Get ready for The Best Vegan Cheese Recipe! Made with just 9 simple ingredients, in only 30 minutes. It tastes like the real deal and is perfect for pasta, nachos, or dipping!
Experience the joy of homemade goodness as you savor every creamy bite. With its cheesy taste and smooth texture, it is a crowd-pleaser that will leave everyone coming back for more.
Plus, with simple plant-based ingredients, you'll create a healthier and budget-friendly cheese alternative. It opens the door to endless creations, from sandwiches to stuffed peppers.
Looking for more vegan cheese recipes? Try out my Vegan Cashew Cheese, Vegan Tofu Ricotta Cheese, and Vegan Feta Cheese. They will be your new go-to for vegan cheesy goodness!
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe is simple and quick to prepare, perfect for busy weeknights or last-minute gatherings.
- Versatile: You can customize this recipe to suit your taste preferences by adjusting the seasonings or adding extra ingredients like herbs or vegetables.
- Healthier Alternative: Unlike traditional cheese, this recipe is dairy-free and made from wholesome, plant-based ingredients, making it a healthier choice.
- Deliciously Creamy: Despite being dairy-free, this recipe yields a wonderfully creamy texture that melts beautifully and adds richness to any dish.
- Family-Friendly: Whether as a dip, spread, or topping, this recipe pleases even the pickiest eaters, perfect for gatherings or everyday meals.
🧾 Ingredient notes
Potatoes: While I've experimented with various potato types for this recipe, I consistently find that Yukon Gold potatoes yield the best results.
Their creamy texture and buttery flavor contribute to the smoothness and richness of the cheese.
However, if Yukon Gold potatoes are not available, you can also use Russet or red potatoes, although the texture and taste may vary slightly.
Nutritional Yeast: It contributes significantly to the cheesy flavor of this recipe, making it a crucial ingredient. If unavailable, brewer's yeast can be a good alternative.
Additionally, another option is to omit this ingredient entirely and use beer instead of water. However, nutritional yeast is still the top pick for its cheesy taste.
Water: You've got options here! Whether it's cold, hot, or room temperature, go with what you've got on hand.
You can even use the water leftover from boiling or steaming the veggies for an extra flavor boost.
Personally, I like to keep it simple with clean, room-temperature water. But hey, if you're feeling fancy, Vegetable Stock is always a tasty alternative!
Extra Virgin Olive Oil: It's my go-to for its rich flavor, but honestly, any vegetable oil will do the trick!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Kick: Add 2 diced jalapeños or a sprinkle of ½ teaspoon cayenne pepper for a spicy twist.
- Herb Infusion: Mix in 2 tablespoons of chopped fresh herbs like basil, parsley, or chives for a burst of flavor.
- Smoky Flavor: Incorporate 1 teaspoon of smoked paprika or a few drops of liquid smoke for a delicious smoky taste.
- Nutty Crunch: Garnish with ¼ cup (30 grams) of chopped nuts such as almonds or walnuts for added texture and flavor.
- Sweet and Savory: Drizzle with 1 tablespoon of maple syrup or agave nectar for a hint of sweetness, balanced with a sprinkle of sea salt.
🔪 Instructions
Step 1. Place the potatoes and carrots in a medium pot and cover them with cold water by about 1 inch (2.5 cm).
Step 2. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
Step 3. Drain the potatoes and carrots in a colander.
Step 4. Transfer to a high-speed blender with all the remaining ingredients. Blend until smooth and serve immediately.
💭 Expert tips
- Perfect Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and rich flavor, enhancing the overall taste of your vegan cheese.
- Consistency is Key: Adjust the amount of water or plant-based milk to achieve your preferred consistency. Add a little at a time until you reach the desired thickness.
- Balancing Flavors: Taste and adjust the seasoning as needed. You can play around with the amount of lemon juice, salt, and spices to find the perfect balance for your palate.
- Blending Technique: Blend the ingredients thoroughly until smooth and creamy. A high-speed blender works best for achieving that velvety texture.
- Texture Mastery: For a smoother consistency, ensure the potatoes and carrots are cooked until tender before blending. This ensures a creamy and luscious texture.
❓Recipe FAQs
When stored properly in an airtight container in the fridge, this vegan cheese can typically last for up to 5 to 7 days.
However, always use your judgment and check for any signs of spoilage before consuming.
If you notice any changes in smell, texture, or appearance, it's best to discard it to avoid any potential food safety issues.
While it can be frozen, its texture may change slightly upon thawing.
Portion it into smaller servings and store them in airtight containers or freezer bags. Label containers with the freezing date for easy reference.
Thaw overnight in the fridge and stir well before use to recombine any separated ingredients. Aim to consume it within its refrigerated shelf life for the best taste and texture.
You can reheat it by gently warming it in the microwave or in a saucepan over low heat, stirring occasionally to ensure even heating.
If the cheese is too thick, adding a splash of water or Plant-Based Milk (like Soy Milk or Almond Milk) can help to achieve the desired consistency.
Once warmed through, it can be served and enjoyed as usual.
Yes, you can! Simply prepare the vegan cheese as directed, allow it to cool to room temperature, and then transfer it to an airtight container. Store it in the fridge until you're ready to use it.
When you're ready to serve, you can reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave in short intervals, stirring in between, until warmed through.
Adjust the consistency with a splash of water or plant-based milk if needed, and then serve it as desired. This makes it convenient for preparing in advance for gatherings or meal prep.
It is incredibly versatile! Spread it on crackers, top your Vegan Pizza, or add it over nachos. It's perfect for stirring into pasta, pairing with fresh veggies for dipping, or using as a sandwich filling.
You can also serve it as a dip with tortilla chips or fresh veggies, toss it with pasta to make Vegan Mac and Cheese, top it onto a baked potato, or drizzle it over chips to make a vegan nacho platter.
🧀 More delicious vegan cheesy recipes
Did you like this recipe? Please leave a rating and comment below!
📖 Recipe
The Best Vegan Cheese Recipe
Ingredients
- 2 cups potatoes, peeled and diced, any potato will work, but Yukon Gold is the top choice for best results
- 1 cup carrots, peeled and diced
- ½ cup water
- ½ cup nutritional yeast
- ⅓ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Place the potatoes and carrots in a medium pot and cover them with cold water by about 1 inch (2.5 cm).
- Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
- Drain the potatoes and carrots in a colander.
- Transfer to a high-speed blender with all the remaining ingredients. Blend until smooth and serve immediately.
Video
Notes
- Perfect Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and rich flavor, enhancing the overall taste of your vegan cheese.
- Consistency is Key: Adjust the amount of water or plant-based milk to achieve your preferred consistency. Add a little at a time until you reach the desired thickness.
- Balancing Flavors: Taste and adjust the seasoning as needed. You can play around with the amount of lemon juice, salt, and spices to find the perfect balance for your palate.
- Blending Technique: Blend the ingredients thoroughly until smooth and creamy. A high-powered blender works best for achieving that velvety texture.
- Texture Mastery: For a smoother consistency, ensure the potatoes and carrots are cooked until tender before blending. This ensures a creamy and luscious texture.
Kevin Jackson says
This is food alchemy at its finest!!
I made it. Tasted amazing
CAV says
Do you think you could turn this into a solid and make cheese shreds to use on a pizza? My daughter has allergies to all nuts including coconut and cannot have the shredded cheeses in the store. All have coconut derivatives. I've been looking for a substitute and stumbled upon this. This would be great for her Mac and cheese. .. just need something to make her pizza
Iosune says
Hi! I haven't tried it myself, so I can't help you, sorry! However, you could try my vegan Parmesan cheese (https://simpleveganblog.com/vegan-parmesan-cheese/), or my vegan mozzarella (https://simpleveganblog.com/vegan-mozzarella/). Hope you like them!
Lorena says
This sauce is amazing! I just made it for the first time. It’s so easy to make, and it’s so yummy! Thank you for for this recipe!
Iosune says
Hi Lorena! Thank YOU for your comment 🙂
Cindy says
I made another recipe and didn't like the grainy texture. I happened to find this recipe and made it with some trepidation. I have had it on nachos and also on veggies. I will definitely make it again and again! Thank you!!
Iosune says
Hi Cindy! So glad you liked it 🙂
Diana says
Hi, This recipe makes 6 servings. How much is 1 serving please 1/2 cup? 1 cup?
Thanks
Iosune says
Hi Diana! About 1/2 cup I would say. Have a nice day!
Angelina says
Being vegetarian and lactose intolerant I have made a handful of plant based “cheese” dips and none of them blew me away like this one. My Texan husband, who eats meat and dairy, who lives for TX queso, said I could fool someone with this cheese. We were both amazed. I’m making it in a couple days for 4th of July party. I’m not telling anyone it’s not “real” queso, and see their reactions. So HAPPY to have found this recipe! Thank you so much.
PS I added salsa and it took it to the next level! 🙂
Iosune says
Hi Angelina! Thank you so much 🙂 Hope everyone liked it!
Jennifer Lovelett says
I used as a base for creamed spinach stuffed mushrooms
Excellent
Iosune says
Hi Jennifer! Sounds great 🙂
Corrin says
Turned out amazing. I added a little smoked paprika and it absolutely tasted like cheese. My teenagers even loved it.
Iosune says
Hi Corrin! Sounds great 🙂
Laurel says
Iosune, I am on a whole food plant-based NO OIL diet. Do you think this would work without the oil? Have you any experience making vegan cheese without oil? Thank you!
Iosune says
Hi Laurel! Yes, it works really well, just add water or non-dairy milk instead of the oil 🙂
Alicia Dhevlin says
Has anyone tried to refrigerate this? I want to make for a party but have to travel and reheat upon arrival.
Thank you!
Iosune says
Hi Alicia! I've tried so many times. You just need to add a little bit of liquid when reheating and it's still delicious 🙂
Sam B says
great recipe. Worked like a charm. I had to use Walmart brand nutritional yeast (only one available) and I switched Lemon Juice w/ Apple Cider Vinegar. Tastes delicious. The instructions were simple and I love the ability to adjust the serving sizes and the check off instructions as I went along.
I'm not a regular cook, but this recipe was so simple. I went vegan 1 year ago and have been looking for a cheesy substitute without having to break the bank. Vegan cheese is too expensive for what I can afford.
I can't believe potatoes and carrots are the main ingredients. Like wow!
Thanks again! Being vegan has become so much more rewarding.
Iosune says
Hi Sam! I'm so glad to hear that 🙂 Have a nice day!
Sayra says
Wow, this is insanely good!!! I’m on my second bowl of pasta!🤤 So creamy and delicious. Best vegan cheese for mac & cheese. I even mixed some with a bit of sriracha just for fun, mind blowing!! Need to buy some chips to finish up the rest!
Iosune says
Hi Sayra! So glad you enjoyed it so much 🙂
Beth says
Is this cheese something that could be used in an egg bake?
Iosune says
Hi Beth! I guess it should work, but I've never tried it myself, sorry!
Erin says
We loved it. Tastes exactly like cheese even though there is nothing that should taste like cheese in there. Even the kids liked it!
Iosune says
Hi Erin! So glad to hear that 🙂
Gage Coogan says
Is the oil necessary? I don't eat oil. Thanks 😊
Iosune says
Hi Gage! You can omit the oil and add other liquid, like for example unsweetened non-dairy milk, or more water 🙂
Darcie Unrau says
OMG .this is the best thing since sliced bread. I am a dialysis patient and dairy is off my menu. But this🤪bonkers delicious. Thank you from a diehard cheese fanatic!
Iosune says
Hi Darcie! So glad you liked it 🙂
JS says
How much is a serving size?
Iosune says
Hi JS! About 1/2 cup (120 ml) 🙂
sarah says
AMAZING! Wow! Cant get over how good this is! Thank you!
Iosune says
Hi Sarah! Thank YOU 🙂 So glad you liked it!
Kim says
I love your recipe just the way that it is but I kicked it up a notch with Impossible chorizo. I also experimented with my second batch and used can carrots and potatoes. I'm a fresh girl all the way but someone gave me some can carrots and potatoes so I gave it a try because turning down free food was not an option. They are already cooked so this took less time and with the added chorizo, I couldn't really taste the texture difference.
Iosune says
Hi Kim! Sounds amazing 🙂 Thanks a lot for your comment!
Evie says
I’m currently out of white potatoes but I do have fresh sweet potatoes and dry potato flakes. Would either of those substitutions work?
Cathelijne says
Been searching the whole internet for this old recipe! This is the best vegan cheese sauce, you cannot imagine the taste when you read the ingredients
Adriana @ Simple Vegan Blog says
Hi Cathelijne! Thank you so much 🙂
Joan M says
Sorry reread recipe
answered my question about freezing
Adriana @ Simple Vegan Blog says
Don't worry!
Joan M says
can you freeze the sauce
Adriana @ Simple Vegan Blog says
Hi Joan! You can see how in the "How to store" section 🙂
Kelly says
This is so epic. Thank you! I ve just made a trial batch to see if I could sneak it to my kids and husband without them really knowing. Presently sitting unashamedly full on my couch cause I ate half the trial batch on my own. I love truffle mac and cheese - and have also just indulged with a good sprinkle of truffle powder on top. Zero guilt. And not a nut in sight so easier on the digestive system that I can have more for dinner! So good! For those in the UK - I may have gotten it wrong as a waxier potato but I've used maris piper. Great flavour, had to add a bit of cooking water from potato boil but...gave me that cheesy gooey consistency.
Melanie says
Love this recipe and have made it many times. I had one friend comment that it taste more like mashed potatoes then cheese dip and now that's all I think of when I eat it!! I don't really care, but wondering: Has anyone tried any additions that they like?
Iosune Robles says
Hi Melanie! Maybe you can try to add more nutritional yeast 🙂
Janice says
I am allergic to potatoes and carrots as well as nuts and dairy. What could I use in place of the potatoes and carrots?
Iosune Robles says
Hi Janice! I think it is not possible to make this recipe without potatoes and carrots, sorry 🙁
Alana says
Try Hannah sweet potatoes and butternut squash. Hannah sweets are white inside and less sweet
Aliza Mervis says
I can't eat dairy and found this recipe. Just made it and it is incredibly delicious. Thank you for posting it. So so good.
Iosune Robles says
Hi Aliza! I'm so glad you liked it 🙂
ataraxia says
This vegan cheese is insanely good, every time it blows my mind how simple and good it is 🙂 Have been coming back to this recipe for over a year now
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Huyen Tran Nguyen says
This is my go-to cheese sauce recipe as I love how simple it is without needing cashews (very environmentally and socially problematic). I've modified it slightly to add half an onion when boiling the veggies and used the stock from the boiled veggies for the recipe. It's great for macaroni and cheese!
Iosune Robles says
Hi! I'm so glad you liked it 🙂
Lydia says
I've been making this cheese for several years now but wanted to see what version you had. Its amazing recommend to all and for others whom never tried it Your recipe is A good start and healthy and ethical And cruelty free. Leaving cows to love nor to steal there calfs milk to make cheese. Thank you I'll be checking out other recipes you have for Vegans.
Iosune Robles says
Hi Lydia! Thanks for your kind comment 🙂
kozy says
Wow, this is really impressive! Only added a 1/4tsp of both smoked paprika and tumeric for depth of flavour and colour enhancement, but wow, this was incredible over macaroni with some steamed kale mixed in 5 STARS!
Iosune Robles says
Hi! I'm so glad you liked it 🙂 Thanks for the comment!
Cate says
Looks amazing will try soon!
Iosune Robles says
Hi Cate! Hope you enjoy it 🙂
Michelle says
This is my go-to sauce for mac & cheese and nachos now! I make a big batch at least once a week. My only addition is some miso paste for some added flavour. I've even added garlic cloves when I cook the potatoes and carrots and blend them up. I leave out the garlic powder when I do that. Thanks for sharing such an awesome recipe!
Iosune Robles says
Hi Michelle! Sounds so good 🙂 Thanks for your kind comment!
Kathy says
That is good stuff!! I had to go on a vegetarian diet because of my health issues. I have not been a vegetarian ever(I am 70) and finding it really hard to find substitutes that are satisfying . Well this is close enough to cheese as I have tried so far. I stirred it in with cooked cauliflower and it was delicious. The best part was no oil added apart from the oil in the cashews. So easy to make too and all good things for your health in it.
I finally found a Nutritional Yeast I like and it has no salt in it which is another restriction issue for my health and it leaves no weird tastes in the after bite.
Thank you !!! Delicious creamy and it stays creamy and doesn't clump up or get solid..LOVE THAT!
Iosune Robles says
Hi Kathy! Thanks for your comment 🙂
Susan Edison says
Well I'll be ... it tastes like cheese 🧀
Iosune Robles says
Hi Susan! Yes, it tastes so similar to cheese 🙂
Ak says
I made the vegan cheese today but, i didn't follow the exact recipe. I didn't measure. It still came out good. I made nachos and i didn't feel guilty!
Iosune Robles says
Hi! So glad you liked it 🙂
Jeff Burckhard says
I didn’t have yeast so I did not include it. How does the yeast enhance the cheesy alternative?
Roz says
Jeff, yes, the nutritional yeast adds a buttery cheesy flavor. It's good on lots of things, like fresh-made popcorn, veggies, etc. Plus, it has 8grams protein per serving (3 Tbs) and various minerals. I even sprinkle some on my 12-yr-old dog's food.
Sabine says
I made this recipe today. I did not have any potatoes, so I used soy milk and tapioca starch. I also added raw garlic, in addition to garlic powder. I added more oil than this recipe used, and it came out perfect. Just like canned cheese sauce.
Thank you so much for sharing this.
Iosune Robles says
Hi Sabine! Sounds so good 🙂
Florence Ong says
Hi Sabine, I would like to try using tapioca flour and soy milk. What is the measurement for each please? Thank you 🙂
Louise says
Would probably tweak it I think the taste was off I didn’t add enough carrots I believe but it made me wonder if I was eating cheese
All in all would make it again
Iosune Robles says
Hi Louise! Thanks for your honest and kind comment 🙂
Diana says
Yummy!I added some chives and tamari to deepen the flavour.
Iosune Robles says
Hi Diana! Sounds so good 🙂
Tori says
I have made this type of sauce so many times in the past!! Super easy & yummy. Here’s a few tips to make it even better! Make sure to NOT over cook your potatoes- cook until JUST tender.. This will make your sauce suuuuper gooey! & add some yellow mustard.. sounds weird but trust me! & for a bit more flavor, add a dash of liquid aminos. Enjoy!!
Iosune Robles says
Hi! Thanks for your kind advice Tori!
Alekhya Nath says
please can get a substitute for lemon as i am not supposed to have anything like lemon tamarind etc all the tangy and sour foods should be avoided for me so please could u help me
Iosune Robles says
Hi! Feel free not to use lemon 🙂
Shruti Agrawal says
Hi, I have just tried this recipe without the yeast. My sauce has a weird after taste - maybe feels raw / little pungent. (I know its not spoilt, just wondering why it tastes like that). Anyone else face this problem?
Annie says
Unfortunately, you need to add nutritional yeast. Nutritional yeast, unlike normal baking yeast, gives the recipe its cheesy flavor.
Iosune Robles says
Hi! Don't know what could have happened, sorry!
Angela says
Excellent recipe! I have made some simple adjustments depending on my application of the sauce (ie. When I'm making it for baked potates, I use soft tofu instead of potatoes so up my protein intake and not double up on starch). I also adjust the seasoning depending of who I make it for (my husband loves garlic so I go a little heavier for him) but that's the amazing thing about this recipe is it's flexibility and it turns out fantastic everytime!
Iosune Robles says
Hi Angela! Thanks for your kind comment 🙂 I'm glad you like our cheese recipe!
janna says
Hello Angela, How much tofu did you use for this (instead of the potato carrot)?
Pushti says
Can I use onion juice n smashed garlic cloves instead of powders??
Pushti says
Can I use onion juice n smashed garlic cloves instead of powders
Iosune Robles says
Hi! Feel free to use smashed garlic cloves 🙂