Homemade Pepper Jack Vegan Cheese

This easy to make homemade pepper jack vegan cheese requires minimal effort for maximum result! Nut free and perfect for slicing, grating, and more.

5 from 4 votes

Prep Time 10

Cook Time 10

Chill Time 1

Total Time 1 20

Course Vegan Cheese

Servings servings

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

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. 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!

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.

Keyword pepper jack cheese, vegan pepper jack

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