This vegan cheese tastes like the real thing. It's a delicious and healthy alternative to cheese made with 9 ingredients in 30 minutes.
This wonderful vegan cheese will turn your world upside down! Hands down one of my top recipes! So creamy, cheesy, gooey, and its flavor will have you thinking that you're eating real cheese.
This non-dairy cheese is made with 9 ingredients and 30 minutes and is perfect for lactose intolerants. It is also gluten-free and extremely easy to make. You'll be awed by its wonderful texture!
Need more vegan appetizer ideas? Give my Vegan Spinach Artichoke Dip, Vegan Garlic Bread, and Cashew Cheese recipes a try for crowd-pleasing options!
What is vegan cheese?
It is a dairy-free version of regular cheese. It is 100% plant-based and cholesterol-free, and I love making it at home to customize it with my favorite spices!
Ingredient notes
- Potatoes: I've made this vegan cheese recipe using different types of potatoes and it always works, but Yukon gold potatoes work best.
- Water: 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. You could also use vegetable stock instead.
- Nutritional yeast: it gives this recipe the cheesy flavor, so it’s an important ingredient. If you can’t find it, you could use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
- Extra virgin olive oil: extra virgin olive oil is my favorite choice, but you could actually use any kind of vegetable oil.
Dietary variations
- Make it oil-free: use water or vegetable stock instead of oil.
Pro tips
- Not all brands of nutritional or brewer's yeast weigh the same, so I prefer to use a measuring cup. If you don't have one, add 8 tablespoons or 35 grams, and then add more if needed.
- If you like your cheese spicy, just add a dash of cayenne powder as well. You can also customize it with pepper, paprika, or your favorite herbs.
How to make vegan cheese
- Boil or steam the potatoes and carrots for about 20 minutes or until they're soft.
- Drain them and add them to a powerful blender.
- Add all the remaining ingredients and blend until smooth.
- Serve your vegan cheese immediately.
How to store
- Fridge: keep the leftovers in an airtight container in the fridge for 4-5 days.
- Freezer: keep it in an airtight container in the freezer for up to 1 month. Thaw overnight in the fridge.
- Reheat: it can be reheated in the microwave or on the stovetop over medium heat until warmed through. Add a little water, vegetable stock, or unsweetened plant milk if needed, such as soy milk or almond milk.
What is vegan cheese made of?
There are a lot of different vegan cheese recipes. They can be made with nuts like cashews, nutritional yeast, tofu, soy protein, tapioca starch, and even agar-agar, but this version contains potatoes, carrots, and some spices.
Serving suggestions
This dairy-free cheese is as creamy as the classic cheese sauce, so you can have it as an appetizer or snack and dip some tortilla chips, crudités, pita bread, or crackers in it.
Another option would be to spread it over a slice of vegan bread or use it to make a vegan grilled cheese sandwich, a pizza, or simply serve it with all your pasta recipes.
Looking for more vegan cheese recipes?
Did you make this vegan cheese recipe?
Please leave a comment and rate it below. We’d love to hear from you!
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📖 Recipe
Vegan Cheese
Ingredients
- 2 cups potatoes, peeled and diced, any type will do, but Yukon gold works best
- 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
- 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 your vegan cheese immediately with tortilla chips, crudités, pita bread, or spread over a slice of vegan bread. You could also use it to make a vegan grilled cheese sandwich!
- Keep the leftovers in an airtight container in the fridge for 4-5 days, or in the freezer for up to 1 month. 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, vegetable stock, or unsweetened plant milk if needed. It can be reheated in the microwave or on the stovetop over medium heat until warmed through.
Notes
- I've made this vegan cheese recipe using different types of potatoes and it always works, 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.
- 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 weigh the same, so I prefer to use a measuring cup. If you don't have one, add 8 tablespoons or 35 grams and add more if needed.
- If you want your cheese spicy, just add a dash of cayenne powder.
Nutrition
Update Notes: This post was originally published in September of 2019, but was republished with new photos, step-by-step instructions, and tips in May of 2022.
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 🙂
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) 🙂
Cheryl Hill says
It’s OK but does not taste like cheese.
Iosune says
Hi Cheryl! Did you follow the recipe to the T? It does taste like real cheese, I've fooled non-vegans with this recipe. I'm sorry it didn't work for you. Have a nice day!
sarah says
AMAZING! Wow! Cant get over how good this is! Thank you!
Iosune says
Hi Sarah! Thank YOU 🙂 So glad you liked it!