This vegan cheese tastes like real cheese. It’s a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.
Cheese is the reason why so many people are vegetarians and can’t go 100% plant-based, but I have good news for you: you can make delicious plant-based cheeses, like this amazing vegan cheese.
I was addicted to cheese before going vegan. However, I’ve found there are delicious and also healthier alternatives you can make at home with simple and easy to get ingredients. Sounds good, right?
This recipe is also perfect for lactose intolerants and for all those people who are just looking for healthier alternatives. Besides, it’s extremely easy to make and SO inexpensive.
The first time I made it I couldn’t believe it wasn’t real cheese and I’ve fooled so many non-vegan friends and family members with it.
It has the same consistency than a classic cheese sauce and it’s so good with some regular or baked tortilla chips, but you can serve it with anything you want or use it to make all kind of recipes.
In addition, it’s cholesterol-free, good for the planet, good for your health, lower in fat (especially if you omit the oil) and extremely tasty. It’s basically made with potatoes, carrots, oil, water, and some condiments, that’s all!
You really NEED to give this vegan cheese a try. It’s one of those life-changing recipes you can’t miss!
How to make vegan cheese – Step by step
- Boil or steam the potatoes and carrots for about 20 minutes or until they’re soft (photo 1).
- Drain them and add them to a powerful blender (photo 2).
- Add all the remaining ingredients and blend until smooth (photo 3).
- Serve immediately (photo 4) or keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want.
Pro tips
- I’ve made this recipe using different types of potatoes and it always work, so please feel free to use any kind you have on hand.
- It can be made with cold, hot or room temperature water. You could even add the water you used to boil or steam the veggies. I prefer to use clean water at room temperature, though.
- Extra virgin olive oil is my favorite choice, but any oil will do.
- Oil is optional. If you’re oil-free just add more water (the same amount) or any unsweetened milk of your choice.
- If you can’t find nutritional yeast in your area, use debittered brewer’s yeast instead (the same amount) or you could also use beer instead of water. You may need to add a little less, though.
- Not all brands of nutritional or brewer’s yeast weight the same, so I prefer to use a measuring cup. If you don’t have one, add 8 tablespoons or just add 35 grams and then add more if needed.
- If you like your cheese spicy, just add a dash of cayenne powder as well.
How to eat vegan cheese
- You can have this vegan cheese as an appetizer or even a snack and serve it with tortilla chips, crudités, pita bread or whatever you want.
- It can also be used as a cheese sauce to make mac and cheese or any recipe that calls for a cheese sauce.
- It’s also a good alternative to real cheese to make pizza, lasagna, or pretty much anything that is made with cheese. I also add it to my burgers sometimes instead of sliced cheese.
Can you freeze vegan cheese?
Yes, of course! Just keep it in a sealed container and store it in your freezer for weeks or even months. I usually transfer the container to the fridge the night before, that way it defrosts by itself. Then I reheat it in a saucepan and add more water or even milk if needed.
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PrintVegan Cheese
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 6 1x
- Category: Appetizer
- Cuisine: Vegan, American
This vegan cheese tastes like real cheese. It’s a delicious and healthy alternative to cheese, made with inexpensive and easy to get ingredients.
Ingredients
- 2 cups potatoes (360 g), peeled and diced
- 1 cup carrots (135 g), peeled and diced
- 1/2 cup water (125 ml)
- 1/2 cup nutritional yeast (35 g)
- 1/3 cup extra virgin olive oil (70 g)
- 1 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Boil or steam the potatoes and carrots for about 20 minutes or until soft.
- Drain them and add them to a blender.
- Add all the remaining ingredients and blend until smooth.
- Serve immediately with tortilla chips, crudités or use it to make pizza, lasagna, mac and cheese or any other recipe that calls for cheese. Keep leftovers in a sealed container in the fridge for about 4-5 days. You can also freeze it if you want. I usually transfer the frozen container to the fridge the night before, that way it defrosts by itself. I reheat it in a saucepan and add some water or milk if needed.
Notes
- I’ve made this recipe using different types of potatoes and it always work, so please feel free to use any kind you have on hand.
- It can be made with cold, hot or room temperature water. You could even add the water you used to boil the veggies. I prefer to use clean water at room temperature, though.
- Extra virgin olive oil is my favorite choice, but any oil will do.
- Oil is optional if you’re oil-free just add more water (the same amount) or any unsweetened milk of your choice.
- If you can’t find nutritional yeast in your area, use debittered brewer’s yeast instead (the same amount) or you could also use beer instead of water. You may need to add a little less, though.
- Not all brands of nutritional or brewer’s yeast weight the same, so I prefer to use a measuring cup. If you don’t have one, add 8 tablespoons or just add 35 grams and add more if needed.
- If you want your cheese spicy, just add a dash of cayenne powder.
- Recipe adapted from Veggie on a Penny.
Nutrition
- Serving Size: 1/6 of the recipe
- Calories: 168
- Sugar: 1.5 g
- Sodium: 404 mg
- Fat: 13.3 g
- Saturated Fat: 1.9 g
- Carbohydrates: 9.1 g
- Fiber: 2.5 g
- Protein: 4.7 g
Update Notes: This post was originally published in February of 2014, but was republished with new photos, step by step instructions and tips in September of 2019.
Hi there, just found this recipe, and I’m glad there are Vegan alternatives for cheese. My husband and I are just starting to transition to vegan for health reasons, and we are still experimenting with recipes. I was wondering, do you think you could use sweet potatoes? You mentioned any kind of potato, but I heard sweet potatoes aren’t technically in the potato family. Also, is the yeast a necessary part of the recipe? Would it work without it? Thanks so much!
Hi Arriana!!! You can use sweet potato in this recipe. It will be a bit sweeter but that is not negative at all! The yeast has a kinda cheesy flavor, that is why we recommend it. You can make the cheese without it and get the same color and texture but the flavor probably won´t be as great as it is when using yeast. Have a great day!!!
This was amazing!! I did decrease the olive oil to 2 tbsp and added a bit of miso paste.
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Hi Lisa!!! That sounds yummy!!! Thank you for sharing your experience!!!!
Yes and it was AMAZING! and I am new to vegan eating so I was shocked. Thanks so much.
Hi Jeannine!!It is great to know you like it!!!! Thanks to you. Have a good day!
I’m trying to replace my dad’s daily cheese slices on bread at breakfast time. Can this slice nicely when frozen or cooled? Any ideas otherwise?
Thanks!!
Hi Evan!If you are looking for a cheese to slice you can find other options that work better. You can check some of them on our blog. it is better to use thicker cheese like our almond cheese. Have a nice day.
Obsessed!! My vegan-optional family loves this cheese sauce as do I. It’s so easy to make and tastes so darn great that they actually love when I make it. I might just convert them, yet! I have the best success with Yukon Gold potatoes.
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Hi Dana! So glad you like it 🙂
This has become my favourite cheese recipe for Mac and cheese. I was looking for a nut free option and I found this recipe online. My kids love it too.
Hi Suein! Thanks a lot 🙂 So glad you guys liked it!
Do you have any advice on making the cheese without any type of yeast or beer? I’m trying to figure out alternatives that will give the cheese a “cheesy” flavor.
Hi Kacie! I’m so sorry, but I don’t. Yeast is what makes it cheesy.
I use this recipe AAALLLLL the time but with parsnips instead of potatoes. I’m addicted.
Hi Courtney! So glad you like it 🙂
Hi! Thanks for this vegan cheese recipe!
I haven’t tried it yet (but will), and I was wondering if this cheese solidifies and can be grated?
Thanks in advance :).
Hi Jocelyne! You’re so welcome 🙂 No, it doesn’t, sorry!
Dear Teacher, Can I skip garlic and onion powder? 🙂
Hi Judy! If you omit them this is not going to taste like real cheese, sorry!
Can you use onion instead of onion powder?
Hoping to make this for lunch today! 🙂
Hi Ravina! It’s not the same, but you can 🙂
I just made this….absolutely incredible! Far superior to the sauces made with cashews as a base. And so easy and affordable! Thank you so much!
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Hi Tracy! Thank YOU so much 🙂
amazing, thanks for sharing:)
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Hi JJ! Thank YOU 🙂
Oh my god, this is amazing! It has a little to much nutritional yeast but it is still so good.
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Hi Tayah! So glad you liked it 🙂
AWESOME! I was so tired of paying for expensive vegan cheese full of garbage. I feel good eating this, and it’s delicious. Thanks so much!
Hi Ramae! Thank YOU so much 🙂
Good for a quick and simple vegan cheese recipe. Enjoyed!
Hi KB! Thanks 🙂 So glad you enjoyed it!
This is amazing…it has the cheese taste and no headache that follows when I eat cheese made with animal. This also covers eating my vegetables too. Since I’ve started a more plant base diet this recipe is used almost daily. Thank you for sharing!
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Hi Valerie! Thanks a lot 🙂 So glad you liked it!