Almond Milk Pepper Jack Cheese (Vegan, Dairy-Free)

This vegan Pepper Jack cheese made with almond milk shreds and melts beautifully. It’s quick and easy to prepare and is free of dairy, eggs, soy, and gluten. With a few simple pantry ingredients — almond milk, starches, chickpea flour, nutritional yeast and agar — you get a spicy, melty cheese perfect for pizzas, sandwiches and more. You can also make it corn-free by substituting arrowroot for cornstarch.

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I’ve recently migrated this site to a new platform and theme, so you may notice some layout changes as I continue to fine-tune everything. Thank you for your patience; I appreciate any feedback. Meanwhile, here’s a short and reliable recipe for a creamy, spicy vegan Pepper Jack that works well shredded over hot dishes or melted in a sandwich.

Why this recipe works

This recipe combines tapioca (or arrowroot) and cornstarch for stretch and chew, chickpea flour for body and savory depth, nutritional yeast for cheesy flavor, and agar powder to set the cheese so it slices or shreds once chilled. The result is a firm, shreddable cheese in the fridge that melts nicely when heated. If you prefer a whiter melt, try cashew or coconut milk instead of almond milk.

Allergen Information

Free of dairy, eggs, soy and gluten. Can be made corn-free by using arrowroot starch instead of cornstarch.

Ingredients

1 1/2 cups almond milk, divided
1.5 Tbsp tapioca starch (or arrowroot)
1.5 Tbsp cornstarch (or arrowroot)
1.5 Tbsp chickpea flour
2 Tbsp (or more) nutritional yeast
2 Tbsp extra virgin olive oil
2 tsp (or more) lemon juice
1 tsp apple cider vinegar
1/2 to 3/4 tsp salt, to taste
1/2 tsp garlic powder (or 1 tsp garlic paste)
1/2 tsp onion powder
2.5 tsp agar powder
1/2 tsp (or more) red pepper flakes, adjust to preference

Method

Grease a glass container with extra virgin olive oil and set it aside to receive the hot cheese mixture.
In a mixing bowl, whisk together 1/2 cup of the almond milk with the tapioca starch, cornstarch, chickpea flour, nutritional yeast, extra virgin olive oil, apple cider vinegar, lemon juice, garlic powder, onion powder and salt until smooth and lump-free.
In a saucepan, combine the remaining 1 cup almond milk with the agar powder. Heat over medium and bring to a rolling boil; continue to boil for about 4 minutes so the agar dissolves completely.
Reduce heat to low. Slowly whisk in the almond milk and starch mixture from step 2, stirring constantly to blend without lumps.
Increase the heat to medium and cook, stirring continuously, for another 4–5 minutes until the mixture thickens and becomes glossy and cohesive.
Stir in the red pepper flakes and fold them through. Carefully taste (the mixture will be hot) and adjust salt, lemon juice or spice. The mixture should be slightly saltier and spicier than you want the finished cheese to be, as flavors mellow when chilled.
Remove from heat and pour the mixture into the prepared greased container. Allow to cool slightly, then refrigerate for at least one hour to set.
Once set, use a large grater to shred, or slice as desired. The cheese shreds well and melts when heated.

Notes and Variations

If using agar flakes instead of agar powder, increase the amount to 2.5–3 tablespoons of flakes and simmer with the almond milk for 12–15 minutes, stirring to dissolve completely before proceeding.
For a creamier, whiter cheese, substitute cashew milk or coconut milk for the almond milk.
To keep this corn-free: replace cornstarch with arrowroot starch.
Adjust the red pepper flakes to control heat. Smoked or sweet paprika can be added for smoky notes.

Nutrition (approximate, per serving)

Calories: 250 kcal
Carbohydrates: 19 g
Protein: 6 g
Fat: 17 g
Saturated Fat: 1 g
Sodium: 838 mg
Fiber: 3 g
Sugar: 1 g
Calcium: 225 mg

Nutrition information is automatically calculated and should be used only as an approximation.

Shred this Pepper Jack over pizza, melt it into grilled sandwiches, or use it wherever you want a spicy, melty vegan cheese. It stores well in the refrigerator for several days; reheat gently for the best melting texture.