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    Home » Cheese Vegan Recipes

    Vegan Pepper Jack Cheese with Almond Milk. Glutenfree Recipe

    Published: Aug 18, 2014 · Modified: Feb 17, 2018 by Richa 191 Comments

    Jump to Recipe   Print Recipe

    This Almond Milk Pepper jack shreds and melts. Super easy and quick to whip up. Free of Dairy, egg, soy, gluten. can be made corn-free

    Jump to Recipe   

    Vegan Almond Milk Pepper Jack Cheese

    Eek. We are finally moved from blogger to WordPress. New theme, new platform and new everything. And while I try to learn the ropes on this, there might some hitches and delays here and there. First post published!

    The feed got refreshed, so if you subscribe by email, I apologize for the extra email with the recent posts. The subscription mails have now returned to normal frequency ie. one email per post. I plan to change it to a weekly newsletter in the future to reduce the number of mails.

    A quick post today with this Easy Vegan Pepper Jack Cheese. This vegan cheese has almond milk, starches and agar to thicken and stretch, Chickpea flour for taste and texture and voila! You can also make this with coconut milk or cashew milk. The cheese with cashew milk will be whiter on melting. The almond milk cheese shreds with a large grater! Use it on a Pizza or grilled Sammie.

    Vegan Pepper Jack Cheese

    Even writing up the post is a learning process. The dang editor. Any who, while you all are here, please browse around the site, report any issues in the comments on the post, or on my Facebook page and let me know what you think :).

    The site move was accomplished with the least amount of my hair graying with the help of Rika (veganmiam.com). Rika under Rika Studio also does web design, WordPress customizations or transfer and consulting. She is still helping me out night and day with the learning curve! I cannot recommend her enough!

    More Vegan Cheese Recipes from the blog:
    Try this Cauliflower Cheddar Slices
    Some Cashew Mozzarella made into Mozzarella Sticks!
    Green Goddess Gouda

    This Pepper Jack shreds! If you want to make it really hard, try pomona’s pectin like this recipe.


    This Dairy free Vegan Pepper Jack Cheese is easy, ready within minutes & it shreds, melts. Made with almond milk, nooch, chickpea flour. Almond Milk Cheese | VeganRicha.com #vegan #cheese

    Vegan Pepper Jack Cheese #glutenfree #veganricha #vegan
    Print Recipe
    4.87 from 29 votes

    Almond Milk Pepper Jack cheese

    This Almond Milk Pepper jack shreds and melts. Super easy and quick to whip up. Free of Dairy, egg, soy, gluten. can be made corn-free
    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: cheese
    Cuisine: American
    Servings: 2
    Calories: 250kcal
    Author: Vegan Richa

    Ingredients

    • 1 1/2 cups (375 ml) almond milk divided
    • 1.5 Tbsp tapioca starch or use arrowroot starch
    • 1.5 Tbsp cornstarch or arrowroot starch
    • 1.5 Tbsp chickpea flour
    • 2 Tbsp or more nutritional yeast
    • 2 Tbsp extra virgin olive oil
    • 2 tsp or more lemon juice
    • 1 tsp apple cider vinegar
    • 1/2 to 3/4 tsp salt
    • 1/2 tsp (0.5 tsp) garlic powder or use 1 tsp garlic paste
    • 1/2 tsp (0.5 tsp) onion powder
    • 2.5 tsp agar powder see note for agar flakes
    • 1/2 tsp (0.5 tsp) or more red pepper flakes

    Instructions

    • Grease a glass container with extra virgin olive oil and keep ready. In a bowl, whisk 1/2 cup almond milk with the starches, chickpea flour, nutritional yeast, extra virgin olive oil, vinegar, lemon juice, spices and salt.
    • In a pan, add 1 cup of almond milk and agar powder and heat on medium heat, Bring to a rolling boil and cook for 4 mins.
    • Reduce heat to low and slowly add in the almond milk starch mixture from step 1 and mix.
    • Increase heat to medium and continue to mix and cook for 4 to 5 minutes.
    • Add in the pepper flakes and fold in. Carefully (the mix will be hot) taste and adjust salt, tang (lemon juice) and spice. You want it to be slightly more saltier, spicier in the liquid state.
    • Take off heat and pour in a well greased glass container. Let set in the refrigerator for at least an hour. Use a large grater to shred and use.

    Notes

    Note: ** if using agar flakes, use 2.5 to 3 Tbsp of the flakes and cook with the almond milk for 12 to 15 minutes in step 2 and mix to completely dissolve.
    for variations: Use other plant milks like cashew milk or coconut milk.
    Nutritional values based on one serving

    Nutrition

    Nutrition Facts
    Almond Milk Pepper Jack cheese
    Amount Per Serving
    Calories 250 Calories from Fat 153
    % Daily Value*
    Fat 17g26%
    Saturated Fat 1g6%
    Sodium 838mg36%
    Potassium 197mg6%
    Carbohydrates 19g6%
    Fiber 3g13%
    Sugar 1g1%
    Protein 6g12%
    Vitamin A 150IU3%
    Vitamin C 1.9mg2%
    Calcium 225mg23%
    Iron 0.7mg4%
    * Percent Daily Values are based on a 2000 calorie diet.

    Almond Milk Pepper Jack
    Allergen Information: Free of Dairy, egg, soy, gluten. Can be corn-free

    Ingredients:
    1 1/2 cups almond milk, divided
    1.5 Tbsp tapioca starch or use arrowroot starch
    1.5 Tbsp cornstarch or arrowroot starch
    1.5 Tbsp chickpea flour
    2 Tbsp or more nutritional yeast
    2 Tbsp extra virgin olive oil
    2 tsp or more lemon juice
    1 tsp apple cider vinegar
    1/2 to 3/4 tsp salt
    1/2 tsp garlic powder  or use 1 tsp garlic paste
    1/2 tsp onion powder

    2.5 tsp agar powder
    1/2 tsp or more red pepper flakes

    Method:
    1. Grease a glass container with extra virgin olive oil and keep ready. In a bowl, whisk 1/2 cup almond milk with the starches, chickpea flour, nutritional yeast. extra virgin olive oil, vinegar, lemon juice, spices and salt.
    2. In a pan, add 1 cup of almond milk and agar and heat on medium heat, Bring to a rolling boil and cook for 4  mins.
    3. Reduce heat to low and slowly add in the almond milk + starch mixture from step 1 and mix.
    4. Increase heat to medium and continue to mix and cook for 4 to 5 minutes.
    5. Add in the pepper flakes and fold in. Carefully (the mix will be hot) taste and adjust salt, tang (lemon juice) and spice. You want it to be slightly more saltier, spicier in the liquid state.
    6. Take off heat and pour in a well greased glass container. Let set in the refrigerator for at least an hour. Use a large grater to shred and use.

    Note: if using agar flakes, use 2.5 to 3 Tbsp of the flakes and cook with the almond milk for 12 to 15 minutes in step 2 and mix to completely dissolve.

    for variations: Use other plant milks like cashew milk or coconut milk.

    Shredded up on a Pizza below. No that is not hair, its just onion skin. Pizza recipe here.

    This Dairy free Vegan Pepper Jack Cheese is easy, ready within minutes & it shreds, melts. Made with almond milk, nooch, chickpea flour. Almond Milk Cheese | VeganRicha.com #vegan #cheese

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    « Yogurt Strawberry Hemp Protein Smoothie. Vegan Glutenfree Recipe
    Vegan Cookie Dough Blizzard Milkshake. Glutenfree Recipe »


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    1. Patrice Anita

      June 28, 2022 at 1:05 pm

      5 stars
      I made this yesterday and hoped it would melt. Today I grated some, topped a tortilla and put it on a covered griddle…IT MELTED!! I am so happy and oh yes, it is delicious! Thank you so much. I am on a very low salt diet so I left out the salt and amped up the pepper flakes and am very happy. I am freezing a small portion to see how it holds up in the freezer and then defrosted. Thanks again.

      Reply
      • Richa

        June 28, 2022 at 1:24 pm

        Yay

        Reply
    2. Fady

      January 21, 2022 at 1:40 pm

      5 stars
      I just want to say thank you so so much!!! I have been looking to make cheese for a very very long time and all the recipes involve curdling and are hard to follow. I made this and the cheese hold up so well i can lift it with one finger and it still wont fall apart. It melts nicely too! I added greek seasoning to mine and it was fantastic. Cheese is my favourite food and I am so happy that I can now make it at home!

      Reply
      • Vegan Richa Support

        January 26, 2022 at 9:20 am

        perfect! so glad to hear Fady =)

        Reply
    3. Sue

      September 25, 2021 at 3:21 pm

      5 stars
      Yummy! Thanks Richa.

      Reply
    4. Just an appreciative gal

      July 15, 2021 at 1:33 pm

      5 stars
      Haven’t even waited the hour for this to set in the fridge – the liquid taste test pleased me enough to say bravo! I subbed cappa karageenan for the agar, added a little lemon pepper and liquid smoke where you suggested taste testing for spiciness, and my goodness! I cannot believe how cheesy and tasty this recipe is.

      Reply
      • Vegan Richa Support

        July 16, 2021 at 3:12 pm

        I say Bravo as well! thank you

        Reply
    5. Kris

      September 22, 2020 at 4:49 am

      Would this work without the oil?

      Reply
    6. Rajni Agarwal

      September 03, 2020 at 1:54 am

      I hv vegan nacho sauce made from veggies n hummus, I like both flavour, can I cook them separately on stive with some china grass strips n wl it become vegan cheese when refrigerated

      Reply
      • Vegan Richa Support

        September 03, 2020 at 10:54 am

        what are china grass strips?

        Reply
    7. Brian

      April 13, 2020 at 7:06 pm

      Can you substitute xantham gum for agar? Any alternatives for gelling. Also having trouble finding arrowroot or tapioca.

      Reply
      • Vegan Richa Support

        April 21, 2020 at 10:27 pm

        how about fruit pectin? or use chickpea flour like Nut Free Vegan Nacho Cheese Slices. Gluten-free Recipe

        Reply
    8. Anjani

      February 15, 2020 at 5:14 pm

      I follow the exact steps listed on this recipes and I used black chickpea flour. When I was tryin to shred on the pizza it was not shredding but rather crumbled in my hand . I don’t what went wrong. Any suggestions?
      Thank you

      Reply
      • Richa

        February 16, 2020 at 12:39 pm

        probably because the black chickpea flour is not as thickening as white chickpea flour which is what i use here. you can just slice and use

        Reply
        • Anjani

          February 16, 2020 at 3:08 pm

          Oh I see and it wasn’t melting when I sliced. Do you think it’s because of chickpea flour? What is the good substitute for chickpea flour?

          Reply
    9. Christine Abernathy

      February 07, 2020 at 1:10 pm

      5 stars
      I’ve made this recipe and I am amazed at how close it gets to the flavor! I keep it melty and put it over nachos. It’s a great alternative!!! Incredible!! Thank you Richa!!

      Reply
      • Richa

        February 07, 2020 at 3:52 pm

        awesome!

        Reply
    10. Elizabeth

      April 02, 2019 at 9:16 pm

      Question!!! I accidentally added cashews to mine thinking it was like all the other recipes… Will this do anything? I just out it in the fridge and I’m waiting. Thank you!

      Reply
      • Richa

        April 03, 2019 at 12:01 am

        should be fine

        Reply
    11. Ah

      January 01, 2019 at 3:24 am

      5 stars
      This was my first homemade cheese and I will definitely be making it again. I like the flavour and have had it on pizza, crackers, toast. Mine turned out a solid but spreadable, too soft to grate. I could only find something called vege-gel to use as the gelling agent so might try to adjust the quantities a little to make it more firm next time, but it’s been great. Thanks for the recipe and comments!

      Reply
      • Richa

        January 01, 2019 at 11:36 pm

        awesome! yes adjust the gelling agent to get to a grateable state.

        Reply
        • Aileen

          January 06, 2019 at 9:50 am

          5 stars
          Should it go in the fridge covered or uncovered?

          Reply
          • Richa

            January 06, 2019 at 12:02 pm

            covered

            Reply
    12. Petra

      December 09, 2018 at 9:05 pm

      This recipe looks incredible and I’m dying to make it! Only thing is, I don’t have chickpea flour. Is there another flour/starch or something else I could substitute? Thank you so much!

      Reply
      • Richa

        December 09, 2018 at 11:49 pm

        regular flour will work

        Reply
    13. Vinny

      September 15, 2018 at 9:18 am

      Hey Richa‼️
      Am going to make this cheese to shred into your Lentil-Vegetable Frittata from your Everyday Kitchen cookbook. I make the Chickpea Flour Vegetable Frittata 😋❣️frequently (doubling the recipe for a 13×9!) but haven’t tried the Lentil one yet.
      Regarding:
      2. In a pan, add 1 cup of almond milk and agar and heat on medium heat, Bring to a rolling boil and cook for 4 mins.
      Should I keep the rolling boil going for the full 4 mins.?

      Reply
      • Richa

        September 15, 2018 at 10:28 am

        awesome!
        yes almost a rolling boil.

        Reply
    14. Somya Singh

      August 31, 2018 at 2:59 pm

      Hi richa! Big fan of a lot of your recipes!! A quick question tho, I can’t find agar ANYWHERE within like a 30 mile radius, so could I make the cheese without it? I know it would probably be runny and more saucy, but would it have any impact on the flavor?

      Reply
      • Richa

        September 01, 2018 at 8:00 pm

        Yes, you can make it w/o Agar. It is only for setting the cheese and it does not change the flavor.

        Reply
    15. lekawa

      May 06, 2018 at 8:09 pm

      5 stars
      Just made this and it tastes amazing! I haven’t chilled it yet so don’t know about the sliceability, but at this point I couldn’t care less. It tastes that good. I wasn’t expecting it to be a big stretchy mass by the time I finished cooking it…. Is this the way it’s supposed to be?

      Reply
      • Richa

        May 06, 2018 at 8:53 pm

        Great! It does get stiff because of the agar. Let it chill for a more set texture. You can adjust starch and agar for a texture you prefer.

        Reply
    16. Beatriz

      March 30, 2018 at 4:32 pm

      How long can I store in the fridge in an air-tight container and also can i freeze it (already sliced or shred)?

      Reply
      • Richa

        April 01, 2018 at 6:23 pm

        4 days in the fridge. i havent tried freezing it, but it should work out ok. The texture might change slightly

        Reply
    17. Hannah

      January 22, 2018 at 9:13 am

      5 stars
      I’ve tried this with unsweetened cashew milk and a teaspoon of white miso and it came out fantastic. Question – do you think that, with less agar and a more spreadable texture, this could be used as a healthier alternative to vegan butter?

      Reply
      • Richa

        January 22, 2018 at 9:58 am

        thats awesome! vegan butter is a different texture and use. it needs to have tons of oils so that it can melt like butter. it would be more like a spreadable cheese

        Reply
    18. Cici

      January 12, 2018 at 3:12 pm

      Thank you for sharing this wonderful recipes, I have tried to make it today, so delicious taste like the real cheese, I don ‘ t have nutritional yeast , so I used organi mushroom bullion block and used 4 fresh small thai cillies grounded.🍕🧀🧀🍕

      Reply
    19. Nicole

      December 02, 2017 at 7:51 pm

      5 stars
      I think I want to give this a try especially because you showed it used in so many recipes! Almond grilled cheese, please! Really though, this looks spectacular and easy to make (relatively!)

      Reply
    20. Natalie

      October 13, 2017 at 2:37 pm

      5 stars
      Hi Richa,

      Just made this cheese (and the bbq sriracha pizza as well!) and they were absolutely delicious–thanks for sharing these wonderful cheese recipes!

      I did notice however, that my cheese didn’t seem quite as hard as yours–it didn’t shred as easily and also didn’t melt as nicely as yours–do you have any thoughts as to why this might have happened?

      My guess is that I didn’t let it sit in the fridge long enough–I left it in for an hour and a half–do you think this might have been the issue? Just want to perfect it for next time! 🙂

      Thanks so much!

      Reply
      • Richa

        October 15, 2017 at 10:40 pm

        Hmm, yes that and maybe add more agar powder. I use a somewhat close to minimun amount for a good texture and meltability and it can fall short depending on the brand of agar, other ingredients etc. Add another tsp

        Reply
    21. Brenda

      October 09, 2017 at 5:01 pm

      4 stars
      I made this cheese today and wondering if there is a way to make it so it’s not so soft? I found it hard to grate without it becoming too soft and somewhat mushy I followed the directions exactly as stated, so just a little unsure.

      Reply
      • Richa

        October 12, 2017 at 7:02 pm

        double the agar powder and try. sometimes the agar powder depending on brand needs additional amounts for similar effect.

        Reply
        • Brenda

          October 12, 2017 at 7:14 pm

          5 stars
          Thanks! I will try doubling the agar powder and can’t wait to try your other recipes, they look great!

          Reply
    22. Nirali

      September 17, 2017 at 8:51 pm

      5 stars
      I made this cheese yesterday and it was soooo amazing. I would like to give it a 6 out of 5:). My lil son who is allergic to dairy couldn’t tell the difference and gobbled the entire pizza (which was also GF and Corn Free). However, I didn’t realize nutritional yeast was different and added instant yeast. Anyways I have already ordered nutritional yeast and plan to try all your cheeses:). You are our hero!!! Thanks and keep posting:).

      Reply
      • Richa

        September 17, 2017 at 10:27 pm

        This is awesome! Yes, definitely use nutritional yeast for cheesier flavor to add to any creamy sauces, cheeses etc.

        Reply
    23. Liane Blanco

      April 08, 2017 at 12:07 pm

      5 stars
      I just made a batch using pectin. I discovered too late that the brand I was using was sweetened. However, it still tastes really good! I’ll get the right kind of pectin next time.

      Reply
      • Richa

        April 08, 2017 at 12:26 pm

        oops. 🙂

        Reply
    24. Marty

      March 16, 2017 at 10:31 am

      Hi, I was wondering which Almond milk I should use? I buy the Almond Breeze brand. Should I use the original or unsweetened? Thanks.

      Reply
      • Richa

        March 16, 2017 at 11:37 am

        unsweetened. Any of the other brands which have unsweetened options might work too

        Reply
    25. Chris

      February 18, 2017 at 7:43 am

      Hey there!
      Great recipe!
      But i cant get the cheese solid. 🙁

      I used agar agar powder and for the corn- and tapiokastarch i used arrowrootstarch.

      Its like a cream :'(

      An answer and suggestion would be great!

      Greetings
      Chris

      Reply
      • Richa

        February 18, 2017 at 10:25 pm

        I think all arrowroot doesnt work as well. You need a combination of starches. If it is too liquidy creamy, then the agar powder either did not dissolve well or did not activate well or its too old and has lost its gelling capability. With the agar, the cheese should generally set a bit to somewhat soft state even with the changed starches.
        The recipe makes a set cheese which is soft and will not shred like a hard cheese. It shreds into soft shreds that can be used over pizza. You an freeze it for a bit to harden for shredding. Maybe the soft consistency is what you mean by creamy?

        Reply
        • Chris

          February 19, 2017 at 1:36 am

          Hey! Thanks for the answer and thoughts about it! 🙂

          Hmmm… let me think of a comparison for the texture… it was more like pudding, when still hot and “liquid” after boiling it!
          Looks far away from your pictures or a “shredability” of any kind. 😀 🙁

          The agar agar powder was in a still sealed packgage that is +/- one week old. 🙂

          I guess i will try it with a starch combination than next! … is there one of the starches you would recommend the most for combination with the arrowroot?

          Or just stick with cornstarch + tapioca and not using the arrowroot at all?

          Greetings from Germany and thanks again so far! 🙂

          Chris

          Reply
    26. Angelica

      January 21, 2017 at 8:44 am

      The consistence and the flavor of this cheese is awesome! It’s the only veg cheese I’ve made more than once because it’s really good! Many others are just “meh”. I replaced some jalapeno to the chili flakes the second time, I now can’t stop eat it 😀 It also “melt” in a way other homemade cheeses don’t! REALLY THANK YOU for sharing!

      Reply
      • Richa

        January 21, 2017 at 3:49 pm

        Awesome!

        Reply
    27. Katalin

      November 26, 2016 at 9:27 am

      3 stars
      Der Käse ist geschmacklich top. Für Sandwich, oder zur Pasta geraspelt sehr gut. Zum Überbacken nehme ich aber nie wieder. Ich habe mich exakt an das Rezept gehalten, der Käse ist aber auf unserer Pizza nicht zerlaufen, sondern verbrannt, bevor die Pizza durch war. Ich habe mich sehr geändert und die Enttäuschung war bei den Kindern sehr groß, weil die Pizzen leider wegschmeißen mussten. Sorry, ich weiß nicht warum es derart schief gelaufen ist, ich bin zwar neu als Veganerin aber eine sehr erfahrene Köchin…

      Reply
      • Richa

        November 26, 2016 at 12:22 pm

        I am not sure why it burned quickly on the pizza. What ingredients did you change in the recipe? That has never happened to me with this cheese even when i broil.

        Reply
        • Katalin Kovács-Bea

          January 21, 2017 at 1:40 pm

          Hallo, ich glaube, es lag an der Stärke. Ich habe zum ersten Mal Maisstärke genommen. Der Käse hat aber so gut geschmeckt, dass ich oft wieder gemacht habe. Ich habe aber Tapiokastärke und Pfeilwurz genommen. So hat sehr gut funktioniert! Besonders mit zusätzlich Bärlauch drin ☺️danke und es tut mir leid, wegen meiner Aufregung am Anfang. Es ist eh sehr schwer mit Google Übersetzer Rezepte zu verwirklichen ☺️dein Buch habe ich auch schon gekauft Richa! Bitte so weitermachen! Liebe Grüße!

          Reply
          • Richa

            January 21, 2017 at 9:00 pm

            Awesome! I know the translator is weird. If you translate it correctly yourself, please do leave it in the comment here so others who want the translation can follow it!

            Reply
    28. Tammy OHagan

      September 05, 2016 at 10:21 am

      5 stars
      WHere can I find chickpea flour? I search Thrivemarket.com and Amazon.com, neither have it!

      Reply
      • Richa

        September 05, 2016 at 11:43 am

        its called garbanzo bean flour on some sites.
        https://www.amazon.com/s/ref=nb_sb_noss_2?url=search-alias%3Daps&field-keywords=chickpea+flour
        https://thrivemarket.com/bob-s-red-mill-garbanzo-bean-flour

        Reply
        • Kathy

          March 30, 2021 at 12:12 pm

          If you have a high speed blender you can make your own chickpea flour from raw chickpeas.

          Reply
    29. Jennifer

      July 25, 2016 at 10:48 am

      Hi there! I am really enjoying all your amazing recipes and was so excited to try to make this cheese! Unfortunately as I was reading it I accidentally admitted the nutritional yeast as I didn’t see it in the recipe directions! Only in the list of ingredients! I tend to be a step-by-step sort of cook and because I didn’t see it in the written directions I skipped right over! We shall see how it comes out! Going forward when would I add the nutritional yeast? Did I somehow miss it in the directions? Thank you so much for your guidance! I have been vegan for four months now and your recipes has really helped make it a wonderful journey!

      Reply
      • Richa

        July 25, 2016 at 11:20 am

        Ah, yes i missed mentioning it in the directions. thanks for catching that. The ingredients usually are used in the order listed, so it is added after the chickpea flour and mixed into the almond milk at step 1. Updated the recipe now. The cheese might not taste very cheesy. You can use it on a pizza and sprinkle some nutritional yeast over it once it is melted.

        Reply
    30. Stance

      May 22, 2016 at 8:54 pm

      There’s a shortage of agar, worldwide. Is there anything that can be used in its place?

      Reply
      • Richa

        May 22, 2016 at 9:21 pm

        how about fruit pectin? or use chickpea flour like https://www.veganricha.com/2014/09/nut-free-vegan-nacho-cheese-slices.html

        Reply
      • Joe

        June 03, 2021 at 7:45 pm

        5 stars
        Kappa carrageenan

        Reply
    31. Kristine

      April 20, 2016 at 10:32 pm

      Hi from Norway! I found this recipe last week and was super excited as it looked amazing 🙂 Ordered the ingredients I didn’t have and finally tried to make it this week. Yesterday I made pizza but the cheese didn’t melt. It did taste good though, so it’s definitely a good option for pizza, but I wondered what went wrong. (The picture of your pizza looks amazing!) I have only tried to use it once, so I don’t know… but was thinking about temperatures. Do you know if a lower temperature would maybe help? Thanks anyway for a fabulous recipe!

      Reply
      • Richa

        April 21, 2016 at 10:57 am

        Hi Kristine,
        The cheese melts at high temperature. If it didn’t melt, then it could one of 2 things. The temperature in the oven didnt get high enough or the toppings were quite cold and needed more time to heat up. Since the cheese is on the toppings you used, the cheese would also need more time to heat up. You can broil the pizza for a minute or so to help the cheese melt.
        The cheese melts and then sets again as the pizza cools. It sets faster than dairy cheese. So it could have melted and set already when you sliced the pizza.
        You can add some more oil to the cheese recipe, so it stays melted a bit longer. Let me know how it works out.

        Reply
        • Kristine

          April 21, 2016 at 10:30 pm

          Thank you so much for your reply. I have tried twice now, one time using the grill function and one time just normal heat in the oven. The cheese did not melt, it looked the same as before putting the pizza in the oven, just that the edges of the cheese got burnt (still tasted great though!). The pizza sauce, toppings and cheese came straight from the fridge though, so it was all cold. Thanks for all your tips, next time I will add more oil and also let the topping heat up a little before adding the cheese.

          Reply
          • Kristine

            May 25, 2016 at 10:45 pm

            Hi again! I have tried to make this cheese a second time now. I added more oil, and this time the cheese melted! Hurray! Delicious. The only problem was that this time the didn’t really harden in the fridge, so I wasn’t able to shred it. It was more like a thick cream cheese. Would you happen to have any ideas to fix this too? 🙂 Maybe more agar? More starch?
            I am so grateful for this recipe, I enjoyed my pizza soo much!

            Reply
            • Richa

              May 25, 2016 at 11:09 pm

              🙂 it depends on the oil. some oils stay liquid when cold so too much oil would keep the cheese from setting well. you can add more agar since agar also has variable results depending on brand.
              you can also spread the cheese mix on a greased baking sheet and let it set. once set, you can make thin slices to use as shreds.

    32. Carmen

      April 19, 2016 at 11:45 am

      5 stars
      Could this be made with soy milk instead of almond milk?

      Reply
      • Richa

        April 19, 2016 at 12:44 pm

        Yes.

        Reply
    33. Holly Thompson

      April 10, 2016 at 10:09 am

      5 stars
      AHHHH this recipe just changed my life. I just made it today and it’s incredible! Your are a vegan GENIUS. Thank you!

      Reply
      • Richa

        April 10, 2016 at 11:00 am

        Awesome!

        Reply
    34. Debbie

      March 18, 2016 at 5:37 am

      Can’t wait to try this! Does it matter what size of glass container I use and did you use homemade almond milk. Thanks

      Reply
      • Richa

        March 18, 2016 at 10:14 am

        You want to use a small container else the block will be too thin. I used unsweetened almond milk from a carton, I don’t remember which brand. Homemade should work well too. It might have a stronger almond flavor, so adjust the seasoning to mask it.

        Reply
    35. Christine

      February 16, 2016 at 11:41 am

      4 stars
      Hello! When I make this recipe, the flavor is perfect!!! However, when it cools, it adopts a very funny taste; I’m thinking it’s the thickeners? I am using cornstarch, arrowroot, and agar. Do you have any advice on that? Thank you for your wonderful blog and so many delicious, healthy recipes!!!

      Reply
      • Richa

        February 16, 2016 at 5:02 pm

        It could be either of the starches as they have their own flavors that might be detectable depending on your taste buds. Could also be chickpea flour, it tastes bitter raw-ish if not cooked long enough to cook fully. It can also be the almond milk if you are using a brand almond milk. some brands add many gums and thickeners which alter the flavor/texture on being heated for long. What is the funny taste closest too, like a spoilt nut, flour, is it bitter ? You can possible taste the tiny amounts of the starches, flour etc ingredients to figure out what the cheese taste is close to.

        Reply
    36. Gabi

      January 25, 2016 at 5:20 am

      The texture is near-perfect. The taste, however, wasn’t really what I was expecting. There’s something in there that completely puts me off. I first thought it was the almond milk, so I made another batch with unsweetened soy milk. But I still didn’t like the taste. I might try again without the apple cider vinegar (maybe take more lemon juice instead) and some nutritional yeast, which can often save cheesy recipes. Or could it be the chickpea flour? I’ll keep experimenting because I like the texture a lot.

      Reply
      • Richa

        January 25, 2016 at 10:21 am

        hmm. Can you tell me more about the taste? There could be many reasons. The extra virgin olive oil gets rancid sometimes,old vinegar can add quite a stale flavor profile. It can be chickpea flour as well (if it taste bitter or raw floury) if the flour did not fully cook through, simmer a few minutes longer. Chickpea flour once cooked is mellow. You can use regular flour but the texture is different compared to chickpea flour. With the leftover cheese, you can make cheese sauce for pasta, melt the cheese with some non dairy milk and add more nooch and spices and herbs, taste to fix the flavor.

        Reply
    37. Elizabeth

      January 19, 2016 at 11:13 am

      5 stars
      Hi Richa, this is a weird question but, is this cheese healthy? I say this because of the starchs, I don’t know how healthy are this types of flour, could you help me with this info?

      Thanks a lot

      Reply
      • Richa

        January 19, 2016 at 12:05 pm

        Hi Elizabeth, I have not studied nutrition, so its hard for me to say much. healthy is a term open to many interpretations.
        This cheese gets used over multiple servings depending on how you use it. It has almonds, agar and whole chickpea flour which is a fabulous thickener, and some starch for texture. You can also make cheese with no starches like cashew cheeses but then the texture would be different and it will be a spreadable cheese, and not meltable.

        Reply
        • mohamed

          August 13, 2019 at 2:01 am

          hi I would to know if this cheese melt like real cheese thanks

          Reply
          • Richa

            August 13, 2019 at 2:22 pm

            it melts a little bit

            Reply
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