Salsa jack vegan cheese.
Who doesn’t like salsa or cheese? Recently, I heard for the first time about salsa jack cheese, which seems to bring the best of both worlds together. I personally have never tasted a cow milk-based salsa jack. So I was going to need to wing it.
Inspired by half a jar of leftover store-bought salsa in my fridge, I put lots of ingredients together to make this vegan salsa jack cheese. This cheese contains agar agar as well, which is not a typical ingredients for me to add to a vegan cheese. However, I only had 1/2 cup of cooked rice left in my fridge, which probably was not going to be enough to create a firm cheese. Therefore, I added 2 tbs of agar agar. As always, adjust the ingredients to your own taste and preferences!
1/2 cup aquafaba
1/2 cup salsa
1 cup soy milk
3 TBS melted refined coconut oil
60 gram (1/2 cup) boiled jasmin rice
1.5 tsp salt
1 tsp chili powder
1 tsp garlic powder
2 tsp nutritional yeast
2 tsp agar agar powder
4 TBS tapioca flour
5 tsp kappa carrageenan
2 TBS chopped pickled chillies without liquid
2 TBS finely chopped cilantro
1 tsp lactic acid
Put chopped pickled chillies, cilantro, and lactic acid aside. Place all other ingredient in blender and blend until completely smooth. Pour into saucepan and add chillies. Heat on medium high heat until starches have formed. Turn off heat and add lactic acid and cilantro. Stir well and pour into mould. Place in fridge for 8 hours.
Happy vegan cooking and eating!