Vegan Cheese

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.

Looking for more vegan cheese recipes?

• Vegan Parmesan Cheese
• Vegan Cream Cheese
• Vegan Cheese Ball
• Vegan Feta Cheese
• Vegan Mozzarella

Did you make this vegan cheese recipe?

Please leave a comment below, share it or rate it. You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST. I’d love to see what you cook!

Vegan Cheese

★★★★★ 4.8 from 88 reviews

• Author: Iosune
• 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.

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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

1. Boil or steam the potatoes and carrots for about 20 minutes or until soft.
2. Drain them and add them to a blender. 
3. Add all the remaining ingredients and blend until smooth.
4. 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.