Smoky Jalapeño Cheese

by 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.

I have another plain flavored cheese recipe also if you are not into the spicy stuff.

Vegan Cheese

Smoky Jalapeño Cheese

Print Recipe
Serves: 10 Prep Time: Cooking Time:
Nutrition facts: 370 calories 25 grams fat
Rating: 2.8/5
( 13 voted )


1 1/2 cups water
5 tsp powdered agar agar powder
1/2 cup raw, unsalted cashews
1/3 cup nutritional yeast
1/3 cup chopped red pepper
4 Tbsp lemon juice
2 tsp onion powder
2 tsp smoked paprika
2 Tbsp Pickled Jalapeño



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


Did You Make This Recipe?
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Rose August 30, 2017 - 11:42 pm

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

Jill Dalton August 31, 2017 - 1:11 am

You’re welcome 😊. I hope you enjoy the recipes that you can try.

Merritt September 6, 2017 - 3:44 pm

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!!!!!!

Jill Dalton September 6, 2017 - 4:05 pm

I’m so glad! Joel Fuhrman’s info really is the best!

Rick mathieu October 16, 2017 - 11:30 pm

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?

Jill Dalton October 16, 2017 - 11:56 pm

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.

Stephanie October 23, 2017 - 11:04 am

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!

Elizabeth March 30, 2019 - 2:38 pm

Are those homeade crackers? If not, where did you purchase them from. They look so good!

Jill Dalton March 31, 2019 - 6:48 pm

They are multigrain crackers from Trader Joes. =)

Tammy Monette May 17, 2019 - 3:56 pm

Hi Jill how long will it last fridge and thankyou

Jill Dalton May 18, 2019 - 6:54 am

about a week =)

Tammy Monette May 19, 2019 - 10:13 am

Oh i must say your daughter is a future supersgood job Talia

Jill Dalton May 19, 2019 - 9:30 pm

It lasts about a week =)

Tammy Monette May 19, 2019 - 10:14 am


Lori August 12, 2020 - 2:08 pm

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!


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