Thanks to the key ingredient agar, a seaweed-based gelling agent, plant-based cheeses are able to stay solid enough to slice. I must say this isn’t super firm but I was able to easily slice my cheese into cubes and grate.

Try my other amazing vegan cheese recipes, Vegan Parmesan Cheese, Vegan Feta Cheese, Vegan Cheese Sauce.

homemade vegan pepper jack cheese that can grate on a cutting board with jalapeno slices as garnish

Vegan Pepper Jack Cheese

Since making Vegan Cheddar Cheese, I have been wanting to share my hard sliceable cashew Pepper Jack Cheese recipe on here, I decided to spend the afternoon making some, it was such a wonderful treat to prepare. 

Don’t shy away from making this recipe, it is actually very easy to prepare, the cheese firms up instantly after it is made. In a couple of hours, you will be able to slice and grate your own vegan cheese. I love to use it on top of my pizza.

Vegan Cheese Ingredients

  • Cashews
  • Water
  • Nutritional Yeast Flakes
  • Tahini
  • Lemon Juice
  • Onion Powder
  • Garlic Powder
  • Salt
  • Agar Powder
  • Red Bell Pepper
  • Jalapeno
  • Red Pepper Flakes

Agar being cooked for vegan pepper jack cheese

How To Make Vegan Pepper Jack Cheese?

  1. Lightly spray a plastic mold, set aside, Rinse cashews and place into a blender with water, add nutritional yeast flakes. tahini, lemon juice, onion powder, garlic, and salt. Process until smooth and creamy. Set aside.
  2. Add water to a medium saucepan, add agar powder and stir using a whisk. Heat mixture over medium-high heat while stirring vigorously with a whisk for about a minute until bubbly.
  3. Pour cooked agar in the cashew sauce that is in the blender, process until thick and creamy. 
  4.  Pour the sauce in the prepared mold, stir in bell pepper, jalapeno and pepper flakes. flatten the top using the back of a spoon.
  5. Chill until set, about 1 hour.

Pro Tips For Making Vegan Cheese

  1. When cooking the agar powder and water make sure to use a non-stick saucepan.
  2. Soak cashews for at least 1 hour in cold water if you aren’t using a high-speed blender. If you have a high-speed blender you don’t need to soak your cashews. Your cheese will be smooth and creamy.
  3. Don’t expect your vegan cheese to be as hard as commercial brands, it will be firm enough to grate and slice, more life a firm soft cheese.
  4. Some people have had better results with Kappa Carrageenan instead of agar for making vegan sliceable cheese. I find agar just fine. 
  5. Serve this pepper jack cheese, along with Vegan Cheddar Cheese, fruits, antipasto, crackers on your cheese board.
  6. Because of the addition of the peppers your pepper jack cheese with last for 3 days refrigerated.

Amazing Vegan Cheese Recipes

  1. Vegan Mac And Cheese
  2. Sweet Potato Mac And Cheese
  3. Vegan Broccoli Cheese Soup

homemade vegan pepper jack cheese that can grate on a cutting board with jalapeno slices as garnish

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homemade vegan pepper jack cheese that can grate on a cutting board with jalapeno slices as garnish

Vegan Pepper Jack Cheese

Vegan Pepper jack cheese recipe is flavorful, rich and creamy, studded with sweet and spicy peppers. Delicious with crackers, quesadilla or sandwiches. 
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: vegan pepper jack cheese recipe
Prep Time: 15 minutes
Cook Time: 2 minutes
Servings: 8 servings
Calories: 887kcal

Ingredients

  • 1 cup cashews
  • 1/2 cup water
  • 1/4 cup nutritional yeast flakes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon tahini paste
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/4 cup red bell pepper finely diced
  • 1 medium jalapeno pepper deseeded and chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • 2 tablespoons agar powder
  • 1/2 cup water

Instructions

  • Lightly spray a plastic mold, set aside, Rinse cashews and place into a blender with water, add nutritional yeast flakes. tahini, lemon juice, onion powder, garlic, and salt. Process until smooth and creamy. Set aside.
  • Add water to a medium saucepan, add agar powder and stir using a whisk. Heat mixture over medium-high heat while stirring vigorously with a whisk for about a minute until bubbly.
  • Pour cooked agar in the cashew sauce that is in the blender, process until thick and creamy.
  • Pour the sauce in the prepared mold, stir in bell pepper, jalapeno and pepper flakes. flatten the top using the back of a spoon.
  • Chill until set, about 1 hour.

Nutrition

Calories: 887kcal | Carbohydrates: 57g | Protein: 33g | Fat: 65g | Saturated Fat: 11g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 34g | Sodium: 2378mg | Potassium: 1356mg | Fiber: 10g | Sugar: 11g | Vitamin A: 1489IU | Vitamin C: 78mg | Calcium: 102mg | Iron: 11mg