Spicy Vegan Cheddar Cheese

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!

Disclosure: This post may contain affiliate links.

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

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

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!

5 from 2 votes

Print Pin Rate

Prep Time: 20 minutes minutes

Resting Time: 4 hours hours

Total Time: 4 hours hours 20 minutes minutes

Servings: 12 people

Calories: 183kcal

Author: Sarah McMinn

Cost: $10

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

US Customary – Metric

Instructions

• Drain and rinse the cashews. Place them in a food processor along with tomatoes, nutritional yeast, tahini, vinegar, mustard, & spices and blend until smooth. With the motor running, slowly add coconut oil until completely incorporated.
• 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

Serving and Storing – Keep this cheese wheel in the refrigerator until ready to serve. It will get soft if it sits out 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 things up by pouring boiling water of the nuts and letting them soak for just one hour.
2. A quality food processor is important. You want to get the cheese as creamy as possible and not all food processors can do that.
3. Make sure to let the cheese blend for 5-10 minutes in the food processor so that it’s very smooth.

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

Nutrition

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