Vegan Smoked Jalapeño Cheddar Cheese

This wheel of vegan cheddar cheese is the ultimate snack. Cheesy, creamy and spicy, this easy vegan cheese recipe is made with cashews, sun-dried tomatoes and onion powder for a savory flavor that’s suitable for any occasion! Feel free to leave out the jalapeños to make this recipe kid-friendly!

Craving smoked, jalapeño, and plant-based cheddar cheese? Want to learn how to make your own vegan cheese at home? This Simple Vegan Cheese Recipe is a Perfect Simple Snack, Gourmet Appetizer, and Necessary Addition to Any vegetable charcuterie board.

Gluten-free and high in protein, this vegan cheddar cheese is the perfect snack when you’re craving something tasty with nutritional value. If you’ve never made cheese from nuts, don’t worry, it’s not too difficult! It can be easily prepared in a food processor in just a few simple steps!

I love serving this jalapeño cheddar recipe to crowds, vacationdinners, brunches, picnics and so much more because it’s so easy to make and tastes so good on its own.

The options are endless when it comes to vegan cheese because there are many styles and flavors. But this cheese recipe is one of my favorites!


For this simple vegan cheddar recipe, you only need a handful of items! You may already have these items in your kitchen, but if not, you can easily find them at your local grocery stores.

Here’s everything you need.

ingredients for vegan cheddar cheeseingredients for vegan cheddar cheese

Notes on ingredients

  • Cashew nuts – Make sure to use raw cashews that have been soaked. If you’re new to cashews, learn how to soak cashews perfectly every time.
  • Nutritional yeast – Nutritional yeast is important to vegan cheese recipes because it gives them “cheesy” and savory flavors. If you can’t find it at your local grocery store, grab some online. (<
  • Tahini – Tahini is sesame seeds ground into a smooth paste. You should be able to find it alongside other nut and seed butters in your grocery store.
  • Jalapeno – Feel free to omit for a classic cheddar style wheel.

For this recipe, you will need a high-quality food processor, measuring cups and spoons, an airtight container, and a sharp knife for slicing and serving. (<


Step by step instructions

Step One – Mix the Ingredients

vegan cheddar cheese in a food processorvegan cheddar cheese in a food processor

Drain and rinse the cashews.

Pro tip: Cashews should soak for at least 4 hours in distilled water before blending. This softens the cashews, allowing them to blend into a smooth, creamy paste.

Place the cashews in a food processor with the sun-dried tomatoes, nutritional yeast, tahini, vinegar, mustard and spices. Blend until smooth. With the motor running, slowly add the coconut oil until fully incorporated. Taste and adjust the seasonings.

ingredients for cheddar cheese in a bowlingredients for cheddar cheese in a bowl

Transfer the mixture to a large bowl. Stir in jalapeño slices until well combined. Transfer the cheese to an airtight container and store in the refrigerator for at least four hours, until the cheese is shapeable by hand.

Step Two – Shape the Cheese

shape the cheese into a wheelshape the cheese into a wheel

Once moldable, transfer the cheese to a work surface lined with parchment paper. Using your hands, shape the cheese into a ball or wheel, garnish with jalapeño slices and serve immediately with fruit, vegetables and crackers.

side view of vegan jalapeño cheeseside view of vegan jalapeño cheese

Serve and store

Portion – Store this wheel of cheese in the refrigerator until ready to serve. It will become soft if left too long. This vegan cheddar cheese recipe is delicious as a party appetizer or a simple weeknight dinner.

Storage – Store in the refrigerator in an airtight container for up to five days.


Tips and tricks

  • If you are short of time, you can speed things up by pouring boiling water over the nuts and letting them soak for just an hour.
  • A quality food processor is important. You want the cheese to be as creamy as possible and not all food processors can do that.
  • Make sure to leave the cheese blend for 5 to 10 minutes in a food processor until very smooth.
  • Want variations? For more flavor, add your favorite herbs to this cheese. For a less spicy version, omit the jalapeños.

Frequently asked questions

What is vegan cheese made from?

Vegan cheese can be made from all kinds of things, like nuts, cauliflower, nutritional yeast, potatoes and more. For more information, see our Ultimate Guide to Vegan Cheese.

Does vegan cheese really taste like cheese?

Vegan cheese has a slightly different flavor than dairy cheese, but it’s still delicious and perfect for all types of foods. This particular recipe is omnivore approved!

What gives vegan cheese its flavor?

Seasoning and spices allow vegan cheeses to shine with flavor. Nutritional yeast and tahini bring out the nutty, fermented flavors of traditional cheese.


More Dips and Spreads

Be sure to check out all my delicious dips and spreads for more weekday inspiration!

vegan cheddar cheese on a cutting boardvegan cheddar cheese on a cutting board

Vegan Cheddar Cheese with Jalapeño

This wheel of vegan cheddar cheese is the ultimate snack. Cheesy, creamy and spicy, this easy vegan cheese recipe is made with cashews, sun-dried tomatoes and onion powder for a savory flavor that’s suitable for any occasion!

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Preparation time: 20 minutes

Break: 4 hours

Total time: 4 hours 20 minutes

Servings: 12 people

Calories: 183kilocalories

Cost: $10

Instructions

  • Drain and rinse the cashews. Place them in a food processor with tomatoes, nutritional yeast, tahini, vinegar, mustard and spices and blend until smooth. With the motor running, slowly add the coconut oil until fully incorporated.
  • Transfer to a large bowl. By hand, stir in the sliced ​​jalepenos until well combined. Transfer to an airtight container and refrigerate for at least 4 hours, until the cheese is firm enough to mold.

  • Once moldable, shape the cheese into a ball or wheel, garnish with sliced ​​jalapenos and serve with fruit and crackers.

Remarks

Serve and store – Store this wheel of cheese in the refrigerator until ready to serve. It will become soft if left too long. Store in the refrigerator in an airtight container for up to five days.
Recipe Tips

  1. If you’re short on time, you can speed up the process by pouring boiling water over the nuts and letting them soak for just an hour.
  2. A quality food processor is important. You want the cheese to be as creamy as possible and not all food processors can do that.
  3. Be sure to let the cheese blend for 5-10 minutes in the food processor so it is very smooth.

Variants – For a less spicy version, omit the jalapeños.

Nutrition

Calories: 183kilocalories | Carbohydrates: 6g | Protein: 3g | Fat: 16g | Saturated fat: 9g | Sodium: 204mg | Potassium: 173mg | Fiber: 1g | Sugar: 1g | Vitamin A: 65UI | Vitamin C: 2mg | Calcium: 9mg | Iron: 1.4mg

@mydarlingvegan on Instagram

If you try this recipe, take a photo and share it on Instagram. Make sure to tag @mydarlingvegan so I can see your creations!

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