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Home » Recipes » Vegan Cheese

Best Vegan Pepper Jack Cheese (Shreddable)

Published on July 8, 2018 by Kate, Updated on July 7, 2021 - 52 Comments

This post may contain affiliate links. As an Amazon associate, I earn from qualifying purchases. Read my full disclosure.

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Closeup shot of Vegan pepper jack cheese cut up into little chunks with toothpicks in it.

Block-style Vegan Pepper Jack Cheese that will simply blow you away and have you coming back for more!  It slices, shreds, and melts!  

SO good, this dairy free cheese is better than the real thing!  And it only takes a few minutes to make. 

Side shot of vegan pepper jack cheese block shredded with pepper beside

Historically, there is very little more satisfying to me than a little chunk of cheese.  I think I must be part mouse.

I am presently COMPLETELY head-over-heels with this Vegan Pepper Jack cheese.  It is so creamy, so rich, so flavorful. This dairy-free cheese rivals the real thing.

 

 

You must try it!  It only takes just a few ingredients, and a few minutes of your time!  

Fabulous!

Cubes of Vegan Pepper Jack cheese on a coaster with toothpicks

Related recipe: Buffalo Tofu Nuggets

Important Ingredient List:

You may already be acquainted with these ingredients, but if not, please take just a moment to read through these:

  1. REFINED coconut oil.  Please don't miss the word refined.  I missed that when I first tried to make something like this, and I used Virgin coconut Oil.  BIG mistake.  Refined coconut oil doesn't taste like coconut but it still turns solid at cooler temps and just has that wonderful richness.
  2. Next important ingredient is Tapioca Flour. There may be equitable subs but again this is unbelievably perfect so you just gotta try it.  Local health food sections of your grocery store may carry this.  I usually buy it online.
  3. Now for the most unusual vital ingredient.  Kappa Carrageenan.  This ingredient is what makes the cheese able to go from liquid to solid and back to melted state.  It's a wonder ingredient and not widely sold: here is the Kappa Carrageenan I use.

Overhead shot of diced vegan pepper jack cheese with toothpicks

Related recipe: Vegan Mozzarella Cheese

The Steps to Make Vegan Pepper Jack Cheese:

Seed and dice your jalapeños, add just a teaspoon of REFINED coconut oil to the pan, and sauté until soft.  (Photos 1, 2)

Assemble the rest of your ingredients (Photo 3).

Rinse cashews under HOT running water for several minutes (Photo 4). Save aside sautéed Jalapeño, crushed red pepper.

Add all other ingredients to blender, adding boiling water last (Photos 5, 6).

Blend immediately until smooth, stopping once to scrape the sides of blender. (Photo 7).

Add Sautéed Jalapeño and crushed red pepper and blend or pulse quickly.  Pour immediately into mold.  (Photos 8, 9)

Process Shots of steps to make vegan pepper jack cheese

Note:  As soon as the cheese begins to cool, it will start to harden.  This is the reason for working quickly.

Tip:  Rinsing cashews under HOT running water helps soften them for blending and also largely removes the cashew flavor.

Well, folks, I think that about explains Vegan Pepper Jack Cheese for now.  I'm super thrilled for you to try this cheese and share it with your friends - vegan and non-vegan alike.  I think you'll find/create a LOT of new vegan cheese lovers!!

If you like this post you might also be interested in:

  • Vegan mozzarella cheese - my most popular vegan cheese recipe!
  • Vegan feta cheese
  • Vegan nacho cheese
  • Vegan smoked Gouda cheese
  • Vegan herbed cheese
  • Vegan cream cheese
  • Vegan charcuterie board - this Pepper Jack cheese would be amazing as part of a vegan cheese board!

If you’ve tried this Vegan Pepper Jack Cheese recipe or any other recipe on my blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!

DID YOU MAKE THIS RECIPE??  PLEASE CLICK ON THE STARS TO GIVE IT A RATING BELOW!!

Side shot of vegan pepper jack cheese block shredded with pepper beside

Vegan Pepper Jack Cheese

A spicy and shreddable Vegan Pepper Jack Cheese that tastes so great you won't even miss the real thing!!
4.68 from 89 votes
Print recipe Leave a comment
Course: Appetizer, Lunch, Snack
Cuisine: American
Diet: Vegan
Prep Time: 10 minutes
Resting Time: 1 hour
Total Time: 10 minutes
Servings: 10 people
Calories: 97kcal
Author: Kate

Ingredients

  • 2 Jalapeños , diced/sautéed
  • ½ cup Raw cashews, Rinsed under hot running water for several minutes or soaked in hot water and drained
  • ¼ cup REFINED coconut oil
  • ¼ cup Tapioca flour
  • 1.5 tbsp Nutritional yeast flakes
  • 1.5 tbsp Kappa carrageenan
  • 1 tsp Seasoned salt
  • 1 tsp Himalayan salt , If using table salt instead, use slightly less
  • 1 tbsp Lemon juice
  • 1 tsp Apple cider vinegar
  • 1.5 cup Boiling water
  • 1 tsp Crushed red pepper flakes

Special equipment

  • Blender

Instructions

  • Wash, seed, and dice Jalapeño peppers.  Sauté in a small frying pan with just a bit of Refined Coconut Oil until soft.  Avoid browning.  Set aside to add to the cheese later.
  • Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)
  • Rinse Cashews under HOT water for several minutes.
  • Put your water in a small pot on the stove to boil.
  • Add all ingredients (except the water! & Jalapeños and Crushed Red Pepper) to the blender. Add the cashews first and then everything else on top of the cashews.
  • Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender. Put the blender lid on! And blend immediately until completely smooth.
  • Stop blending once if need be to quickly scrape sides of blender and resume blending right after.
  • Stop blending one more time and quickly add Sautéed Jalapeño and Crushed Red Pepper Flakes.  Now blend/pulse JUST enough to incorporate these ingredients.  
  • Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.
    Place in refrigerator to chill. No need to cover yet.
    After 1 hour or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yay! You are officially a cheese-maker!

Recipe video

Nutrition

Serving: 3Tbsp. | Calories: 97kcal | Carbohydrates: 5g | Protein: 1g | Fat: 8g | Saturated Fat: 5g | Sodium: 420mg | Potassium: 65mg | Vitamin C: 0.6mg | Calcium: 2mg | Iron: 0.5mg

 

 

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Reader Interactions

Comments

  1. Sharon Fernandez

    September 21, 2021 at 10:43 pm

    Recipe calls for 1.5 teas Kappa. I have agar powder. How much should I use? ..this is my first attempt at cheese making and this IS my favorite flavor cheese. ..don't want to ruin my 1st attempt!!

    Reply
  2. Toni

    May 28, 2021 at 9:17 am

    5 stars
    This cheese is easy and delishious! Grilled cheese! Yes please! Tacos! Yes please! Shredded salad topping! Yes please!

    Reply
    • Kate

      June 05, 2021 at 12:08 am

      Hi Toni, I agreeeeee! I'm so happy you liked it!

      Reply
  3. Tamara

    May 12, 2021 at 2:23 pm

    5 stars
    This cheese is amazing! Thank you so much for the recipe. It was a little hard to clean the bottom of my blender but totally worth it:-)

    Reply
    • Tamara

      May 12, 2021 at 2:27 pm

      Forgot to ask in my earlier post. How long will this keep and can you freeze it?

      Thanks!

      Reply
      • Kate

        May 13, 2021 at 5:45 pm

        Hi Tamara! This will keep around 3-4 days in the fridge. You can probably freeze it, but the texture might change a little. I never froze this cheese but I've frozen similar cheeses. Give it a try!

        Reply
    • Kate

      May 13, 2021 at 5:45 pm

      So so glad you liked it!!

      Reply
  4. Kimberlee

    November 10, 2020 at 8:26 pm

    4 stars
    Probably user error here but I made this and it wasn't the right consistency. I am not sure if it was because the water may have boiled out a bit. I measured the cup and a half and then brought it to a boil so I wonder if that's why my cheese was more of a spread and a little grainy. Thoughts? The flavor was insanely delish though! I can't wait to try again!

    Reply
    • Kate

      November 12, 2020 at 9:17 pm

      I'm glad you loved the flavor!! Yea the texture can be softer if the ingredients are not measured exactly the same - it even comes out a little softer or harder for me at times because ½ cup cashews can have a few extra cashews some times and that would make it a bit more solid, or a tiny bit more kappa could make it a little more liquid, or it could be the water amount, like you said. Try again!!

      Reply
  5. Mira

    September 24, 2020 at 1:04 pm

    5 stars
    Hello, thnx so much for this amazing recipe it's the only cheese we eat at home , easy recipe to make great taste and melts perfectly ???

    Reply
    • Kate

      September 24, 2020 at 3:28 pm

      I'm so glad to hear that!! Thanks for letting me know 🙂

      Reply
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