This vegan cheddar cheese wheel 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 is fitting for any occasion! Feel free to leave the jalapeños out to make this recipe kid-friendly!
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Craving some smoky, jalapeño, 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, a gourmet appetizer, and a necessary addition to any plant-based charcuterie board.
Gluten-free and filled with protein, this vegan cheddar cheese is the perfect snack for when you’re craving something savory with nutritional value. If you’ve never made cheese from nuts before, don’t worry–it’s not too difficult! It is easily made in the food processor with just a few simple steps!
I like to serve this jalapeño cheddar recipe for crowds, holidays, dinners, brunches, picnics, and much more because it’s so easy to throw together and tastes so good just by itself.
The options are endless when it comes to vegan cheese as there are many styles and flavors. But this cheese recipe is one of my favorites!
Recommended Ingredients and Equipment
For this simple vegan cheddar recipe, you just 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 is everything you need.
Ingredient Notes
- Cashews – Make sure you are using raw cashews that have been soaked. If you are new to working with cashews, learn how to soak cashews perfectly everytime.
- Nutritional Yeast – Nutritional yeast is important for vegan cheese recipes because it gives them “cheesy” and savory flavors. If you can’t find it at your local grocery store, pick some up online. (<<affiliate link)
- Tahini – Tahini is sesame seeds that have been ground up into a smooth paste. You should be able to find it next to other nut and seed butters at your grocery store.
- Jalapeños – Feel free to omit for a classic cheddar cheese style wheel.
Recommended Equipment
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. (<<affiliate links)
Step-by-Step Instructions
Step One – Blend the Ingredients
Drain and rinse the cashews.
Pro Tip: The cashews should soak for at least 4 hours in distilled water prior to blending them up. This softens the cashews, allowing them to blend into a smooth, creamy paste.
Place the cashews in a food processor along with the sun-dried tomatoes, nutritional yeast, tahini, vinegar, mustard, & spices. Blend until smooth. With the motor running, slowly add coconut oil until completely incorporated. Taste and adjust seasonings.
Transfer the mixture to a large bowl. Stir in the jalapeño slices until well combined. Transfer the cheese to an airtight container and store it in the refrigerator for at least four hours, until the cheese is moldable by hand.
Step Two – Shape the Cheese
Once moldable, transfer the cheese onto a parchment-lined countertop. With your hands, shape the cheese into a ball or wheel, top with jalapeño slices, and serve immediately with fruit, veggies, and crackers.
Serving and Storing
Serving – Keep this cheese wheel in the refrigerator until ready to serve. It will get soft if it sits out too long. This vegan cheddar cheese recipe is delicious as an appetizer for the holidays or simple weeknight dinners.
Storing – Store in the refrigerator in an airtight container for up to five days.
Tips and Tricks
- If you’re short on time, you can speed things up by pouring boiling water of the nuts and letting them soak for just one hour.
- A quality food processor is important. You want to get the cheese as creamy as possible and not all food processors can do that.
- Make sure to let the cheese blend for 5-10 minutes in the food processor so that it’s very smooth.
- Want variations? For more flavor, add your favorite herbs to this cheese. For a less spicy version, omit the jalapeños.
Frequently Asked Quesitons
Vegan cheese can be made out of all sorts of things such as nuts, cauliflower, nutritional yeast, potatoes, and much more. For more information, check out our Ulitmate Guide on Vegan Cheese.
Vegan cheese has a slightly different flavor than dairy cheese but is still yummy and perfect for all types of foods. This particular recipe is omnivore approved!
Seasoning and spices allow vegan cheeses to shine through with flavor. Nutritional yeast and tahini bring out the nutty, fermented flavors of traditional cheese.
More Dips and Spreads
- Vegan Spinach Dip
- Cauliflower Queso
- Roasted Garlic Hummus
- Cauliflower Hummus
- Holiday Cheese Ball
Be sure to check out all of my yummy dips and spreads for more weeknight inspiration!
Vegan Cheddar Cheese with Jalapeño
Ingredients
- 1 ½ cups raw cashews, soaked 4-6 hours
- 3 tablespoons sun-dried tomatoes, soaked 30-60 min
- ¼ cup + 2 tbsp nutritional yeast
- 1 tablespoon tahini paste
- 1 tsp white wine vinegar
- 1 tsp spicy mustard
- 1 tsp onion powder
- 1 tsp salt
- ½ teaspoon turmeric
- ½ teaspoon smoked paprika
- ½ cup coconut oil, melted
- 1 jalapeno, minced
Instructions
- Transfer to a large bowl. By hand stir in the minced 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, top with sliced jalapenos, and serve with fruit and crackers.
Notes
- If you’re short on time, you can speed things up by pouring boiling water of the nuts and letting them soak for just one hour.
- A quality food processor is important. You want to get the cheese as creamy as possible and not all food processors can do that.
- Make sure to let the cheese blend for 5-10 minutes in the food processor so that it’s very smooth.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
Darlene says
Is there another oil I could sub for coconut? I avoid it because of the ethical issues (monkeys being used to harvest them).
Sarah says
Coconut oil is the only one that works to create the needed texture.
Christina Titolo says
Monkeys??
Laurel says
I know the recipe says to blend in a food processor…..I assume I can use my Vitamix blender for this?
Sarah says
Yes, it would be fine.
Eillea says
I decided to be a vegan about 2 and half months ago. But in my city, it is quite hard to find out the restaurant where the food is focusing on for vegan. I must browse and find out many recipes so that I could cook the menu for my food. I stumbled over your post. You made my day! Another recipe to practice and to eat. Thanks for sharing, Sarah.
Sarah says
Congrats on making the decision to go vegan Eillea. I’m sorry it’s not easier in your city. Please reach out to me if you every have any questions about how to make certain foods vegan or make the transition easier! I’ve had lots of practice 🙂
Valerie says
Did you use refined coconut oil or virgin coconut oil? Because, of what I can remember, non refined oil has a strong taste of coconut and I don’t want to miss the recipe!
Sarah says
refined is the best to use, because you’re right about the taste of coconut is strong in non-refined.
Kelly says
This looks so good! I want to make this for an upcoming birthday party but I do no have tahini paste…I have regular tahini with the natural oil. What can I do for a substitution?? TIA!!
Sarah says
Thanks. The regular tahini is what I meant…not sure why I called it paste.
Shannon says
I made this today and it is fabulous! I did make a couple of small changes due to needing to restock my space rack: a bit of chopped shallot for the onion powder (I was out) and liquid smoke + regular paprika (again, out). It tastes sooo good. It did take about 10 minutes of blending to achieve a smooth & silky texture but once it got there, it was great. I tend to be picky about nutritional yeast in cheeze but this was exactly the right amount for me. Thank you for a great recipe!
Laura Kiowski says
I’ve made this twice. We love the smoky flavor or this cheese. The second time I didn’t realize till the last minute at 9pm that I was completely out of coconut oil. I started smelling all the oils in my pantry and decided on sesame oil. It changed the texture to more of a cheese spread but didn’t affect the flavor at all. Now I have two great variations of your recipe. Thank you!
Sarah says
Cool. Thanks for sharing!
Jordan says
Just made this last night, it is so tasty! Its my first crack at making my own cheese and it was so easy and fast, can’t believe I have been buying my vegan cheese at the store all this time. It was a real hit with my non-vegan roommates too. I did have one problem when making it and was wondering if anyone has tips on how to correct this. The oil kept separating from the mixture now matter how well I blended it. I ended up with kind of a gooey layer of oil on the bottom. It was still yummy, but hoping to improve on my second go at it.
Sarah says
What kind of blender were you using? My best guess is that it wasn’t fully blending perhaps because of the power of your blender which might be hard to fix. I would suggest reducing the oil when you try it again. Let me know how it goes!
shaheen says
I love the simplicity of this recipe and I love jalapenos, I will so be making your recipe, it really is one to WOW about. Thank you.
Maggie says
I did a bit of improvising (white beans instead of tahini), but this is, hands down, the most cheese-like non-cheese I’ve ever had. I can’t stop snacking on it! Thank you for such a delicious recipe
Sarah says
I’m so glad you liked it! I’m going to try that white bean thing…I like the sound of it.
Johanna @ Green Gourmet Giraffe says
Actually I think that maybe we are creating a world where vegans will start saying they can never give up cheese because there are so many vegan cheeses about – your cheese ball looks amazing
KELLY says
This is my favorite vegan cheese recipe out there, and I have made TONS! My non-vegan friends and family can’t get enough of it so I make it for all of the get togethers! It is perfectly smooth, smokey, and cheddery. I double the jalepenos and have reduced the oil to almost nothing and it is still perfect. I serve with Triscuits and apples and fig spread. Thank you so much for such a great recipe!
Katie @ Produce on Parade says
This is gorgeous!! I love how you say it became “irrelevant”. That is so beautifully put! I often have a hard time explaining that to people. “But don’t you totally miss salmon?!!?” <—100% Alaskan girl here, haha. Now I have a great explanation! Thanks!!
Caeli @ Little Vegan Bear says
Delicious!
Stefany, The Beach Veg*n says
This looks delicious… and easy! I have been intimidated to make my own cheeses, but this just might be the one to start with!
Abby @ The Frosted Vegan says
I agree, I just can’t do processed cheeses, but this, whoa, looks amazing!!
Caitlin says
this looks phenomenal and better than any REAL cheese i’ve ever eaten. i can almost taste it.