Easy 5-ingredient pepperjack cheese, soy free, nutfree, gluten free

Easy vegan 5-ingredient pepperjack cheese, soy free, nutfree, gluten free.

Those who have been following this page, know that I have been experimenting with steamed vegan cheeses that have a base of rice-flour. My inspiration came from Martine van Haperen’s recipe posted at https://lowcarb-vegan.net/vegan-steamed-rice-cheese/.

Today, I made some more twists to the base recipe in order to make a pepperjack cheese. I used my Instant Pot to steam the cheese, which I think is a huge improvement over steaming the cheese in a regular saucepan. What I liked most about it is that the house doesn’t heat up so much and that I don’t have to worry about the water all evaporating.

Instead of using water as a ingredient, I used store-bought green salsa (picture in the comments). Now salsa already has a tang. Therefore, I left out the vinegar and lemon juice. I should have added mustard powder but forgot to do so without noticeable consequences :). For an extra kick, I added 1/2 tsp of Thai chilli powder, from my 2016 stash, which is about to run out.

Here we go…..


200 ml green salsa (or 3/4 cup + 1.5 TBS)

110 gram Asian rice flour (or 3.9 oz) – NOT glutinous rice flour

1 TBS nutritional yeast

75 gram melted refined coconut oil (or 1/3 cup)

1/2 tsp chilli powder


Add all ingredients to a blender cup (I use a Ninja) and blend until completely smooth. Pour into glass or stoneware container.

Place steamer rack in the Instant Pot. Add enough water to your Instant Pot so it just reaches the bottom of the steamer rack. Place glass/stoneware container of top of steamer rack. Close lid. Turn vent to closed. Select steaming function (high pressure) and set the time to 30 minutes. Let the IP do its thing :).

Once the 30 minutes have past, use natural release for 15 minutes, then quick release to get rid of the rest of the steam. Open the IP carefully and remove the cheese mould. My steamer rack has lifting handles which is really handy (see picture in comments). Let the cheese cool down for 30 minutes at room temperature. Transfer to fridge. After about 30 minutes in the fridge, you should be able to remove the cheese from the mould. Place uncovered in the fridge for at least 6 hours to allow the cheese to completely firm up.

If you don’t have an instant pot, steaming for 45 minutes in a regular steamer will also work perfectly.

Happy vegan cooking and eating!

If you make this recipe and share your photos, please include a link to the recipe and add #CilantroRoots.

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