Vegan Hatch Chile Cheese

Vegan Hatch Chile Cheese

Sponsored by The Hatch Chile Store

I love hatch chile peppers and enjoy cooking with them so when The hatch chile store asked me to come up with a recipe I was really excited. I have several recipes that I will be posting in the upcoming weeks. I had to share this cheese first. It turned out fantastic and it couldn’t be easier to make. The best part is that it melts! I can not wait to use it on my Black Bean Raspberry Chipotle Dip. I think that it will be a perfect pairing. This cheese is very similar to pepper jack only it is so much better because hatch chile am I right?!

Vegan Hatch Chile Cheese

My hatch chiles arrived in the mail roasted, peeled and frozen. You can order the chiles based on the spice level that you enjoy. I like the hot chiles but I do like to use the mild chiles in dishes for my kids. They really love hatch chiles especially in this rice.  It is perfect that you can order more than one spice level. The flavor really does change with the spice level of the chile.

Vegan Hatch Chile Cheese

This cheese is a little softer than traditional cheese, it reminds me of american cheese when it is sliced. It holds up great sliced on a cheese board, shreds for adding to Mexican recipes and I am really excited that it melts. This cheese will also be perfect on a burger (I think a portobello mushroom would be perfect) with extra sliced hatch chile. It will be on my menu before winter takes over.

Vegan Hatch Chile Cheese

Vegan Hatch Chile Cheese
Serves 4-6

Avocado Oil – to grease the mold
1 Cup Water
1 3/4 teaspoon Agar Powder
1/4 Cup Raw Cashews, soaked*
2 teaspoons Nutritional Yeast
1 1/4 teaspoons Fresh Lemon Juice
1 teaspoon Sea Salt
1/4 teaspoon Liquid Smoke
1 Hatch Chile, roasted peeled and chopped (remove seeds for a milder cheese)

1. Lightly oil a small bowl or mold of your choice for your cheese. Set aside.

2. In a small saucepan bring the water and agar flakes to a boil over medium heat whisking frequently. Reduce the heat to low and allow to simmer for four minutes. Remove from heat.

3. Add soaked cashews, nutritional yeast, lemon juice, salt, and liquid smoke and agar mixture to a blender. Blend until completely smooth and creamy. By hand stir in the chopped hatch chile and pour the cheese into your prepared bowl. You will want to move quickly as the cheese will start to set up right away.

4. Allow the cheese to cool slightly before covering and refrigerating for at least four hours. Once the cheese has set you can flip the bowl to release the cheese. It can be sliced or shredded even melted!

*Place the cashews in a bowl of hot water and allow to soak for two hours. Drain and use as directed.

Adapted from Yum Universe 

Disclaimer: This post contains an amazon affiliate link.

Thank you to The Hatch Chile Store for sponsoring this post!

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4 comments

  1. Angela says:

    This dairy free cheese looks amazing! It sounds delicious with the Hatch Chile. I can’t wait to try making this. Thanks for sharing this recipe Lindsay. 🙂

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