Indulge in the rich, cheesy goodness of this Vegan Jalapeño Cheddar—a plant-based delight that perfectly mimics the taste and texture of traditional cheddar cheese with a spicy twist. Made from wholesome ingredients like sunflower seeds and nutritional yeast, this dairy-free cheese is infused with the smoky flavor of paprika and the vibrant heat of jalapeños. The addition of tapioca flour gives it a satisfying stretchiness, making it ideal for shredding, melting, or spreading.

This versatile cheese alternative is not only delicious but also packed with nutrients, offering a satisfying option for those seeking dairy-free choices without compromising on flavor. Whether you’re sprinkling it over nachos, melting it into a gooey grilled cheese sandwich, or adding it to your favorite plant-based dishes, this Vegan Jalapeño Cheddar is sure to satisfy. Enjoy the perfect balance of creamy texture and spicy kick, and savor a cheese that’s as good for you as it is for your taste buds.

Ingredients:

1 cup raw sunflower seeds (soaked in water for 2-4 hours, then drained)

1/4 cup nutritional yeast (ensure it is sourced from a reputable supplier)

1/4 cup coconut milk 

2 tbsp lemon juice

1 tbsp apple cider vinegar (with mother, if possible)

1 tsp garlic powder

1 tsp onion powder

1 tsp smoked paprika (for flavor)

1/2 tsp turmeric powder (for color)

1 tsp sea salt (or to taste)

1/4 tsp cayenne pepper or red pepper flakes (adjust to taste for spiciness)

1/4 cup finely chopped compliant pickled jalapeños (or fresh, adjust to taste)

1/4 cup tapioca flour 

Instructions:

1. Blend the Base: In a high-speed blender or food processor, combine the soaked and drained sunflower seeds, nutritional yeast, coconut milk (add more as needed for smooth consistency), lemon juice, apple cider vinegar, garlic powder, onion powder, smoked paprika, turmeric powder, sea salt, and cayenne pepper. Blend until smooth and creamy, scraping down the sides as needed.
2. Add Jalapeños and Tapioca Flour: Add the finely chopped jalapeños and tapioca flour to the blended mixture. Pulse a few times until just combined.
3. Cook the Cheese: Transfer the mixture to a saucepan over medium heat. Cook while stirring continuously for about 5-10 minutes, until the mixture thickens and becomes stretchy.
4. Transfer and Cool: Pour the mixture into an unbleached parchment-lined container or mold. Smooth the top with a spatula. Allow it to cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours until it sets completely.
5. Shred and Enjoy: Once the cheese has set, take it out of the mold and enjoy it spread on crackers or veggies, or freeze it for easy grating. Use it in your favorite dishes, such as on pizza, in sandwiches, or sprinkled over nachos.

Storage: Store any leftover cheese in an airtight container in the refrigerator for up to a week. It can also be frozen for longer storage; just thaw and re-grate as needed.