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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 52 reviews
  • Prep Time: 5 mins
  • Cook Time: 25 mins
  • Total Time: 30 minutes
  • Yield: 6

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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About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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  1. Fran says

    March 5, 2014 at 15:17

    hi. do you think it’s possible to make this without the oil? thanks for your recipes!

    Reply
    • Minimal Eats says

      March 6, 2014 at 16:59

      You can try, but I think the cheese will be less creamy 😉

      Reply
      • tamika says

        April 10, 2017 at 17:42

        You can use vegetable broth instead. It isn’t AS good…but it is still good.

        ★★★★★

        Reply
        • Iosune says

          April 13, 2017 at 12:21

          Hi Tamika! Yes, I’ve also made it with water and tastes pretty good 😀

          Reply
      • Carol says

        April 18, 2017 at 21:34

        Has anyone tried making some of this and storing it in the fridge and like you know warming it up later for chips I was hoping I could be lazy and make like a double or triple batch

        Reply
        • Iosune says

          April 24, 2017 at 16:59

          Hi Carol! Yes, it works. You just need to add some liquid and reheat it 😉

          Reply
          • Elaine says

            October 22, 2017 at 23:04

            Will this freeze well

          • Iosune says

            October 23, 2017 at 12:35

            Hi Elaine! Yes, you can freeze it 🙂

        • Janis MacGregor says

          June 9, 2017 at 17:01

          I do that! I put it over ground beef and chips and jalapeno peppers, and it warms up nicely in the microwave.

          Reply
          • Iosune says

            June 10, 2017 at 12:42

            Hi Janis! Thanks for your comment.

      • Jeanne Jain says

        August 10, 2017 at 15:31

        5 minute prep time? It will take me more than 5 minutes just to peel the potatoes and carrots!

        Reply
        • Iosune says

          August 14, 2017 at 16:38

          Hi Jeanne! I always use a peeler to save time 🙂

          Reply
        • Melissa says

          December 30, 2017 at 01:32

          Use 1 can of carrots and 2 cans of potatoes. Literally 5 min. from start to finish. Warm as desired.

          Reply
          • Iosune says

            January 6, 2018 at 13:13

            Hi Melissa! Great 🙂 So glad you liked it!

    • ozum says

      March 2, 2015 at 18:01

      I made this without the oil and it’s pretty creamy already. You won’t be missing the added oil with this taste. I think I’ve added a little more nutritional yeast than the recipe but not sure, didn’t measure anything.

      Reply
      • Iosune says

        June 10, 2017 at 12:42

        Hi Ozum! I didn’t see your comment! I also make this with no oil 🙂

        Reply
    • Kelly Kann says

      February 2, 2018 at 18:33

      Made it without oil. Turned out perfect!!! Great for Mexican night even my kids luv it.

      Reply
      • Iosune says

        February 5, 2018 at 10:36

        Hi Kelly! It also works great without oil 🙂 So glad you liked it!

        Reply
  2. Danu says

    March 5, 2014 at 16:35

    <3

    Reply
    • Minimal Eats says

      March 6, 2014 at 16:59

      Thanks! 🙂

      Reply
  3. Nicole @ Fitful Focus says

    March 5, 2014 at 16:39

    I’ve never seen a vegan cheese made out of potatoes and carrots! How interesting! I’ll have to give it a try 🙂

    Reply
    • Minimal Eats says

      March 6, 2014 at 17:01

      Thank you! We hope you like it!

      Reply
      • Jacquie Bolton says

        July 22, 2017 at 00:46

        I have used potatoes in a cream of celery soup so I’m sure it will work.

        Reply
        • Iosune says

          July 24, 2017 at 09:55

          Hi Jacquie! Yes, it works 🙂

          Reply
  4. mj says

    March 6, 2014 at 23:43

    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
    • Minimal Eats says

      March 7, 2014 at 15:26

      I’ll try this recipe with no oil 😉 Thanks!

      Reply
  5. Heather says

    March 7, 2014 at 12:47

    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
    • Minimal Eats says

      March 7, 2014 at 15:30

      Yes, you have to dice the veggies first. Anyway you can add 360 grams of potatoes (13 oz) or 135 grams of carrots (5 oz) 😉

      Reply
      • Heather says

        March 7, 2014 at 15:38

        Thank you 🙂

        Reply
        • Minimal Eats says

          March 7, 2014 at 16:22

          😉

          Reply
      • Kelly says

        August 26, 2015 at 15:11

        Are these Australian cups or American cups?

        Reply
        • Iosune says

          August 31, 2016 at 11:05

          Hi Kelly! We use American cups 🙂

          Reply
  6. divamover says

    March 8, 2014 at 19:25

    Just noticed the recipe says “1 cayenne pepper.” I live in Texas, so this could mean ANYTHING. 🙂 So, is it 1 tsp? 1/4 tsp? Thanks!

    Reply
    • Minimal Eats says

      March 10, 2014 at 11:59

      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. divamover says

    March 8, 2014 at 22:27

    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
    • Minimal Eats says

      March 10, 2014 at 12:00

      How interesting! Thanks for your comment 🙂

      Reply
      • Raquel says

        April 14, 2017 at 22:13

        I am also from Texas and she is right! I think I will try both suggestions. Thank you so much for this recipe I too love cheese!!

        Reply
        • Iosune says

          April 17, 2017 at 19:10

          Hi Raquel! Hope you enjoy both 😀

          Reply
  8. nasha says

    March 30, 2014 at 18:27

    your recipes look so delicious but i cannot find nutritional yeast anywhere where I live. Any sub??

    Reply
    • Iosune says

      March 31, 2014 at 17:05

      Hi! You can use brewer yeast instead of nutritional yeast 🙂

      Reply
      • nasha says

        April 14, 2014 at 17:10

        I’m not sure brewer yeast as well… The organic scene is slowing starting to rise over here. I’ll look for it but anything else you can suggest??

        Reply
        • Iosune says

          April 14, 2014 at 22:15

          Maybe you could add beer, you could try 🙂

          Reply
          • Erin says

            June 2, 2014 at 22:14

            I used beer instead of water and nutritional yeast, and it came out fantastic! <3

            ★★★★★

        • Iosune says

          June 4, 2014 at 12:34

          I’m happy to hear that Erin!!! 🙂

          Reply
    • R says

      June 6, 2016 at 22:12

      Amazon is a great resource for nutritional yeast. I use the “Bragg” brand.

      Reply
    • LBWH says

      December 14, 2016 at 18:03

      You can purchase on-line via Amazon

      Reply
      • Iosune says

        December 14, 2016 at 18:16

        Thanks a lot for your comment 🙂

        Reply
  9. Hanna Woeking says

    April 14, 2014 at 13:53

    Hi! I love new cheese making recipes! – do you think if coconut oil was used instead of olive oil it would be thicker and less runny?

    Reply
    • Iosune says

      April 14, 2014 at 22:19

      Hi Hanna! Coconut oil solidifies at 25º C or 77 ºF, so if the coconut oil is above this temperature I think it could work 🙂

      Reply
  10. Amanda says

    June 5, 2014 at 04:39

    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
    • Iosune says

      June 6, 2014 at 17:15

      Hi Amanda! You can remove the nutritional yeast, it’s delicious too! 🙂

      Reply
    • Devon says

      February 17, 2016 at 21:40

      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
  11. Susan Moore says

    June 14, 2014 at 02:42

    Do you think this could be frozen and reheated?

    Reply
    • Iosune says

      June 14, 2014 at 17:52

      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
      • Susan Moore says

        June 14, 2014 at 20:24

        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
        • Brooks says

          January 22, 2015 at 08:10

          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
          • Iosune says

            January 22, 2015 at 17:58

            Thanks a lot for the idea Brooks 🙂 Have a nice day!

  12. Susan Moore says

    June 14, 2014 at 20:26

    BTW – she is 7 years old and awesome!

    Reply
    • Susan Moore says

      June 15, 2014 at 05:49

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

      Reply
      • Iosune says

        June 18, 2014 at 21:09

        Poor girl! There are many awesome vegan recipes that she could eat 🙂 I hope she likes this vegan cheese 😉

        Reply
      • Devon says

        February 17, 2016 at 21:43

        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
        • Devon says

          February 17, 2016 at 21:45

          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. Susan Moore says

    July 9, 2014 at 00:52

    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
    • Natalie says

      July 10, 2014 at 02:32

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

      Reply
      • Iosune says

        July 11, 2014 at 11:47

        Hi Natalie!!! Thank YOU for your nice comment 🙂 I hope you try the recipe 😉

        Reply
    • Iosune says

      July 11, 2014 at 11:50

      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. Anđela says

    July 24, 2014 at 14:13

    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
    • Iosune says

      July 28, 2014 at 09:39

      Hi Andela! Thanks for the idea!! I need to make the recipe using cashews instead of nutritional yeast 😉

      Reply
  15. Gintare says

    August 12, 2014 at 17:09

    Hello! If I want to use beer instead of yeast, how much beer would that be?

    Reply
    • Iosune says

      August 13, 2014 at 11:15

      Hi Gintare! Add beer instead of water (1/2 cup or 125 ml) 😉

      Reply
      • Gintare says

        August 13, 2014 at 17:34

        So I still need yeast or will beer be just fine?

        Reply
        • Iosune says

          August 13, 2014 at 18:53

          You only need to use beer, remove the yeast 🙂

          Reply
          • Gintare says

            August 14, 2014 at 17:13

            Thank you! By the way, your enchilada sauce recipe is DIVINE!

          • Iosune says

            August 15, 2014 at 11:07

            Thanks a lot Gintare 😉

  16. Susan Moore says

    August 21, 2014 at 20:15

    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
    • Iosune says

      August 22, 2014 at 17:27

      Great!!! 🙂

      Reply
  17. carmen says

    August 29, 2014 at 14:27

    WOW!!! I officially can’t stop! It’s sooo good! THANK YOU!!!!

    ★★★★★

    Reply
    • Alberto says

      August 30, 2014 at 18:46

      Thanks Carmen!!! 😀

      Reply
  18. Ashlee K says

    October 6, 2014 at 07:58

    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
    • Iosune says

      October 7, 2014 at 11:49

      Thanks a lot Ashlee 🙂 I hope you like it!

      Reply
      • Liz says

        September 3, 2016 at 15:52

        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
        • Iosune says

          September 5, 2016 at 12:34

          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
          • Liz says

            September 8, 2016 at 00:37

            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.

          • Iosune says

            September 12, 2016 at 09:32

            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. Nora says

    October 29, 2014 at 20:32

    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
    • Iosune says

      January 21, 2015 at 12:54

      Hi Nora! They have to be measured pre boiling 🙂 I hope you like the cheese!

      Reply
  20. J says

    November 5, 2014 at 02:00

    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
    • Iosune says

      November 7, 2014 at 10:53

      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
  21. Shelby says

    November 8, 2014 at 02:39

    New vegan here and I was craving something cheesy and this hit the spot!!! So good. Thank you

    ★★★

    Reply
    • Iosune says

      November 10, 2014 at 17:45

      Hi Shelby! This cheese is awesome, I hope you like it 😀

      Reply
  22. Nory says

    November 23, 2014 at 23:42

    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
    • Iosune says

      November 24, 2014 at 09:57

      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
  23. Laurie says

    November 26, 2014 at 17:24

    Hi I was just wondering what type of potatoes to use here. Thanks!

    Reply
    • Iosune says

      November 27, 2014 at 11:57

      Hi Laurie! You can use any kind of potatoes you want 🙂

      Reply
  24. Tracey @ A Taste of Trace says

    December 6, 2014 at 14:42

    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
    • Iosune says

      December 7, 2014 at 11:39

      Thanks Tracey! I usually add less oil too 😉 I love this recipe!

      Reply
  25. Lori says

    December 7, 2014 at 02:22

    This looks amazing. I have to try it. Did you peel the potatoes & carrots?

    Reply
    • Iosune says

      December 7, 2014 at 11:44

      Thanks Lori! Yes, I peel both 😉

      Reply
  26. Ryan says

    December 17, 2014 at 20:04

    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
    • Iosune says

      December 20, 2014 at 11:20

      Hi Ryan! I’m in love with this vegan cheese! You can use it to make hundreds of recipes 🙂 Thanks a lot for making the recipe!!!

      Reply
  27. Emma says

    January 11, 2015 at 17:36

    This looks great! I can’t get down with the processed vegan cheeses so I will be making this for sure!

    Reply
    • Iosune says

      January 12, 2015 at 11:13

      Hi Emma! Thanks! I hope you like the cheese! 😀

      Reply
  28. TinaStone says

    January 20, 2015 at 11:30

    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
    • Iosune says

      January 21, 2015 at 12:52

      Hi Tina! Thanks a lot 😀 Have a great day!!!

      Reply
  29. Helen says

    January 21, 2015 at 02:09

    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
    • Iosune says

      January 21, 2015 at 12:53

      Hi Helen! Yayyyyy! I’m so glad you liked it! Thanks a lot for making the recipe 🙂

      Reply
  30. Kelly M says

    January 22, 2015 at 18:13

    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
    • Iosune says

      January 27, 2015 at 12:48

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

      Reply
  31. Celeste @TheWholeServing says

    February 13, 2015 at 04:18

    Wow, I will be making this, it looks so good. A big bowl of veggie nachos, calling my name.
    Thanks for a fantastic recipe!

    Reply
    • Iosune says

      February 14, 2015 at 12:22

      Hi Celeste! Thank you!!! This cheese is perfect to make veggie nachos 😉

      Reply
  32. Doris says

    February 17, 2015 at 17:17

    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
    • Iosune says

      February 18, 2015 at 12:22

      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
      • Doris says

        February 20, 2015 at 22:59

        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
        • Iosune says

          February 21, 2015 at 09:22

          I’m latina too! Half Spanish, half Ecuadorian 🙂

          Reply
  33. siggy says

    February 19, 2015 at 22:39

    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
    • Iosune says

      February 20, 2015 at 11:54

      Hi Siggy! I’m glad you liked it!!!! Thanks a lot for your kind words 🙂

      Reply
  34. Laima says

    February 23, 2015 at 15:03

    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
    • Iosune says

      February 23, 2015 at 18:50

      Hi Laima! Thanks a lot for making the recipe 🙂 This cheese works great with pasta, I hope you like it!

      Reply
      • Laima says

        February 26, 2015 at 11:44

        I definitely did!

        My life is now complete 😀

        ★★★★★

        Reply
        • Iosune says

          February 26, 2015 at 12:20

          Great!!!!! 😀

          Reply
  35. ozum says

    March 2, 2015 at 17:55

    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
    • ozum says

      March 2, 2015 at 17:57

      oh, and I didn’t even peel the skin on the potatoes. So easy!

      Reply
    • Iosune says

      March 3, 2015 at 09:52

      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
    • Lynn says

      June 3, 2017 at 18:17

      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
      • Iosune says

        June 10, 2017 at 12:12

        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. Susan Moore says

    March 7, 2015 at 17:37

    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
    • Iosune says

      March 9, 2015 at 12:09

      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. Tom says

    March 21, 2015 at 11:48

    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
    • Iosune says

      March 23, 2015 at 11:57

      Hola Tom! Muchas gracias 😀 Claro que puedes y está muy rico 🙂 Un saludo!!

      Reply
  38. Susan says

    April 29, 2015 at 21:13

    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
    • Iosune says

      April 30, 2015 at 10:47

      Hi Susan! I’ve never tried to add agar agar, so I can’t help you, I’m sorry!

      Reply
  39. Anna says

    May 3, 2015 at 16:00

    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
    • Iosune says

      May 4, 2015 at 10:45

      Hi Anna! You could use lime juice too 🙂 Hope you like it!

      Reply
  40. Rachel says

    June 3, 2015 at 23:21

    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
    • Iosune says

      June 9, 2015 at 14:14

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

      Reply
  41. SAM THITI says

    June 21, 2015 at 06:26

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

    Reply
    • Iosune says

      June 22, 2015 at 09:55

      Hi Sam! It’s much lighter than real cheese and you can omit the oil if you want, This web is great to count calories https://www.caloriecount.com/ You can keep the cheese in the fridge for at least 3 or 4 days. Have a nice day!

      Reply
  42. Sam Thiti says

    June 21, 2015 at 06:27

    Keep me updated – Thanks.

    ★★★★★

    Reply
    • Iosune says

      June 22, 2015 at 09:55

      🙂

      Reply
  43. Amruta says

    June 21, 2015 at 10:55

    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
    • Iosune says

      June 22, 2015 at 09:57

      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
  44. Tejashree says

    June 21, 2015 at 13:41

    Can we put fresh onion and garlic? If yes should be cook it first or add it directly?

    Reply
    • Iosune says

      June 22, 2015 at 09:59

      Hi Tejashree! I’ve never tried to add fresh onion and garlic, so I can’t help you, sorry!

      Reply
  45. Aq says

    June 27, 2015 at 16:05

    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
    • Iosune says

      July 14, 2015 at 17:06

      Hi Aq! I don’t eat this cheese very often, but when I do I love them! I tried the recipe without the oil and the cheese tastes awesome 🙂

      Reply
      • Angela says

        August 28, 2015 at 13:10

        Is this suitable for pizzas? Thanks

        Reply
        • Iosune says

          August 30, 2015 at 11:32

          Hi Angela! Yes, it is 🙂

          Reply
  46. Baroness says

    October 19, 2015 at 02:30

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

    ★★★★★

    Reply
    • Iosune says

      October 19, 2015 at 11:08

      Hi Baroness! Thanks!! You can add less oil if you want 😉 Have a nice day!!

      Reply
  47. Trish says

    December 3, 2015 at 14:04

    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
    • Iosune says

      December 4, 2015 at 10:30

      Hi Trish! I’m so glad you liked it!! This cheese is also delicious if you don’t add any oil 🙂

      Reply
  48. Violet Love says

    December 9, 2015 at 01:48

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

    ★★★★★

    Reply
    • Iosune says

      December 11, 2015 at 09:29

      Hi Violet! Thanks a lot, I’m glad you liked it 😉

      Reply
  49. Airyfairycelt says

    December 20, 2015 at 16:41

    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
    • Iosune says

      December 21, 2015 at 11:16

      Thanks a lot for the info!

      Reply
  50. Candice brock says

    January 13, 2016 at 20:04

    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
    • Iosune says

      January 15, 2016 at 10:43

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

      Reply
  51. Holly says

    January 24, 2016 at 21:36

    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
    • Iosune says

      January 25, 2016 at 12:33

      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. Kirstie says

    February 24, 2016 at 05:07

    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
    • Iosune says

      February 29, 2016 at 12:42

      Hi Kirstie! I think it could work 😉 Hope you like it!!

      Reply
  53. Ashish Khadke says

    February 24, 2016 at 15:12

    woooww……it’s looking damn yummy.
    Thank you for this awesome delicious recipe

    ★★★★★

    Reply
    • Iosune says

      February 29, 2016 at 12:43

      Hi Ashish! Thank YOU for your visit and your kind words 😀 Have a nice day!

      Reply
  54. Julie kay Miller says

    February 25, 2016 at 03:27

    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
    • Iosune says

      February 29, 2016 at 12:45

      Hi Julie! I’m sooooo glad to read that, I’m so happy for you!!!! 😀

      Reply
  55. Jennifer says

    March 13, 2016 at 20:16

    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
    • Iosune says

      March 21, 2016 at 09:37

      Hi Jennifer! You’re so welcome 😀 I’m so happy for all of you!! <3

      Reply
  56. Lindsey says

    April 1, 2016 at 03:17

    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
    • Iosune says

      April 1, 2016 at 09:51

      Hi Lindsey! I’m so happy for you 😀 Thanks a lot for making the recipe!

      Reply
  57. Jessa says

    April 16, 2016 at 03:38

    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
    • Iosune says

      April 25, 2016 at 10:10

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

      Reply
  58. Lindsey says

    May 30, 2016 at 23:58

    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
    • Iosune says

      June 14, 2016 at 17:47

      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
  59. Micayl says

    June 7, 2016 at 00:02

    If I were to make a big batch of this, what is the best way to store it?

    Reply
    • Iosune says

      June 14, 2016 at 17:50

      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. Niki Traynor says

    June 12, 2016 at 23:40

    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
    • Iosune says

      June 14, 2016 at 17:51

      Hi Nikki! Thanks for your kind words and for the ideas, sounds great!

      Reply
    • Marce says

      January 17, 2017 at 14:40

      Did you put the same amount of dijon mustard as nutritional yeast?

      Reply
  61. Diane B says

    August 4, 2016 at 20:28

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

    ★★★★★

    Reply
    • Iosune says

      August 8, 2016 at 09:51

      Hi Diane! I don’t think so, but you could try to use sweet potatoes or maybe pumpkin. You could also make this cheese, which is made with cauliflower: http://simpleveganblog.com/fat-free-vegan-mac-and-cheese/

      Reply
  62. Lee says

    August 17, 2016 at 05:30

    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
    • Iosune says

      August 31, 2016 at 10:23

      Hi Lee! Sounds soooo good 🙂

      Reply
  63. Taylor says

    August 26, 2016 at 04:32

    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
    • Iosune says

      August 31, 2016 at 11:07

      Hi Taylor! I’m so glad he likes this cheese 😉

      Reply
  64. Line says

    September 4, 2016 at 21:04

    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
    • Iosune says

      September 5, 2016 at 12:37

      Hi Line! I’m so happy to read that 🙂 Thanks a lot for making the recipe!

      Reply
  65. niknak says

    September 7, 2016 at 22:54

    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
    • Iosune says

      September 12, 2016 at 09:29

      Thanks a lot for your comment 🙂 Have a nice day!

      Reply
  66. Carolien says

    October 5, 2016 at 01:14

    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
    • Iosune says

      October 11, 2016 at 11:37

      Hi Carolien! Thanks a lot 😀 I’m so happy for you! Have a nice day!

      Reply
  67. Ariane says

    October 16, 2016 at 02:33

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

    Reply
    • Iosune says

      October 17, 2016 at 11:37

      Hi Ariane! You really need to add the lemon juice to make it tastes like cheese 🙂

      Reply
  68. lili says

    October 27, 2016 at 23:14

    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
    • Iosune says

      October 31, 2016 at 11:19

      Hi Lili! Thanks a lot 🙂 I’ve never tried this type of cheese, but thanks for the idea 🙂

      Reply
  69. David says

    October 28, 2016 at 05:18

    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
    • Iosune says

      October 31, 2016 at 11:23

      Hi David! Thanks a lot 😀 I’m so glad you liked it!

      Reply
  70. Joan Pawlikowski says

    November 2, 2016 at 01:32

    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
    • Iosune says

      November 8, 2016 at 16:45

      Hi Joan! Thanks a lot 😀 I’m so glad you enjoyed it!

      Reply
  71. Drew says

    November 7, 2016 at 21:40

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

    ★★★★★

    Reply
    • Iosune says

      November 8, 2016 at 17:16

      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. Danielle says

    November 30, 2016 at 21:03

    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
    • Iosune says

      December 5, 2016 at 11:46

      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. nadia says

    December 5, 2016 at 19:43

    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
    • Iosune says

      December 14, 2016 at 17:59

      Hi Nadia! You can, although I think it won’t taste like real cheese. Have a nice day!

      Reply
  74. Clarissa says

    December 6, 2016 at 18:57

    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
    • Iosune says

      December 14, 2016 at 18:05

      Hi Clarissa! I’m so happy for you 🙂 Have a nice week!

      Reply
  75. Marce says

    January 17, 2017 at 14:30

    What can i replace the nutritional yeast with? Its hard to find it in Argentina. Thanks!!

    Reply
    • Iosune says

      January 23, 2017 at 12:14

      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. Jake says

    January 19, 2017 at 10:13

    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
    • Iosune says

      January 23, 2017 at 12:24

      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. Suzy says

    January 24, 2017 at 17:51

    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
    • Iosune says

      January 30, 2017 at 10:18

      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. Nancy says

    February 8, 2017 at 03:17

    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
    • Iosune says

      February 14, 2017 at 13:36

      Hi Nancy! Thanks a lot 🙂 I’m so glad you liked it!

      Reply
  79. Helene says

    February 13, 2017 at 18:47

    Hello.
    Can I use oatmilk instead of water ? 🙂

    Reply
    • Iosune says

      February 14, 2017 at 13:37

      Hi Helene! Yes, you can, but I think the cheese tastes better using water 🙂 Have a nice day!

      Reply
  80. Sierra says

    March 6, 2017 at 22:08

    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
    • Iosune says

      March 7, 2017 at 18:46

      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. Katherine B says

    March 16, 2017 at 04:34

    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!

    ★★★★★

    Reply
    • Iosune says

      March 24, 2017 at 13:45

      Hi Katherine! I’m so glad you liked it 😀

      Reply
  82. Marelize says

    April 25, 2017 at 08:39

    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.

    Reply
    • Iosune says

      May 1, 2017 at 12:18

      Hi Marelize! You’re so welcome. Hope it works 🙂

      Reply
  83. Larry Richelli says

    April 27, 2017 at 05:42

    NO OIL
    https://www.youtube.com/watch?v=b_o4YBQPKtQ

    ★★★

    Reply
    • Iosune says

      May 1, 2017 at 12:23

      Hi Larry! You can make this recipe oil-free if you want 🙂

      Reply
  84. Patty says

    April 30, 2017 at 18:31

    Made as described, what is the shelf life?

    Reply
    • Iosune says

      May 1, 2017 at 12:28

      Hi Patty! Keep it in the fridge for up to 4 days. Have a nice day!

      Reply
  85. Sue says

    May 20, 2017 at 10:43

    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!

    ★★★★

    Reply
    • Iosune says

      May 22, 2017 at 10:30

      Hi Sue! I’m so glad you liked them 🙂 Have a nice day!

      Reply
  86. alan says

    June 23, 2017 at 02:03

    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

    ★★★★★

    Reply
    • Iosune says

      July 3, 2017 at 17:37

      Hi Alan! Thanks a lot 🙂 I’m so glad you liked it so much!

      Reply
  87. Candace says

    June 28, 2017 at 03:07

    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!

    ★★★★★

    Reply
    • Iosune says

      July 3, 2017 at 17:59

      Hi Candace! Hope you like it 😀

      Reply
  88. Namita says

    June 28, 2017 at 21:15

    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
    • Iosune says

      July 3, 2017 at 18:01

      Hi Namita! I’m so glad you liked it 🙂 Have a nice day!

      Reply
  89. Donna says

    July 1, 2017 at 18:10

    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
    • Iosune says

      July 3, 2017 at 18:20

      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!

      Reply
  90. Abbey says

    July 11, 2017 at 22:30

    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
    • Iosune says

      July 12, 2017 at 09:42

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

      Reply
  91. Casey says

    July 12, 2017 at 03:28

    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
    • Iosune says

      July 12, 2017 at 09:43

      Hi Casey! Thanks a lot 😀 Hope you like it!

      Reply
  92. Jeff says

    July 16, 2017 at 20:43

    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.

    ★★★★★

    Reply
    • Iosune says

      July 17, 2017 at 12:25

      Hi Jeff! I’m so glad you liked it even using beer 🙂 Have a nice day!

      Reply
  93. Daniel says

    July 19, 2017 at 12:36

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

    Reply
    • Iosune says

      July 20, 2017 at 10:57

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

      Reply
  94. AnneD says

    July 24, 2017 at 02:27

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

    Reply
    • Iosune says

      July 24, 2017 at 09:57

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

      Reply
  95. Veganhook says

    August 3, 2017 at 04:47

    Wow!!! Great Recipe for Vegan Cheese. Can’t Wait for trying it. Thanks for this

    Reply
    • Iosune says

      August 3, 2017 at 11:29

      Hi! Thanks a lot 🙂 Hope you like it!

      Reply
  96. Mavette says

    August 21, 2017 at 18:12

    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
    • Iosune says

      August 28, 2017 at 17:15

      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. Juli says

    August 28, 2017 at 00:17

    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
    • Iosune says

      August 28, 2017 at 17:33

      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. Angelica Alvarado says

    September 5, 2017 at 18:51

    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
    • Iosune says

      September 18, 2017 at 13:09

      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. Ed Crist says

    September 15, 2017 at 01:15

    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!

    ★★★★★

    Reply
    • Iosune says

      September 18, 2017 at 13:43

      Hi Ed! Thank you so much. So glad you enjoyed it!

      Reply
  100. Sharon says

    September 16, 2017 at 16:10

    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
    • Iosune says

      September 18, 2017 at 13:47

      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. Celia says

    October 5, 2017 at 13:32

    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
    • Iosune says

      October 6, 2017 at 10:05

      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. Freya says

    October 13, 2017 at 10:04

    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!

    ★★★★★

    Reply
    • Iosune says

      October 16, 2017 at 09:10

      Hi Freya! Thanks a lot 🙂 So glad you enjoyed it!

      Reply
  103. Emily Baskin says

    October 16, 2017 at 20:17

    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.

    Reply
    • Iosune says

      October 17, 2017 at 09:01

      Hi Emily! Thank you so much 😀 Have a beautiful day!

      Reply
  104. Cal says

    October 27, 2017 at 22:19

    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
    • Iosune says

      October 30, 2017 at 09:47

      Hi Cal! Our vegan broccoli soup is very tasty, have you followed our recipe? Have a nice day!

      Reply
  105. Rachel says

    November 4, 2017 at 17:58

    Is there a way to make the recipe without potatoes or a different vegetable you can substitute in?

    Reply
    • Iosune says

      November 7, 2017 at 10:05

      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. Sherri says

    November 11, 2017 at 20:06

    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?

    Reply
    • Iosune says

      November 14, 2017 at 10:00

      Hi Sherri! Cooking dairy-free is pretty easy 🙂 I always use nutritional yeast flakes, but I think they’re the same. This post is so interesting: http://blog.fatfreevegan.com/2011/10/what-the-heck-is-nutritional-yeast.html

      Reply
  107. Ashley says

    November 24, 2017 at 21:20

    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
    • Iosune says

      November 27, 2017 at 09:38

      Hi Ashley! You could use beer instead and add less water 😉 It’s no the same, but tastes good. Hope it works!

      Reply
      • Ashley says

        November 29, 2017 at 06:04

        Wow using beer to make vegan cheese sounds like a fantastic idea! But I don’t know if I’ll be successful on making that 😅

        Reply
        • Iosune says

          November 29, 2017 at 09:16

          Hi Ashley! I’ve tried it and it works 🙂

          Reply
  108. Kay says

    December 9, 2017 at 18:46

    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
    • Iosune says

      December 11, 2017 at 10:34

      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. Gray Vining says

    December 26, 2017 at 05:51

    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
    • Iosune says

      December 26, 2017 at 09:35

      Hi Gray! Thank you SO much for your kind words 🙂 Have a beautiful day!

      Reply
  110. Cal says

    January 7, 2018 at 00:01

    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!

    ★★★★★

    Reply
    • Iosune says

      January 9, 2018 at 11:27

      Hi Cal! So glad you liked so much 🙂 Have a nice day!

      Reply
  111. Maya Spivey says

    January 16, 2018 at 00:10

    This was a great alternative to cheese. Will use this recipe from now on! Thanks!!!

    ★★★★★

    Reply
    • Iosune says

      January 16, 2018 at 09:42

      Hi Maya! You’re so welcome 🙂 So glad you enjoyed it!

      Reply
  112. Davida Fernandez says

    January 25, 2018 at 20:42

    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!

    ★★★★★

    Reply
    • Iosune says

      January 31, 2018 at 14:18

      Hi Davida! So glad you liked it 🙂 This recipe is also delicious without the oil. Have a nice day!

      Reply
  113. Torrie says

    February 19, 2018 at 21:24

    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!

    Reply
    • Iosune says

      March 25, 2018 at 03:40

      Hi Torrie! You’re so welcome 🙂 So glad you like it!

      Reply
  114. Ivy says

    February 24, 2018 at 01:46

    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!

    Reply
    • Iosune says

      March 25, 2018 at 04:21

      Hi Ivy! You could use pumpkin. We have some recipes similar to this one, but using other veggies: https://simpleveganblog.com/butternut-squash-mac-cheese-vegan-gf/ and https://simpleveganblog.com/fat-free-vegan-mac-and-cheese/ Hope it helps!

      Reply
  115. Bre says

    March 7, 2018 at 18:21

    Hello! I was wondering what I could substitute for the carrots? Allergic. 🙁
    Thanks!

    Reply
    • Iosune says

      March 25, 2018 at 05:11

      Hi Bre! We have other cheese recipes on the blog you can try: https://simpleveganblog.com/butternut-squash-mac-cheese-vegan-gf/ and https://simpleveganblog.com/fat-free-vegan-mac-and-cheese/ 🙂 Hope you like them!

      Reply
  116. Lynn says

    March 25, 2018 at 16:19

    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
    • Iosune says

      March 26, 2018 at 03:17

      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. Dulcie says

    March 29, 2018 at 20:46

    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 🙂

    ★★★★★

    Reply
    • Iosune says

      March 30, 2018 at 04:09

      Hi Dulcie! Sounds amazing 🙂 So glad you liked it!

      Reply
  118. Salvatore Badalamenti says

    April 16, 2018 at 04:50

    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!

    ★★★★★

    Reply
  119. Judy says

    April 18, 2018 at 15:34

    I am using this for a taco bar. But I cant find the serving size. How much will this recipe yield?

    Reply
  120. Marilyn R Wilson says

    April 23, 2018 at 16:33

    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

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