Smoky Jalapeño Cheese

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Smoky Jalapeño Cheese

Jill Dalton
Cheese is one of the things most people tell me they have the greatest trouble giving up when they change to a plant based diet. Finding a vegan cheese that can get you through this change is a bit of a challenge. Most vegan cheeses I have tried at the grocery store are just not very good or have a terrible after taste AND they contain a lot of oil. My family really likes this recipe and I hope you will too..
This cheese recipe is great for cheese and crackers or shredding to put on the inside of a quesadilla.
5 from 1 vote
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Appetizer
Cuisine American
Servings 10 people
Calories 47 kcal



  • Add all ingredients except the water and agar agar to your blender.
  • Boil water in a small saucepan and add agar agar powder.
  • Stir until thick like gravy.
  • Pour into blender and blend until everything is smooth.
  • Pour into a bread pan and place into refrigerator for at least 30 minutes.


Calories: 47kcalCarbohydrates: 4gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 4mgPotassium: 110mgFiber: 1gSugar: 1gVitamin A: 385IUVitamin C: 12mgCalcium: 7mgIron: 1mg

18 thoughts on “Smoky Jalapeño Cheese”

  1. Hi Jill, I found your website today and enjoying your recipes. I am not vegan but for health reasons I was told not to take dairy or any sweetener at the moment. I am saving some of the recipes for when I can and also I will try out other recipes that I can. Thank you so much for making the videos and recipes. I appreciate it. Rose

  2. You’re my new favorite person! I’ve been vegetarian then vegan since 1995. But, for the past few years with so many processed fake meats on the market, not in a healthy way. Am now a Joel Fuhrman fan. Your recipes are simple, delicious, healthy, and making my life so much better. Thank you!!!!!!

  3. Hi, I made the jalapeno cheese today and it came out pretty “jello-y” if you know what I mean. Instead of a cheese texture, it is more “wet” and “bouncy” instead of firm and crumbly like dairy cheese is. Hope that makes sense. Anyway, did I do something wrong, or is there a way to make it more like real cheese? This was my first attempt and we don’t hate the flavor, just trying to improve the texture. Any tips?

    1. You could try only using 1 cup of water instead of 1 1/2. The texture won’t be like dairy cheese because the chemistry is totally different.

  4. Just introduing WFBP cooking to my dad who asked what to have instead if cheese for snacks. Stumbled across this recipe and we are keen to try it out!

  5. This cheese is super easy to make and super delicious! I’ve used it for grilled cheese, crackers and cheese, or just eating it by itself. It is a great tasting alternative to dairy cheese. Thanks Jill for another great recipe!

  6. Can you suggest a replacement for the 1/3 cup nutritional yeast, i have a food sensitivity toward it .. or can it be left out
    Thank you.

  7. This is an honest opinion about this vegan cheese which I just finished making a little while ago. I am not a novice when it comes to vegan “cheese” making since I have been making it for several years now, your recipe calls for 4 TBS of lemon which is way to much and made the “cheese” very sour tasting with a strong lemon taste, I usually use only 2 TBS and I was somewhat skeptical of the amount it called for in your recipe but I wanted to fallow it exactly. The next thing that I realized was that this “cheese” did not contain any salt at all which lives it very flat tasting, it needs salt. My “cheese” recipe calls for 3 TBS of Agar powder, 1 1/4 tsp of salt, 2 TSP of lemon juice and 2 1/2 cups of water total besides other ingredients and it turn out great. I can use a cheese slicer and slice very thin slices of this “cheese” to put on crackers or whatever I want to put it on.

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