This oil-free and nut-free vegan cheese is made with rolled oats! It’s sliceable and an incredibly simple recipe. You can vary the additions and flavors to create your own version.
Today, we are making a pepper jack version that’s great on tacos, vegan burgers, and chili. Look for more new recipes for whole food plant-based cheese soon!
Watch my how to vegan jack cheese recipe video on YouTube and you can even cook this recipe along with me!
Why Oats?
I’m the queen of everything oats, and a follower even sent me a necklace that proudly proclaims my title right on it! So, if it’s a thing, chances are I will eventually make it with oats.
In this vegan cheese recipe, it is the base like chickpeas are in my vegan American cheese recipe.But the reason I love oats is that most people can have them, and they are cheap. Plus, you can use them to make milk, cheese, burgers, sausage crumbles, and so much more!
It also makes it easier for you. No soaking raw cashews ahead of time like most cashew cheeses require.
Is This Recipe McDougall Compliant?
Yes, it is! While there are a few ingredients that are more refined that are required to get the cheese to set up, my health specialist said she thought it was compliant!
There are no high-fat ingredients like coconut milk, nut butter, olive oil, or coconut oil like so many store-bought cheeses that are mostly fat and salt! 🤯
What’s Vegan Lactic Acid?
This powder, derived from non-GMO beets, has a tart profile. It imparts a unique fermented flavor to vegan cheese, mimicking the taste of aged, cultured cheese. It’s an ideal ingredient for vegan cooking.
I Don’t Have Lactic Acid – What Can I Use Instead?
If you don’t have any lactic acid you can use about 3/4 teaspoon of lemon juice, apple cider vinegar, white vinegar, sauerkraut juice, or even some miso paste would give it some tang.
Alternatives to Carrageenan in Vegan Cheese
If you want to avoid carrageenan in your non-dairy cheese recipes, there is an option. Many of my students have tried substituting it with agar agar powder or flakes.
While this works well, keep in mind that the texture of the cheese might change. Agar agar helps the cheese set, but it doesn’t give the same melty quality as carrageenan.
If you prefer, you can even leave out these thickeners altogether. This way, you’ll have a nice, smooth cheese sauce that’s great for vegan mac and cheese dishes or over steamed veggies.
Ingredients
Please scroll to the bottom of the post for the full recipe and links to ingredients you might need!
- water (or almond milk for a creamier texture)
- rolled oats
- nutritional yeast
- salt or a salt substitute
- lactic acid (or lemon juice for a tangy zest)
- garlic powder
- onion powder
- mustard powder
- tapioca starch (or arrowroot powder as a substitute)
- kappa carrageenan (or agar agar flakes/powder as an alternative)
- fresh or rehydrated jalapeno pepper
- crushed red pepper
How to Crafting Your Cheese
Please scroll to the bottom of the post for the full recipe and links to ingredients you might need!
- Blend: In your high speed blender or food processor, combine the water or almond milk, oats, nutritional yeast, salt, lactic acid or lemon juice, garlic powder, onion powder, and mustard powder. Blend until it’s super smooth, ensuring there are no bits of oats left.
- Thicken: Next, add your tapioca starch or arrowroot powder along with kappa carrageenan or agar agar. Blend again for about 15 to 20 seconds until you’ve got a smooth mixture.
- Cook: Add this blended cheese mixture to a medium sauce pan and stir in your chopped jalapeno and red chili flakes. Cook this over medium heat, constantly whisking. Keep it on the heat for about 7 to 9 minutes until the mixture thickens beautifully and becomes glossy, much like a hot cheese sauce.
- Mold: Pour this glossy cheese sauce into a mold lined with a piece of parchment paper cut to the exact size of the bottom of your mold. Small loaf pans, diameter ramekins, or even a prepared cupcake tin work great.
- Chill: Let the cheese set at room temperature for about 30 minutes, then transfer it to the fridge. Let it chill and solidify for 3 to 4 hours, and voila! Your vegan pepper jack cheese is ready.
Serving Suggestions
Enjoy these vegan pepper jack cheese slices on a cheese sandwich, melted over tortilla chips or as part of a delicious vegan charcuterie board.
It’s a dairy-free cheese that will make a perfect addition to any pasta recipe or topping for whole foods-based dishes.
Vegan Cheese Essentials: Understanding and Personalizing
Achieving the Perfect Melt
The secret to the meltiness of vegan cheese lies in tapioca starch and kappa carrageenan. These ingredients are vital in creating that desirable, creamy texture that melts beautifully.Customizing Your Vegan Cheese
Experimenting with various spices and herbs allows you to tailor the flavor to your liking. Follow the recipe or get creative!
For a punchier flavor, add more mustard powder for a sharper, cheddar-like taste, use a different pepper, or leave peppers out and add an herb. I love making this into a dill havarti-type recipe!
Storing Your Vegan Cheese
Your wfpb cheese can be stored in the refrigerator for about a week to ten days. Ensure it’s kept in an airtight container to maintain freshness.
Freezing Your Cheese
Freezing your vegan cheese is a great option. While the texture may alter slightly, it remains a tasty choice. Grate it before freezing, then spread it on a cookie sheet.
Once frozen, transfer it to a resealable bag. This way, you can easily use the needed amount whenever you’re ready.
More Plant-Based Cheese Recipes
- Nut-Free Okara Ricotta
- Pasta Cheese Sauce for Mac and Cheese
- Vegan Cashew Pub Cheese
- Vegan Goat Cheese – no nuts
- Almond Goat Cheese
- No Oil Vegan Pizza Fondue – Made with Oats
- Almond and White Bean Fondue
- DIY Oat Vegan Cheese Powder Recipe
- Easy American Vegan Melty Cheese Recipe
- Oil-Free Pepper Jack Cheese Recipe
- Easy Vegan Parmesan Recipe: Nut-free, Soy-free, and Made with Oats!
- Nut-Free Oat Vegan Queso
- Instant Pot Cauliflower Queso
- Bean Queso
- Vegan Torchy’s Queso Copycat
Vegan Oil-free Pepper Jack Oat Cheese
Ingredients
First Blend Ingredients:
- 2 cups water
- ½ cup rolled oats
- ¼ cups nutritional yeast
- 1 ½ teaspoons salt , or salt substitute
- 1½ teaspoons lactic acid
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- 1 Pinch mustard powder
Second Blend Ingredients:
- 3 tablespoons tapioca starch
- 2 tablespoons kappa carrageenan
Pan Ingredients:
- 1 jalapeno seeds and ribs removed,minced fine
- ½ teaspoon crushed red pepper ,add more to make spicier
Instructions
- In the jar of a strong blender, combine the water, oat, nutritional yeast, salt, lactic acid, garlic powder, onion powder, and mustard powder. Blend until super smooth and there aren’t any bits of oats.
- Add the tapioca and carrageenan, and blend for 15 to 20 seconds until smooth. Pour the oat mixture into a large saucepan, mix in the minced jalapeno and crushed red pepper.
- Bring to a simmer over medium heat, whisking continually. Continue cooking, whisking continuously, for about 7 to 9 minutes until the mixture has thickened nicely and is very glossy.
- Pour the cheese into a smallish container that can contain a minimum of 2 cups volume. I like small loaf pans or glass bowls.
- If properly cooked, the cheese will start to set right away. Allow the cheese to set at room temperature for 30 minutes. Then cover and refrigerate the cheese to finish setting for 3 to 4 hours.
Carla Moschetti says
Have you made this substituting agar agar for the carageenan? If so, I’m curious about the difference in texture. Thanks!
Kathy Hester says
I have not, but my students have. The texture will be different – not as firm.
Connie Crescenze says
Made this and loved it! I didn’t have the lactic acid, so I used white vinegar. I didn’t have the carageenan, so I used agar agar powder so it wasn’t as firm but it was still somewhat firm. I didn’t have the jalapeno, so I added more red pepper flakes. This was a yummy treat and sometimes I sprinkle the slices with pepperoni seasoning! Thanks so much!! 🙂
Skip Batchelder says
Hello Kathy,
My name is Skip. I am a 2012 Stroke Survivor. I would like to add cooking/nutrition sources to my website strokeangel.org. Perhaps you would allow me to link to your Healthy Slow Cooking. Stroke Survivors should know the benefits of a meatless diet, or nearly so in their recovery and quest to avoid a second, or follow-on stroke. Your interest will be appreciated. I can be reached at skip@strokeangel.org. Thank You.
Kathy Hester says
You can always link to someone’s website and are certainly welcome to link to mine.
Judy says
I used the agar agar in the same amount as the kappa carrageenan but it did not turn out firm enough to be a sliceable cheese. Is this because I substituted? Might it work better if I added more? I was really looking forward to a sliceable cheese but to order that much carrageenan would be more than I would ever use. Is there a difference between kappa carrageenan and regular carrageenan?
Kathy Hester says
As I stated in the post I have never used agar in this recipe, so I can’t offer much advise on how to use it to create a perfect texture. I did state that it would change the texture and is what makes this recipe sliceable.
If you want a consistent sliceable vegan cheese I would suggest ordering some. It will last a very long time, mine as long as 5 years so far, but maybe you can split a pack with someone?
When you start talking about firming agents, thickeners, and even different types of carrageenan it gets more into food science and exacting recipes to get just the right texture. I like this recipe because there’s a lot of wiggle room to get the right texture when the recipe is followed.
Here’s an article by The Gentle Chef about carrageenan that might help you: https://thegentlechef.com/is-carrageenan-safe-eat-vegan/
Trish says
LOVE LOVE LOVE your recipes!! Your tips and substitution suggestions are always so helpful
Kathy Hester says
Thank you so much! That means the world to me!
VeggieT8r says
Fermented vegan cheeses have been a game changer for me. I usually ferment them (for 12 -48 hours or to taste) with a live veggie ferment, yogurt and miso. (Lightly fermented red bell peppers add great flavor but any live ferment will work.) I think it gives a more authentic cheesy flavor than adding the acids, plus beneficial probiotic bacteria if you make a spread or version that isn’t cooked. I have a daily veggie wrap and kind of got bored with the hummus variations to slather on the wrap, so I created a fermented oat/bean/hemp heart spread with liquid smoke and pepper flakes that is truly smokin’! I’m the mad scientist who gets to eat my experiments!