This easy to make homemade pepper jack vegan cheese requires minimal effort for maximum result! Nut free and perfect for slicing, grating, and more.
Prep time: PT10M
Cook time: PT10M
Total time: PT80M
Rating
4.89 stars (9 reviews)
Keywords
pepper jack cheese, vegan pepper jack
Ingredients
1 1/2 cups (360ml) non-dairy milk, unsweetened (see note about non-dairy milk choice)
1/4 cup (60ml) non-dairy yogurt, unsweetened
1 tablespoon (5g) nutritional yeast
2 tablespoons (18g) agar powder
1 tablespoon (8g) tapioca flour
3/4 teaspoon salt
1/4 cup (30g) chopped jalapeño, can be fresh or pickled
1/4 teaspoon red pepper flakes
Categories
Vegan Cheese
Steps
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!
Reviews
Susan on 2026-01-07 (5 stars): This recipe is amazing!!
Amber C. on 2026-01-03 (4 stars): 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!
Katie on 2025-12-04 (5 stars): 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!!
Elizabeth on 2025-07-07 (5 stars): Tastes fine. Melts smooth. I’m so happy I made this this morning instead of paying $7 at the store.
