
While your cashews are soaking, you can start to prepare your Chipotle Jam. Combine 1 cup cherry tomatoes, 3 tablespoons of maple syrup, 1/2 a chipotle pepper in adobo sauce, and salt to taste in a saucepan. Cook over medium heat until the mixture becomes a jam-like consistency.
<h3>Step Three</h3>
After the cashews have finished soaking, drain them and place them in a blender with 1 cup of water, 1/2 cup of nutritional yeast, 2 tablespoons each of apple cider vinegar and lemon juice, and 1 teaspoon of sea salt. Blend until the mixture is smooth.
<h3>Step Four</h3>
In a saucepan, mix 1 tablespoon of agar powder with 1/2 a cup of water until dissolved. Bring this mixture to a boil and then allow it to simmer for 5 minutes.
<h3>Step Five</h3>
Combine the agar mixture and the cashew mixture in a blender and blend until smooth. Add in 1/2 cup of chopped jalapeno peppers, 1/4 cup of chia seeds, 2 tablespoons of olive oil, 1/2 teaspoon of smoked paprika, and 1/4 teaspoon of black pepper and blend until well mixed.
<h3>Step Six</h3>
Pour the mixture into a cheese mold or a fit lined loaf pan and allow it to set in the refrigerator for at least 3 hours. When fully set, top with your Chipotle Jam and the Vegan Nut Cheese is ready to be enjoyed!
