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vegan pepperjack cheese
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5 from 1 vote

Vegan Pepper Jack Cheese

This vegan nut cheese recipe is cultured with probiotic capsules for an extra gut health boost and a cheesy tang. This delicious fermented vegan cheese is also filled with spicy jalapeños & red chili flakes for a most delightful pepper jack flavor! It is a most creamy and decadent walnut cheese that is easy to make & filled with healthy ingredients for a perfect dairy-free cheese that complements a variety of dishes.
Prep Time10 mins
Fermentation Time2 d
Total Time2 d 10 mins
Course: Appetizers, Condiments, Gut Healing, Side Dish
Cuisine: Gut Healing, Vegan
Diet: Gluten Free, Vegan, Vegetarian
Servings: 6
Calories: 262kcal
Author: Kristen Wood


  • Raw Walnuts
  • Nutritional Yeast
  • Apple Cider Vinegar
  • Sea Salt or Pink Salt
  • Probiotics
  • Cheesecloth


  • 2 cups raw walnuts soaked for at least 4 hours
  • 1/2 cup water
  • 1/4 cup nutritional yeast
  • 1 whole jalapeño pepper top/stem removed (+ more for optional garnishing)
  • 1 tablespoon + 1 teaspoon apple cider vinegar
  • 3/4 teaspoon sea salt or pink salt
  • 1/4 teaspoon red chili flakes + more for optional garnishing
  • 2 probiotic capsules or approx. 1 teaspoon probiotic powder just pure probiotics, no other added ingredients
  • cheesecloth or very thin fabric


  • Soak walnuts in a bowl of water for at least 4 hours or overnight.
  • Drain and rinse walnuts.
  • Place into a food processor or blender with remaning ingredients, except for the probiotics.
  • Blend until uniformly smooth.
  • Remove blade, and empty the probiotic capsules or powder into the mixture. Stir with a woodern or plastic spoon (no metal).
  • In a shallow glass or plastic dish, place a large square of cheesecloth or thin fabric. Pour the cheese mixture into the center of the cloth.
  • Gather all ends together and twist until it forms a round/circle. Keep the covered cheese round on the dish. Cover with a dishcloth and set in on the counter away from direct sunlight.
  • Let ferment for 48 hours.
  • When 48 hours are up, place into the refrigerator for at least 4 hours (up to 8) to chill and firm up a bit.
  • Remove from the fridge and gently peel away the cheesecloth or fabric. Optionally, you can reshape the cheese with your hands by ‘hugging’ the cheese with your hands.
  • Place on a serving platter and optionally sprinkle with red chili flakes and finely minced jalapeño before serving or place in the fridge in an airtight container for up to one week before serving.
  • Enjoy!



Please see ‘Tips’ above in the blog post for suitable substitutions, storage advice and more!
You might also like: Quick Easy Vegan Seed Cheese


Serving: 1wedge | Calories: 262kcal | Carbohydrates: 6g | Protein: 7g | Fat: 26g | Saturated Fat: 2g | Sodium: 294mg | Potassium: 209mg | Fiber: 3g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg