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Vegan Cheese

This vegan cheese tastes like real cheese. It’s also gluten-free, inexpensive and the ingredients are easy to get. It’s a healthy alternative to cheese.

Vegan Cheese - This vegan cheese tastes like real cheese. It's also gluten-free, inexpensive and the ingredients are easy to get. It's a healthy alternative to cheese.

I used to be addicted to cheese before I went vegan, so one of the first things I tried to veganized was cheese. This is my go-to vegan cheese sauce and when I tried it for the first time, I couldn’t believe it was not real cheese. It has the same taste and consistency!

We usually eat this vegan cheese with our baked tortilla chips, but if you want something lighter, you can eat it with some crudités.

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Vegan Cheese - This vegan cheese tastes like real cheese. It's also gluten-free, inexpensive and the ingredients are easy to get. It's a healthy alternative to cheese.

The ingredients are really easy to get and so affordable. The recipe is also so easy to make, you just need to boil the veggies and blend all the ingredients. This vegan cheese is gluten and dairy-free, so you can enjoy this gorgeous recipe if you are a celiac or a lactose intolerant.

There are so many dishes you can make with this delicious plant-based recipe, like mac and cheese, pizza or whatever that calls for cheese. We are totally in love with it!

Carrots

Before finding this awesome recipe, I tried a lot of non-dairy cheeses and although they were not bad, they had nothing to do with real cheese, so when I found this one, I could fulfill my dream of finding a healthy cheese alternative.

The original recipe is from Veggie on a Penny. We love their blog and will be eternally grateful for this delicious cheese. Seriously, you NEED to try it, you will find no difference with real cheese, I promise!

Vegan Cheese - This vegan cheese tastes like real cheese. It's also gluten-free, inexpensive and the ingredients are easy to get. It's a healthy alternative to cheese.

If you like this vegan cheese, check out these recipes: vegan tofu feta cheese, vegan parmesan cheese, fat-free vegan cheese sauce, vegan cream cheese and vegan tofu ricotta.

Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!

Vegan Cheese - This vegan cheese tastes like real cheese. It's also gluten-free, inexpensive and the ingredients are easy to get. It's a healthy alternative to cheese.

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Vegan cheese

★★★★★ 4.7 from 54 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6
  • Category: Appetizers & Snacks, Gluten Free
  • Cuisine: Vegan

This vegan cheese tastes like real cheese. It’s also gluten-free, inexpensive and the ingredients are easy to get. It’s a healthy alternative to cheese.

Vegan Cheese - This vegan cheese tastes like real cheese. It's also gluten-free, inexpensive and the ingredients are easy to get. It's a healthy alternative to cheese.
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Ingredients

  • 2 cups peeled potatoes (360 g)
  • 1 cup peeled carrots (135 g)
  • 1/3 cup extra virgin olive oil (70 g)
  • 1/2 cup water (125 ml)
  • 1 tsp salt
  • 1 tbsp lemon juice
  • 1/2 cup nutritional yeast
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Dash of cayenne powder (optional)

Instructions

  1. Chop the potatoes and the carrots and boil or steam them for 20 to 30 minutes or until soft.
  2. Place all the ingredients in a blender and blend until smooth.
  3. Serve with tortilla chips or use the vegan cheese to make mac and cheese, pizza or any other recipe that calls for cheese.
  4. Store the vegan cheese in a sealed container in the fridge for up to 4 days.

Notes

  • To make an oil-free version of this recipe, add water instead of the oil. You can also add some tahini or any other healthy fat.
  • If you can’t find nutritional yeast, use debittered brewer’s yeast, or even regular or gluten-free beer instead of the water.
  • Recipe adapted from Veggie on a Penny.

Nutrition

  • Serving Size: 1/6 of the recipe
  • Calories: 215
  • Sugar: 2.7 g
  • Sodium: 293.7 mg
  • Fat: 12.8 g
  • Saturated Fat: 1.7 g
  • Carbohydrates: 17.8 g
  • Fiber: 7.1 g
  • Protein: 11.9 g

 

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  4. I’ve made this cheese a zillion times with no oil or very little oil. It depends on what you want in the end. My boyfriend thinks it tastes too much like chicken with the oil added. It works great without the oil. I find that it needs a tad more salt than the recipe calls for though.

    Reply

  5. Where you talk about cups of potatoes and carrots, does this mean that you dice the veg prior to measuring or are they whole or what?

    Reply

    • Sorry! Here in Spain we have a kind of small cayenne pepper and I meant that. We added less than a 1/8 tsp of cayenne 😉

      Reply

  7. UPDATE: I just made this, and it is pretty terrific!
    I decided to use 1/4 tsp of ground cayenne pepper.
    Only used 1/2 the salt, also made it without any oil. Used a bit of the cooking water from the potatoes and carrots to get the right texture.
    I also used 2x the lemon juice, and it still needed a bit more acidity for my taste. I added another tablespoon of seasoned rice vinegar, and that was perfect for me.
    Back to the peppers: this is the type of dip that we call “chile con queso.” The TexMex traditional recipe calls for a block of Velveeta and a can of Ro-tel tomatoes and green chiles. It is standard party fare, as well as a popular appetizer in TexMex restaurants. Anyway, I now understand the last ingredient. I will add some chopped jalapeno!
    Thanks for a great new recipe for me!

    Reply

  10. Hello
    This looks awesome and would love to try it but I have to avoid yeast and nutritional Yeast and I am gluten intolerante. Can i take it out or replace it with something besides beer?

    Reply

    • just wanted to mention that nutritional yeast does not have any negative reaction in the body like yeast, it’s a completely different substance as it is inactive yeast. So those with a yeast build up, for example, should be fine with nutritional yeast. Not sure if that’s the same situation with brewers yeast.

      Reply

    • Hi Susan! I’ve reheated this sauce and it’s delicous too, maybe you’ll need to add more liquid if it’s too thick. I’ve never frozen it, but I think it could work 🙂

      Reply

      • Thanks! I will give freezing a try and let you know. Don’t have my hopes up about maintaining original quality with the potatoes in it, but worth a try. And, my granddaughter is not too picky given her food allergies. She is grateful for things others would not eat and never ever complains. She is allergic to dairy, soy, corn, beans/legumes, peas, fish/seafood, peanuts/tree nuts, wheat, oats, tomatoes, beef, and maybe strawberries. We have not been able to find any cheese substitute for her, so your recipe is very hopeful for a Mac n cheese. She would LOVE that!! As grandma, I try to cook in large batches for her and freeze things for her parents to help out. I have ‘cooking for Raelyn days’ and this recipe is on my next one!

        Reply

        • You might also want to try the “alfredo sauce” recipe elsewhere on this site as a mac-and-cheese base. It’s not really quite like alfredo sauce, but it definitely has the same sort of creamy goopy goodness.

          Reply

    • Left out her allergy to eggs. Ugh!! She sees the irony of being able to eat chicken but not eggs…lol!

      Reply

      • More like poor chickens. No one really does well on eggs or flesh (no human anyway) only seemingly so but we’re not actually meant to handle it and it causes a slew of reactions in our body. She’s definitely not missing out and she’ll be healthier for avoiding eggs 🙂

        Reply

        • oh and dairy is horrible for everyone, so she’ll be healthier than her dairy eating friends for avoiding it in the long run.

          Reply

  13. Raelyn and I made this today. It was easy to make, looks just like melted Velveeta cheese and, most importantly, tasted very close to real cheese. I cooked some rice pasta and made her some macaroni and cheese out of it. I left out the cayenne,
    added just a bit more salt (to taste)and a little rice milk to make it creamier. She loved it! I put some in small containers into the freezer and will let you know how that works. Thank you so much for this recipe!!!!! When Raelyn tasted it she said it was really good but she couldn’t say if it tasted like cheese because she had never tasted cheese. But, I am not allergic to dairy and do eat cheese and was able to tell her it really does taste a lot like real/dairy cheese!

    Reply

    • This is awesome, Susan – thanks for sharing your review!! It sounds awesome as mac and cheese. Thanks for the recipe, Iosune!

      Reply

    • Hi Susan! This vegan cheese is amazing and it’s much healthier than real cheese 😉 I’m so happy for Raelyn. Thanks for your comment 😀

      Reply

  14. Genius! I made this a couple of days ago for my fathers birthday party and everyone loved it! In the recipe, I used 1/2 cup of cashews instead of nutritional yeast and served it with some homemade tortilla chips and it’s amazing how it resembles melted cheese!

    Good job! 🙂

    ★★★★★

    Reply

  16. FYI – it does seem to freeze okay!!! Yay!! I put it in single serving containers but will try ice cube trays in the future. This recipe will be such a big help to make new recipes for Raelyn!

    Reply

  18. Ok, I already love this recipe without any additions or subtractions, but seeing *all* the rave with leaving out oil and (possibly) even the nutritional yeast, I’m going to have to give all of those a try. Thankfully, everything can still be added if there are any issues with flavor. 😉 Iosune and Alberto, this is some *magic!*

    ★★★★★

    Reply

      • Hi Iosune, I’d like to replace garlic and onion powder with fresh ones. Do you think they’d have to be boiled with the vegetables or afterwards with the other spices? Actually I never use any of these powders and I wonder if I could replace it in the Parmesan recipe as well…

        Reply

        • Hi Liz! I don’t know if the cheese is going to taste like real cheese if you don’t use garlic and onion powder, but I’d boild them with the carrots and the potatoes. To make the Parmesan cheese you need to use garlic and onion powder… Have a nice day!

          Reply

          • Hi Iosune, thanks for the answer. I just found a recipe for homemade onion and garlic powder, so I’ll try and make that first. And THEN I’m looking forward to try your cheese recipe. I was (still am, a bit at least…) as addicted as you to cheese and will be very glad to have some kind of substitute.

          • Hi Liz! It can be hard at the beginning, but dairy products are so addictive and they’re not healthy at all. Have a nice day!

  19. This looks absolutely amazing. I will surely try it soon!!
    Does the potato and carrot have to be measured pre or post boiling? Thanks!

    Reply

  20. Thank you for this recipe! I made it the other day and people loved it! Non-vegans have been asking me for the recipe. One of them said to me, “This is the only vegan cheese I’ve tasted that actually tastes good and not fake.” I love asking people, “Can you guess what the secret ingredients are?” No one can guess that it contains potatoes and carrots! I used a Vitamix blender and the consistency was perfect. I will be making it lots more!

    ★★★★★

    Reply

    • Hi J! Thanks for your kind words 🙂 Non-vegans love this recipe and they can’t believe it’s dairy-free!!! I really love this recipe 😀

      Reply

  22. Im having a movie night soon & I want to try this! Im sure my friends would love it! Though I can’t seem to find nutritional yeast anywhere! Would nutritional yeast extract be a good substitute for taste?

    Reply

    • Hi Nory! I’ve never tried nutritional yeast extract, so I can’t find you, sorry! But you can also use brewer’s yeast or remove the water and use beer instead 🙂

      Reply

  24. Oh WOW!!! This is unlike any other vegan cheese I’ve tried!!! I used the cooking water from the veggies and cut the oil back to 1T but it was still so incredibly creamy & smooth! Delicious too!!! 🙂

    ★★★★★

    Reply

  26. The texture is so perfect and just like real cheese. I found the flavor to be quite strong (more like a sharp cheddar than a mild cheddar which I’m used to) but it’s still very very close to the “real thing” and when mixed with other food items (we used it in a Mexican Casserole) it really is just like actual cheese in my opinion. Great job, I’m anxious to try it again with some minor tweaks and adjustments that have been mentioned.

    ★★★★

    Reply

  28. I’m going to try this tonight and I’m so excited… Your recipes are great, such simple and cheap ingredients and such magical results! I’m really glad I found your blog, keep the recipes coming!

    Reply

  29. I made the chips and cheese following this recipe and the results were amazing. I loved the seasoning for the chips and the vegan cheese sauce was the perfect consistency and flavor. Thank you for sharing these with us.

    ★★★★★

    Reply

  30. I made this with no oil and a bit less nutritional yeast. It was tasty and quite creamy- even seemed to be creamier the next day. When serving, I added a few spoonfuls of salsa so that you get a touch of spiciness with each dip. Deeeelicious! This replaced my eggplant cheese dip as my new favorite 🙂

    ★★★★★

    Reply

    • Hi Kelly! The oil is optional, sometimes I make the oil-free version and I love it too! Thanks for making the recipe 🙂

      Reply

  32. OMG! My husband and I have just recently gone vegan for health reasons. We are trying new recipes, trying to ease into a meatless and dairy free world that is so alien to us! I made this today and WOW is not even enough of a description! So THANK YOU THANK YOU THANK YOU THANK YOU! you have just added one more light at the end of this tunnel! Between your cheeses and soya mince, life is getting so much sweeter!

    Reply

    • Hi Doris! Thanks a lot!!!! I’m happy if I can help people to be vegan, it’s easier than it seems! Have a nice day 😀

      Reply

      • No, seriously…. I am a hopeless latina holding on to beans for dear life while trying to go vegan. And your cheese is a life saver! In less than a week I have made three batches of this cheese and used it for soya mince tacos, veggie quesadillas, nachos, cheese and avocado crostinis….. We even poured it over soya mince bolognese spaghetti (did I mention soya mince is also my ally?) and loved it!!!!

        Did I say thank you before? Just in case….THANK YOUUU!!!

        ★★★★★

        Reply

  33. Absolutely amazing! I am so glad I stumbled on your blog. I just started eating Vegan and this recipe brought back the cheese I was missing. It tasted just like Queso we have here in The States. My 4 year old dipped her tortillas in it and really thought it was cheese. A healthy no fat cheese substitute.(It worked great without oil. I just added a bit more water. I cannot wait to try more of your recipes. I will do the tortilla next.

    ★★★★★

    Reply

  34. I don’t know how a regular nacho cheese tastes like, but this one is AWESOME! A long warm hug in a bowl, that’s what I’d call it. I will try to make cheesy spelt pasta with this goodness.

    Thank you for sharing the recipe!

    All the best,
    Laima

    Reply

  35. Just made this in a blender and it taste like cheese whiz, which is a good thing. Junk food taste without the junk =) I am very excited to find ways to use this cheese on my food. I didn’t use any oil and it is pretty good without the oil. Thank you so much for this amazing cheese substitute recipe!

    ★★★★★

    Reply

    • Hi Ozum! I couldn’t live without this cheese, I love it! And you can use it to make hundreds of recipes 😉 Have a nice day!

      Reply

    • I am from Canada and was a Cheez Whiz lover! I follow a whole foods plant based diet and don’t use added salt, oil or sugar. This is an awesome cheese spread replacement. I make it without added oil or salt. I keep it in a jar in the refrigerator and use it as a spread on almost everything. I use it to replace butter on many occasions 🙂 It’s lovely on baking powder biscuits fresh out of the oven! (oh and I use it (cold from the fridge) to replace the shortening when I make the biscuits … cuts in to the dry ingredients exactly the same!! I make sure to always have some on hand and was happy to see the comments about it freezing well although I do find that it keeps well in the fridge for at least a week. Thanks for posting this amazing recipe!!

      Reply

      • Hi Lynn! You’re so welcome 🙂 I also make it without the oil most of the times and is so delicious. Have a nice day!

        Reply

  36. Just heard about a recipe where they cooked agar agar and water until thick (about 6 minutes), added that to the blender for about a minute, poured the mixture into plastic containers, refrigerated, and could then unmold and slice or grate the cheese. The ingredients for the cheese mixture were a little different (but also somewhat similar). Just wondering if you thought this might work for your cheese sauce recipe (using either agar agar or gelatin). It would be great to have slices and grated cheese options! I also have questions regarding any health concerns using agar agar for something like this. I have never used it before and am unfamiliar with the product. I would be giving the cheese to my granddaughter and have read there can be some bowel/intestinal issues. She already has some issues, do I don’t want to add to them. Just wondered if you have ever tried doing this with your recipe.

    Reply

    • Hi Susan! I’ve never tried it, so I can’t help you, sorry! I bought a book to make vegan cheeses a few weeks ago and I want to try all the recipes and share them on the blog 🙂

      Reply

  37. Hola.
    Que lindo blog que tienes aquí. Las recetas parecen muy prácticos y fáciles. Quiero hacer esta receta del queso, pero antes, tengo que saber si puedo asar el queso, para usar lo en pizza o lasaña.
    Gracias.

    Reply

  38. Has anybody tried adding an agar agar mix (or a gelatin) to this cheese mixture to see if it can be made sliceable/shreddable? I know vegans probably wouldn’t use gelatin, but some non-vegan readers may have some ideas on this that could be helpful and very much appreciated. I have heard of it being done with nut/oat cheese recipes, but not sure if it would work for t his recipe(which we really like).

    Reply

  39. I have to try this! But I’m wondering if lime juice could be substituted for lemon? Do you think that would change the taste much?

    Thanks for the exciting recipe!

    Reply

  40. Has anyone tried this using instant potatoes? (yes I can be that lazy…)

    My nutritional yeast will be here today and I am excited to try this out!

    Reply

    • Hi Rachel! I’ve never try this recipe using instant potatoes, so I can’t help you, sorry!

      Reply

  41. Thanks for your Recipe
    How fattening is this VEGAN CHEESE?
    Calories?
    What Shelf life or Fridge life?
    Thanks

    Reply

  43. Hi Iosune!
    Thank you so much for this! It came out really well..I tried it without oil. I tried nutritional yeast for the first time and found the smell of it somehow unusual! But the cheese was a hit and doesn’t smell of it at all and tastes great! Maybe cause I’m a vegetarian turned vegan..I’m finding the yeast smell too eggy! 🙂 thanks again…
    Love,
    Amruta

    Reply

    • Hi Amruta! Thanks a lot! This appetizer tastes like real cheese to me, even when I wasn’t vegan, maybe it’s because of the nutritional yeast I used. Have a nice day!

      Reply

  45. It does pretty awesome, but its a bit too unhealthy-tasting to use on everyday basis. I’d definitely recommend it for non-vegan people though in parties including food… Maybe I should remove the oil next time… But Im like you, I love the oil ! STill, to whoever thought of this combo, great fucking job!!!

    Reply

  46. This is DELICIOUS, vegan, nut free and low calorie.
    WHAT A TREAT.
    Thank you for posting this recipe

    ★★★★★

    Reply

  47. I made this last night to have over nachos. This was so incredibly good! I had the best nachos I’ve ever had in my life! Thanks for a super yummy cheese sauce. No oil was added but a little extra water instead. I have leftovers and I’m excited 🙂

    ★★★★★

    Reply

  48. It is sure hard to find dairy tasting vegan recipes and boy did this one NOT disappoint!!! Fabulous!!!

    ★★★★★

    Reply

  49. Nutritional,yeast in bantry health shop, cork too. Ring the Holland and barret but they are varied and I prefer the little ones I can chat long about suppliers and such.

    Reply

  50. I made this today. I omitted the oil. Added a can of rotel, half a cup of fresh salsa and a TBSP of fuzzy dust seasoning….my family loves it!! Plus, I made the tortilla chip recipe you have❤❤it’s a new fav

    ★★★★★

    Reply

    • Hi Candice! I’m been making this recipe without the oil and it’s amazing! I’m so glad you like it 😀

      Reply

  51. Hello, I just made this and really enjoyed it – closest thing I’ve had to queso since going vegan last year, thank you! Do you think this would hold up well at a potluck? In other words, if I made a large amount and kept it warm over a period of time in a crock pot?

    At any rate, thank you for this great recipe!

    ★★★★★

    Reply

    • Hi Holly! I think it could work! You can also add more liquid if the cheese is too think just before serving (more oil or even some unsweetened plant milk) 😉

      Reply

  52. Hi, Can’t wait to try this! Thank you -)

    I avoid eatign potatoes, I use sweet potatoes instead.. do you think this would work?

    Reply

  54. I just have to say, thank you so so so much for this!!! I can’t even count the number of times Iv tried to make home made vegan cheese and each time there was a lot lacking! When I saw this one though… I did think it was a bit strange, and nothing like what I had been making, but figured Id give it a try, and man! I am so glad I did!!!

    Not only does this look and behave like cheese, but the taste is by far the best! I mixed some in with some twice baked potato stuffing, and then drizzled some on the top after they were all done. IT WAS AMAZING!!!! So, thank you again so very much for this!!! I can now enjoy my cheese again!!! Tomorrow: Nachos!! WOOTZ!

    ★★★★★

    Reply

  55. OK..I know everyone else has said this ,but, THANK YOU! This is amazing! Even my husband is excited about it, and he is wicked picky about anything new or vegan!!

    ★★★★★

    Reply

  56. I made this for the first time and it was so easy and really good! I haven’t been able to eat nachos since I became lactose intolerant. Once I put the cheese on top of chips and added beans and guacamole, I would have never known it wasn’t real. Thank you!!!!

    ★★★★★

    Reply

  57. Lovely simple recipe. Tastes like nooch sauce but is great. Love the use of potatoes and carrots. I omitted the oil and it came out totally creamy in the vitamix. Also reheated well. We top loaded baked potatoes.

    Reply

    • Hi Jessa! Thanks a lot 🙂 We also make this recipe without the oil and we love it. Have a nice day!

      Reply

  58. I loved this recipe. My non-vegan family thought it was really dairy cheese! Is there any way to refrigerate and reheat? I tried, but the cheese became very thick.

    Reply

    • Hi Lindsey! Thanks a lot 🙂 You can add some water or milk and then reheat it, it’s not the same, but it’s okay. Have a nice day!

      Reply

    • Hi Micayl! I’ve never frozen this cheese, but a reader said that it worked for her… If you store it in the fridge, you can add some water or milk and reheat it 🙂

      Reply

  60. Wonderful recipe! Thank you for sharing. I’ve made an alternate version with no nutritional yeast and added Dijon mustard and it was good too. Also, if I don’t how carrots, I used steamed butternut squash. It’s a little sweeter, but still good. I also like to add some hot smoked paprika. I’ve used this cheese in so many different dishes and non vegans can never tell.
    Tastes amazing with diced jalapenos or in a seven layer dip and nachos and burritos. Yummy.

    ★★★★★

    Reply

  61. I was wondering if I could use some other veggie besides potato? Would turnips or parsnips work in place of the potato?

    ★★★★★

    Reply

  62. I made this tonight and substituted apple cider vinegar instead of lemon and it came out great! I also used only half the oil and added a pinch of chicken boullion seasoning and about 1/8 tsp. Tony Chachere’s cajun seasoning. Even my non-vegan daughter loved it! Thanks 😉

    ★★★★★

    Reply

  63. As much as I love my sweetie, he is NOT vegetarian/vegan/healthy-eating-in-any-type-of-way person. BUT should you put this “cheese” on macaroni, he will unsuspiciously eat bowl after bowl of it. 😉 BLESS YOU.

    ★★★★★

    Reply

  64. This cheese is delish…all my son’s friends (20ish) have asked for the recipe…should I dare give it to them, they won’t believe the ingredient list for sure…

    ★★★★★

    Reply

  65. i made 2 batches. one with double the amount of yeast.
    the one with double yeast is more cheesy and firm. just what i wanted. i would also recommend a bit more salt, but i am a salty kinda guy. i didn’t like the batch with the above yeast quantity so much, although i suspect a reduction in the water would help.
    anyway, an excellent recipe. thanks.

    ★★★★★

    Reply

  66. I love this Queso! I added a little mustard powder and more cayenne as I like a little kick and it is wonderful. I can’t stop dipping. I like this so much better than the cheese queso I used to eat.

    ★★★★★

    Reply

  67. Hi Iosune, would the overall taste be the same if i didn’t include the lemon jucie? Excited to make this!!

    Reply

  68. Okay Ioune,
    Seeing that you are so talented with this recipe… Do you think you will be coming up with a version of Jalapeño Pepper Jack? I so miss that on Quesadillas and haven’t found one that is good tasting.

    Reply

  69. WOW.

    This recipe is extremely delicious.

    I am thrilled I clicked on this link. The creaminess is spot on! I put this on top of roasted vegetables and tofu in my burrito this evening.

    Cheers!

    ★★★★★

    Reply

  70. My husband and I love this! We made it for the first time tonight, and we had it with tortilla chips. I halved the recipe, and it still makes a big amount. We’ve been thinking up all kinds of ways to use it: over pasta, broccoli, with pearl onions swimming in it, etc. Awesome. Thanks.

    ★★★★★

    Reply

  71. Great recipe, thank you! Have you found that leftovers keep well in the fridge? If so, for how long? Thanks!

    ★★★★★

    Reply

    • Hi Drew! You’re so welcome 🙂 You can reheat if you add some liquid like water or any plant milk and it’s also delicious. I think it keeps for about 3 to 4 days. Have a nice day!

      Reply

  72. Just made this. Not sure if its just because I’m a newbie to all this but the flavor wasen’t quite cheese to me…. Could I back off the yeast a bit? would it still work? The yeast is the odd thing to me. I was hoping for my hubby ( who has not tried it yet) that I could find a recipe he will eat. Again just new to this so looking for advice.

    Reply

    • Hi Danielle! The yeast is what makes this recipe tastes like real cheese, but you can add less if you want… Have a nice day!

      Reply

  73. this sounds so good!!i was wondering if i can leave out garlic and onion powder since i have ibs and can’t tolerate spices…… thanx

    Reply

  74. I am in “Heaven”…this recipe doesn’t get any better. I played around with the lemon a bit but perfecto!! Thank you for giving this ex-cheese lover the best cheese ever!! Going to pour some over my broccoli tonight! *sigh w/ smile* 🙂

    Reply

    • Hi Marce! Maybe you can find brewer’s yeast, but you can also use some beer instead of the water 🙂 Have a nice day!

      Reply

  76. I tried this today and it turned out terrible. Followed the instructions exactly and substituted beer for the yeast because it’s not available in my area. It had the color and consistency of carrot baby food. The smell and taste were so awful I threw the whole batch out. Wouldn’t recommend to anyone.

    ★

    Reply

    • Hi Jake! I’m so sorry the recipe didn’t work for you, but it tastes great using beer instead of the yeast. Have a nice day!

      Reply

  77. I wanted very much to like this “cheese.” I’ve made vegan cashew cheese in the past with great success. This wasn’t a success story; it didn’t go over at all. It didn’t taste like cheese to this ‘sconnie.

    ★

    Reply

    • Hi Suzy! I’m so sorry the recipe didn’t work for you. What was the problem? I want to help you because this is one of our most popular recipes and our readers usually love it. Have a nice day!

      Reply

  78. I made this tonight. I attempted to make it without oil. I found it did need a but if oil for creaminess. I also added a little bit of Soy milk to thin it out. It tastes fabulous!!!

    ★★★★★

    Reply

  80. Hi! I am trying this tonight, but I am using instant mashed potatoes to save time. I have used instant mashed potatoes as a thickener to replace flour, butter, and milk in traditional cheese sauces and it worked out pretty well, so I am excited to see how this turns out! Since I am trying to save on the time, I will probably omit the carrots. Do you think this will alter the taste much? I assume the carrots are used more to help achieve the right color and wouldn’t really affect the flavor?

    Reply

    • Hi Sierra! I think it could work without the carrots, but the cheese won’t taste as good as mine because the carrots are not only used to achieve the right color. Have a nice day!

      Reply

  81. Just tried this tonight- it was awesome! I followed the instructions pretty closely, but cut back just a bit on the olivee oil, and substituted just maybe a teaspoon of the olive oil for thai chili infused olive oil. Also, instead of adding salt, I dissolved a vegan chicken bouillion cube in the 1/2 cup of water and used that as the added salt. It turned out wonderfully! We made mac n cheese with it, but it would be awesome for nachos, too… or a whole bunch of other purposes, I’m sure!

    ★★★★★

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  82. Following the AIP, so potatoes is a no-go.
    Will have to try this with (believe it), sweet potatoes..

    Thanks for the inspiration, now for the testing.

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  85. Hi Iosune,
    I’ve just discovered your blog, I tried the Vegan Ricotta last night in a Butternut-Ricotta Lasagne and it worked really well.
    Tonight I’ve tried this recipe and made simple nachos…YUM!!
    I used my Thermomix and its come out a bit thicker than in the photo but I’ll add more water next time Thank you Delicious!

    ★★★★

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  86. OMG I love this! It feels like I’m cheating at life. I just ate a ton of cheese and it was GOOD FOR ME! 10/10 would recommend

    ★★★★★

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  87. Yes!!! Finally found a vegan cheese recipe I think I’ll like…I’m gonna omit the oil, add green onions and chives, and pour it over some cauliflower rice…can’t wait!

    ★★★★★

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  88. I made this as described, but found that I could taste the flavor of raw potatoes. So I had to add a lot more lime and more garlic. It was delicious.

    Reply

  89. I haven’t tried to recipe yet, but wanted you to know the frustration of trying to print it with all the adds popping up. I get that the ads provide income, but surely there is a way to prevent them from coming up on the print page for recipes.

    Reply

    • Hi Donna! I’m so sorry if the ads are bothering you. You can close them by clicking the cross in the upper right corner, then click the print button. Have a nice day!

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  90. Thank you for the amazing vegan cheese discovery. I’m going to make the recipe tomorrow.

    My question is about which variety of potato you use. Russet potatoes have a high starch content and thick skin which is used mostly for baked potatoes, which I love. White potatoes have a thin skin, often called boiling potatoes, they’re similar to red potatoes, which have a lower starch content. And then there are Ukon Gold potatoes which are also thin skinned and are often used for mashed potatoes. Please let me know which potato variety you have had the best luck with… as all of the ones I described above are “white potatoes.”

    Reply

    • Hi Abbey! You’re so welcome 🙂 I think you could use any kind of potato you want. Have a nice day!

      Reply

  91. This looks so yummy! I recently made the decision to become vegan and the thing I find myself missing most is any type cheese. The fact that the ingredients for this “cheese” are reasonably priced is a major win too. I’ve tried cheese substitutes like Daiya, but they’re so expensive. I’ll definitely be giving this a try.

    Reply

  92. Wow. Just tried this recipe. I used the beer instead of yeast and it was phenomenal. If dipping with chips you really can’t tell difference between this and nacho cheese. I put leftovers in fridge and it was even BETTER the second day.

    ★★★★★

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  93. Wonderful fix to craving cheeses if you’re a vegan! Thanks for the good eats! Pssst…. do less oil and more water…..
    Daniel

    Reply

    • Hi Daniel! Thanks a lot 🙂 We’ve been making this cheese oil-free lately and we love it. Have a nice day!

      Reply

  94. Would this taste as good without the salt? I’m looking for a low sodium “cheese” sauce for mac and cheese.

    Reply

    • Hi Anne! I’ve never tried this cheese without salt, but you can add less or even omit it if you want 🙂

      Reply

  96. I am making it today! Can you add the oil later and blend it again if you don’t like it without? I will use water and everything else. I will get some taste testers and let you know what they think!

    Reply

    • Hi Mavette! I’ve made this recipe with water instead of oil and also tastes great. If you add water and the oil, I think the cheese will be too watery, but you could try… Have a nice day!

      Reply

  97. Would a food processor work as good as a blender? Also would it make a huge difference if I substituted olive oil with coconut oil?

    Reply

    • Hi Juli! I’ve never used a food processor to make this recipe, so I don’t know, sorry! I think any oil will do. Have a nice day!

      Reply

  98. I love cheese & the only reason why I’m not vegan is because I love cheese so much. My hubby is vegan & I want to make this for us. Most vegan cheese I’ve tried, I have not enjoyed. Only thing is he can’t have yest. What do I do to replace This? So that way we can both enjoy it & taste great. Thanks for your help!

    Reply

    • Hi Angelica! The yeast is the most important ingredient in this recipe, but you could use beer instead of the water. It’s not the same, but it also tastes good.

      Reply

  99. I made this first at our beach week….being the only vegan, I was hoping it would satisfy everyone…WOW…..everyone LOVED it!!! I’m making it today for a friend whose son can’t eat milk or nuts…..I think he’ll love this on macaroni! Fantastic recipe!

    ★★★★★

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  100. I am new to vegan. I read a Mercola article that said nutritional yeast is MSG. I know I get migraine headaches with msg so this scared me. Is there more about this I don’t know or understand? Also my doctor told me no soy because of the estrogen properties. I am finding a lot of recipes contain these two ingredients. Any help appreciated.

    Reply

    • Hi Sharon! I think soy is a healthy food. You should take a look at this video: https://www.youtube.com/watch?v=vltbg3NUSQs I also think nutritional yeast is healthy as well, but if you feel bad after eating it you should aboit it. Following a healthy, low-fat, plant-based diet can help you to improve your health so much. Have a nice day!

      Reply

  101. If you’re on a tight schedule, can you boiö the potatoes and carrots and theni store in fridge? Or do they need to be fresh and warm? Also, if you don’t have onion or garlic powder, can you just use regular chopped onions and garlic?

    Reply

    • Hi Celia! Yes you can, but then you should reheat the cheese. I don’t think it tastes like real cheese if you don’t use onion or garlic powder, but you could try… Have a nice day!

      Reply

  102. This was absolutely delicious! I’ve been looking for a good cheese sauce recipe for ages and this worked so well. I don’t even have a high powered blender so I was a bit worried it would be lumpy but it came out smooth and delicious 🙂 Thank you!

    ★★★★★

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  103. BY FAR THE BEST VEGAN CHEESE SAUCE. I’ve made this so many times! I love it. It really is better with the oil, so creamy and delicious. I have it with pasta and mmmm.

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  104. Tried this as I wanted to make the vegan broccoli cheese soup. Followed the recipe exactly, except for the salt as I’m on a low salt diet, and thought it was almost tasteless. So, in order to rescue the ingredients, I added 1Tbsp. apple cider vinegar, 1 additional cup of nutritional yeast, 2 additional dashes of cayenne powder, and the real kicker–1 Tbsp. White Garbanzo Miso. Now it has some flavor and, of course the Miso does have plenty of salt. But, that was not quite enough. Added 1 Tbsp. Smoked Paprika. Now a nice burnt orange color and some smoky flavor. This was a great recipe for experimenting!

    ★★★★

    Reply

    • Hi Rachel! I’ve never made this repice using other vegetable, but you could try it using cauliflower or sweet potatoes. Have a nice day!

      Reply

  106. So it seems that all my kidshave a milk allergy! Which makes cooking extremely hard. So i’m just learning how to cook dairy free. This maybe a crazy ? but is there a difference between the nutritional yeast flakes and powder?

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  107. Wow! Vegan cheese sounds awesome! Id love to try it but do you know if there are any substitutes for nutritional yeast? My family is all about affordable foods and it looks like nutritional yeast is pretty expensive 🙁 Here at our grocery markets, a tiny jar costs $8..

    Reply

  108. Just made this to make a Mac and Cheese type dish. Cooked the noodles soft, sauteed 2 fresh chopped red pepper, 1/3 cup of hot red peppers( from a jar), 1/3 cup of sun dried tomatoes (from a jar in oil), and 2/3 cup of sliced kalamata olives, and some black pepper, no salt as there is plenty in the sauce. Once that was all sauteed, added the cheese sauce (totally followed your recipe there but next time might back off on the salt a bit) and then added a bit more water to get that all creamy consistency and then added the noodles. That was the yummiest mac and cheese I have ever had. And it had no actual cheese in it. I just had some cold for breakfast it was so tasty. I have just recently gone vegan and my hold out was that I would miss cooking with animal milk cheese. I don’t think I am going to miss it now. Thanks. Also, just love your blog.

    Reply

    • Hi Kay! Thanks a lot for your king words 🙂 I’m so glad you liked our vegan cheese so much. Being vegan is pretty easy if you find recipes you love. Have a nice day!

      Reply

  109. This recipe is UNbelievable! Every positive comment by those who’ve written is absolutely TRUE! It is fabulous and delicious! Even without the oil. I’m practically speechless. 🙂
    You two are to be commended for your dedication to promoting a healthy diet to all your visitors.
    Best regards,
    Gray

    Reply

  110. My better half and many of my friends don’t think this tastes like cheese, but they like it a lot. I’m happy with it as I can now have a plate of Nacho Cheese and corn chips that is so like the regular thing. I used tow tablespoons of tahini, a cup of nutritional yeast, subbed white garbanzo Miso for the salt, and added a tablespoon of apple cider vinegar and smoked paprika to kick it up a notch. Who would think–carrots and potatoes makes cheese sauce? This is a WOW recipe!

    ★★★★★

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  112. I’m not vegan but I eat a lot of vegan and vegetarian foods. I can’t say this tasted much like cheese to me BUT it was warm and creamy and delicious and I couldn’t stop eating it. It’s a wonderful recipe to riff on, as well, I sprinkled some seasoning salt on the top to add some zing, but there’s a hundred things you could do with this. I’m looking forward to making it again with little to no oil, and maybe try the beer thing.Thanks for sharing, I’ll be looking for more recipes on your site!

    ★★★★★

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  113. This recipe is perfect on its own, and divine with a couple roasted jalapeños 😉 Thank you so much for always having the solution for my non-vegan cravings!

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  114. I would love to try this recipe, but I cannot eat potatoes or sweet potatoes due to joint stiffness flareups when eating them. Do you know of an alternative to potatoes in this recipe that would be successful? Thank you!

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  116. SO AMAZING! ILOVE THIS RECIPE! Posted it to our Albuquerque Vegan fb page! And so simple and easy! Thank you, keep up the good work! I’m looking forward to trying more of your recipes! Love

    Reply

    • Hi Lynn! Thanks a lot for your kind words 🙂 Please don’t share the full recipe, only one picture and the link. Have a nice day!

      Reply

  117. Just made this its delicious…i popped some breadcrumbs on top and finished off in the oven for 15 mins…thanks so much! I’m so happy 🙂

    ★★★★★

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  118. 3rd time making a double batch. Prep time is quick once you get it down. I did add 1 tbsp of Agave to give it some sweetness this time, also added the cayenne pepper, a chipotle pepper, and some Adobe sauce for some kick. Thank you for the recipe. It is soo good, my wife loves it and my extended family as well. They are all making it themselves now!

    ★★★★★

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    • Hi Judy! This recipe is for 6 people, but I can’t tell you the exact amount of vegan cheese for each person, sorry!

      Reply

  120. I have a question. I tried this to make MacNCheese and found the mealy texture of the potatoes didn’t disappear. Thought I measured it all properly. What type of potatoes should I use?

    Reply

    • Hi Talita! So glad you liked it 😀 I’ve never frozen it myself, but if you read the comments, another reader froze it successfully. Hope it helps!

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  122. So, I’ve been vegan for a few years now and usually stick to the cheese I buy in stores (which isn’t great honestly) but I decided to look online for a simple recipe and this one popped up. I followed everything exactly except left out the yeast (I personally just don’t like the taste it leaves things) and it was just…WOW. Like I don’t know how else to describe it! It’s… cheese!! I really wish I would have discovered this recipe sooner, I tried it on pizza and it put all the other cheeses I’ve tried to shame. Thank you so much for this recipe, I’m glad to say cheese is now back on my favorite foods list 🙂

    ★★★★★

    Reply

  123. Will it taste at all the same without the onion, garlic and paprika? I can’t eat any of those, so I’ve been having a really tough time finding decent vegan recipes.

    Reply

    • Hi Christine! I don’t think it’s going to taste the same, but you could try it and add more yeast or salt if needed. Hope it helps!

      Reply

  124. Awesome recipe! Tastes just like actual queso. Pairs really well with the tortilla chips.

    Reply

  126. This was so good! I’m a new vegan and u have a very sensitive sense of taste and smell, but that was amazing! thanks for posting!

    Reply

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