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How to Make Vegan Pepper Jack Cashew Cheese

This is an incredibly simple recipe, but when making this, work quickly and without interruptions if possible. The cheese sets fast and needs your complete attention!

How to Make Vegan Pepper Jack Cashew Cheese


  • 1/2 package Pomona’s Pectin (must use this brand! Otherwise it won’t set!)
  • 1 C. water
  • 1 C. raw cashews
  • 2 T. lemon juice
  • 2 T. nutritional yeast
  • 1 t. sea salt
  • 1/2 t. onion powder
  • 1 t. garlic powder
  • 1/2 to 2 t. crushed red pepper flakes (depending on your heat-o-meter)
  • 1 t. agar powder (optional, makes for an even firmer cheese)
  • you can also quickly stir in some added some canned green chilies and pimientos just before putting in containers to set, but doing so will cause the cheese to have a bit of a shorter shelf life.


  1. Lightly oil half (6) of a cupcake tin rounds in a pan with a 12 cupcake capacity (or if you have a 6 cup one, just use that!). Use your blender to combine 1/2 package of the dry pectin (about 4.5 teaspoons) and the agar powder (optional) with the water and lemon juice. Pour water mixture into a small sauce pan and bring to a boil over medium high heat while stirring constantly. Set to low heat and let simmer while you grind cashews, nutritional yeast, salt, garlic powder and onion powder until very fine in food processor or with your Estrogen (Blendtec) or Testosterone (Vitamix) Blender. Do not over process and make nut butter.
  2. Mix 1/2 C. water (not included in amount above list) with the small calcium packet from the pomona’s pectin package, set aside. Pour the boiled water mixture over the ground cashew mixture into the power blender, ignoring instructions in your blender manual that say not to use boiling water in it. Blend until smooth and creamy. It’s gonna thicken quickly, so immediately add HALF (1/4 C.) of the calcium water and the crushed red pepper flakes and pulse until all combined. Immediately pour the hot cheese into the prepared cupcake tin(s).
  3. Refrigerate uncovered for an hour. Turn mini cashew cheeses out onto a plate (upside down) and let set uncovered in the fridge for another 4-5 hours. 1 serving of cashew cheese is half of one mini round, which is the perfect amount for 1 grilled cheese sandwich or 1 quesadilla. This recipe makes 12 servings of cheese. Don’t forget to store the rest of your pectin and calcium water for the next batch. Calcium water stores well in the fridge and the pectin will store in your pantry indefinitely. Cashew cheese keeps for about a week in the fridge and freezes well.


All Vegan CheeseCashewCashew CheeseCheesy Recipes (Vegan)




Somer McCowan has been cooking since her early teens. A self-taught chef, she has always been passionate about experimenting with food and inventing delicious recipes. Through whole vegan food, Somer reversed a severe autoimmune illness. She has worked in the food industry in the U.S. and Australia, including bakeries, several restaurants, and a juice bar. It wasn’t until she became vegan, however, that she truly blossomed in her own kitchen. Check out her blog Vedge Out .



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49 comments on “How to Make Vegan Pepper Jack Cashew Cheese”

Click to add comment
1 Years Ago

The constant pop-ups and videos are fucking annoying, not to mention slow down my computer considerably. It takes FOREVER to get through a page because of this. Get that shit out of here. You\'re probably losing people in spades. No one wants to spend this much time looking up a damn recipe!!!

02 Jan 2015

I second that. It\'s impossible to navigate this site without losing your mind or giving up. It\'s beyond annoying, it\'s insufferable.

Robert Chase
11 Feb 2015

You are right on

2 Years Ago

Aww crap I was going too fast and not reading closely enough and dumped full amount of calcium water in, is there any replacement I can use so I can still use the other half of the pectin?

Alvin Maniti
2 Years Ago


Rakhi Shah
2 Years Ago

What does 1T mean - 1Tsp or 1Tbsp?

Lisa Richter
28 May 2014

T is tablespoon and t is teaspoon, usually

Rakhi Shah
28 May 2014

Thank you so much Lisa Richter! :)

Dara Hildibrand
2 Years Ago

I have made this and it is quite wonderful

Eric Ivancic
2 Years Ago


Angelica Ruiz McBeath
2 Years Ago

Gabby Ruiz

Ornella Haja
2 Years Ago

Rebecca Orford I see your point but I don't agree with it. Most people are aware of the 3different textures of cheese (soft/medium/hard). They didn't call it cashew hard cheese or cashew cheddar...

Rebecca Orford
2 Years Ago

I'm the agent for a UK veggie chef, and we've had a discussion about cashew cheese. He reckons - and I agree - that really it needs to be described as something else, so peoples' expectations of 'cheese' aren't dashed. Describing it as (for example) an almond pate might make more sense and there's no chance of setting up expectations to be knocked down when it doesn't have the texture or taste of 'cheese'. Just my two pennyworth. This looks/sounds nice, though. :)

Sammie Spencer
2 Years Ago



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