Vegan Cheddar Cheese with Jalapeño

A simple vegan cheddar cheese with jalapeño ball covered in slivered almonds; the perfect spread for your next party. Serve with fruit and crackers. 

Prep Time
20 mins
Resting Time
4 hrs
Total Time
20 mins
5 from 2 votes
Vegan Jalapeño Cheddar Cheese
Course: Appetizer
Cuisine: Vegan
Keyword: Vegan Cheddar Cheese
Servings: 12 people
Calories: 183 kcal
Author: Sarah McMinn
  1. Drain and rinse the cashews.
  2. 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.
  3. By hand stir in the minced jalepenos and transfer to an airtight container. Refrigerate for at least 4 hours, until the cheese is firm enough to mold.
  4. Shape the cheese into a ball or rectangle, coat it in crushed almonds, and serve.
  5. Store in the refrigerator for up to 5 days.
Nutrition Facts
Vegan Cheddar Cheese with Jalapeño
Amount Per Serving
Calories 183 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g56%
Sodium 204mg9%
Potassium 173mg5%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 65IU1%
Vitamin C 2mg2%
Calcium 9mg1%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.