Vegan Jalapeño Cheese Artisan Bread Recipe
This crusty, golden artisan bread is packed with spicy jalapeños and melty vegan cheese! Made with simple ingredients and no kneading, this rustic bread is perfect for sandwiches, dipping, or enjoying on its own.
Ingredients
For the Bread Dough:
- 3 cups bread flour or all-purpose flour
- 1 1/2 tsp salt
- 1/2 tsp instant yeast
- 1 1/2 cups warm water 110°F/45°C
For the Add-ins:
- 1 cup vegan cheddar cheese shredded (such as Daiya, Violife, or Follow Your Heart)
- 2 jalapeños finely chopped (seeds removed for less heat)
- 1/2 tsp garlic powder optional, for extra flavor
Instructions
Step 1: Make the Dough (No-Knead Method)
- In a large bowl, whisk together flour, salt, and yeast.
- Pour in warm water and stir until a sticky dough forms.
- Fold in chopped jalapeños, shredded vegan cheese, and garlic powder.
- Cover bowl with plastic wrap and let sit at room temperature for 12-18 hours (overnight).
Step 2: Shape & Rest the Dough
- After resting, the dough should be bubbly and elastic.
- Turn it onto a floured surface, gently shape it into a round loaf, and let it rest for 30 minutes.
Step 3: Preheat & Prepare the Oven
- Preheat oven to 450°F (230°C).
- Place a Dutch oven (or cast-iron pot) inside to heat for 30 minutes.
Step 4: Bake the Bread
- Transfer the dough to parchment paper and place it in the hot Dutch oven.
- Cover and bake for 30 minutes.
- Remove the lid and bake uncovered for 10 more minutes, until golden and crispy.
Step 5: Cool & Serve
- Let the bread cool for at least 15 minutes before slicing.
- Serve warm with vegan butter, soup, or avocado toast!
Notes
Want extra crunch? Add 1/4 cup sunflower seeds or flaxseeds.
Prefer mild heat? Use only one jalapeño or remove all seeds.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.
Prefer mild heat? Use only one jalapeño or remove all seeds.
Store leftovers in an airtight container for up to 3 days, or freeze for up to 2 months.