It IS pepperjack, but I made it with some peppers I grew and had in the freezer, so the juices disperseded. :)

With fresh peppers, it does look more like this.

And it really does melt well if you add tapioca starch!

Ingredients 2 tablespoons jalapeno peppers seeded and chopped 1/3 cup red bell peppers 1 tablespoon canola oil or any neutral-flavored oil 1 (13.5 oz) can coconut milk or coconut cream (or see note to use other plant milk) 1/2 cup water 2 tablespoons agar agar powder 3 tablespoons nutritional yeast 1 1/4 teaspoon salt 1 dash cayenne pepper or red pepper flakes (adjust to taste) 1/2 teaspoon garlic powder 1/2 teaspoon lemon juice For meltable cheese: 7 teaspoons tapioca starch (this is the same as 2 tbsp + 1 tsp) 1/4 cup water BOIL ONE ADDITIONAL MINUTE

Instructions Chop up 1/3 cup of red peppers and 1-2 Jalanos into very small pieces. Saute the peppers in 1 tbsp of oil over low heat for about 3 minutes.(I don't bother.) Add a can of coconut milk, 1/2 cup of water, 3 tbsp of nutritional yeast, 2 tbsp agar agar powder, 1/2 tsp garlic, 1/2 tsp lemon juice, 1 tsp salt, and a dash of cayenne pepper. Heat the cheese sauce over medium heat until it begins to boil. Turn down the heat until it is just barely bubbling and allow to boil for 6 minutes while stirring frequently. Pour into a glass container and allow to cool uncovered in the refrigerator for at least 2 hours.

Nutrition Info 1/4 cup, OR 1/8 recipe:
Calories: 123 | Carb:1 g | Protein: 1g | Fat: 12g | Sodium: 229 mg | Fiber: 1g