Pepper Jack Cheese
1 1/2 cups water
5 tablespoons agar flakes (1 1/2 T if using agar powder)
1/2 cup chopped raw cashews
1/4 cup nutritional yeast flakes
1/4 cup lemon juice
2 Tablespoons sesame tahini
2 teaspooons onion powder
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/4 teaspoon ground caraway seeds or coriander
1 to 2 teaspons of cracked black pepper, depending on taste
Lightly oil a 3-cup container and set aside. It's a good idea to make this a round container so you'll have a round of pepper jack when you serve.
Add all of the ingredients except the agar and water and the cracked pepper to a blender.
Boil the water and add the agar. Simmer, stirring often, until dissolved (5-10 mins.). It's important that you save this step until this point. Otherwise the agar will set and will be too thick to combine with the other ingredients.
Add the agar and water to the blender. Blend for several minutes until completely smooth, scraping the sides of the blender when necessary.
Stir the cracked pepper into the blended mixture.
Pour into the oiled container.
Cool uncovered in the refrigerator for about a half hour, then cover and leave overnight.
To serve, turn container upside down and plate the spread (You may have to run a knife around the edges of the spread to loosen it).