Vegan Jalapeño Cheese Artisan Bread (Easy No-Knead Recipe)

This vegan jalapeño cheese artisan bread has a crackly, golden crust and a soft, chewy inside dotted with melted vegan cheddar and fresh jalapeño. It is a no-knead loaf: you stir the dough in 5 minutes, let it ferment overnight, and bake it in a Dutch oven. Total hands-on time is about 15 minutes, and one loaf makes 8 slices.

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Vegan Jalapeño Cheese Artisan Bread Recipe: Easy No-Knead Method for Cheesy Perfection

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• Author: Sarah
• Total Time: 13 hours
• Yield: 1 loaf (8 slices) 1x
• Diet: Vegan

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Description

This easy no-knead vegan jalapeño cheese artisan bread recipe delivers a crispy crust, soft cheesy center, and bold flavor—perfect for beginners and seasoned bakers alike.

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Ingredients

Scale 1x2x3x

• 3 cups bread flour
• 2 ¼ tsp active dry yeast (or 1 packet)
• 1 ½ cups warm water
• 1 tsp salt
• 1 cup shredded vegan cheddar
• 2–3 fresh jalapeños, diced (seeds removed for milder flavor)
• Optional: pickled jalapeños, fresh herbs (like rosemary or thyme), minced garlic

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Instructions

1. In a large bowl, combine flour, salt, and yeast. Gradually mix in warm water until a sticky dough forms. Fold in shredded vegan cheddar and diced jalapeños evenly.
2. Cover the bowl and let the dough rest at room temperature for 12–18 hours.
3. Transfer the risen dough to a floured surface. Shape into a round loaf and place on parchment paper.
4. Cover and proof again for 1–2 hours.
5. Preheat oven to 450°F (232°C) with a Dutch oven inside.
6. Place the dough with parchment into the hot Dutch oven. Cover and bake for 30 minutes, then remove the lid and bake for 15 more minutes until golden brown.
7. Cool on a wire rack for at least 30 minutes before slicing and serving.

Notes

Use high-quality vegan cheese for the best flavor. Add herbs or pickled jalapeños for variety. Let the bread cool fully before slicing for best texture.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Bread
• Method: Baking
• Cuisine: Vegan

Nutrition

• Serving Size: 1 slice
• Calories: 210
• Sugar: 1g
• Sodium: 240mg
• Fat: 7g
• Saturated Fat: 3g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 0mg

Keywords: vegan bread, artisan bread, no-knead bread, jalapeño cheese bread, dairy-free baking

Why You’ll Love This Bread

• No kneading: time and a hot Dutch oven do the work.
• Plant-based: flour, water, yeast, salt, vegan cheese and jalapeño.
• Bakery crust: steam trapped under the lid gives a crisp, blistered crust.
• Adjustable heat: keep the jalapeño seeds for spice or remove them for a mild loaf.

Ingredients

• 3 cups (390 g) bread flour, plus extra for dusting. All-purpose flour works but gives a softer crumb.
• 1/2 tsp instant or active dry yeast. A small amount is enough for a long overnight rise.
• 1 1/2 tsp fine salt
• 1 1/2 cups (355 ml) cool or lukewarm water
• 1 cup (about 100 g) shredded vegan cheddar
• 2 fresh jalapeños, seeded and finely diced (about 1/3 cup), patted dry

Optional: a little minced garlic, a teaspoon of dried rosemary, or pickled jalapeños (drained and blotted) in place of fresh. Vegan pepper jack or mozzarella shreds also work.

Equipment

• Large mixing bowl and wooden spoon
• 5 to 6 quart Dutch oven with lid (or any heavy oven-safe pot with a lid)
• Parchment paper and a sharp knife or lame for scoring

How to Make Vegan Jalapeño Cheese Bread

1. Mix the dough. In a large bowl, stir together the flour, yeast and salt. Add the water and mix with a spoon until no dry flour remains. The dough will be shaggy and sticky. Fold in the vegan cheddar and jalapeño.
2. Ferment. Cover the bowl and leave it at room temperature for 12 to 18 hours, until the surface is dotted with bubbles and the dough has more than doubled.
3. Shape. Turn the dough onto a floured surface. With floured hands, fold the edges toward the center a few times to make a round, then set it seam side down on a sheet of parchment.
4. Second rise. Cover loosely and let it rest for 1 to 2 hours, until puffy. Meanwhile, put the Dutch oven with its lid in the oven and heat to 450°F (230°C) for at least 30 minutes.
5. Bake covered. Score the top with a sharp knife. Using the parchment as a sling, lower the dough into the hot pot. Cover and bake for 30 minutes.
6. Bake uncovered. Remove the lid and bake 12 to 15 minutes more, until deep golden brown.
7. Cool. Lift the loaf out and cool on a wire rack for at least 1 hour before slicing. The crumb finishes setting as it cools, and melted vegan cheese is gummy if cut too soon.

Tips for a Perfect Loaf

• Keep the dough sticky. Wet dough makes an open, airy crumb. Use only enough flour to handle it.
• Preheat the pot fully. A very hot Dutch oven gives the best oven spring.
• Pat the jalapeño dry. Extra moisture makes the dough wetter and the crumb gummy near the peppers.
• No Dutch oven? Bake on a preheated baking sheet with a pan of hot water on the rack below for steam. The crust will be a bit thinner.
• Check doneness. The loaf should sound hollow when tapped and read about 205 to 210°F (96 to 99°C) inside.

Variations

• Sun-dried tomato and basil: swap the jalapeño for chopped oil-packed sun-dried tomatoes and dried basil.
• Roasted garlic and rosemary: fold in 6 roasted garlic cloves and 1 tsp chopped rosemary.
• Extra cheesy: use 1 1/2 cups vegan cheddar, with some pressed on top before the covered bake.

What to Serve with It

• With soup: dunk it in creamy roasted tomato basil soup or caldo de pollo.
• With dips: serve with guacamole or pico de gallo.
• Toasted: top slices with vegan butter or mashed avocado.
• As a sandwich: its crusty exterior holds up to grilled vegetables and hummus.

For a different savory bread, see our garlic parmesan focaccia.

Storage and Freezing

• Room temperature: cool completely, then store cut side down on a board or in a paper bag for up to 3 days. Plastic softens the crust.
• Refrigerator: not ideal, as it dries the bread out faster. Use it only if the weather is hot and humid.
• Freezer: slice, wrap tightly or bag, and freeze for up to 2 months. Toast slices straight from frozen, or warm the whole loaf in a 350°F oven for 10 to 15 minutes.

Nutrition (Estimate)

Per slice, based on 8 slices: roughly 210 calories, 6 g protein, 35 g carbohydrates, 4 g fat, 2 g fiber and 390 mg sodium. Values vary with the brand of vegan cheese.

FAQs

Final Thoughts

Stir the dough at night, bake it the next day, and you have a bakery-style loaf with almost no effort. Wait for the loaf to cool before slicing so the crumb and the cheese set properly.