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.
Paul and Paula says
Tried the dip today and it was great!
Iosune says
Hi there! I'm so glad you liked it 🙂
Kiki says
Pretty darn yummy! Thanks!
Iosune says
Hi Kiki! Thank you so much 🙂 Have a nice day!
Robin says
I love your easy version of this recipe and have been using it for years. I even keep a snapshot of the screen on my phone for easy reference in the kitchen! It is my go-to cheese sauce recipe because I find the seasoning combination to be perfect for me. I have tried similar recipes in the past (I prefer the texture of potatoes and carrots vs anything based on cashews) but always found the spice mix "off" somehow. This is great because I can use it as my base for other "cheesy" recipes. Reheats fantastically. I pretty much always have everything on hand, sometimes I have had to sub apple cider vinegar or lime for the lemon and it still works out great. We love it as a dip, over vegetables, or pasta for macaroni and cheese.
Iosune says
Hi Robin! I'm so glad you like our recipe so much 🙂 Have a great day!
Lisa Frank says
I am very impressed! I have made a few vegan cheese dips and had to throw them away. This one is very good! Even my omnivore, anti-vegan food husband likes it and thinks it could pass for a cheese dip. I used cashews instead of oil.
Iosune says
Hi Lisa! I'm so happy to hear that 🙂 Cashews are a great choice!
Tina says
Loved this recipe. I'm currently looking into a more better and healthy lifestyle , trying out different recipes. This vegan cheese tmteceipe was so delicious, me and my family had nachos and salsa dip to go with cheese. Thanks a bunch....
Iosune says
Hi Tina! You're so welcome 🙂 So glad you enjoyed it!
Sharon says
I leave out the nutritional yeast, I don't like the smell of it or the taste of it. Doesn't hurt a thing to leave it out as far as we are concerned. And we don't like things spicy so don't use any cayenne.
Was wondering if anyone knows if it can be frozen? I'd like to make some up ahead of time instead of right when I needed it.
Sharon says
I found my answer on freezing in other comments.
Iosune says
Hi Sharon! Please feel free to add or omit any ingredient 🙂 Have a nice day!
Sharon Canfield says
Yes, I've made it several times and always double the batch. We use it for chip dip and I use it in making casseroles with chicken, mixed veggies and tater tots, it is so good. The first time we had it we couldn't believe it really wasn't cheese!
Iosune says
Hi Sharon! I'm so happy to hear that 🙂 So glad you liked it!
lilbrownie says
Hi! Thank you this was really good! Maybe the type of nutritional yeast we have isn’t the best or I’m just not a nutritional yeast person because I made it again without it; the starchiness of the carrots and potatoes was just enough to keep that beloved cheesy texture. 🙂 I’m still a rookie to cooking, but this was super simple and delicious.
I have this weird reaction to some onion and garlic powders, but I’ve never reacted to Lawry’s all-purpose season which I used instead, as well as regular salt, and also added thyme! I put it over some pasta for the first guilt free bite of mac and cheese I’ve had in years.
Also if you are lactose intolerant like me and not full on vegan, my mom just happened to have some leftover slow cooked chicken broth/gravy stuff (farm raised ftr if it makes it better since I’m not full-on vegan sorry hope I’m still welcome lol) which I added whenever I put it on or reheated it with the noodles. It had sauteed onions and stuff, and this is when the dish really came alive to me. <3<3<3
Sorry, finally one more thing guys, if you didn't want to freeze it but still need it to last a few days in the fridge, it is perfect as long as you don't add the lemon juice until after reheating/before serving to ensure it has that "zing" component!
Iosune says
Hi! Everyone is welcomed here 🙂
Ron Wright says
I just made this recipe tonight and it tastes great! Just 4 weeks ago I transitioned to a vegan diet and knew I would miss the creaminess and taste of dairy cheese, but with recipes like this I am done with dairy. It was so good that I kept dipping chip after chip into the bowl and crunched away! I will bring this to our vegan potluck dinner next week and I'm sure it will be a hit.
Iosune says
Hi Ron! I'm so glad you liked it 🙂 Have a nice day!
NoVAMomof5 says
Amazing! I have 3 teenagers who are very skeptical of my "healthy" recipes sometimes, but they gobbled up this dip! The only modification I made was to add a 1/3 cup instead of 1/2 cup of nutritional yeast to make sure it wasn't too overpowering. Thank you for a delicious treat!
Iosune says
Hi! I'm so happy to hear that 🙂 You're so welcome!
lilbrownie says
Hi, I was wondering if fresh garlic and onion could also be blended up and used instead of the powdered ones. Unless, is there any particular reason you opted for them aside from convenience? I really don't want to mess up this recipe by overpowering or messing with the flavors haha
Iosune says
Hi Lilbrownie! It's not the same, but you could use them if you have to. The flavor and the texture are different and the powdered version of these veggies work best.
Lilbrownie says
Hi! Thank you this was really good! Maybe the type of nutritional yeast we have isn't the best or I'm just not a nutritional yeast person because I made it again without it; the starchiness of the carrots and potatoes was just enough to keep that beloved cheesy texture. 🙂 I'm still a rookie to cooking, but this was super simple and delicious.
I have this weird reaction to some onion and garlic powders, but I've never reacted to Lawry's all-purpose season which I used instead, as well as regular salt, and also added thyme! I put it over some pasta for the first guilt free bite of mac and cheese I've had in years.
Also if you are lactose intolerant like me and not full on vegan, my mom just happened to have some leftover slow cooked chicken broth/gravy stuff (farm raised ftr if it makes it better since I'm not full-on vegan sorry hope I'm still welcome lol) which I added whenever I put it on or reheated it with the noodles. It had sauteed onions and stuff, and this is when the dish really came alive to me. <3<3<3
Sorry, finally one more thing guys, if you didn't want to freeze it but still need it to last a few days in the fridge, it is perfect as long as you don't add the lemon juice after reheating/before serving to ensure it has that "zing" component!
Iosune says
Hi! Thanks a lot for your comment 🙂
susan berkley says
This is the best mac n cheese I've ever had as a vegan. I can see where I can modify the recipe in terms of the "culture" I wish to enhance. A perfect basic recipe.
Iosune says
Hi Susan! I'm so glad you liked it so much 🙂