there are so many awesome homemade vegan cheese recipes out there but one I haven’t seen too much of is a vegan pepper jack! this recipe is easy to make, full of spiciness, and great for topping on tacos or chili.
This homemade pepper jack vegan cheese is easy to make, great for keeping stored in the fridge, and allergy friendly. Made from a base of non-dairy milk and vegan yogurt, it has red pepper flakes and sweet jalapeño scattered throughout! This vegan cheese can be enjoyed in cubes, slices, or grated. I can’t wait for you to try it.
What is Pepper Jack Cheese?
Non-dairy pepper jack cheese is one you probably know but in case you don’t here is some info on it! The cheese essentially combines the creaminess of Monterey Jack cheese with the heat and spiciness of the jalapeño. So, this cheese is fun because it has a little kick. In the 19th century Mexican Franciscan friars in Monterey, CA started making Monterey cheese. Later on David Jack decided that the market for the cheese could be developed and he helped to produce the cheese. Later on, they began to add small pieces of spicy peppers to the Jack cheese resulting in pepper jack cheese. To be honest before making this recipe I didn’t realize it was just some peppers thrown in there, so it is very easy to make!
Pepper Jack Vegan Cheese Ingredients
There are a few essential ingredients when it comes to vegan cheese making.
- Agar Powder: this is a seaweed based product. It helps to create the consistency, texture, and firmness in this vegan cheese. It cannot be replaced or substituted. You can easily find it at health food stores or order it online.
- Tapioca Flour/Starch: this will help the vegan cheese to melt a bit better and give some structure to the vegan cheese. You can usually find it in stores like Whole Foods, Sprouts, etc or order it online.
- Non-Dairy Milk: I like to use a higher protein non-dairy milk, my go to is always Ripple Pea Protein Milk, just make sure you use something with at least 7g plant protein per serving.
- Vegan Yogurt: unsweetened and any kind you like will work just fine!
- Chopped Sweet Pickled Jalapeño: I went with sweet pickled jalapeño but you can use fresh non-pickled ones too! Any ones that you like will be great.
- Red Chili Flakes: adds in more space and a fun pop of color!
- Salt: for saltiness of course.
- Nutritional Yeast: adds in B vitamins, cheesiness, and umami.
How To Make This Pepper Jack Vegan Cheese
Into a blender you will add the non-dairy milk, vegan yogurt, salt, nutritional yeast, agar powder, and tapioca flour. Blend until it is well incorporated. Pour it into a pot and then add in the chopped jalapeño and red pepper flakes. Then you will cook it on the stove to activate both the agar powder and tapioca flour. Once it is gooey and stretchy, pour it into a lightly oiled container and pop in the fridge for 1 to 2 hours or until firm. Then you can slice, grate, cube, or enjoy it anyway you like!
More Cheese Recipes
How Can I Use Pepper Jack Vegan Cheese?
You can use this really anyway you like! I put it on top of chili, stuffed peppers, and vegan scrambled tofu. You can also use it in things like vegan quesadillas, fajitas, nachos, it will go great with any Mexican Inspired or Tex-Mex dish. I also think this would be fun for a vegan cheese board. The possibilities are endless.
Homemade Pepper Jack Vegan Cheese FAQ
- Is this recipe gluten free? Yes!
- Is this recipe soy free? Yes, as long as you use soy free non-dairy milk and vegan yogurt.
- Is this recipe nut free? Yes, as long as you use nut free non-dairy milk and vegan yogurt.
- How long will this recipe last? This will keep in the fridge for up to 5 days. As there are no preservatives it is always good to just err on the side of caution.
- Can I freeze this? I didn’t try freezing this but if you want to try slicing some and placing it in the freezer it may work!
- How well does this vegan cheese melt? It will melt up a decent amount but as we all know it is a little hard to get vegan cheese to melt as nicely as non-dairy vegan cheese.
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Homemade Pepper Jack Vegan Cheese
Equipment
Ingredients
- 1 ½ cups (360ml) non-dairy milk, unsweetened see note about non-dairy milk choice
- ¼ cup (60ml) non-dairy yogurt, unsweetened
- 1 tablespoon (5g) nutritional yeast
- 2 tablespoons (18g) agar powder
- 1 tablespoon (8g) tapioca flour
- ¾ teaspoon salt
- ¼ cup (30g) chopped jalapeño, can be fresh or pickled
- ¼ teaspoon red pepper flakes
Instructions
- Into a blender all the ingredients except the jalapeño and red pepper flakes. Blend for 30 seconds until well incorporated.
- Pour into a pan and add in the jalapeño and red pepper flakes. Cook on medium high heat for about 5 minutes mixing continuously with a spatula until it starts to thicken. Once it thickens and is becoming stretchy lower the heat to medium and continue to cook for 10 more minutes mixing with the spatula.
- Then pour into a lightly oiled small rectangle storage container or pan (approx 5 to 6 inches long). Place in the fridge and allow to set for at least an hour, or until firm. It may take longer so don't worry if it does.
- When ready remove and enjoy immediately however you like!
Video
Notes
- Non-Dairy Milk Note* be sure to use a higher protein non-dairy milk like Ripple Pea Protein Milk or Soy Milk. This will ensure the vegan cheese works out properly.
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I’ve been plant based for about 5 years and started to really miss cheese. I ate it when I’d buy the store bought brands but didn’t love the ingredients. So I searched how to make my own and found your recipe. I just tried this recipe and it is 10/10. I eliminated most of the jalapeno because it was too strong for me but the cheese tastes amazing and slices perfectly. Next time, I’ll add more red pepper flakes to compensate for the omission of the jalapeno. Even my mom loved it and she is not vegan. Thank you!
Hi Wendy! Oh my goodness I am so glad to hear that you and your mom enjoyed it! thank you so much for taking the time to leave a comment and a review it really means a lot!!
Have you tried using potato starch instead of tapioca? I’m impatient to make this – I miss cheese so much! But I only have potato starch and glutinous rice flour.
Hi Ana, tapioca starch is a pretty crucial ingredient for texture and vegan cheese making. I do not recommend substituting it but if you are just wanting to try and know the outcome may not be as expected you can always experiment in your own kitchen!
Can i sub cornstarch for tapioca starch?
the tapioca starch is an essential ingredient, i personally do not recommend doing it but of course you are free to do what you like in your own kitchen
I’ve made the pepper jack cheese twice and it didn’t set at all. Even after being in the fridge for hours.
I followed the recipe but without it setting. It taste absolutely fine though. I can slice it, but it’s soft. Can’t grate it though. Plz help!
Hi Andi, just to make sure you are using the agar agar powder, right?
This turned out so delicious and it was so easy to make! I’m psyched to find a homemade cheese that will satisfy my cravings without a bunch of weird ingredients and fillers. Now I’m excited to try the rest of your cheese recipes!!
Hi Sherrie!! thank you so much for coming to leave a review on here, it means so much. I am so so happy you enjoyed this and I am so excited for you to try the other ones xoxo
Oh, wow. I have been experimenting with vegan cheeses since I was 10 years old (back in the day when you paid an arm and a leg for crumbly slices of potato starch and annatto held together with coconut oil). I’ve gone through many phases of trying to make my own, including shelling out for raw cashews in bulk and some disasters with poorly made rejuvalac. I’ve never, ever found a recipe where I could just open the fridge and make it—until this one! It was so easy and convenient that I expected it to be a spectacular failure, but it’s fantastic. It even melts! I imagine it will be even better if I make it with proper (vegan) yogurt instead of the sweetened vanilla stuff I had on hand. Thanks for this recipe!
Hi Chelsea!! oh my goodness thank you for the kind words! I am so so glad you enjoyed it and so glad it was easy to make. thank you so much for leaving a review it means so much!!
Hi 😊 how long can the cheese be stored in the fridge? Thanks xo
Hi Kathy everything is covered in the FAQ section of the blog post! “How long will this recipe last? This will keep in the fridge for up to 5 days. As there are no preservatives it is always good to just err on the side of caution”
I was looking for a dairy-free jack cheese to use in a family enchilada recipe. I was pleasantly surprised when I found this cheese recipe.
We did need to purchase our agar-agar online (not sold locally near us) but the rest of the ingredients were easily found!
The cheese was fairly easy and straightforward to make. I omitted the jalapenos and chili flakes, as the original enchilada recipe called for shredded Monterey Jack. I am not sure if this changed the flavor balance of the block, but I would definitely add some miso (as recommended by another reviewer) or perhaps increase the amount nutritional yeast to help cut back on what seemed like a “protein powder” aftertaste. We’ll also experiment with other brands of milk alternatives and yogurt combinations to see if that helps as well.
Overall, this was a success for our needs. The block shredded nicely, and we were prepared for the fact that wouldn’t completely”melt”. Might try using in our enchiladas again directly from the stovetop — no setting up in the fridge to see if we like that consistency a little better.
The slightly odd flavor of the cheese and mildly gritty texture was lost in the beautiful concoction of lentils, onion, chiles, tortillas, and green sauce.
Thanks for the recipe; we look forward to experimenting with it more!
Hi! Glad to hear you enjoyed it overall. But yes as this a pepper jack vegan cheese recipe the jalapeno and chili flakes were a bit important! Also, not entirely sure what proteim powder after taste you are experiencing as there is no protein powder in here. I have another recipe you may prefer more https://plantifullybasedblog.com/2024/06/15/incredible-vegan-queso-blanco-no-cashews/
Just made this, I am anxiously waiting for it to cool. But just the bits that I tasted so far are so good. I see an afternoon of cheese and crackers ahead. I even made one without the peppers since it was so good, I added a little miso to that one for added funk and umami. I really like that it doesn’t have coconut oil as a main ingredient or nuts and all ingredients that I already had.
Hi Wes! Oh yay I am so so glad you liked it! and so glad you made a fun variation with the miso paste and no peppers thank you so much for trying it and taking the time to leave a comment and review means so much!!
How long do you say this last for in the fridge? Can’t wait to make this looks delicious!!
Hi Jennifer! Thank you so much. I cover it in the FAQ section of the blog post: “How long will this recipe last? This will keep in the fridge for up to 5 days. As there are no preservatives it is always good to just err on the side of caution” hope you enjoy!
Ready to make this but not exactly sure of the storage container size. Would an 8″ glass meatloaf container work here?
Hi Shanna! Sorry, I am just seeing this comment now it would probably be okay the block may be a bit on the thinner on the side then. I used a small container maybe about 5 inches long.
Hi 😋 Made this cheese twice now and the flavour and texture are amazing. I actually made cheese and it’s vegan 😁.
Quick question if I may and don’t worry if you can’t answer it. The first time I made it the block was firm a bit like a Brie but the second time it came out a lot softer. It’s still very nice a makes an amazing soft cheese for spreading.
I like both but it would be good to know how do I could choose which to make 🤔. The process and ingredients were the same and same brand. Only thing I can think of is potentially whipped the soft one too much ?
Many thanks for the great recipe.
Hi Phil! thank you for the kind words and I am so glad you enjoyed it. Hmm it actually sounds like with the second time the agar may not have been cooked enough. Hmm what do you mean by whipped it too much? To me it is sounding like an agar issue more than anything because that is what creates the firming up.
Sorry bad choice of words ☺️, simply meant continuously mixed it to much during the cooking process.
What brand of nondairy unsweetened yogurt do you use???
I like Kite Hill!
Any Replacements For The Yogurt ? I can’t get any unsweetened yogurt at my local stores . All of them have vanilla or fruit flavoring .
Hi, you can just leave it out it should be okay!
Thank You So Much ! Can’t Wait To Try It !
Hope you enjoy!
Would unsweetened almond milk work instead of pea milk?
Hi, you can try it should be fine. I just prefer using a higher protein non-dairy milk for vegan cheeses.
I’m really glad I found this, and eager to try it! I noticed you said to make sure to use a ‘higher protein’ nondairy milk, or the recipe might not come out. I actually make my own cashew milk at home. Any reason that wouldn’t work OK? It’s just raw cashews, water, and a little sea salt.
Hi Angelle, I personally think it makes for a better vegan cheese when you use something with a higher protein content. If you would like to use your own cashew milk let me know how it turns out!
Can you freeze this cheese?
Hi Chanterelle, from the FAQ section “Can I freeze this? I didn’t try freezing this but if you want to try slicing some and placing it in the freezer it may work!”
Tastes fine. Melts smooth. I’m so happy I made this this morning instead of paying $7 at the store.
Hi Elizabeth! Awesome I am so glad it can help you out, thank you for trying and taking the time to leave a comment/review!
Oh my GOODNESS this recipe is everything. I cannot stop eating the cheese!! So much so that I made a second batch immediately after the first. I am dairy free and this is the first plant based cheese store bought or homemade that I have absolutely loved! Due to acid reflux I used your recipe but instead of a pepper jack I made herbed cheeses. I did one with dill, cumin, oregano, rosemary and turmeric and the other the same minus the dill. I used Kite Hill for the unsweetened yogurt, my own homemade cashew milk and no agar or tapioca starch. Instead I used 5 tablespoons of oat flour. I was so impressed with how stretchy it was! I can easily turn the his into a queso. I am over the moon. Thank you!!
Hi Katie, awesome so so glad to hear how much you enjoyed and loved hearing how you made it your own. Thank you for trying it out and the kind words!!
This recipe is amazing!!
So glad you enjoyed it Susan, yay!
Hi there, does this cheese melt well on the pizza? I have tried different vegan shredded cheese recipes. It didn’t melt with the veggies I used as toppings.
Hi Shweta, I have 3 vegan mozzarella recipes that would be better suited for pizza 🙂