Vegan Cheese - Soy and Nut Free Chickpea Pepper Jack Vegan Cheese
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A quick and easy to make soy free, dairy free, nut free vegan pepper jack cheese made Burmese style from chickpeas! This deliciously spicy sliceable cheese is perfect for parties, burgers, grilled cheese sandwiches, or snacks.
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Recipe Type: Appetizers/Snacks
Cuisine: Vegan
Number Servings: 10-12 oz
What You Need
  • ½ tsp red pepper flakes (or more as preferred)
  • 2 Serrano peppers, white pith and seeds removed
  • ½ cup garbanzo bean flour
  • 4 Tablespoons nutritional yeast flakes
  • 1 teaspoon sea salt
  • ½ teaspoon sweet Hungarian paprika
  • ¼ teaspoon ground cumin
  • 1 teaspoon olive oil
  • ½ cup water
  • 1 teaspoon of fresh lemon juice
  • 1 teaspoon sesame Tahini
  • ½ cup water (for pot)
How to Do It
  1. Measure out red pepper flakes into small bowl.
  2. Measure ½ cup water and stir in the tahini, lemon juice, and olive oil. Set aside.
  3. Mince Serrano peppers and toast over medium heat in non-stick saucepan. Stir frequently to prevent sticking. You don’t want peppers to brown, just get a bit softer. Remove toasted peppers from pan and add to bowl with red pepper flakes.
  4. In medium mixing bowl, combine the chickpea flour, paprika, nutritional yeast, sea salt and cumin; mix well with sturdy whisk.
  5. Put ½ cup water into same non-stick saucepan; add red pepper flakes and minced Serrano pepper. Bring to a low boil.
  6. Pour in the water/tahini/olive oil mixture and whisk well until smooth and no lumps remain.
  7. Lower heat on boiling water to medium, then add chickpea mixture, whisking continuously to prevent lumps from forming. Continue to whisk for about 3 minutes while mixture cooks and thickens.
  8. Immediately remove from pot into 12-14 oz. heat-proof mold. Move quickly, as the cheese mixture cools VERY quickly and as it cools, it thickens. To avoid an uneven surface on your cheese and to eliminate air bubbles, gently tap container on counter several times.
  9. Cover your hand with a plastic glove and smooth top with your finger tips, pressing cheese down to remove remaining air pockets for a uniform appearance when removed from the mold.
  10. Let cheese cool on counter for 30-45 minutes, then cover mold and place in refrigerator for 1 hour.
  11. Remove from refrigerator, and turn out onto serving dish for appetizers, or slice and use as needed.
Recipe by Blacks Going Vegan! at