Get ready for The Best Vegan Cheese Recipe! Made with just 9 simple ingredients, in only 30 minutes. It tastes like the real deal and is perfect for pasta, nachos, or dipping!
Experience the joy of homemade goodness as you savor every creamy bite. With its cheesy taste and smooth texture, it is a crowd-pleaser that will leave everyone coming back for more.
Plus, with simple plant-based ingredients, you'll create a healthier and budget-friendly cheese alternative. It opens the door to endless creations, from sandwiches to stuffed peppers.
Looking for more vegan cheese recipes? Try out my Vegan Cashew Cheese, Vegan Tofu Ricotta Cheese, Vegan Cheddar Cheese Spread, and Vegan Feta Cheese. They will be your new go-to for vegan cheesy goodness!
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🌟 Why you'll love this recipe
- Quick and Easy: This recipe is simple and quick to prepare, perfect for busy weeknights or last-minute gatherings.
- Versatile: You can customize this recipe to suit your taste preferences by adjusting the seasonings or adding extra ingredients like herbs or vegetables.
- Healthier Alternative: Unlike traditional cheese, this recipe is dairy-free and made from wholesome, plant-based ingredients, making it a healthier choice.
- Deliciously Creamy: Despite being dairy-free, this recipe yields a wonderfully creamy texture that melts beautifully and adds richness to any dish.
- Family-Friendly: Whether as a dip, spread, or topping, this recipe pleases even the pickiest eaters, perfect for gatherings or everyday meals.
🧾 Ingredient notes
Potatoes: While I've experimented with various potato types for this recipe, I consistently find that Yukon Gold potatoes yield the best results.
Their creamy texture and buttery flavor contribute to the smoothness and richness of the cheese.
However, if Yukon Gold potatoes are not available, you can also use Russet or red potatoes, although the texture and taste may vary slightly.
Nutritional Yeast: It contributes significantly to the cheesy flavor of this recipe, making it a crucial ingredient. If unavailable, brewer's yeast can be a good alternative.
Additionally, another option is to omit this ingredient entirely and use beer instead of water. However, nutritional yeast is still the top pick for its cheesy taste.
Water: You've got options here! Whether it's cold, hot, or room temperature, go with what you've got on hand.
You can even use the water leftover from boiling or steaming the veggies for an extra flavor boost.
Personally, I like to keep it simple with clean, room-temperature water. But hey, if you're feeling fancy, Vegetable Stock is always a tasty alternative!
Extra Virgin Olive Oil: It's my go-to for its rich flavor, but honestly, any vegetable oil will do the trick!
See the recipe card below for a full list of ingredients and measurements.
📋 Variations
- Spicy Kick: Add 2 diced jalapeños or a sprinkle of ½ teaspoon cayenne pepper for a spicy twist.
- Herb Infusion: Mix in 2 tablespoons of chopped fresh herbs like basil, parsley, or chives for a burst of flavor.
- Smoky Flavor: Incorporate 1 teaspoon of smoked paprika or a few drops of liquid smoke for a delicious smoky taste.
- Nutty Crunch: Garnish with ¼ cup (30 grams) of chopped nuts such as almonds or walnuts for added texture and flavor.
- Sweet and Savory: Drizzle with 1 tablespoon of maple syrup or agave nectar for a hint of sweetness, balanced with a sprinkle of sea salt.
🔪 Instructions
Step 1. Place the potatoes and carrots in a medium pot and cover them with cold water by about 1 inch (2.5 cm).
Step 2. Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
Step 3. Drain the potatoes and carrots in a colander.
Step 4. Transfer to a high-speed blender with all the remaining ingredients. Blend until smooth and serve immediately.
💭 Expert tips
- Perfect Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and rich flavor, enhancing the overall taste of your vegan cheese.
- Consistency is Key: Adjust the amount of water or plant-based milk to achieve your preferred consistency. Add a little at a time until you reach the desired thickness.
- Balancing Flavors: Taste and adjust the seasoning as needed. You can play around with the amount of lemon juice, salt, and spices to find the perfect balance for your palate.
- Blending Technique: Blend the ingredients thoroughly until smooth and creamy. A high-speed blender works best for achieving that velvety texture.
- Texture Mastery: For a smoother consistency, ensure the potatoes and carrots are cooked until tender before blending. This ensures a creamy and luscious texture.
❓Recipe FAQs
When stored properly in an airtight container in the fridge, this vegan cheese can typically last for up to 5 to 7 days.
However, always use your judgment and check for any signs of spoilage before consuming.
If you notice any changes in smell, texture, or appearance, it's best to discard it to avoid any potential food safety issues.
While it can be frozen, its texture may change slightly upon thawing.
Portion it into smaller servings and store them in airtight containers or freezer bags. Label containers with the freezing date for easy reference.
Thaw overnight in the fridge and stir well before use to recombine any separated ingredients. Aim to consume it within its refrigerated shelf life for the best taste and texture.
You can reheat it by gently warming it in the microwave or in a saucepan over low heat, stirring occasionally to ensure even heating.
If the cheese is too thick, adding a splash of water or Plant-Based Milk (like Soy Milk or Almond Milk) can help to achieve the desired consistency.
Once warmed through, it can be served and enjoyed as usual.
Yes, you can! Simply prepare the vegan cheese as directed, allow it to cool to room temperature, and then transfer it to an airtight container. Store it in the fridge until you're ready to use it.
When you're ready to serve, you can reheat it gently on the stovetop over low heat, stirring occasionally, or in the microwave in short intervals, stirring in between, until warmed through.
Adjust the consistency with a splash of water or plant-based milk if needed, and then serve it as desired. This makes it convenient for preparing in advance for gatherings or meal prep.
It is incredibly versatile! Spread it on crackers, top your Vegan Pizza, or add it over nachos. It's perfect for stirring into pasta, pairing with fresh veggies for dipping, or using as a sandwich filling.
You can also serve it as a dip with tortilla chips or fresh veggies, toss it with pasta to make Vegan Mac and Cheese, top it onto a baked potato, or drizzle it over chips to make a vegan nacho platter.
🧀 More delicious vegan cheesy recipes
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Vegan Cheese Recipe
Ingredients
- 2 cups potatoes, peeled and diced, any potato will work, but Yukon Gold is the top choice for best results
- 1 cup carrots, peeled and diced
- ½ cup water
- ½ cup nutritional yeast
- ⅓ cup extra virgin olive oil
- 1 tablespoon lemon juice
- 1 teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
Instructions
- Place the potatoes and carrots in a medium pot and cover them with cold water by about 1 inch (2.5 cm).
- Bring to a boil, then reduce the heat and simmer, uncovered, for about 15-20 minutes or until soft.
- Drain the potatoes and carrots in a colander.
- Transfer to a high-speed blender with all the remaining ingredients. Blend until smooth and serve immediately.
Video
Notes
- Perfect Potato Selection: Opt for Yukon Gold potatoes for their creamy texture and rich flavor, enhancing the overall taste of your vegan cheese.
- Consistency is Key: Adjust the amount of water or plant-based milk to achieve your preferred consistency. Add a little at a time until you reach the desired thickness.
- Balancing Flavors: Taste and adjust the seasoning as needed. You can play around with the amount of lemon juice, salt, and spices to find the perfect balance for your palate.
- Blending Technique: Blend the ingredients thoroughly until smooth and creamy. A high-powered blender works best for achieving that velvety texture.
- Texture Mastery: For a smoother consistency, ensure the potatoes and carrots are cooked until tender before blending. This ensures a creamy and luscious texture.
Jessie says
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!
Iosune says
Hi Jessie! Thanks a lot 😀 So glad you liked it!
Bushra Iqbal says
This was really good! Thanks! Love and peace from Pakistan.
Iosune says
Hi Bushra! Thanks a lot 🙂 Have a nice day!
Jocelyn Duran says
Awesome recipe! Tastes just like actual queso. Pairs really well with the tortilla chips.
Iosune says
Hi Jocelyn! Thanks a lot 🙂 I'm glad ou liked it!
Christine Traver says
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.
Iosune says
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!
Meca Key says
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 🙂
Iosune says
Hi Meca! You're so welcome, I'm so happy for you 🙂 Have a nice day!
Talita says
Hi, loved the sauce ! Is it possible to freeze it?
Iosune says
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!
Judy says
I am using this for a taco bar. But I cant find the serving size. How much will this recipe yield?
Iosune says
Hi Judy! This recipe is for 6 people, but I can't tell you the exact amount of vegan cheese for each person, sorry!
Salvatore Badalamenti says
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!
Iosune says
Hi Salvatore! Sounds amazing 🙂 SO glad you liked it so much!
Dulcie says
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 🙂
Iosune says
Hi Dulcie! Sounds amazing 🙂 So glad you liked it!
Lynn says
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
Iosune says
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!
Bre says
Hello! I was wondering what I could substitute for the carrots? Allergic. 🙁
Thanks!
Iosune says
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!
Ivy says
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!
Iosune says
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!