Vegan Pepper Jack


Vegan Pepper Jack

Vegan Pepper Jack

Based on a recipe by Miyoko Schinner, this pepper jack cheese recipe is easily adaptable to your favorite flavors.


  • 1 cup raw, unsalted cashews
  • 1 cup rejuvelac, sauerkraut juice, or whey
  • 1 teaspoon sea salt
  • 2-3 roasted jalapenos, seeded, peeled, and chopped
  • 2 tablespoons dried chives
  • 1/8 teaspoon ground turmeric
  • 1 tablespoon nutritional yeast
  • 1/2 cup plus 2 tablespoons room-temperature water
  • 1 tablespoon agar agar powder
  • 2 tablespoons tapioca starch


  1. Combine the cashews, rejuvelac/sauerkraut juice/whey, salt, turmeric, and nutritional yeast in a blender. Process until completely smooth.
  2. Pour into a jar. Cover with a lid and set on the counter for 1-2 days, until the mixture has thickened, developed bubbles, and has a tangy smell.
  3. Place 1/2 cup water in a small pan. Whisk in the agar. Cover, and simmer over low heat for 3 or 4 minutes. Don't peek. Then check to see if the agar agar has dissolved completely. If not, let it simmer a couple minutes more.
  4. Stir the cheese mixture into the dissolved agar agar. Mix well.
  5. Make a slurry with 2 tablespoons of water and the tapioca starch. Stir into the cheese.
  6. Stir vigorously until the mixture is thick, shiny, and stretchy. Stir in the peppers and chives.
  7. Pour into a mold and let cool on the counter until cool. Place in the refrigerator until completely cook and set.
  8. Unmold and place on a rack on the counter for a day or 2 to create a "rind," flipping often.
  9. Store refrigerated, wrapped in plastic or cheese paper. It should keep for up to 2 weeks.


Nutritional yeast is not the same as bread yeast or brewer's yeast. Only use nutritional yeast in this recipe.

How long it takes to culture, cool, and create a rind depends on many things, including ambient temperature. Times given are a guideline.

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